The first time I had Ginger Miso Dressing, I was hooked! I knew from the first taste, that I would need to come up with a recipe so I could have it all – the – time. There is a great health food store in Missoula, Montana that makes a really good one, and it’s that flavor that I had in mind when I developed this recipe. I love the sweet-salty flavors combined with the fresh citrus juice. It’s zesty and oh… so addicting.
First, zest an orange and place a tablespoon of zest into the blender. Next, juice both oranges and add the juice to the blender.
To peel ginger, I use the side of a spoon to ‘scrape’ the peel away (a very cheap spoon works the best, because the edges are sharper). Next, thinly slice the ginger into rounds.
Cut the slices into thin strips, and then cut the strips crosswise into a ‘mince’.
Blend all the dressing ingredients together in the blender until they are well combined.
For the Green Salad:
Remove a few strips of peel from the cucumber and cut off the ends. Cut lengthwise into quarters.
Then, cut the quarters crosswise into thinly sliced triangles.
Remove the core and seeds from the bell pepper: then, cut them into thin strips. Next, cut the strips crosswise into small dice.
I used a food processor with the grating attachment to grate my carrots.
Finally, toss all the vegetables together with the lettuce and green onions in a large serving bowl and serve with Ginger Miso Dressing.
I can’t say enough about how much I like this dressing! You might find yourself eating platefuls of salad – just to eat more dressing!Print
- 1 Tablespoon orange zest
- 1/2 cup orange juice, (from 2 oranges, freshly squeezed is best)
- 2 Tablespoons miso
- 2 Tablespoons ginger, minced
- 2 cloves garlic, minced
- 2 Tablespoons soy sauce
- 1/2 cup avocado oil, (or olive oil)
- 1 Teaspoon sea salt
- Zest the orange and measure out 1 Tablespoon. Juice the oranges and add the juice with the rest of the ingredients to a blender.
- Blend on low, increasing to medium speed until dressing is completely emulsified.
- The dressing will keep for at least a week in the fridge.
I used a light colored brown rice miso for this recipe. For a richer miso flavor you can use the dark variety.
- 1 large head green leaf lettuce
- 1 cucumber
- 1 red bell pepper
- 1/2 lb carrots, grated
- 1 bunch green onions
- Cut or tear the lettuce into bite sized pieces. Wash, spin dry, and place in a serving bowl.
- Peel a few strips from the cucumber. Remove the ends and cut lengthwise into quarters. Then, cut crosswise into thin slices.
- Cut the bell pepper in half and remove the seeds. Cut into thin strips, and then across the strips to make a small dice.
- Peel and grate the carrots, (I used the food processor).
- Thinly slice the green onions and toss together with the rest of the salad ingredients. Serve with your choice of dressing; my favorite is of course, Ginger Miso.