Every time I eat a salad, I try to come up with interesting, tasty oil-free salad dressings. Since I like to mix it up, today I made a miso tahini dressing for a tossed salad I prepared for dinner. Although I use miso for a lot of different dressings, I decided to mix it with my tahini dressing for a tasty new dressing. After balancing the flavor I wanted, I found a new oil-free dressing I love.
Miso tahini dressing, not only is simple to make but it also has very few ingredients.
Typically, I serve a large salad with dinner. which includes a variety of nutrient-dense vegetables. Furthermore, I generally eat an extremely large portion of salad compared to a small portion of pasta. As a result, I maintain my weight goals, while being able to enjoy pasta and other rich foods. In other words, I eat 75% of vegetables and 25% of other foods. As a result, I am satisfied and I'm not hungry.
As a general practice, I eat my salad first to fill up on all my greens. Then, I eat a small amount of pasta or another rich vegan entree. My boys, on the other hand, eat a regular salad and a larger entree. Because my salad portion is larger, I create oil-free dressings, like my miso tahini dressing!
WHAT IS MISO AND WHICH ONE DO I BUY FOR MISO TAHINI DRESSING?
As a fermented food, miso provides beneficial gut bacteria that help us to stay healthy, vibrant, and happy; good gut health is known to be linked to our overall mental and physical wellness.
In my opinion, miso is such a wonderful ingredient simply because it adds immediate flavor to almost anything I make. Often, I use miso in sauces’ s well, like dressing, but I figured why not roasted my potatoes in it as well.
In fact, there are different varieties of miso: (Jo Win Registered Nurse)
White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (means “white” in Japanese) is light in color and sweet to mildly salty. Shiro, for example, is very versatile and provides a bit of oomph to salad dressings or sautéed vegetables.
Another mild type that is fermented for slightly longer than white miso, is yellow miso (Shinsu). Yellow miso is adaptable in a wide range of recipes, as well.
If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavor can overpower other ingredients.
Barley Miso (Mugi), from barley and soybeans, usually has a longer fermentation process than most white miso. It has a strong barley aroma but is still mild and slightly sweet in flavor.
For this miso tahini dressing recipe, I chose white miso for its sweet and mildly salty flavor. Combined with the other ingredients, white miso enhances the fresh flavors in the dressing.
WHAT INGREDIENTS ARE NEEDED TO MAKE MISO TAHINI DRESSING?
- White miso paste
- Fresh lemon juice
- Dijon mustard
- Maple syrup
- Fresh parsley
What do you eat miso tahini dressing with?
You can dip raw vegetables into your miso tahini dressing. You may also drizzle it to your salad or use it as a spread.
OTHER DRESSING I LOVE TO ADD VARIETY TO A GREEN SALAD
- Vegan Ranch Dressing
- Vegan French Dressing
- OMG Oil-Free Dressing
- Creamy Lemon Pepper Dressing
- Cumin Citrus Dressing
- Skinny Peanut Dressing
- Champagne Vinaigrette Tahini Dressing
- Smokey Maple Dijon Dressing
- Vegan Cherry Walnut Salad Dressing
Miso Tahini Dressing
- 3 Tablespoons white miso paste
- 5 Tablespoons fresh lemon juice
- 4 Tablespoons tahini
- 3 cloves garlic minced
- 1 Tablespoon Dijon mustard
- 2 Tablespoons Maple syrup
- ½ cup water
- 2 Tablespoons fresh chopped parsley
- Add all ingredients to a high-speed blender EXCEPT the parsley.
- Blend on high until smooth.
- Add more water if you prefer the dressing to be thinner.
- Stir in chopped parsley.
- Refrigerate until ready to serve.
- The dressing will last 5-7 days refrigerated.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂