Green Bean Salad with Roast Walnut Miso Dressing

This miso dish is quick to make and perfect as a side dish served with fish or chicken, or as simple and deeply moreish snack. The walnut miso sauce is also great as a dip for raw vegetables and keeps for a week when covered in the fridge.


Green Bean salad with Roast Walnut Miso Dressing


  • 250g green beans, trimmed
  • 1 tsp salt
  • 100g walnuts
  • 2 tbs of Miso Tasty white miso paste
  • 2 tbs mirin
  • 2 tsp sugar
  • 2 tsp soy sauce
  • 6 tbs water
  • 1 tsp toasted sesame seeds


  1. Pre-heat the oven to 160 degrees Celsius
  2. Cook the green beans in salted boiling water for 3 minutes until al dente, then drain and cool with cold running water.
  3. Toast the walnuts on a tray in the oven for 5 minutes until golden, taking care not to burn them. 
  4.  Whilst the walnuts are cooling, make the sauce; mix the miso with the mirin, sugar and soy sauce in a small mixing bowl. 
  5. Once the walnuts are cooled, bash them roughly with a rolling pin so that you have regular size crumbs before mixing it in with the miso sauce
  6. Add the water slowly to loosen the paste mixture. It should have a houmous-like texture.
  7. When ready to serve, mix the green beans and walnut miso sauce in a mixing bowl until the green beans are all covered lightly in the dressing.
  8. Garnish with toasted sesame seeds


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