Miso Honey Salad Dressing

I have to credit my mum for introducing me to salads. I love salads! When I am at a buffet, I will check out the salad station first. I'll get my proteins, cooked vegetables and whatnot and then get salads for seconds. And thirds. And if I have room (I usually do wink! wink!) then I'll have desserts.

Miso is an ingredient that I would love to have in a salad dressing and there are countless recipes on the internet. There are so many that I got tired of looking at them. I tried a miso dressing at The Salad Bar but it was so, so, salty.  I did not like the flavour combination.

Since it is soya beans galore on this month's LTU, I bought a tub of red miso from Aeon. The last time I bought miso years ago (I can't even remember what I used it for) I did not manage to finish the whole tub before the expiry date. What a waste.

So time for another bout of PH's research and development. Sometimes I like putting stuff together and when I am lucky, something nice comes out of it :) I put together miso, brown rice vinegar, honey, garlic, ginger and a hint of sesame oil. Boil it for a few minutes and guess what? Something nice did happen. The dressing was sweet, sour and salty and I loved the aroma. Just before tossing the salad, I added grapeseed oil to the dressing. It was perfect for me. Here is the recipe if you would like to try and please adjust according to your taste.

Miso Honey Salad Dressing

Recipe source : Phong Hong's concoction

(This recipe makes 4 servings)

Ingredients :

- 1 heaped tablespoon red miso

- 1 tablespoon soya sauce

- 3 tablespoons honey

- 2 cloves garlic, finely pounded

- 1/2 inch ginger, finely pounded

- 1/2 teaspoon sesame oil

- 250ml brown rice vinegar

Method :

1. Mix all the above ingredients in a saucepan.

2. Bring to a boil and simmer for a few minutes.

3. Taste and adjust accordingly.

4. Cool the dressing and pour in a jar. Store in the fridge until needed.

5. Before serving, pour amount needed into a bowl and add grapeseed oil or any neutral tasting vegetable oil. Whisk to mix the dressing.

Note : 

1. I mixed 4 tablespoons of dressing with 2 tablespoons of grapeseed oil.

I tried using olive oil but I find that the taste clashes with the miso. Did not taste good to me.

2. This dressing keeps for 2 weeks in the fridge.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Mich of Piece of Cake.