Miso, Sesame & Lemon Dressing


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250ml glass bottle, servings 4 +
A Japanese style, Vegan friendly dressing for salad leaves, noodles, tofu or use as a dip. A nutty sesame flavour with a citrus tang and hint of Wasabi, it will really liven up your food! Its also great as a dip for Sushi and Sashimi, cured meats and fish. Smoked salmon and this dressing is a marriage made in heaven too!

In our restaurant we use this sauce to dress cured and pickled local mackerel fillets, it’s a very popular starter dish. The following recipe is also really tasty and packed full of goodness…

Recipe: Dressed Soba Noodle Salad with Avocado, Kale and Pomegranate – Serves 2

  • 160-180 grams of buckwheat soba noodles ( If you cant find these, fine egg noodles will also work)
  • 1/2 bottle of CK. Miso, Sesame & Lemon dressing
  • 2 carrots sprialized (if you don’t have one, use a peeler to create long thin strands)
  • 1 Courgette spiralized (again, if you don’t have one, use a peeler or make long thin cuts)
  • 1 small bunch kale
  • 1 ripe, medium avocado. sliced and tossed with lime juice
  • seeds of ½ a Pomegranate
  • 1 tablespoon extra virgin olive oil
  • 2 Spring onions, thinly cut, lengthways.
  • Small hand of coriander leaves
  • 1 tablespoon of toasted sesame seeds to garnish
  • Pinch of dry chili flakes if you feel like adding some spice


Preparation the vegetables and fruit as described above. Bring large pot of salted water to boil, add noodles and follow the package instructions to cook. While noodles are cooking, de-stem kale and cut into ribbons. set aside. When noodles are cooked, drain and rinse with cold water.  In a large serving bowl combine kale, cooled soba noodles, carrots, courgette, pomegranate, spring onion, coriander, olive oil and The Coconut Kitchen Miso dressing and gently toss them together. Garnish with sesame seeds and flake chilli if required

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