Greens With Tangy Miso Dressing Recipes

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MISO-SESAME DRESSING



Miso-Sesame Dressing image

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 8

1/2 cup white miso paste
1/4 cup plus 1 tablespoon water
1/4 cup sugar
3 tablespoons rice wine vinegar
2 teaspoons light soy sauce
1/4 teaspoon kosher salt
2 tablespoons peanut oil
1/2 teaspoon sesame oil

Steps:

  • In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

MISO DRESSING



Miso Dressing image

Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 7

3 tablespoons rice vinegar
2 tablespoons miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1/8 teaspoon ground ginger
1/3 cup canola oil

Steps:

  • In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MISO-GINGER DRESSING



Miso-Ginger Dressing image

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Provided by Mark Bittman

Categories     easy, quick, condiments

Time 5m

Yield About 1 1/4 cups

Number Of Ingredients 8

1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inch long piece fresh ginger, cut into coins
Salt
freshly ground black pepper

Steps:

  • Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams

MISO GREENS



Miso Greens image

Provided by Damaris Phillips

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound kale
8 ounces mustard greens
1 tablespoon white miso paste
2 teaspoons Sriracha or other chili-garlic sauce
2 teaspoons coconut oil

Steps:

  • Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, Sriracha and 2 tablespoons water in a small bowl. Set aside.
  • Heat the oil in a large saute pan over medium heat. Add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them and cook until the greens are tender, about 5 minutes.

Nutrition Facts : Calories 100 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 219 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 6 grams, Sugar 2 grams

GREENS WITH TANGY MISO DRESSING



Greens With Tangy Miso Dressing image

This is a very tasty way to get a healthy dose of greens. From the book "The Healthy Kitchen" (Andrew Weil, MD and Rosie Daley).

Provided by Debra1113

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup onion, cut into half moons
1 tablespoon toasted sesame oil
1 cup red bell pepper, seeded and cut julienne
4 cups kale, stemmed and cut julienne
2/3 cup water
4 cups napa cabbage or 4 cups bok choy, cut julienne
1 tablespoon tamari soy sauce
1/4 cup white miso
2 tablespoons tahini
1/4 cup lemon juice, freshly squeezed
1/4 cup water
1 tablespoon honey or 1 tablespoon brown rice syrup
2 teaspoons fresh dill weed or 1 teaspoon dried dill
1/2 teaspoon turmeric

Steps:

  • SALAD -----------.
  • In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
  • Add pepper, toss and saute for 3 minutes.
  • Add kale and 1/3 cup of water. Cook until liquid has evaporated.
  • Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
  • DRESSING -----------.
  • Stir miso and tahini together in a bowl.
  • Add lemon juice and water and mix well.
  • Stir in remaining ingredients.
  • ASSEMBLE -----------.
  • Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.

Nutrition Facts : Calories 202.6, Fat 8.8, SaturatedFat 1.3, Sodium 936.9, Carbohydrate 28, Fiber 5.3, Sugar 10.2, Protein 7.8

COLESLAW WITH MISO DRESSING



Coleslaw With Miso Dressing image

Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.

Provided by Dawn Perry

Categories     easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
2 tablespoons yellow or red miso
2 tablespoons honey
Kosher salt (such as Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

Steps:

  • In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
  • Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
  • Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

SPICY CARROT-MISO DRESSING



Spicy Carrot-Miso Dressing image

This is just one version of Amy Chaplin's Creamy Carrot dressings from her cookbook Whole Cooking Everyday. Made by blending carrots with herbs and citrus juice until creamy, these dressings are light, flavorful, and addictive.

Provided by Amy Chaplin

Categories     Salad Dressing     Healthy     Quick and Healthy     Quick & Easy     Vegan     Vegetarian     No Sugar Added     Low/No Sugar     Dairy Free

Number Of Ingredients 15

For creamy carrot dressing (base recipe):
2 medium carrots, chopped if using a high-powered blender (about 1 1/4 cups), grated if using a regular blender
1/2 cup filtered water
1/4 cup raw cashews
1/4 cup extra-virgin olive oil
3 Tbsp. freshly squeezed lime juice
1 (3-inch) piece scallion, white and light green parts only, coarsely chopped
1 (1/2-inch) slice of a large garlic clove
1/2 tsp. fine sea salt, plus more to taste
1 tsp. tamari, plus more to taste
For spicy carrot-miso dressing:
1 recipe Creamy Carrot Dressing, omitting the salt and using brown rice vinegar in place of the lime juice
1 Tbsp. unpasteurized chickpea miso or sweet white miso
1-inch piece fresh ginger, peeled and chopped (finely chopped if using a regular blender)
1/8 tsp. cayenne pepper, plus more to taste

Steps:

  • Base recipe:
  • Combine the carrots, water, cashews, olive oil, lime juice, scallion, garlic, salt, and tamari in an upright blender and blend until completely smooth; this will take at least 1 minute. Scrape down the sides with a rubber spatula and blend again. Adjust the seasoning to taste and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
  • Spicy carrot-miso dressing:
  • Make the dressing following the instructions for the base recipe, adding the miso, ginger, and cayenne to the blender along with the other ingredients. Adjust the seasoning with cayenne as well as more salt to taste.

WATERCRESS IN MISO DRESSING



Watercress in Miso Dressing image

Although 300g seems like a lot of watercress don't forget that it will shrink during cooking. This dressing is tasty on all green vegetables, my favourite is with soy beans and runner beans. From the BBC

Provided by PinkCherryBlossom

Categories     Greens

Time 15m

Yield 4 side dishes

Number Of Ingredients 4

4 bunches watercress, about 300g
3 tablespoons tahini paste
2 tablespoons white miso
1 tablespoon soy sauce

Steps:

  • Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
  • Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).

Nutrition Facts : Calories 89.5, Fat 6.6, SaturatedFat 0.9, Sodium 594.9, Carbohydrate 5.2, Fiber 1.7, Sugar 0.7, Protein 4

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