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
Ingredients
- ½ cup Kewpie Mayo
- 1 ½ Tablespoons miso paste
- 2 Tablespoons of grated ginger
- 1 teaspoon lemon juice
Instructions
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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.
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Now add the ginger and lemon juice.
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Mix well and taste and adjust by adding more lemon juice or miso if needed.
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Store in the fridge in an airtight container.
Recipe Notes
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.
