4.6 from 40 votes
Yuzu Miso Dressing
Transform the simplest of salads with this Japanese-inspired Yuzu Miso Dressing! The bright, aromatic citrus flavor from yuzu and the unexpected savoriness from miso make the best combo. It‘s so good that you‘ll want to dress it over your salads all summer long.
Prep Time
15 mins
Total Time
15 mins
Servings:
6
Calories:
155 kcal
Course:
Salad
Cuisine:
Japanese
Ingredients
For the Yuzu Miso Dressing
- 2 Tbsp white miso
- 3 Tbsp rice vinegar rice vinegar is mild; if you substitute, please adjust the amount of vinegar, unseasoned
- 2 Tbsp yuzu juice extract
- 1 Tbsp mirin
- 2 tsp sugar
- 6 Tbsp neutral oil (I used untoasted sesame oil)
- ⅛ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
For the Salad (Example)
- 1 head romaine lettuce
- 1 carrot
- 2 cucumber Persian
- 2 radish red
- 8 sugar snap peas
- 1 avocado
- ¼ red onion
- cherry tomato
Instructions
To Make the Yuzu Miso Dressing
- Gather all the ingredients.
- Add 2 Tbsp white miso to the mason jar.
- Add 3 Tbsp rice vinegar (unseasoned), 2 Tbsp yuzu juice (extract), 1 Tbsp mirin, and 2 tsp sugar.
- Whisk it all together until the miso is completely dissolved. Then, gradually add 6 Tbsp neutral oil while whisking.
- Check the taste, and add ⅛ tsp Diamond Crystal kosher salt and f⅛ tsp freshly ground black pepper to taste. Set aside. You can keep the dressing in the refrigerator for up to a week.
Cup of Yum
To Assemble the Salad (Examples)
- Cut 1 head romaine lettuce widthwise into 1-inch strips. Julienne 1 carrot (I used a julienne peeler).
- Peel 2 Persian cucumbers, alternatively leaving the skin, to create a stripe pattern. Then, cut it into ½-inch round pieces.
- Thinly slice 2 red radishes. Remove the top part of 8 sugar snap peas (insert the knife on the curved edge side and open to remove the top).
- Cut 1 avocado in half and remove the seed. Peel off the skin and slice the avocado.
- Thinly slice ¼ red onion. Wash the cherry tomatoes. Prepare all the salad ingredients.
- Now assemble the salad. For the first layer, place bulky ingredients (romaine lettuce, cucumber, avocado) in the bowl. Then, add the layer of medium size ingredients (carrots, red onion), distributing evenly. Lastly, garnish the top layers (red radishes, sugar snap peas) and arrange the salad by tucking in some ingredients from the top layers while pulling out the bottom layer. Drizzle the dressing right before you serve and toss it all together. Enjoy!
Nutrition Information
Calories
155kcal
(8%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
136mg
(6%)
Potassium
511mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
10906IU
(218%)
Vitamin C
13mg
(14%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 155
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 136mg | 6% |
| Potassium | 511mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 10906IU | 218% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.