Miso Sesame & Lemon Dressing

From Coconut Kitchen


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Japanese style dressing for salad leaves, noodles 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 the Coconut Kitchen restaurant Preecha uses 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..

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 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 chilli flakes if you feel like adding some spice

Prepare 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.

Preechaya Phetprasert is the Head chef at the Coconut Kitchen. She trained as a chef in Thailand and was taught many different recipes by her mother who was a cookery teacher in a town called Pak Chong, 2 hours north of Bangkok. Preechaya then spent 4 years as a Chef de Partie in a top London gastro pub where the menu centred on European and Asian fusion cuisine. She and her husband Paul, opened The Coconut Kitchen in a Catering trailer in Tyn Y Mur Campsite in Abersoch in May 2006. A year later they moved to a 40 seater open plan restaurant by the harbour in Abersoch. They make all their own sauces, and now bottle the most popular so you can recreate delicious Thai meals at home.

Size: 255ml

Ingredients: Rapeseed oil, Water, Glucose Syrup, Red Miso, Naturally Fermented Japanese Soy Sauce, Tahini, Sugar, Sesame Oil, White Wine Vinegar, Antioxidant (ascorbic acid), Acidity Regulator (acetic acid), Lemon Juice Concentrate, Wasabi Powder, Stabiliser (xanthan gum).

Allergy Information: No Dairy, No Meat, No Nuts, No Celery, No Onion, No Fish/Crustacean, No Egg, No Sulphur Dioxide, No Yeast included in the listed ingredients.
Suitable for Vegetarians. Suitable for Vegans.

Made in the United Kingdom.
Produced by Coconut Kitchen.

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Produced by Coconut Kitchen.

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