Vegetables with Miso Lemon Dip
Raw vegetable plate with a sweet and lemony miso creamy miso dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Salad
- Method: Whisk
- Cuisine: Japanese
Ingredients
Units
Scale
- 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 sticks
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
Instructions
- Divide vegetables equally amongst four bowls or plates.
To make the dressing:
- In a large mixing bowl, lightly beat the egg yolk and slowly whisk in the vegetable oil, until the mixture is almost creamy.
- Add the miso paste and continue mixing vigorously until smooth.
- Add the soy sauce and lemon juice and mix until smooth.
- Serve in a dipping dish for everyone to share.
Notes
Save the dipping sauce in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 146
- Sugar: 1.6g
- Sodium: 44mg
- Fat: 13.5g
- Saturated Fat: 10.2g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 5.9g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 30.7mg
Find it online: https://pickledplum.com/vegetable-salad-miso-dip-recipe/