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Ginger Miso Salad Dressing

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Your not the only one who needs proper attention as to how you are dressed for a dinner party!!  Your salad deserves the same amount of respect,  it too wants to dress for success! :)  Have I lost you?  I guess what I am trying to say here is that it is important to use the right lettuce leaves with the right dressing, not just flavor wise but texture wise.  For example, you don’t want to pair up a heavy, thick dressing with tender baby lettuce leaves.  They won’t be able to stand up to the weight of the dressing.  Romaine lettuce is nice and hearty.  Its crunchy texture can stand up to any dressing.  Specially a thick one.  Butter lettuce is a crisp-head lettuce, meaning its leaves form a compact head as it grows – although its head is much less compact than iceberg lettuce.  Butter lettuce has a tender texture and large, cupped leaves that work beautifully in salads, especially with delicate dressings.

So when it comes to making this dressing you can control how thick or thin you wish for it to be so it can pair up nicely with the lettuce that you have on hand.

The secret to a perfectly tossed salad is simple: use your hands. Wash them first (and after!), of course, but no tongs or salad tools can possibly replicate the delicacy and feel of human hands. Once you get the hang of it, you’ll never go back to brutalizing your lovely salads with bruising, damaging spoons or forks:

  1. Use 2 to 4 tablespoons of dressing for every 4 cups of clean, dry greens, in a large bowl that seems much too big.  It is so much easier to toss a salad gently in an over-sized bowl.
  2. Hold your fingers as far apart from each other as possible and run them down the sides of the bowl to the bottom, lift up, bringing the greens that were touching the dressing on the bottom of the bowl to the top.
  3. Repeat until salad is evenly coated.

Ingredients:

  • 1 cup water
  • ¼ cup extra virgin olive oil
  • ¼ cup raw tahini
  • 3 Tbsp maple syrup
  • 2 Tbsp red or white unpasteurized miso
  • 1 Tbsp chia seeds, ground to a powder
  • 1 Tbsp raw apple cider vinegar
  • 2 tsp fresh lime juice
  • 1 tsp chopped garlic
  • 1/2 tsp ground ginger

Preparation:

  1. Blend all ingredients until silky smooth in the blender.
  2. Set aside for 10-30 minutes, giving the chia seeds time to expand and absorb some of the dressing.  You can control how thick you want your dressing to be.
  3. Store in fridge for up to 5 days.

 

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16 thoughts on “Ginger Miso Salad Dressing

  1. Wayne says:

    Hello Ami Sue!

    This is an excellent recipe — it is somewhat similar to the salad dressing I had at a vegetarian restaurant recently. It is called Sweet Sesame Miso Sauce. The ingredients are dark barley miso, lemon juice, maple syrup, nama shoyu, toasted sesame oil, EVOO and garlic. I just have to play around to duplicate the desired flavor. Your recipe just came in time as I could use it as my guideline. The toasted sesame oil would definitely add some depth to the dressing. It is a question of how much to add to EVOO (maybe 1 teaspoon). What do you think?

    As always, thanks for making your wonderful website available to all of us!

    Wayne

    • amie-sue says:

      Greetings Wayne,
      Ohhh that dressing sounds delicious too! Well, it depends on the quantity of dressing that you are aiming to make. I would start with 1/4-1/2 cup, adding just a small amount of toasted sesame oil, since that is strong in flavor. I would love to hear how your dressing comes out! Thanks for sharing, amie sue

  2. kate says:

    It’s early morning, and as soon as I saw this recipe, I went to work. Turned out delicious. I made a few alterations…instead of tahini, i used 1/4 of a small hass avo, and 2 T. maple syrup instead of 3, and 1 T. millet miso, instead of 2. fabulous. thank you so much, kate

    • amie-sue says:

      Hello Kate!
      I am so happy to hear that your morning started with inspiration. :) Isn’t it wonderful how a person can adapt raw recipes so easily to what ingredients are on hand or what your taste buds are crying for? I never felt that freedom as much with cooked foods. Be blessed, amie sue :)

  3. Sonia says:

    I really appreciate the thorough instructions you have here – even to toss a salad. The dressing looks yummy. I didn’t realize the chia seeds will still absorb liquid even though they are ground up.

    • amie-sue says:

      Good afternoon Sonia,

      Aaaah the magical poperties of chia! Yes indeed. I hope you give it a try, let me know if you like it. Have a happy day, amie sue

  4. Alta says:

    Amie Sue, can you replace the chia seeds with ground flax seeds? This looks very delicious but I don’t have any chia seeds and I’d like to try it right away. Thanks!

    • amie-sue says:

      Hi Alta,
      You could but it might give it that flaxy taste…try making it without first. See if the consistency works for your needs…you might be able to get away without thickening it. :) Keep me posted! amie sue

    • kate says:

      Maybe I should have read all the comments, as this might have been answered….I used the ground chia, and it was great. but I think you could toss in a piece of avo, and that would thicken it up…I just made the dressing, and the only thing I changed were the Maple syrup (1 T.) and miso (1 T. South River red pepper garlic) everything else was the same, and it was great. Oh, I also used rejuvilac in place of the water… thanks very much. k

      • amie-sue says:

        Your welcome Kate… Thanks for sharing your modifications. :) It’s always great to have alternatives. Have a blessed week, amie sue

  5. Deborah says:

    Mornin Amiesue, just made the dressing, and am just starting in the Raw World LOL. so I did not have any chia seed so I used ground flax. also my only had regular tahini and used a little more seaseme oil off the top of the jar. Wow I am loving this dressing….I have been to other sites and have tried some of the recipes and have not been super happy all the time. Guess one has no choice but to tweak the recipe for their own taste… My excallibur is on it’s way I have been using the round dehydrator to make bread and crackers and it just does not work so soon I will get a full meal deal out of this brand new way of life. thank You so much for the beautiful site and infromation! Debbie

    • amie-sue says:

      Good morning Deborah… that is so wonderful that you made this recipe work for you! The way I view recipes is that if you are new to a form of cooking / uncooking… follow recipes to the “T” at first, so you learn how ingredients work and behave… then once a person’s confidence level increases, recipes are just a template to help get you to what works for you! Thanks so much for sharing and stay in touch. Have a great weekend, amie sue

  6. ValeriaVine says:

    Just made the dressing and it was awesome! excellent dressing with an Asian flavour. I also substituted the 1/4 cup oil for water to keep the fat content down. thanks

  7. Jane says:

    Really delicious! I made this last night and poured it over a veggie bowl with brown rice. It tasted wonderful! Had it on salad today. If anything, it tasted even better as the chia seeds had swelled a bit more and the ginger had really infused into the dressing.

    • amie-sue says:

      Thank you for letting me know how it came out for you Jane. I find that if I let raw recipes sit for a time being, they just keep on getting better because it gives the ingredients time to meld together. Glad you are enjoying it. Have a wonderful weekend. amie sue

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