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Asian Greens Salad with Ginger Miso Dressing

Serves 2 to 4
Time 15 min
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp green onions complete this Asian delight.
Ingredients
  • Dressing
  • 1 (2-inch) piece fresh ginger, coarsely chopped
  • 2 tablespoons white miso
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • Salad
  • 5 ounces baby Asian salad mixed greens
  • 1 small daikon radish, sliced into 1/8-inch-thick rounds
  • 1 carrot, cut into 2-inch-long slender sticks
  • 2 green onions, chopped
Method

For the dressing, place ginger, miso, tahini, 1/2 cup water and lemon juice in a blender and blend until completely smooth. 

The consistency should be similar to cream. 

Strain the dressing through a fine sieve to remove ginger fiber.

For the salad, divide greens among serving plates. 

Arrange radish and carrot on top, then sprinkle with green onions. 

Drizzle one to two tablespoons of dressing over each salad and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Dressing
  • 1 (2-inch) piece fresh ginger, coarsely chopped
  • 2 tablespoons white miso
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • Salad
  • 5 ounces baby Asian salad mixed greens
  • 1 small daikon radish, sliced into 1/8-inch-thick rounds
  • 1 carrot, cut into 2-inch-long slender sticks
  • 2 green onions, chopped