Garden Salad with Miso Ginger Dressing

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My twist on the ubiquitous, mildly mysterious, always delicious Japanese restaurant orange salad dressing. :)

Garden Salad with Miso Ginger Dressing

My twist on the ubiquitous, mildly mysterious, always delicious Japanese restaurant orange salad dressing. :)

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Ingredients

20 minutes
4 to 6 servings
  1. For the salad:
  2. 1 (12 ounce)bag of mixed salad greens of choice
  3. Optional:
  4. 1small carrot, julienned, if you like
  5. cherry tomatoes
  6. sliced cucumber
  7. For the dressing:
  8. 2 Tablespoonsminced ginger
  9. 1medium carrot, peeled and cut into 1/4-inch pieces
  10. 1/2a medium onion, peeled and cut into 1/4-inch pieces
  11. 2 TablespoonsJapanese miso or light colored Korean dwenjang
  12. 1 Tablespoonsoy sauce
  13. 2 teaspoonslemon zest
  14. 1/4 cuplemon juice
  15. 1 Tablespoonsdistilled white vinegar
  16. 2-2.5 Tablespoonssugar
  17. 2-3 Tablespoonswater
  18. 1/4 cupvegetable oil
  19. optional 3 Tablespoons mayo if you like a creamier dressing

Cooking Instructions

20 minutes
  1. 1

    Put all dressing ingredients in a blender, start off on a low setting for the first 10 seconds or so to prevent splatter, then turn to puree setting and blend until there are no remaining chunks of ginger, carrot or onion. Adjust seasoning if needed and whiz for another 20 seconds or so to make sure the seasoning is evenly distributed.

  2. 2

    Arrange salad veg on serving dish and drizzle with dressing or serve dressing on the side. Enjoy! :)

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