Saturday, November 14, 2009

Green Mango Salad with Miso-Mirin Dressing

My friend, Alicia, posted about a miso-mirin salad dressing a couple days ago. Her recipe was inspired by Oraphan at Easy Veggie blog. I used both these recipes to come up with a third variation of my own. Thanks for the inspiration guys.

We often order a green mango salad when we go to our favorite Thai restaurant. That salad is served in a tamarind dressing, but I thought it would be the perfect vehicle for trying this dressing...and it was.

The mango I used wasn't completely green, but rather not yet ripe. The unripe mango has a firmer texture, is more tart, and carries a slight crunch as compared to a ripe mango, and goes well in a savory salad.

Here's a link to Oraphan's dressing.

Here's a link to Alicia's dressing.

And, here's my version:

Miso-Mirin Dressing (makes about 1 cup)

3 tablespoons mirin
2 tablespoons sherry vinegar
1 tablespoon fresh lime juice
1 generous tablespoon mellow miso
1 tablespoon flaxseed oil
1 teaspoon dark sesame oil
1 tablespoon walnut oil
1 tablespoon agave nectar
1 tablespoon very finely minced shallot
1/4 teaspoon freshly grated ginger (or more to taste)

Whisk all together until well-blended.

For the salad, I used white cabbage, red cabbage, carrots, and green mango topped with toasted cashews.

When combined, the salad has a tangy, crunchiness enhanced by the rich flavors of the dressing. It works as a salad or a condiment garnish.

Ciao for now.


  1. Rose,

    Your dressing variation sounds great! I love the idea of using it with mango and cabbage.

    I seem to always have cabbage in house (like now) but don't use it often raw. Maybe I will use this idea tonight. Thanks for sharing.


  2. Thanks Alicia,

    I was in two minds; I thought maybe I mucked it up a bit much so the miso flavor wasn't really a big element...but it was good nonetheless.

    The cabbage would make a good condiment for asian noodles, like pad thai or something.

  3. Rose,

    Miso soup.... miso and cabbage. Why didn't I think of that? Sounds like breakfast tomorrow like in Japan.

    I made a slaw with miso dressing tonight using your inspiration and it disappeared. Thanks again for the idea.


  4. I like the idea of soup for breakfast...sounds good.

  5. Oh! Your salad looks and sounds so delicious! I'm a BIG fan of green mangos everything, YUM!!! I really love what you came up with, I've never thought of using cabbage and green mango, such a great combination, I can't wait to try your version. And thank you so much for linking me, I really appreciate it:)

    p.s. Also thanks for the link to the Thai restaurant, my sister lives in Seattle and we usually go there during Spring break, I'd love to go to that restaurant. I've never seen Vegetarian Thai restaurant around here.

  6. Oraphan,

    Thanks so much; I must thank you for the miso dressing idea; it is inspired.

    Definitely check out Jhanjay when you're in Seattle--the food is delicious and almost everything on the menu can be ordered vegan.


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