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Ginger Miso Dressing

A perfect dressing or marinade. Use it in salads, pasta dishes and to marinade meats for grilling. A fabulous Master Sauce
Course Salad
Prep Time 10 minutes

Ingredients

Dressing

  • 2 medium garlic cloves finely minced
  • 1 tbsp fresh ginger finely chopped or grated
  • 2 tsp finely chopped shallot
  • 1 1/3 tbsp light miso
  • 5 tbsp honey or to taste, use the runny kind
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds or poppy seeds (ensure they are fresh)
  • 2 tsp Sriracha or to taste
  • 1 1/3 tbsp tamari
  • 2 tsp toasted sesame oil
  • 1/2 tsp dijon mustard
  • 3/4 cup EV olive oil or more as you see fit
  • 1/3 cup rice wine vinegar
  • 1 tsp sea salt or to taste
  • 3/4 tsp finely ground black pepper or to taste

Cole Slaw

  • cabbage, red and green shredded
  • carrots julienned or shredded
  • broccoli florets
  • red pepper thinly sliced
  • snap peas sliced
  • celery thinly sliced
  • bean sprouts
  • cashew nuts

Instructions

Dressing

  1. Add first four ingredients into a bowl. Mix well to break up the miso.

    Add the following ingredients except for the olive oil, rice wine vjnegar, salt and pepper. Whisk well.

    Add the remaining ingredients. Taste for salt and pepper and re-season if necessary.

  2. You can run the dressing through a small blender (i.e. Magic Bullet type blender) to truly combine the dressing. But this is not absolutely necessary.

    Can be stored in the fridge for at least 2 weeks. Shake well before using.

  3. Cole Slaw:

    Add the amount of each to your liking and how many you are feeding. I know this sounds vague. I know you will figure out how much person will work. Good to know: this kind of salad doesn't wilt or shrink under the dressing, so what you see in the bowl before adding the dressing will be the same amount you will have when serving.

    Add 1 tbsp (to start with, you may want more) of dressing per person. Toss well. This can sit in the fridge until serving. Just before serving add a handful of bean sprouts and cashews and toss once more.

Recipe Notes

This dressing recipe yields about 1 1/5 cups.
This dressing is fabulous in salads...duh.
But it also works for drizzling over grilled meats and fish.
Try adding some to yogurt for a creamy dressing.
It works especially well in Asian noodle dishes with grilled or sautéed meat and bok choy etc.
This is truly a recipe you can play with to make your own.
I left the salad portions up to you: you may not have all the ingredients at the same time. Or you may not like all of them. Use these as suggestions, and just cut up enough to create a final large handful per person. Unless of course you want some leftovers, since this keeps well.