Ginger Miso Salad
Try this Ginger Miso Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 1 tablespoon sugar
- 1/2 teaspoon thyme
- 1 splash red wine vinegar
- 3 tablespoons sesame oil
- 1/4 cup rice wine vinegar
- 1 small clove of garlic grated
- 1 medium red onion
- 2 tablespoons miso paste (i like brown but use white for a more mild flavor)
- 1 teaspoon fresh ginger peeled and finely grated
- 4 drops of sriracha sauce (or to taste)
- 1 handful mixed field greens
- 1 head of butter lettuce chopped
- 1 asian pear thinly sliced
- 1 handful roasted and salted cashews
- pinches sugar
- Carbohydrate 5.51558250020504 g
- Cholesterol 0 mg
- Fat 20.317143791084 g
- Fiber 0.978125026226044 g
- Protein 0.652733750030377 g
- Saturated Fat 2.90233625583393 g
- Serving Size 1 1 Serving (141g)
- Sodium 1788.08266500293 mg
- Sugar 4.537457473979 g
- Trans Fat 0.910690001807696 g
- Calories 213 calories
Mix all ingredients in a small bowl, and slowly whisk in the sesame oil until well blended. *Note, you will not need to use all of the dressing for the salad. It packs a punch! Heat 1 tablespoon of oil in a sauté pan over medium heat. Add the red onions and begin to caramelize. When they begin to dry out a little add a splash of red wine vinegar and sugar. Season with thyme, salt and pepper. Toss the salad together with greens, pear, cashews, caramelized red onion, and drizzle with the Miso Ginger Vinaigrette.
