I think this is the fifth or sixth recipe I’ve shared with you on this site that calls for miso. I’m trying to convert you if you can’t tell. It’s just a fantastic flavor. And to all you already confirmed miso-lovers out there, you’re gonna LOVE this salad dressing.
I mean this dressing has it all: nutty depth from toasted sesame seeds, sweetness from a little honey, a touch of tart from lime juice, and the savory goodness of miso. This is the kind of dressing that really makes you look forward to a salad meal. So, feel free to double this recipe as needed. 🙂
2 tablespoons toasted sesame seeds
2 tablespoons miso (Shiro)
1 teaspoon water
juice from 1/2 lime
2 teaspoons honey
1/4 cup peanut oil
salt to taste
First, toast the sesame seeds (unless you can find them already toasted). You can do this in a dry pan (no oil needed) over medium/high heat. Keep a close eye on these as you toast them as they can quickly burn if you’re not careful. Remove from heat once golden brown and allow to cool.
In a small bowl or glass measuring cup, combine the miso, water, and honey. Whisk to combine. Then slowly drizzle in the oil as you whisk so everything combines well. I like to use a squirt bottle for this as it makes adding the oil slowly much easier. Last, stir in the sesame seeds, taste, and add salt if needed.
If you have leftover dressing, you can store it in an airtight container or jar in the refrigerator for a day or two. If you want to make a larger batch to last you all week, I recommend leaving the sesame seeds in a separate container and just combining them as you use the dressing. Love miso? Try my Kale, Miso, and Soft Egg salad! Happy salad days! xo. Emma