Real Recipes From Real Home Cooks ®

asian essentials: miso salad dressing

Recipe by
Andy Anderson !
Wichita, KS

I had a large head of cabbage that I needed to do something with, so I sautéed it up, and tossed it with this yummy miso dressing. Although I am using this on green cabbage, you could choose any other variety of greens. And I resisted the temptation to cook the cabbage in bacon grease. I used some non-flavored oil and a bit of salt and pepper, then let the miso dressing speak for itself. This recipe is all about the dressing… Full Stop. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For asian essentials: miso salad dressing

  • 3 Tbsp
    rice vinegar, unflavored
  • 2 Tbsp
    miso paste, red or white
  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1 Tbsp
    sesame oil, toasted
  • 1 Tbsp
    fresh clover honey
  • 2 tsp
    tamari sauce, or liquid aminos
  • 1 tsp
    lemon juice, freshly squeezed
  • 2 clove
    baked garlic, smashed
  • salt, kosher variety, or to taste
  • white pepper, freshly ground, or to taste

How To Make asian essentials: miso salad dressing

  • 1
  • 2
    Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 3 - 4 weeks.
  • 3
    Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use… it is easy/peasy:
  • 4
    Gather your ingredients (mise en place).
  • 5
  • 6
    Add all the dressing ingredients together and whisk to combine. Then properly store and refrigerate until needed.
  • 7
    Usually, before adding the baked garlic, I sprinkle it with the salt and smash it with the side of my Santuku knife until is it a paste.
  • 8
    If you can let the dressing sit overnight in the fridge, that would be a good thing.
  • 9
  • 10
    Core and thinly slice the cabbage
  • So Yummy
    Add the oil to a sauté pan over medium heat. When it begins to shimmer, add the sliced cabbage and toss until it wilts, about 3 – 4 minutes.
  • 12
    While it is cooking add some salt and pepper, to taste. Then toss with a bit of the miso dressing. And at the end you can sprinkle on a bit of freshly squeezed lemon juice to brighten it up.
  • 13
    As you can see, I added some matchstick carrots and a few other bits and bobs.
  • 14
  • So Yummy
    Tuck in. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.