Miso-Ginger Dressing
Updated June 18, 2017
Andrew Scrivani for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 rounded tablespoon white or yellow miso
2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice
½ teaspoon grated fresh ginger
1 small garlic clove; pressed, minced or put through a press
Pinch of cayenne
2 tablespoons dark sesame oil
2 tablespoons peanut oil or grapeseed oil
2 tablespoons plain low-fat yogurt
Nutritional analysis per serving
6 grams carbs; 3 milligrams cholesterol; 410 calories; 18 grams monosaturated fat; 15 grams polyunsaturated fat; 7 grams saturated fat; 43 grams fat; 1 gram fiber; 488 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
- Step 2
Toss with the salad of your choice.
Advance preparation: This will keep for a week in the refrigerator.
Private Notes
Comments
Instead of miso, you could try peanut butter or sesame paste. Toss sauce with chilled noodles with julienned cucumber and carrots also. It's then Chinese cold noodle dish.
An excellent and easy vinaigrette that we actually prefer WITHOUT the yogurt (which makes it a bit too heavy). To balance the tang of vinegar and citrus we add a splash of mirin and a squeeze of honey.
this was so delicious. i tweaked it a bit though. i used Mirin instead of rice vinegar. I thought the sweetness of the mirin really blended nicely with the miso. i ommited the peanut/grape seed oil, cayenne and yogurt. I didnt have lime on hand, but i bet it would have been great with lime. so basically, minced garlic, grated ginger, toasted sesame oil, mirin, and white miso. I tossed it with Soba noodles. next time ill add some green onion, roasted peanuts, and definitly some fresh lime juice
I got freaky with it and used goats milk yogurt. Then I added scallions and grated carrots. Very delicious! Y’all skipping the yogurt are missing out.
This has become my favorite dressing. I use it on almost all my salads. I especially like it when I make a tuna poke bowl (Tuna Poke/Sam Sifton recipe) with sushi rice, arugula salad, and avocado. The flavors really complement each other.
If you skip the yogurt, a tablespoon of mirin and one or two of tahini makes it even better.