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! 🍽️

Recipes we think are cool

This collection is of years of cooking with my spouse and are simply our favorite recipes. We have list existing recipes with acknowledgments, developed our own recipes and combined different recipes to make a collection of great tasting recipes. I plan to add to this our considerable collection of printed-out recipes that we like to use frequently.

We are into Asian cuisine, keto, paleo, raw food, juicing and I'm especially fond of BBQ and smoking meats as well.

Juicing and raw food actually cured me of a lifetime asthma affliction (and hay fever) of which I was trying to control with inhalers. I have not picked up an inhaler since 2011.

Broiled Miso Cod

1 pound of fresh cod filet cut into 2 inch legnths. The thinner the cod is the easier and faster it is to cook and also to tell when the fish is done. So, if the cod is very thick you can simply take a knife and slice it in the middle lengthwise until it’s about ½ an inch thick. ​ ¾ cup almond butter ¼ cup miso paste (yellow) 1 teaspoon grated fresh turmeric 2 teaspoon grated ginger. 1 minced shallot 2 large cloves minced garlic minced. 1 Tbs lemon juice 1 Tbs apple cider vinegar Add water gradually to dilute until it’s not took thick to coat the fish. ½ tsp maple syrup Coat a baking dish with coconut oil Take the cod fillet pieces and with a basting brush coat one side, then placing each piece coated-side-down in the dish Carefully coat the other side once it’s in the baking dish. Broil on low until fish is opaque in the middle.

Broiled Miso Cod

This dish goes really well with sauteed baby bok choy of which a great recipe for that dish is found here: https://lydiasflexitariankitchen.com/garlic-and-ginger-bok-choy/

The Miso Cod recipe goes well with rice or steamed vegetables as well.