Vegetable salad with miso lemon dip
Tomatoes are in season which means they are sweet, juicy and plump! For about a week now we’ve been on a veggie kick, cooking a few small dishes a day made almost entirely of vegetables (like this vegetable soup) and eating them tapas style. It’s been fun; our bellies are full and we feel good about ourselves! We’ve been spending more time at home because of Tsukune, a new addition to the family. He’s a 5 month old kitten who needs lots of affection and love, which we are more than happy to provide. He first came into our lives two weeks ago, after the people at Infinite Hope Shelter were nice enough to give us a trial run to test Ben’s allergies. We had talked about adopting a kitty for quite some time now but were afraid of committing to one right off the bat, since Ben is allergic to some cats. Luckily, his reaction to Tsukune (which is a Japanese chicken meatball dish that literally means kneaded by hand) has been good and we officially adopted him three days ago.
Meet Tsukune Phelps!
When he’s taking long afternoon naps, we sit down, work out dinner menus and go food shopping. This vegetable salad with miso lemon dip came about after a craving I had for hiyashi tomato, a simple dish of chilled tomatoes with dressing that’s very popular in Japan. Crispy vegetables dipped in a salty, slightly sour and creamy dressing makes my lips go mmmm! No cooking involved, just chop chop chop, a little whisking and voila! One big plate of raw veggies that taste like a chilled version of bagna cauda.
For this recipe you’ll need to find fresh vegetables that are in good condition. Since they are served raw and naked, it’s imperative they must be in top shape. The dipping sauce is there to enhance the natural sweetness of the veggies, add zing and a nice creamy coating. This dish alone wasn’t enough to fill us up but it made a great addition and a healthy late night snack ready to eat.
You don’t have to use the same vegetables as the ones I’ve suggested. This vegetable salad can be also made with carrots, green and red bell peppers, zucchini, etc.. The miso dipping sauce pairs well with almost anything, including tossed in spinach and arugula!
Vegetable Salad with Miso Lemon Dressing
Raw vegetable plate with a sweet and lemony miso creamy miso dressing.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 7 1x
- Category: Salad
- Cuisine: Japanese
- 2 large tomatoes (sliced into wedges)
- 1 English cucumber (sliced into 1/4-inch thick pieces)
- 1 small red onion (thinly sliced)
- 2 stalks celery (sliced into thin strips)
- Ingredients for the dressing:
- 1 large egg yolk
- 1/3 cup vegetable oil
- 3 tablespoons white miso paste
- 1 teaspoon soy sauce
- 1/4 cup fresh lemon juice
- Divide vegetables equally amongst four bowls (or plates).
- For the dressing:
- In a large mixing bowl add egg yolk and lightly beat it.
- Very slowly pour the vegetable oil while constantly whisking. The oil and egg should be emulsified (completely mixed together), almost a little creamy.
- Add miso and continue mixing vigorously until smooth.
- Add lemon, soy and mix until smooth.
- Serve in a dipping dish for everyone to share.
- Calories: 245
- Saturated Fat: 2
I made this for my wife tonight as a side along with your Ja Ja Mem recipe. We used tomato, cabbage, cucumber and scallions. I have to say the dressing is one of the best I’ve ever had. My wife could have had nothing but salad and been in heaven.
I am curious, how long do you find the dressing typically lasts in the refrigerator? Due to the egg yolk I’m thinking a couple days, does that sound right?
Thanks again, can’t wait to try your other recipes.
Hi Matt! So happy to hear you both loved the dressing as it’s also one of my favorite dipping sauces! Like you said, I wouldn’t keep the sauce for more than a day or two in the fridge. Thanks!
Gorgeous dressing 🙂 perfect salad for work lunches. Must try this next week.