Miso Dressing from Miami Beach's Spiral Restaurant

Ingredients:

• 1/4 medium white onion, finely chopped

• 1/4 cup apple cider vinegar

• 2 cups neutral-tasting oil (originally soybean oil at Spiral)

• 3/4 cup filtered or bottled still water

• 1/4 cup tamari

• 3/4 cup white miso (aka fermented soybean paste)

• 1 tablespoon honey (optional, but let's be real—it's not optional)
  

This legendary dressing (probably invented by Mama Mango herself) was served atop a mountain of fresh mung bean sprouts, crowning green salad ingredients like an emperor's robe. Feel free to add avocado and tomato for that royal touch. The magic of mung bean sprouts paired with this dressing is like a culinary symphony. No need for extra onions in your salad; this dressing’s got you covered. Think Green Goddess, but way more chill.

Directions:

1. Toss the onion and vinegar into a blender or food processor and let them mingle until smooth.

2. Add the remaining ingredients and blend like you're auditioning for a smoothie-making contest—give it a solid 4 minutes.

3. Pro tip: Make this dressing 24 hours in advance for a flavor explosion. Trust me, your future self will thank you.
   

Nutritional Information (Per Serving - 2 tablespoons):

• Calories: 136 (a whopping 91% from fat)

• Fat: 14g (2g saturated, 3g monounsaturated)

• Cholesterol: 0mg (heart-friendly!)

• Protein: .6g

• Carbohydrates: 2.1g

• Fiber: .2g

• Sodium: 296mg

This recipe makes about 4 cups of liquid gold—so get ready to drizzle your way to salad nirvana! 🍽️