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.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 3× 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: US / original units. 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.

Red Pepper Miso Dressing
Yield
24 servings (1 cup)
Prep
5 minutes

Ingredients

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

  1. 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.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/red-pepper-miso-dressing/