Best Bangkok Salad With Miso Dressing Recipes

MISO VINAIGRETTE

Miso Vinaigrette image

Miso vinaigrette is a deliciously flavorful sauce, perfect for topping bowls, tossing with salads or using as a marinade. Whip up this vinaigrette recipe in just 5 minutes and use it in recipes throughout the week!

Provided by Whitney Bond

Categories Sauce

Time 5m

Number Of Ingredients 7

Ingredients

½ cup rice vinegar
1 tbsp ground chili paste (Sambal Oelek)
2 tbsp tamari (gluten free soy sauce)
½ tsp honey
½ tsp salt
2 tbsp white miso paste
1 cup olive oil

Steps:

Add all of the ingredients to a small bowl and whisk until all of the ingredients are combined.
Store in the refrigerator in a sealed container for up to one week.

Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MISO DRESSING

Miso Dressing image

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

Ingredients

3 tablespoons rice vinegar
2 tablespoons miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1/8 teaspoon ground ginger
1/3 cup canola oil

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.

BANGKOK SALAD WITH MISO DRESSING

Bangkok Salad with Miso Dressing image

Categories Salad Blender Garlic Ginger Leafy Green Soy Side Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/3 cup rice vinegar
2 tablespoons white or yellow miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
1 head romaine lettuce, torn into bite-size pieces

Steps:

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.