Best 5 Miso Mustard Dressing Recipes
**Miso Mustard Dressing: A Culinary Symphony of Umami and Tang**
In the realm of salad dressings, the miso mustard dressing stands out as a culinary masterpiece, harmonizing the rich, savory notes of miso with the tangy sharpness of mustard. This versatile dressing elevates any salad to new heights, adding a symphony of umami and tang that tantalizes the taste buds. Its unique flavor profile makes it the perfect accompaniment to a variety of dishes, from crisp greens and roasted vegetables to grilled meats and seafood. Additionally, this recipe offers variations for a vegan and a spicy version, ensuring that everyone can enjoy this delectable dressing. With its ease of preparation and endless possibilities for culinary exploration, the miso mustard dressing is a must-try for any home cook or food enthusiast.
MISO-MUSTARD DRESSING
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Provided by Claire Saffitz
Categories Bon Appétit Salad Dressing Mustard Maple Syrup Condiment/Spread Lemon Juice
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified.
EGGPLANT SALAD WITH MUSTARD-MISO DRESSING
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)
- Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1118 milligrams, Sugar 6 grams, TransFat 0 grams
MISO-MUSTARD DRESSING
Make and share this Miso-Mustard Dressing recipe from Food.com.
Provided by Hannah Verrinder
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Mix miso and mustard together until smooth.
- Add remaining ingredients and beat with a fork until lump-free.
Nutrition Facts : Calories 493.8, Fat 8.7, SaturatedFat 1.2, Sodium 4292.6, Carbohydrate 97.6, Fiber 7.8, Sugar 75.3, Protein 14.4
EGGPLANT SALAD WITH MUSTARD-MISO DRESSING
Steps:
- Trim the eggplant and cut it into 1-inch cubes. (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
- Bring a large pot of water to a boil and add salt. Immerse the eggplant in the boiling water and cook until tender, about 5 minutes. Drain well and set in a colander to cool. (You can refrigerate the eggplant, covered, for up to a day at this point. Bring it back to room temperature before proceeding.)
- Dry the eggplant with paper towels. Whisk together the miso, soy sauce, and mustard in a serving bowl. Add the eggplant along with salt and cayenne, then toss. Taste and adjust the seasoning if necessary. Serve with the lemon wedges.
ASIAN COLESLAW WITH MISO MUSTARD DRESSING
Steps:
- 1.In a bowl, combine the vinegar, sugar and 1/4 teaspoon of salt. Add the celery leaves; toss to coat. Let stand for 10 minutes. 2.In a bowl, mix the mustard, mayonnaise and miso. Add the cabbages and celery ribs and toss to coat; season with salt. Transfer the slaw to a serving bowl. Top with the celery leaves and serve
Tips:
- For the best flavor, use fresh white miso paste. It is sweeter and milder than other types of miso, making it perfect for dressings.
- If you don't have white miso paste, you can use yellow or red miso paste. However, the flavor will be stronger, so you may want to use less of it.
- To make a vegan version of this dressing, use agave nectar or maple syrup instead of honey.
- This dressing is also great as a marinade for chicken, fish, or tofu.
- You can store this dressing in the refrigerator for up to 2 weeks.
Conclusion:
This miso mustard dressing is a delicious and versatile dressing that can be used on salads, sandwiches, and wraps. It is also a great marinade for chicken, fish, or tofu. The combination of miso paste, Dijon mustard, and honey gives this dressing a unique and flavorful taste that is sure to please everyone at your table.
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