Miso Salad Dressing Recipes

MISO DRESSING

Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 7

Miso Dressing image

Steps:

In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

3 tablespoons rice vinegar
2 tablespoons miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1/8 teaspoon ground ginger
1/3 cup canola oil

MISO-SESAME DRESSING

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 8

Miso-Sesame Dressing image

Steps:

In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

Ingredients

1/2 cup white miso paste
1/4 cup plus 1 tablespoon water
1/4 cup sugar
3 tablespoons rice wine vinegar
2 teaspoons light soy sauce
1/4 teaspoon kosher salt
2 tablespoons peanut oil
1/2 teaspoon sesame oil

SESAME-MISO SALAD DRESSING

Try this dressing on a salad of thinly sliced carrots, cucumbers, baby spinach, and sliced oranges.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

Sesame-Miso Salad Dressing image

Steps:

In a medium bowl whisk together miso, vinegar, sugar, and toasted sesame oil until smooth. Whisk in orange juice. In a steady stream, slowly whisk in the plain sesame oil until smooth. Stir in scallion.

Ingredients

3 tablespoons white miso
3 tablespoons white or brown rice vinegar
1 tablespoon light-brown sugar
2 teaspoons spicy toasted sesame oil
1/3 cup fresh orange juice
1/4 cup plain (not toasted) sesame oil or vegetable oil
1 scallion, minced

MISO SESAME DRESSING

Great light dressing to pair with cabbage or romaine lettuce, fresh mandarin oranges, and toasted almonds! Place greens in a bowl and add garnishes. Ladle toasted sesame dressing around salad and toss to coat greens evenly. Sprinkle with 1 teaspoon toasted sesame seeds.

Provided by eayers

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 7

Miso Sesame Dressing image

Steps:

Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.7 g, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 242.9 mg, Sugar 5.9 g

Ingredients

1 ½ tablespoons miso paste
2 tablespoons rice vinegar
1 ¼ tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 ½ teaspoons lime juice
1 teaspoon toasted sesame seeds

MISO-GINGER DRESSING

This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 5m

Yield 2/3 cup

Number Of Ingredients 8

Miso-Ginger Dressing image

Steps:

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.
Toss with the salad of your choice.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 42 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 493 milligrams, Sugar 3 grams

Ingredients

1 rounded tablespoon white or yellow miso
2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice
1/2 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

JAPANESE-STYLE MISO SALAD DRESSING

This reminds me of the dressing on the salad in the bento boxes at the Japanese chain Asakaze here in Sydney. It's light and refreshing. Please note Australian recipe 1Tbs=20mls. If your miso is very thick, it can be easier to put it in a small bowl and gradually stir in the other ingredients a little at a time so that it doesn't get lumpy. Really needs the sesame seeds at the end and a little goes a long way.

Provided by Chickee

Categories Salad Dressings

Time 3m

Yield 4 serving(s)

Number Of Ingredients 5

Japanese-Style Miso Salad Dressing image

Steps:

Shake together first 4 ingredients in a small jar.
Drizzle over prepared salad/vegetables.
Sprinkle over sesame seeds.

Nutrition Facts : Calories 27.8, Fat 1.5, SaturatedFat 0.2, Sodium 240.5, Carbohydrate 2.8, Fiber 0.5, Sugar 1, Protein 1

Ingredients

1 1/2 tablespoons white miso (shiromiso)
1 tablespoon rice wine vinegar
2 tablespoons freshly squeezed orange juice
1/2 teaspoon toasted sesame oil
1 teaspoon roasted sesame seeds

STEAK SALAD WITH MISO DRESSING

This recipe is not a grain salad: rather a salad with grains! A small amount of nutty farro adds just enough heft to turn the signature side into a hearty meal.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Steak Salad With Miso Dressing image

Steps:

Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool.
Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest.
Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes.
Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat.
Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing.

Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 74 milligrams, Sodium 779 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 30 grams, Sugar 9 grams

Ingredients

Kosher salt
1/2 cup farro
3 cloves garlic (2 large and 1 small)
1 pound flank steak (3/4 to 1 inch thick)
Freshly ground pepper
5 tablespoons extra-virgin olive oil
1 large bunch scallions, cut into 2-inch pieces
3 tablespoons rice vinegar
2 tablespoons miso
4 teaspoons honey
1 5-ounce package mixed baby greens
1/2 large seedless cucumber, halved lengthwise and sliced into half moons
1 cup cherry tomatoes, halved if large

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.

Provided by J. Kenji López-Alt

Categories salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 10

Miso-Sesame Vinaigrette That's Good on Anything image

Steps:

Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

Ingredients

2 medium garlic cloves, smashed with the side of a knife
1 small shallot, roughly chopped
2 tablespoons shoyu or tamari
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 tablespoon light miso paste
1 tablespoon dark brown sugar
1/2 cup grapeseed, vegetable or canola oil
2 tablespoons toasted sesame oil
2 tablespoons toasted white or black sesame seeds