Description
If you mix up a batch of my basic salad dressings you can have a different salad at every meal. Chop up your favourite ingredients and toss it with this umami Asian-inspired miso salad dressing. If you’re stuck for salad inspiration, you can get started with my grains and green salad.
Ingredients
For the dressing:
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1 1/2 tbsp fish sauce
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2 tsp miso
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2 tbsp toasted sesame oil
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1/3 cup white vinegar (adjust to taste for sharpness)
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1/4 cup neutral oil
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1 tbsp brown sugar
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1 tbsp toasted sesame seeds
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Pinch of chili flakes
For the salad:
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1 heaped cup cooked grains (millet/bulgur/quinoa)
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1 x 160g bunch asparagus (alternatively use broccoli)
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1 bag (250g) sugar snap peas
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3 spring onions
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1 bunch radishes
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1 shallot
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1 lime
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1 red chili (optional)
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1 cup/ 300g cooked and shredded rotisserie chicken (or protein of choice)
Instructions
For the dressing:
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Combine the fish sauce and miso in a bowl and stir together until the miso has dissolved.
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Add all the remaining ingredients and stir until the sugar has dissolved. Set aside.
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Will keep in the fridge for about 2-3 weeks. Serve tossed through the salad below, use it on diced cucumber for a refreshing cucumber salad, or toss through red cabbage, carrot and bean sprouts for a refreshing Asian-style slaw.
To make the Grains and Greens Salad:
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Thinly slice the shallot and red chili, if using. Place them into a small bowl, squeeze over the lime juice, and toss to combine. Set aside.
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To make the salad, wash the asparagus, radishes and sugar snap peas.
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Prep the asparagus by slicing off 2 cm from the base to remove the woody and fibrous part of the stem.
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Place a pan of water to boil, then blanch the asparagus for just over a minute, until al dente. Drop the asparagus into ice water to stop it cooking, then drain. Dice the asparagus spears into roughly 2 mm thick rounds, stopping short of the asparagus tips to leave them intact.
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Thinly slice the raw sugar snap peas and spring onions. Remove the greens from the radish bunch and slice the radishes thinly too.
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Add the grains to a large bowl with the shallot mixture, sugar snap peas, radishes, asparagus, and dressing, and toss to combine.
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Serve immediately.
- Prep Time: 15 Mins
- Cook Time: 5-10 Mins