Miso Turmeric Dressing Recipes
MISO-TURMERIC DRESSING
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Provided by Claire Saffitz
Categories Bon Appétit Healthy Quick & Easy Side Vegan Vegetarian Vegetable Salad Dressing Carrot Ginger Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
- Do Ahead
- Veggies can be made 5 days ahead. Cover and chill.
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ASIAN MISO-TURMERIC DRESSING
Give your salads a boost with this tasty dressing!
Provided by Julie Nobles
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine rice vinegar, olive oil, miso paste, sesame oil, honey, tamari, garlic, ginger, sesame seeds, turmeric, and pepper in a food processor; blend until creamy, about 1 minute. Store dressing in a sealed jar in the fridge.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 4.7 g, Fat 8.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 276.1 mg, Sugar 3.1 g
MISO-GINGER DRESSING
This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 5m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
- Toss with the salad of your choice.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 42 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 493 milligrams, Sugar 3 grams
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
MISO TURMERIC DRESSING
Number Of Ingredients 8
Steps:
- Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric and sesame oil in small bowl.
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- Preheat oven to 425°F. Spread broccoli, mushrooms, and red onion on a large rimmed baking sheet. Toss with oil, 1/2 tsp. of the salt, and black pepper. Bake for 23 to 27 minutes, tossing once halfway through.
- Meanwhile, prepare quinoa by combining quinoa with 2 cups water and remaining 1/2 tsp salt in a saucepan. Bring mixture to a boil, reduce to a simmer, cover and cook until water is absorbed, about 15 minutes. Remove from heat and let steam, covered, 5 additional minutes; fluff with a fork.
- Prepare sauce by whisking vinegar, sesame oil, miso, turmeric, and ginger in a small bowl until smooth.
- Divide quinoa and veggies evenly into each of 3 or 4 bowls and spoon miso-turmeric dressing overtop. Garnish with cashews and green onion, if desired.
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