Clean-Out-the-Fridge Salad with Miso – Tahini Dressing

salad with miso tahini dressing

This is a great entree salad that can be made with what you have on hand.  However, it’s so good that I often will buy ingredients specifically to use in this salad.

The dressing is made with Tahini and Miso, a couple of long-lived staples that are always in my fridge.  The salad ingredients can be a hodgepodge of fresh vegetables, and frozen or pantry items.  

One ingredient that I always have on hand and that makes the salad really “pop”  is ginger-pickled cabbage.  I’ve been making it and keeping it on-hand for what I estimate to be the last ten years or so.  I don’t know where I got the idea, but I don’t even really have a  recipe.  I just throw a bunch of shredded red cabbage in a jar, add a pinch of salt, some pickled ginger (the kind you eat with sushi – you can get it in jars in most supermarkets), and then cover the cabbage with seasoned rice vinegar or regular rice vinegar and a couple of TBSPs of sugar.  Then in a day or two , you have beautiful, bright purple, slightly sweet and tangy pickled cabbage.  It’s great in salads or as a topping for seafood or veggie tacos, or as an addition to a sandwich or wrap.  I make mine in a pickle press that a bought for a couple of dollars at an Asian market.  It’s just a screw top plastic jar with a spring “press” that compresses the cabbage to expedite the softening, and releasing its natural liquids.  

picked cabbage

Asian Salad with Sesame-Miso Dressing
This flexible salad can be made with what you have on hand. The dressing can also be used as a dip for vegetables or apple slices, just don't thin it as much.
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Prep Time
25 min
Prep Time
25 min
Salad Ingredients (choose as many as you like)
  1. lettuce
  2. spinach
  3. mizuna
  4. mixed greens
  5. cabbage (red, green, napa), shredded
  6. carrots, juilenned or shredded
  7. red, yellow or orange bell pepper, juilenned
  8. green beans, blanched, then frenched or chopped
  9. snow peas, blanched, then sliced
  10. sugar snap peas, blanched, then sliced
  11. radishes, thinly sliced
  12. red onion, thinly sliced
  13. scallions, thinly sliced on the bias
  14. celery, thinly sliced on the bias
  15. edamame
  16. cherry tomatoes
  17. broccoli, blanched then chopped
  18. mandarin slices
  19. pickled red cabbage (see note above)
  20. Optional Proteins: cubed tofu, chicken or veggie chicken, shrimp, peanuts
  21. Optional Toppings: fried won-ton wrappers, chopped peanuts, chow main noodles, fried shallots. sesame seeds, sunflower seeds, thai basil, cilantro, mint
Dressing
  1. (Makes 2/3 cup dresssing)
  2. 2 TBSP miso
  3. 2 TBSP tahini
  4. 4 TBSP seasoned rice vinegar (or 4 TBSP unseasoned rice vinegar and 1 tsp sugar)
  5. 1 large clove garlic
  6. 1/2 inch knob of ginger, grated or finely minced
  7. 1 tsp toasted sesame oil
  8. water as needed to thin to desired consistancy
Instructions
  1. Combine all dressing ingredients in a mini food processor or blender and blend to combine and emulsify.
  2. Toss dressing with desired salad ingredients and serve.
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