I have started using miso a short while ago and I can say I am officially obsessed! I add some to my soup or stew, these I make without adding extra salt and the miso just gives a delicious flavor and light saltiness. I also love this Miso Dressing I usually keep in my fridge.
I am sure you have heard this before but I will say it again … keeping healthy ready to eat foods in your fridge is essential for weight loss and a balanced wholefood diet. You can find the miso dressing recipe below this post.
When hungry and busy I tend to skip or pros pone meals out of convenience, not something I would recommend because not eating enough always catches up with you. So, I now have a ready to build salad in my fridge. It takes less then 5 minutes to assemble a meal using my chopped veggie mix, pre-washed lettuce, a plant based protein and a dressing like my miso dressing for creaminess.
The word miso means ‘fermented beans’ in Japanese. Miso paste is made with fermented soya beans, miso is a staple in Japanese cooking. It has a ultra-savory, umami flavor and it gives all sorts of dishes a lovely depth and rich taste.
I grate or chop realy fine some of my favorite add ins like red cabbage, celery, carrots, bell pepper, radishes and fresh herbs. This keeps for three to four days in the fridge, preferably in an airtight container. Making a rainbow colored meal so mush easier. You can also add this mixture to a soup or wrap. I also pre-wash my greens and dry them well, this way they keep longer and stay crunchy and fresh. Or you can get a washed batch of mixed greens you love and use that as your base.
A dressing is crucial for a great salad and it is the same effort to make a bigger batch. I love my miso dressing, tahini dressing and also love to add some of my spinach artichoke hummus or guacamole to my salads.
- Miso paste
- Lemon juice
- Maple syrup
5 ingredients, a whisk, jar or small blender is all you need. This dressing keeps for up to 4 days in the fridge.
Benefits of rainbow colored foods ….
Add the greens, chopped rainbow veg, cooked beans to a bowl. Toss. Add dressing of your choice, some crackers or slice of bread on the side and enjoy a healthy, balanced lunch. And it feels so much better when you know you are giving your body what it needs!
If you save the recipe you can click on the picture below and pin it to your Pinterest board,
- 3 tbsp tahini
- 1 heaping tbsp miso paste
- 1 tbsp maple syrup
- 3 tbsp lemon juice
- 75 to 100 ml water, adjust the amount for desired thickness
Blend all the ingredients until creamy or whisk very well until it becomes a nice lump free dressing. Adjust the amount of water you add to your taste.
This dressing keeps in the fridge for up to 4 days, delicious on salads but also as a dip for steamed veggies. Njoy!