Bonus Recipe: Lemon Miso Salad Dressing
A bright and flavorful dressing to perk up your salads and slaws!
Hello Subscribers!
I’m popping in today with a quick recipe for lemon miso salad dressing. This is a bright and bold dressing that you can drizzle over all those crisp, colorful salads your body is craving now that the weather is getting warmer. (Hang in there Seattle and Midwest subscribers, that warm weather is coming!)
I’m a little bit addicted to this dressing right now. It’s a nice break from regular vinaigrettes. It’s also really versatile. It works with any type of salad green, although it’s especially good over a crunchy chopped salad with cabbage or a quick slaw made from cabbage and grated carrot.
I think you’ll really like this miso dressing over salads that include salmon or sliced chicken. This dressing is also an easy way to add more flavor to roasted vegetables, like broccoli or sweet potatoes or zucchini. Just drizzle the miso dressing over the warm veggies for instant flavor.
Lemon Miso Salad Dressing
A printable pdf of the recipe can be found at the bottom of the page.
Ingredients
1 to 2 tablespoons white or yellow miso*
2 tablespoons lemon juice
3 tablespoons warm water
1 teaspoon stone ground mustard (or Dijon)
1 small garlic clove, finely chopped
1/3 cup sunflower oil or other neutral oil
Instructions
*How Much Miso to Add: Some brands of miso paste are saltier than others. I usually like adding 2 tablespoons of miso paste to this dressing but occasionally it’s too overpowering and salty, depending on the brand. I recommend using 1 tablespoon of miso when making your first batch of this dressing. Taste the dressing, and then whisk in another tablespoon if you want a stronger miso flavor.
Use a fork to mash together the miso paste, lemon juice, warm water, mustard and garlic until smooth. Slowly whisk in the oil until completely blended.
The salad dressing will keep for at least 5 days in the refrigerator. I keep my salad dressings in 8oz glass mason jars or this very cute oil and vinegar bottle.
Notes
The water is added to cut the saltiness of the dressing, because miso has a strong, salty flavor. Warm water blends into salad dressing and helps emulsify (combine) the ingredients better than cold water. You can also add a tablespoon of water to regular vinegar-based salad dressing as a way to mellow the sharp, acidic flavor.
Miso paste can be found in the refrigerated section of grocery stores. It keeps almost indefinitely in your refrigerator, although I’m sharing recipes all month long that use miso paste - there is more to come!
Did you know that my Substack newsletter has a homepage where you can view all past newsletters? You can find this recipe and all of the past recipes for paid subscribers on the recipe index page.