Japanese Salad Dressing II
Japanese Salad Dressing The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots.
- Ready In:
- 3⁄4 cup red miso
- 3 tablespoons sugar
- 3 tablespoons mirin (Japanese rice wine)
- 2 tablespoons water, hot
- 2 teaspoons light soy sauce
- 1⁄4 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1⁄2 head iceberg lettuce, torn
- 1 carrot, thinly sliced
- In a small bowl, combine miso and sugar.
- Add mirin, water, soy sauce, sesame oil, and sesame seeds.
- Stir until well blended.
- Serve over lettuce and carrot slices.
- Toss to combine.
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Great! Very tasty and not too salty or too overpowering. I must admit I am a fan of miso though, so perhaps if you don't like miso give it a miss, or try it with Shiro (white) miso for a milder flavour? I used Awase miso which was really tasty! I served this with a very Japanese-style salad of cabbage and tomato, with a bit of carrot, spring onions and green pepper! Thanks!Reply