Recipe
Red Pepper Miso Dressing
This irresistibly tasty dressing will add bright pop of orange color and a burst of fresh, tangy sweetness and umami to salads or cooked veggies.
Ingredient batch: 0.5× original. Base yield: 8 servings (1 cup).
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 4 servings (1 cup)
- Prep
- 5 minutes
Ingredients
- 59 mL red bell pepper (volume measure)
- 18 mL vegetable oil (volume measure)
- 9.9 mL white miso (volume measure)
- 7.4 mL soy sauce (volume measure)
- 3.7 mL apple cider vinegar (volume measure)
- 2.5 mL fresh garlic about 1 clove (volume measure)
- 2.5 mL fresh ginger about 1/2 inch (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings (1 cup).
- 1/2 cup red bell pepper
- 2 1/2 Tbsp vegetable oil
- 1 1/3 Tbsp white miso
- 3 tsp soy sauce
- 1 1/2 tsp apple cider vinegar
- 1 tsp fresh garlic about 1 clove
- 1 tsp fresh ginger about 1/2 inch
Instructions
- Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.
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https://adfreecook.com/red-pepper-miso-dressing/