This is a quick dish that’s perfect with fish or chicken, or as a simple but deeply tasty snack. Miso loves nuts, and with walnuts containing so much richly flavoured oil, miso and walnuts are a happy pairing for dressings and dips.

Grilled green bean salad with roast walnut miso dressing

Grilled Green Bean Salad with Roast Walnut Miso Dressing recipe

Bonnie Chung
This is one of my most requested miso dishes, so I hope it’s as popular with you! This recipe serves 4 or 6 as a side dish.
5 from 2 votes
Prep Time 5 mins
Cook Time 9 mins
Total Time 14 mins
Course Salad, Side Dish
Cuisine International, Japanese, Vegan, Vegetarian
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 50 grams walnut halves
  • 2 tbsp white miso paste
  • 2 tbsp mirin
  • 2 tsp caster sugar superfine
  • 1 tsp soy sauce
  • 250 grams green beans trimmed
  • salt
  • olive oil

Instructions
 

  • Preheat the oven to 160°C/325°F/gas mark 3.
  • Toast the walnuts on a tray in the oven for 5 minutes until golden, taking care not to burn them. Remove and leave to cool.
    50 grams walnut halves
  • Mix the miso with the mirin, sugar and soy sauce in a small bowl.
    2 tbsp mirin, 2 tsp caster sugar, 1 tsp soy sauce, 2 tbsp white miso paste
  • Preheat the grill to medium. Cook the green beans in salted boiling water for 3 minutes until al dente, then brush with olive oil and grill for 1 minute until slightly charred.
    250 grams green beans, salt, olive oil
  • Once the walnuts are cold, pulse in a food processor for 20 seconds; you still want some crumbly texture so be careful they do not become too fine. Mix with the miso sauce, adding a little water to loosen the mixture.
  • When you are ready to serve, toss the green beans and walnut miso in a mixing bowl until the beans are well covered in dressing.

Notes

Recipe from Miso Tasty Cookbook, Pavilion Books 
Photography by Yuki Sugiura
Keyword green beans, Grilled Green Bean Salad with Roast Walnut Miso Dressing recipe, miso paste, salad dressing
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