This Miso Vinaigrette is just so quick and simple yet delivers big on wonderful umami flavour. Great on greens, roasted veg and as a marinade – take your greens and veggies to next-level deliciousness!
What is miso paste?
Miso is a Japanese staple that is incredibly healthy and nutritious. It is made with soy beans a grain (like rice or barley), salt, and koji (a mold) and then it is allowed to ferment anywhere from a few weeks to several years.
There are two different types of miso light coloured miso which is light beige to yellow in colour or dark miso which is red, light brown to almost black in colour.
Light miso is lighter and sweeter in flavour due to shorter fermentation time. It’s made with less soybean content and more grains, like white rice.
Dark miso is fermented for longer for a stronger, and saltier flavour. It is made with a higher proportion of soybeans and salt for an intense complex flavours.
The difference between seasoned and regular rice vinegar?
Rice wine vinegar, is made by fermenting the sugars in rice until it becomes acidic then adding sugar and salt.
Seasoned white rice vinegar is made either from sake or by adding sugar and salt to white rice vinegar , this makes it more flavourful and sweeter but it also means that it contains more calories than regular rice vinegar.
It’s an easy way to boost the sweet, salty, and tangy elements of your salads.
What Can I Use It Miso Vinaigrette On?
- Green salads using lettuce varieties and sturdy greens such as kale, chard, spinach or silverbeet
- Avocado Salads
- Asparagus Salads
- Roasted veggies such as eggplant, carrots, pumpkin
- Brassica salads either roasted or steamed such as broccoli, broccolini, Romanesco, cauliflower or caulilini.
- Noodle salads, especially good with soba noodles.
- Use it as a marinade for fish, chicken and meat
You will need:
How to make it
- Add all the dressing ingredients to a glass jar.
- Whisk to break up miso.
- Shake well until emulsified.
ADD INGREDIENTS TO JAR WHISK TO BREAK UP MISO SHAKE TO EMULSIFY
How much will this recipe make?
This recipe makes â…” cup of dressing (approximately 10 tablespoons) which is enough dressing for a salad that serves four people. The nutritional information has been calculated per tablespoon.
How long will it keep.
This vinaigrette will keep for a week or so in your fridge, kept in a covered container (preferably glass).
We Have Used It On
Miso Cauliflower
Or try it as alternative dressing in THESE SALADS
*Make the oven-roasted asparagus salad without the tarragon and dressing – roast it with some of the miso vinaigrette instead.
Ingredients
- ¼ cup MCT or neutral oil
- 3 tbsps rice vinegar
- 2 tbsp white miso paste
- 1 tbsps soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- Pinch chilli flakes Optional
Instructions
- Add all the dressing ingredients to a glass jar.
- Whisk to break up miso.
- Then shake well until emulsified.
- Taste and adjust seasonings according to your liking.
- Keep it in a covered container (preferably glass) and keep it in your fridge for a week or so.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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