I know what you’re thinking.
Another blended dressing recipe?
The truth is, I wouldn’t be sharing this particular dressing if it weren’t so spectacular, so you’ll have to trust me on this one.
As you may have noticed if you follow me on social media, I’ve definitely hit my stride when it comes to meal prepping and planning for the week. That said, it is as always, an ever evolving process that I will always strive to fine tune. One thing I’ve come to realise is that you can never go wrong with some added “accessories” to supplement the main meal heroes of your weekly prep. So along with preparing 5 days of breakfast and lunch, I’ve also gotten in the habit of making sure I have some or all of the following on hand during the week:
- A batch of cooked quinoa, brown rice or millet
- A couple of heads of steamed broccoli
- A batch of roasted butternut squash or sweet potato
- A bag of pre-cut fresh veggies like bell peppers, carrots and zucchini
- Chopped carrots and cucumbers and individual portions of fruit and nuts, for snacking purposes
- A solid dressing that can be used on hot and cold dishes alike
Since I don’t always prep dinner in advance, doing this allows me to ensure that there is always something to throw together for a quick meal at the end of the work day, whether it’s a meal-sized salad or a quick stir-fry.
Today’s dressing has been a lifesaver as of late – the perfect companion to many a haphazardly prepared dinner. Week to week, it has been on repeat in my house, and I truly think it may be the perfect dressing – tart and fresh, slightly sweet yet still savoury and wonderfully creamy.
- ½ cup chopped coriander
- ¼ cup sweet white miso
- ¼ cup tahini
- 1½ tbsp braggs liquid aminos or light soy sauce
- 1 tbsp lemon juice
- ½ cup water
- Combine all ingredients in a blender and blend on high until smooth. Taste for seasonings and adjust as needed. For a creamier dressing start with ⅓ cup of water and adjust based on personal preference.
- Store in a sealed container in the fridge and consume within 5-7 days.
The star of the show here is definitely the sweet white miso paste which adds a great kick of flavour – but if you can’t get your hands on any, fear not. In the name of #LivingWithLess and hunting down less specialty items at the grocery store, I have trialed the following substitute with success:
- A vegetable stock cube dissolved in 1/4 cup of water
- A tablespoon of soy sauce plus 2 tbsp of agave nectar
Some websites also recommend using marmite in place of miso, but I can’t personally vouch for the flavour so try at your own risk. If you do happen to have any other type of miso (like yellow or red, for example) those would definitely work as well.
Have I mentioned this stuff goes well on just about everything?
It pairs extremely well with a massaged kale salad, or even an Asian-inspired buddha bowl. But you’ll have to wait till next week for that recipe.
Until next time, dear readers!
I must try this! Thank you!
Marhaba Nada, kifak😉? Since you posted the recipe, I have already tried it twice, it is really addictive😃
Once I made without coriander and aminos and with mugi miso (it’s quite salty that’s why I skipped the aminos) and it ended up yummy and delicious as well.
The second time I swapped coriander for rucola (but I put more because I just love it) and it was sooooo good. Thank you for sharing! Shukran❤
This is lovely! Made a batch this afternoon and I doubt it will be my last. Not sure about substiting marmite for miso. You would need to reduce the amount of marmite as it is very salty. I prefer marmite on sourdough toast or as a quick and simple spaghetti sauce – heat a little olive oil, add chopped garlic and cook for a minute or two, then add a spoonful of marmite and a little water and stir. Lovely!
Ray in Sheffield, UK
Hi I was wondering what made the sauce green? Thanks !
The coriander/cilantro!