Best 8 Miso Ginger Dressing Recipes

MISO-GINGER DRESSING

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.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)

Steps:

• Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
• If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
• Taste and add salt and pepper to taste.
• Serve immediately or cover tightly and refrigerate for up to several days.

CREAMY GINGER MISO DRESSING

Steps:

• Combine all of the ingredients in a blender or food processor and puree until smooth.
• Coverd and refrigerated, this dressing will keep for about a week.
• Enjoy!

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING

Steps:

• Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
• Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
• Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
• Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
• Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

CARROT, MISO, AND GINGER SALAD DRESSING

Steps:

• In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
• With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

BROCCOLI SLAW WITH MISO-GINGER DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
• Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

MISO GINGER TAHINI DRESSING

Steps:

• Mix everything in a food processor. Refrigerate. Lasts several weeks.

MISO-GINGER DRESSING

Steps:

• Put all ingredients except salt and pepper into a blender or food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. Taste and add salt and pepper to taste. Lasts a few days in a sealed jar in the refrigerator.