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Miso Dressing - from Crabapple Tavern
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Cuisine: Japanese Salad dressing
Low cal: 
From the Menu of ... Crabapple Tavern
12350 Arnold Mill Road, Suite 6, Alpharetta
770-667-7456
Q: I’m a big fan of the Crabapple Tavern’s miso dressing. Could you ask for that recipe? It is so delicious! I have purchased several miso dressings at stores, and they do not compare, or come even close.
-- Mary Jane Kenary, Alpharetta
A: “I think what they love about it is it’s just something different,” says managing partner Rick Gerson about Crabapple Tavern’s East-meets-West salad dressing. “It’s a real savory item that they can’t get anywhere else. We put blue cheese crumbles on our salad, and the two are just really good together.”
Miso, a paste made from fermented soy beans (and sometime grains), is used as a condiment and soup base in Japan. It is sold in Asian groceries and some supermarkets, usually in the refrigerated section.
It tastes very salty, so you might prefer to use reduced-sodium varieties of both miso and soy sauce.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 5 minutes Total time: 5 minutes Serves: 8 (makes 2 1/4 cups)
Ingredients:
-
2/3 cup white miso (1/2 of a 12-ounce package)
1/2 cup mayonnaise
1/2 cup water
2 tablespoons soy sauce
1 tablespoon honey
1/2 cup canola oil (or blended canola/olive oil)
1 tablespoon chopped green onion
1 tablespoon chopped fresh cilantro
Instructions:
In a food processor or blender, combine miso, mayonnaise, water, soy sauce and honey until smooth. With the motor running, slowly drizzle in the oil to emulsify. Stir in the green onion and cilantro.
Nutrition:
Per serving: 128 calories (percent of calories from fat, 83), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 12 grams fat (1 gram saturated), 2 milligrams cholesterol, 521 milligrams sodium.
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