Miso Ginger Dressing
My Japanese mother is an absolutely amazing cook. I watched her in awe growing up, chopping away at lightning speed into perfectly evenly cut pieces, thinking to myself I would absolutely be missing a finger if I tried to do the same. She frequently topped her salads with this amazing dressing. I never could keep up with her in the kitchen, unsure of what exactly what in the delicious creations I was about to eat until it was on the table.
I would come home from school and could swear the refrigerator and pantry were completely empty, and within 20 minutes of my mom coming home from work there would somehow be an amazing meal on the table. I don’t think I will ever understand how she did that, I can only dream of becoming such a talented chef as her.
This miso ginger is so delicious and the epitome of Japanese flavors. Ginger is a super cleansing anti-inflammatory, and miso is well, miso. Miso is a fermented soybean paste, typically made into a soup by mixing into hot water.
Miso paste may not be available at your regular grocery store, but if it is, it would be in the international section. Trader Joes sells miso paste. Trader Joes also supplies sesame oil and rice vinegar, which are typically more widely available at grocery stores. Most natural food stores also carry all 3.
I love this dressing on top of chopped massage kale with some carrots and chopped raw Brussels sprouts, or on top of your favorite cooked veggies.
- 2 tbsp Miso Paste
- 2 tbsp Rice Vinegar
- 1 tbsp Honey, or other liquid sweetener
- 1 tbsp minced fresh ginger root
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp sesame seeds, optional
- Grate or mince ginger root
- Combine miso paste, honey, and rice vinegar, mix until miso paste is smooth
- Add sesame oil, ginger root, lime juice, and sesame seeds
- Stir vigorously, or shake in bottle.
- Pour over your favorite bed of greens.
Leave comments with the different salad combos you use with this dressing!