This dressing is bright, refreshing and packed with flavor. I love Asian-influenced green salads topped with lots of thinly shaved crunchy vegetables. This one is topped with radish, carrots, Persian cucumber, scallions, and a fan of creamy avocado. It is finished off with some freshly cracked pepper.
Miso Ginger Dressing
makes 3-4 servings
2 Tbsp white miso paste
1 Tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp finely grated fresh ginger
1 garlic clove, smashed and minced into a paste
couple tiny drops of sesame oil (not toasted)
3 Tbsp grapeseed oil
3 Tbsp water
1. Whisk all ingredients together and refrigerate for at least 30 minutes before using.
2. Toss baby mixed greens with dressing and then top dressed greens with shaved veggies, avocado, and cracked pepper.
*Note: If you are looking to enjoy this salad as an entree, you can make it heartier by adding a protein like grilled chicken, sake-poached prawns, seared ahi tuna, or lump dungeness crab meat