Green salad with miso-ginger dressing from Bon Appétit Magazine, January 2011 (page 60)

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Notes about this recipe

  • hillsboroks on November 09, 2020

    This dressing could have rated another star but the amount of garlic overwhelmed the other flavors. I added a bit of salt and more pepper and agree with PinchOfSalt that more ginger and less garlic is the ticket to an excellent dressing.

  • PinchOfSalt on March 16, 2015

    Made this using "mellow white" miso (Miso Master brand) and a little agave syrup in place of the sugar as a dressing for sliced middle-eastern cucumbers. It was tasty, but probably would be better with less garlic, more ginger, and a touch of something piquant or peppery.

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