Lately I've been mildly obsessed with mild yellow miso paste...haha get it? Mildly ;) I've made Miso Brussels Sprouts with Dried Cherries and Pine Nuts and Miso Dressing for Roasted Acorn Squash. And I still had quite a bit of the paste left.
Then I saw a fun recipe for Massaged Kale Salad with Miso Ginger Dressing and Garlic Chips on Chez Sasha's blog. Sasha (or Alexandra) and I have been friends on social media for several years now, and I like her recipe ideas because they tend to be simple to make, creative and pretty. I decided to use her dressing recipe as the base for my own creation.
Carrot Salad With Miso Ginger Dressing Inspired By Chez Sasha
2 tablespoon olive oil
1 teaspoon mild yellow miso paste
1 garlic clove, microplane'd
1 tablespoon mirin
2 teaspoons grated ginger (again, just like for the garlic I used a microplane)
juice of 1/2 lime
salt to taste
carrots, peeled and then peeled again to make ribbons
black sesame seeds (another latest obsession)
1. Combine the first 7 ingredients in a bowl. Taste. You may want to add a bit more lime juice or salt or miso depending on your taste buds.
2. Pour the dressing over ribbon'ed carrots and sprinkle with black sesame seeds.
Of course this dressing would be good on many other things including avocados, fish, chicken, or any salad. Keep in mind it's super garlicky. If you are not a fan, cut down on the amount of garlic. Or just go for it: helps to keep vampires away.
What else should I make with the remaining mild yellow miso paste?