Dreena Burton
Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.
see more from this author
Comments (18)
Seriously, chickpea miso? Who has that? And why? Nevermind, just use soy sauce and some extra tahini and carry on.
My real point, though, is that this the best dressing ever put on a salad. Any salad, anywhere, ever. We’ve had it three days in a row, and we want it again today.
Many “baby carrots” are also immersed in a chlorine bleach rinse at the end of their processing! Eeewww!
We cannot get chickpea miso where we live. Is there anything we can substitute for it. Even just regular miso is hard to get.
Ashley I found it on Amazon. $12.99 for a pound, organic, or $7.99 for a half pounf
Good job Dreena, this is excellent ! Tastes even better than the ones you get in the Japanese restaurants! 5 stars and thank you !!!!
Light and delicious! It’s a keeper.
Out of all the vegan salad dressings that I make this is one of the very best. Light but lots of flavor! Thank you!!
So happy you love it!
Just made this to pair with our dinner salad and it was very new/different for everyone. I love it! It was a hit for my husband too. I will be saving this as a go-to dressing! I had every ingredient besides the red wine vinegar, I subbed with balsamic vinegar! So so good! It was vibrant with lots of depth.
Why and what is chickpea miso?
“Chickpea miso is made from brown rice and chickpeas and is typically aged for 1 to 3 months. Its flavor is stronger than that of white miso but not quite as rich as red miso. We find it’s well suited for most American palates and terrific in dips, spreads, soups.” – http://www.madeinnature.com
This is me very favorite, healthy and delicious dressing!!!! Love, love, love!
Delicious,!!,
Had been looking for a new healthy dressing. I used white soybean miso. The recipe is fantastic and a beautiful color. The whole family loved it!
Delicious!! Used baby carrots to make it easy and it’s wonderful. Great recipe!
Did you know “baby carrots” are just broken pieces of regular carrots shaped and smoothed? Real baby carrots are too thin and not very tasty to use.
https://www.businessinsider.com/baby-carrots-not-baby-sized-carrots-2015-12#:~:text=Marcelissen%20Baby%20carrots%20aren't%20actually%20baby%2Dsized%20carrots.&text=Baby%20carrots%20are%20just%20pieces,buy%20at%20the%20grocery%20store.
I made the recipe pretty much as is and it was delicious on a grain bowl. We are adding it to our “rotation” of dressings. Well done!
Super!