Miso salad
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious!
This dressing makes the salad! Make extra and have in your fridge, if you leave the ginger out it will last months in the fridge, if you keep the ginger in, it will last a week!
| Servings: people USA imperial/metric conversion: |
Print Recipe
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Ingredients:
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon miso paste
- 3/4 teaspoon salt pink Himalayan
- 1 tablespoon honey
- 4 ounces romaine lettuce ripped into bite size pieces
- 6 radishes thinly sliced
- 2 cucumbers sliced
- 2 scallions chopped
Directions:
- Add the vinegar, oil, ginger, miso paste, salt and honey into a large serving bowl. Whisk well and add the rest of the ingredients right before serve.
Notes & Tips:
This dressing makes the salad! Make extra and have in your fridge, if you leave the ginger out it will last months in the fridge, if you keep the ginger in, it will last a week but the extra flavor is worth it!
