I’ve been experimenting with miso off and on lately. If you’re not exactly sure what it is, as I wasn’t, miso consists of fermented soybeans. Popular in Chinese food (think miso soup) its salty, tangy flavor adapts well to all kinds of recipes.
The dressing has a robust flavor with an extra kick from the garlic and Sriracha, but it’s not overpowering nor spicy. If you’re not a garlic lover, it still tastes great without it.
The bold taste works really well in a grain salad or any bowl you can dream up. (More ideas for these meals here.) Make up a batch, and I’m sure you can find quite a few uses for it.
1 tablespoon plus 1 teaspoon yellow miso (available in a tub or tube in the refrigerated section)
1 clove garlic, pressed or finely grated
2 tablespoons fresh lime juice
2 teaspoons unseasoned rice vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Sriracha sauce
Combine ingredients, and whisk mixture into a smooth creamy texture.
Recipe from the blog Domesticate Me.