By: Market Chef Heather Hartman
I am a big fan of miso. It lasts a long time in the fridge, it makes a lovely dressing, is great brushed on veggies for a quick baste on the grill, and adds dimension to tomato sauce. Tahini, or sesame paste is a great pantry staple to have as well. Don’t forget the great pro-biotic boost you get from the miso, and the fantastic salt blast from this dressing. I have even made sandwiches with this stuff, the kids like it, and it is quick to throw together. Yep, what’s not to love?
For the Dressing
- 1 Tablespoon fresh ginger, minced
- 1 garlic clove, peeled
- 2 Tablespoons white (or yellow) miso
- 3 Tablespoons tahini (sesame seed paste)
- 1 Tablespoon honey
- 1 Tablespoon mayonnaise ( you can also use coconut milk if you want a vegan version, if so, add 2 tablespoons of the thicker stuff on top)
- ¼ cup rice vinegar, or apple cider vinegar
- 2 Tablespoons toasted sesame oil
- 2 Tablespoons sunflower oilWater to thin dressing if needed
For the Salad:
- 3 cups Napa cabbage, romaine, or Swiss chard cut into thin ribbons
- 3 green onions, sliced on bias
- 4-5 radishes, slicedSugar snap peas, green beans, zucchini (or a combo of all), cooked for 2 minutes and dropped in ice water to stop cooking.
Place all the dressing ingredients in a food processer, and puree until smooth. Add water to thin out as needed.
Toss all salad ingredients in a big bowl, and stir to combine. Use what looks good at the market that day. Any luscious looking veggie will work. I also like to grill the zucchini and corn if it’s around, and toss that into the salad. Carrots cut into matchsticks are fun, slow roasted eggplant is fantastic, and tomatoes…well, what are they not delicious in?
Add the dressing, toss to combine, and enjoy immediately. Top with toasted sesame seeds, or peanuts.
This dressing is also a great veggie dip. Omit the extra water for a thicker dressing.
Dressing will last for 5 days in the refrigerator.