Ginger Miso Dressing with Coconut Rice, Black Beans and Greens

This creation came from the need to use up the rest of the veggies from our weekly CSA. I had a bunch of bok choy, radishes and spring onions and so I had to get a bit creative. I have to say I am pretty pleased with what I ended up with and will use it in the future to clean out whatever veggies we have in the fridge. The sauce is a winner (so deemed by Corey and our lovely dinner guests) and coupled with coconut rice, black beans, greens and whatever else you have available, the combination makes a tasty meal. The ingredient list below shows you the basics and then a list of the add-ins that made this version of the dish top notch–but again, use whatever you have in the fridge.

NOTE: I have also put this dressing on lentils and veggies, quinoa and tofu, etc. It works with just about anything.


Ginger Miso Dressing with Coconut Rice, Black Beans and Greens

Dressing (for 2-4 people)

  • 3 tbs tahini
  • 2-3 tbs miso (2 if you use white miso and 3 if you use red)
  • 2″  ginger, diced (about 3 tbs)
  • 3 tbs or juice of one lemon
  • 1/3 cup water
  • 1/2 tsp sesame oil
  • dash of soy sauce

Salad (serves 4)

  • 2 cups dried rice (made with coconut milk instead of water–or half and half)
  • 4 cups black beans (I use dry beans, soak them overnight and then boil for 3 hours, adding water as needed and using a tsp of oregano–but you can also just use two cans)
  • 4 cups massaged kale (or whatever green you have available)
  • 1 package of pre seasoned tofu
  • 2 tbs coconut oil


  • 1 bunch of bok choy
  • 1/2 cup cilantro
  • 2 spring onions
  • 6 thinly sliced radishes (they add a beautiful red and white color to the dish as well as a sharp flavor)

1. Place all the ingredients for the dressing into a blender and create a smooth dressing. Taste and add more lemon or tahini if needed. Set aside.

2. Cook rice: bring 1 can of coconut milk and 1 can of water to boil. Add uncooked rice and lower the temperature to a simmer. Cook until water evaporates.

3. Massage kale with a bit of olive oil and salt (or use fresh spinach, arugula or mixed greens).

4. Cut tofu into thin strips and fry in coconut oil on medium heat until brown and crispy.

5. If using, slice radishes, chop cilantro and spring onions.

6. If using, wash and chop bok choy into 4 or four larger segments. Fry with a dash of toasted sesame oil, coconut oil and soy sauce until sightly wilted.

7. Place 1 cup of rice in each dish along with 1 cup of beans and a handful of massaged kale (or whatever green). Place tofu on top and sprinkle add add-ons around the bowl. Serve with a few spoonfuls of the dressing and chopsticks. (The image above is of the salad after it is all mixed together).


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