Jane’s Miso Vinaigrette
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
With white miso, this tangy and bold dressing is super tasty and good for your gut health!
It is awesome on a nice kale, spinach or argula salad. I also drizzled it on butternut squash one night and sweet potatoes another and found it to be a great complement to these sweet vegetables.
I put the dressing out with a bag of kale one night, and my kids couldn’t get enough of it, pulling out a second bag of kale. I’m not sure if it was the dressing or just a one time fluke, but I’m definitely serving this dressing to them again!
- 1/2 c White Modena Vinegar
- 2 tsp olive oil
- 3 tsp White mild miso
- 1 tsp Dijon mustard
- cracked pepper
- 1/2 tsp kosher salt You can add up to this amount, if desired. The miso will have salt in it as well.
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Forget coleslaw. We challenge anyone to come up with a tastier cabbage salad.
You pick the amount you want to make and add ingredients to taste. Simple as that. For the two of us, I’ll grate a half of a cabbage. It will last us 3-5 days and it is completely gone.
Ingredients:
half a cabbage
one Granny Smith apple
three chopped scallions (or leaks, chives, white or purple onions)
about half a package or handful of sunflower seeds (or pine nuts)
about a handful of dried cranberries
and one or two bottles of poppy seed dressing, depending on how creamy you like your salad.
The trick to making this is the preparation. While you cut up a Granny Smith apple, the first part has already turned brown by the time you finish cutting it. So, start by pouring a bottle of poppy seed dressing in a bowl. As you cut up your apple into the bits you like, throw them in and push them right into the dressing.
This salad will stay fresh for at least a week and not one piece of apple will turn brown.
Hi Caroline,
Thanks for sharing! Your recipe sounds delicious!
John
took a kinesiology course that was labelled “sports medicine”. turned out to be “nutrition”. first assignment …a menu for breakfast. then a lunch menu. then supper. then all three for a one day menu. then a menu for a whole week. all the others were easy but the week assignment was really hard to get everything you needed. your size, daily food intake needs, everything had been taken into account.
[i am 6′ 2″, 190 – 195 lbs. i eat at least 5,300 calories a day or i lose weight. i was i the hospital for 5 1/5 days last year and went from 196 to 179 lbs. i told them up front that i ate a lot, so they put me on double rations from the start. then extra sandwiches, drinks, and supplements as well.]
i could not get enough vitamin E in my diet, period. I looked at sources. for me olive oil was a good fit, but making a salad everyday of the week was just to time consuming. then i had my epiphany. regular oil and vinegar based salad dressing was loaded with it. if you could eat it on raw veggies, why not on cooked. why not put it in the fry pan as well. any steamed or cooked veggies suddenly took on a new life. fantastic, new tastes. the professor was impressed. as simple an idea as it was, no one had ever offered this solution, in all the years he had been teaching this. i did well 🙂
Hi Paul,
Thanks for sharing your experience! You certainly have amazing metabolism. There are countless studies supporting olive oil…especially when combined with vegetables!
John