This Miso & Ginger dressing is my new obsession. I have been having it on everything! Mainly using it as salad dressing, but its lovely in burgers, in a potato salad, on top of roast chicken or with pan-fried fish.
Miso is the ultimate umami, and it gives this dressing a delicious savoury element. I have added ginger, which is fresh and zingy, then a squeeze of citrus to give us some acid.
I use Kewpie mayo in this recipe, but any mayo is fab.
If you want a slightly thinner consistency, I just add a little water to thin it down.
I have used the Miso Ginger Dressing here on top of a roast vegetable salad. I simply roasted kumara, capsicum, red onion and radishes and tossed them with baby spinach and thinned out the dressing using a dash of water. I drizzled the dressing over generously and finished with some coriander.
Miso & Ginger Dressing
- ½ cup Kewpie Mayo
- 1 ½ Tablespoons miso paste
- 2 Tablespoons of grated ginger
- 1 teaspoon lemon juice
In a bowl, take 2 tablespoons of the mayo and mix with the miso paste. I find it is easier to incorporate a little mayo with the miso first, then add the remaining mayo.
Now add the ginger and lemon juice.
Mix well and taste and adjust by adding more lemon juice or miso if needed.
Store in the fridge in an airtight container.
Will keep for 10 days + in the fridge
To thin down use a little water and mix well. I find a thinner consistency works well with lighter salad greens.