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 π 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.
>>Check out my other salad recipes here<<
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.
