Asian Spinach Salad with Miso Ginger Dressing

Courtesy of Michael Smith /

This recipe is loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.


  • A handful of mint leaves
  • A few sheets of thinly sliced nori seaweed
  • A few pieces of thinly sliced candied ginger


  • 1/2 cup rice wine vinegar
  • 1 cup any vegetable oil
  • A few heaping spoonfuls of honey
  • A heaping spoonful or two of miso paste
  • A small knob of grated ginger
  • A few dashes of toasted sesame oil
  • A few dashes of soy sauce


Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.


Mix everything together until smooth vinaigrette forms. A blender, food processor or old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to cleanup!

Posted on September 8, 2015 and filed under salads.