It’s definitely summer here in Austin, Texas! I’ve been getting out for my daily walks super early so that I can get back into the A/C before it gets too scorching hot. Salad has been my go-to lunch during these sweltering days because hot food just doesn’t seem as attractive during the summer.
People have told me that I make the BEST salads. I’d have to agree with them 🙂 That’s partly because I’m a salad dressing snob and I’ll be the first to admit it. Salad does not have to be boring – nor does it have to be the same every time. I think that salad can be super amazing and delicious, and the salad dressing has a lot to do with how it turns out.
This Ginger Miso Salad Dressing has flavors associated with asian cuisine and pairs well with carrot, scallions, cilantro, mandarin oranges and sesame seeds. You can spice it up with a bit of Sriracha or another chili sauce of your liking.
This dressing also works well as a marinade for tofu and or vegetables. Double or triple the recipe and store in a swing top bottle for use throughout the week. Should last about 7 days in the fridge.
- 2 teaspoons miso
- 2 tablespoons sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons agave syrup
- 2 teaspoons soy sauce
- 1 teaspoon finely grated fresh ginger root
- Whisk all ingredients in a bowl to combine.
- Pour over salad greens and vegetables of your choice.