This Miso Dressing Recipe will turn any typical bowl of greens into a showstopping salad that will become the star of your meal!
Somebody may even show up with a big batch of lemon margaritas.
But you have to be pretty brave to be that person that throws down “I’ll bring a salad,” right?
Because let’s be honest, most people could easily ignore the green salad at a party. It’s probably the weekend, and it’s a fun gathering, and who wants to crowd their plate with salad?
That’s why I’ve experimented with this Great Green Salad with Miso Dressing to make it the maximum amount of irresistible. Nobody is going to a skip a serving of this, I promise.
So go ahead – be that brave soul that declares I’M GONNA BRING THE SALAD.
About this Great Green Salad with Miso Dressing:
- Start with butter lettuce. When you say the words “butter lettuce,” people think of butter. People like butter. People will eat the salad. In truth, butter lettuce contains no actual butter. It’s simply a sweet, crisp yet tender variety of lettuce that is perfect for salads, sandwiches and shish kafta lettuce wraps.
- Add some slices of fresh English cucumber. This adds a nice crunch factor, and nobody doesn’t like cucumber. And save some for my White Claw cocktail!
- Pile on some blanched snap peas. These also add some crunch, plus they’re beautiful. And you know, we eat with our eyes.
- Time for some luscious chunks of ripe avocado. Now, this really IS buttery, and it lends a creamy note to this almost-vegan salad. If this salad will be traveling, take the whole avocado with you and then cut it up right before serving.
- Sprinkle with a pinch of black sesame seeds. This just adds a little visual interest to the green-on-green-on green thing we have going on here.
- Serve with a quick homemade miso dressing. You only need 5 minutes to gather some olive oil, rice vinegar, miso, honey (see also: honey old fashioned), sesame oil and soy sauce, and whisk it all together. Sub agave nectar or maple syrup for honey to keep this dish completely vegan.
What does miso dressing taste like?
In a nutshell, miso dressing tastes like a flavor explosion.
If you’ve never had miso dressing, it’s a little bit hard for me to fully describe the experience, because I truly want you to try it for yourself.
But if I had to put it into words, I would say that it’s salty, but in a very pleasant way. It’s a little funky, a little earthy, and a little nutty. It also has a subtle sweetness to it.
Each spoonful of miso has layers and layers of flavor, which is why it’s such a potent ingredient and goes such a long way towards making any meal more flavorful.
Is this vegan?:
This particular miso salad dressing recipe is NOT vegan because it contains honey.
However, if you sub agave nectar or maple syrup for honey, it would be completely vegan!
What is miso dressing made of?:
- extra virgin olive oil
- rice vinegar
- white miso
- sesame oil
- soy sauce
How long does miso dressing last?:
This miso salad dressing will last up to a week when kept in a sealed container in the fridge.
That makes it great for serving an easy side salad with lasagna with cottage cheese or savory oatmeal for dinner early in the week, and chilean sea bass, sockeye salmon, or even crab stuffed salmon a few days later.
It can also be used as a peanut-free alternative for dressing for an Asian noodle salad.
The miso dressing may separate when it’s chilled. It’s no big deal. Allow it to come to come to room temperature for 15 minutes before shaking or whisking and serving.
For the Miso Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons white miso
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
For the Great Green Salad:
- 1 cup sugar snap peas, trimmed
- 2 heads butter lettuce, torn into large pieces
- 1 avocado, peeled, pitted and sliced
- 1/2 English cucumber, thinly sliced
- 1 teaspoon black sesame seeds
- Make the Miso Dressing: In medium bowl, whisk olive oil, vinegar, miso, honey, sesame oil and soy sauce until smooth. Dressing can be made in advance and refrigerated for up to 1 week.
- Make the Great Green Salad: Fill a large bowl with ice water. Heat small saucepot of water to boiling over medium-high heat. Add peas, cook 45 seconds. Use slotted spoon to transfer peas to bowl of ice water. Let stand 2 minutes; drain peas and pat dry with paper towel.
- Arrange lettuce on large platter; top with avocado, cucumber and peas. Sprinkle with sesame seeds. Serve salad with Miso Dressing.
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Amount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 152mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 4g