Mellow white miso adds a pleasing savory sweetness to this creamy ginger dressing that partners perfectly with mixed green salads, slaws or grain salads. It is also great spooned over cooked asparagus.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Summer 2002

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. Stir or shake before using.

Ingredient Note: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.

Nutrition Facts

11 calories; protein 0.4g 1% DV; carbohydrates 0.9g; exchange other carbs; dietary fiberg; sugarsg; fat 0.5g 1% DV; saturated fatg; cholesterolmg; vitamin a iuIU; vitamin c 0.1mg; folate 0.1mcg; calcium 2.5mg; iron 0.1mg; magnesium 0.9mg; potassium 6.7mg; sodium 65.8mg 3% DV; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/20/2012
Creamy and good I also used bottled organic ginger from wholefoods but only used 1 tsp of flax seed oil instead of the canola. Pros: Delicious Read More
Rating: 5 stars
10/30/2011
This was excellent! Made with bottled ginger from Chinese grocery. Later made with fat-free yogurt swapped for the tofu. Read More