This quick salad dressing tastes so good I can eat it alone by the spoonful. The mellow white miso with its savory flavor is lightly sweetened with grated carrot and honey. Fresh ginger gives the dressing a little kick and roasted sesame seeds add crunch. Serve with peppery, crisp, watercress. Very refreshing!
The original recipe mentions the dressing can be made up to two days in advance of serving, however, I’ve kept it for up to four days and it was just fine.
Miso, Carrot & Sesame Dressing
Adapted from Bon Appetit
Makes about 1 1/2 cups
Ingredients
1/2 cup (scant) white miso
5 tablespoons canola oil
1/4 cup water
1/4 cup (packed) finely grated peeled carrot
2 tablespoons finely grated ginger
3 tablespoons unseasoned rice vinegar
2 1/2 teaspoons sesame oil
2 1/2 teaspoons honey
4 teaspoons toasted sesame seeds
Preparation
Place all ingredients in a jar and shake vigorously or alternatively place in a bowl and whisk until combined.
*If the dressing seems too thick add a teaspoon or so of water to thin it out.
Kiyo, This salad and dressing look outstanding. Flavorful, fresh, delicious and with great textural components. Thank you for sharing! I have a huge tub of miso in my fridge. I have no idea what to do with it! You have shown me the light (from the a Sunny State!). Best, Shanna
Thanks Shanna! Get that miso out and mix up some dressing. It’s really good on crunchy iceberg lettuce or peppery watercress.