miso salad dressing

I’ve been cut off.  I’m not allowed to buy any more cookbooks (my husband saw my list).  So I’ve visited the library alot lately.  I finally got my hands on Isa Chandra Moskowitz’s  Appetite for Reduction.  There are so many yummy things in here that I just can’t wait to try. But I must share this. The BEST salad dressing ever!! Green Onion -Miso Vinaigrette.

I’ve never been a ranch dressing kind of person.  And while I love a basic balsamic vinaigrette (I also made Isa’s and it is low-fat and incredible too!), I get really excited when my salad dressing has depth and unexpected flavours all over the place. This reminds me of a non-vegan dressing I used to make which I have been reminiscing about lately, sigh,  – a tangy Dijon vinaigrette made with cooked egg yolk.  While not really the same in so many ways – the miso gives the dressing “that” flavour — that indescribable “I have to eat more of this stuff” flavour.  So I am hooked.

This dressing is a pretty green colour and is suggested on top of a sushi inspired salad – edamame, greens, brown rice, avocado and cucumber.  I’ve been dipping raw snap peas in this all afternoon.  (I have my salad stuff ready for my lunch tomorrow already packed into the fridge.)  For the really adventurous – I would totally consider adding some wasabi powder to the dressing for a little more zip, if you are so inclined towards zippy things.

Nutritional info – 1/4 cup (that’s a whole heck of lot for a salad, or for any dieter that has tried to manage to stick to the suggested serving size on most bottled dressings of 1 -2 Tbsp!!)  has only 80 cals, 2.5g fat, 3 g fibre, so eat up!

  • 1/4 cup miso ( I used white)
  • 1 1/ 2 cups chopped green onions, white and green parts
  • 3 Tbsp rice vinegar
  • 2 tsp fresh ginger
  • 1 clove garlic
  • 2 tsp agave nectar
  • 2 tsp toasted sesame oil
  • 1/2 cup water

Throw everything into a blender (magic bullet is great here) and blend until smooth. That’s it.