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
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.
GREEN BEANS AND CUCUMBERS WITH MISO DRESSING
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.
Provided by Chris Morocco
Categories Bon Appétit Summer Salad Salad Dressing Cucumber Sesame Sesame Oil Green Bean Wheat/Gluten-Free Side Ginger
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
- Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
- Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.
CUCUMBER ROLLS WITH BLACK GARLIC MISO DRESSING
Steps:
- For the cucumber rolls: 1. Lay out slices of cucumbers. 2. Mix remaining ingredients together in large bowl. 3. Place small portions of salad onto cucumber slices and roll tightly. For black garlic-miso dressing: 1. Place all ingredients into blender or food processor and puree until smooth. 2. Refrigerate, covered, until ready to use.
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- In a blender or food processor, blend the sesame paste, brown rice and white misos, mirin, vinegar and sesame oil until smooth. Transfer the miso dressing to a jar and refrigerate until chilled, at least 15 minutes.
- Meanwhile, in a small skillet, toast the pine nuts over moderate heat, shaking the pan, until the nuts are golden, about 5 minutes. Transfer to a plate and let cool.
- In a medium bowl, sprinkle the cucumbers with salt and refrigerate for 10 minutes. Add the lemon juice, olive oil and 1/4 cup of the miso dressing (reserve the rest for another use) and toss well. Garnish with the pine nuts and sesame seeds and serve.
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