← Back to Search Results
Asian, Japanese
Miso-Ginger Dressing Recipe-11335

Photo by: Joseph De Leo
Comments: 0
 

Recipe

If you're lucky enough to have an Asian market nearby, the endless choices of miso can be a bit intimidating, especially if the labels are only in Japanese. White miso, with its pale mustard color, is very mild and well suited for this dressing. Red and brown misos are darker and more flavorful, but they are just fine too. All health food stores and many supermarkets now carry miso. Serve this silky dressing with any type of salad green, avocados, melon, tomatoes, tofu, chilled seafood, and poached or grilled fish or chicken.

Yield: Makes about 1 cup

Ingredients

  • 3 tablespoons white (shiro) miso
  • 1 teaspoon peeled and finely grated fresh ginger
  • ¼ cup seasoned rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mayonnaise
  • ½ cup grapeseed or other mild-flavored vegetable oil
  • Salt and freshly ground black pepper to taste

Directions

1. In a food processor, combine the miso, ginger, vinegar, lemon juice, and mayonnaise and process until smooth. While the machine is running, add the oil in a thin, steady stream and process until creamy and smooth.

2. Season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to a week.


© 2005 Grace Parisi
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

75kcal (4%)
2mg (0%)
0mg (1%)
1mcg RAE (0%)
9mg
2mg
0g
0g
0g
1g
0mg (0%)
198mg (8%)
1g (3%)
8g (12%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucid-food Lucid Food
by Louisa Shafia
west-coast-cooking West Coast Cooking
by Greg Atkinson
cook-with-jamie Cook with Jamie
by Jamie Oliver
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
living-raw-food Living Raw Food
by Sarma Melngailis
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?