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Miso-Ginger Dressing
The creamy texture and mild, sweet-salty flavor of white miso, also called shiro miso, worked best for this dressing. Walnuts gave it richness and body. If the dressing becomes too thick after being refrigerated, gradually whisk in water to thin it.
1
cup
Tip
Don’t toast the walnuts. They provide texture, but their flavor should be subtle. Toasting them makes them too assertive.
10 minutes
Ingredients
-
⅓
cup walnuts
-
⅓
cup white miso
Reviews
August 3, 2022
Love this dressing
Made this for a salad topped with a piece of salmon, delicious
February 19, 2024
great dressing
we use this on Asian bowls, filled with veg, rice or quinoa, and pork tenderloin or chicken.
October 22, 2024
Add on
It was good but I wanted it to be just a bit more Asian. I added more honey, some white balsamic and sesame oil.
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This is so tasty. I made a big salad with some roasted chicken breast for dinner, doused in this dressing. It’s incredible. It’s awesome to have an alternative to vinaigrette.