My friend, Alicia, posted about a miso-mirin salad dressing a couple days ago. Her recipe was inspired by Oraphan at Easy Veggie blog. I used both these recipes to come up with a third variation of my own. Thanks for the inspiration guys.
We often order a green mango salad when we go to our favorite Thai restaurant. That salad is served in a tamarind dressing, but I thought it would be the perfect vehicle for trying this dressing...and it was.
The mango I used wasn't completely green, but rather not yet ripe. The unripe mango has a firmer texture, is more tart, and carries a slight crunch as compared to a ripe mango, and goes well in a savory salad.
Here's a link to Oraphan's dressing.
Here's a link to Alicia's dressing.
And, here's my version:
Miso-Mirin Dressing (makes about 1 cup)
3 tablespoons mirin
2 tablespoons sherry vinegar
1 tablespoon fresh lime juice
1 generous tablespoon mellow miso
1 tablespoon flaxseed oil
1 teaspoon dark sesame oil
1 tablespoon walnut oil
1 tablespoon agave nectar
1 tablespoon very finely minced shallot
1/4 teaspoon freshly grated ginger (or more to taste)
Whisk all together until well-blended.
For the salad, I used white cabbage, red cabbage, carrots, and green mango topped with toasted cashews.
When combined, the salad has a tangy, crunchiness enhanced by the rich flavors of the dressing. It works as a salad or a condiment garnish.
Ciao for now.
No comments:
Post a Comment