Bangkok Salad With Miso Dressing Food

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MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING



Miso-Sesame Vinaigrette That's Good on Anything image

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.

Provided by J. Kenji López-Alt

Categories     salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 10

2 medium garlic cloves, smashed with the side of a knife
1 small shallot, roughly chopped
2 tablespoons shoyu or tamari
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 tablespoon light miso paste
1 tablespoon dark brown sugar
1/2 cup grapeseed, vegetable or canola oil
2 tablespoons toasted sesame oil
2 tablespoons toasted white or black sesame seeds

Steps:

  • Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
  • With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
  • Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

COLESLAW WITH MISO DRESSING



Coleslaw With Miso Dressing image

Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.

Provided by Dawn Perry

Categories     easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
2 tablespoons yellow or red miso
2 tablespoons honey
Kosher salt (such as Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

Steps:

  • In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
  • Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
  • Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

MISO VINAIGRETTE



Miso Vinaigrette image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon miso paste
Kosher salt and freshly ground black pepper

Steps:

  • Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.

BANGKOK SALAD WITH MISO DRESSING



Bangkok Salad with Miso Dressing image

Categories     Salad     Blender     Garlic     Ginger     Leafy Green     Soy     Side     Vegetarian     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/3 cup rice vinegar
2 tablespoons white or yellow miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
1 head romaine lettuce, torn into bite-size pieces

Steps:

  • Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
  • Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
  • Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

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