What you’ll love about this recipe:

• Steakhouse vibes, snack-size effort. Blistered air fryer edamame feels fancy, but it’s fast and freezer-to-table in 15 minutes flat.
• Naturally protein-packed and gluten-free. Edamame is rich in plant protein and fiber, making it a satisfying snack.
• Customizable spice levels. Dial the heat up or down depending on your mood.

The 15-Minute Snack You Didn’t Know You Needed

There are nights when I want to be that person who preps a gorgeous mezze board… and then there are nights when I just want something easy to much on while my I watch reality tv and let my brain decompress. This air fryer edamame is the perfect mindless snack for those casual nights.

I first had a version of this edamame at a steakhouse in Barcelona, an it was such a surprisingly simple yet indulgent starter. Theirs was so simple, just tamari-marinaded edamame that was blistered and sprinkled with crunch sea salt. I immediately knew it was something I wanted to recreate at home.

I didn’t want to go overboard with salt, so I decided to cut back on the tamari and add more flavor by using sesame oil.

But when I went to make it, I realized I was out of regular sesame oil. What I did have was hot sesame oil… and friends, it was a happy accident. The heat plays so well with the natural sweetness of edamame, and the flaky salt gives it that bar snack finish.

It’s the kind of snack where you keep finding yourself going back for “just one more” and then suddenly realizing there’s none left.

Ingredients You’ll Need

Frozen edamame in pods. I love the tactile experience of breaking into the pods to get the beans inside. It naturally slows down your snacking and make it more interactive.

Low sodium tamari. Just enough umami to complement the natural flavor of the edamame without overwhelming it. You can swap in reduced sodium soy sauce, but note that it is not gluten-free.

Hot sesame oil. This is the key twist. It adds heat and that toasty sesame depth. Adjust based on your spice tolerance, or use toasted sesame oil for a mild option.

Vegetable oil. Helps everything crisp up evenly in the air fryer. You could sub in any neutral oil like avocado or grapeseed.

Flaky sea salt. I’m obsessed with grey sea salt. It clings to the pods and adds a little extra crunch.

How to make air fryer edamame

Preheat your air fryer to 400°F.

Mix the frozen edamame with the soy sauce, hot sesame oil, and vegetable oil.

Air Fry for 10 minutes, shaking halfway through.

Sprinkle generously with flaky sea salt.

Serve immediately, preferably with something cold and bubbly (prosecco or club soda, whatever your prefer!)

Pro tips

• Don’t thaw first – Toss the edamame into the air fryer straight from the freezer. Thawing can make them soggy and mess with the crisp factor.
• Shake it like you mean it – Halfway through cooking, give the air fryer basket a good shake to ensure even crisping and prevent sticking.
• Serve right away – These are best enjoyed hot from the fryer, when the edges are crispy and the pods are steaming.



Commonly asked questions

More air fryer snack and side dish recipes

• Air Fryer Sourdough Croutons
• Air Fryer Tofu Katsu
• Air Fryer Baked Potatoes
• Air Fryer Garlic Broccoli
• Crispy Air Fryer Brussels Sprouts

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Spicy Air Fryer Edamame

A quick, spicy take on edamame—crispy, salty, and ready in 10 minutes using just five ingredients.

Course Snack

Cuisine Asian

Keyword air fryer edamame

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 50kcal

Author Lauren Keating

Ingredients

• 1 cups frozen edamame in pods
• ½ teaspoon low sodium tamari
• ¼ teaspoon vegetable oil or other neutral oil
• ¼ teaspoon hot sesame oil
• sea salt

Instructions

• Preheat your air fryer to 400°F.
• In a bowl, the toss frozen edamame with the tamari, hot sesame oil, and vegetable oil to coat.
• Add to the air fryer basket and cook for 10 minutes, shaking halfway through.
• Remove and sprinkle with flaky sea salt. Serve immediately.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 42mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Calcium: 31mg | Iron: 1mg

What you’ll love about this recipe:

• Protein Boost. Traditional mayo is swapped out for a delicious dressing made with protein-packed Greek yogurt and hummus.
• Perfect for Sharing. So many people have told me this is the best potato salad they’ve ever had. Even mayo lovers ask me for the recipe (before they even know that it’s mayo-free!)
• Quick and Easy. This potato salad is delicious warm or cold, so you can eat it right away or prep it in advance.

Say Hello to You New Favorite Potato Salad with Greek Yogurt

There’s a first time for everything:

• Eating rhubarb. 
• Making steamed buns.
• Eating cool, creamy potato salad.

Yeah, you read that right. I only recently had my first bite of creamy potato salad.

My aversion to mayonnaise (sorry, I know some of you think it’s good, but I find it repulsive!) had always prevented me from enjoying this delicious salad. Until now.

I was flipping through a recent issue of Food+Wine when I saw this idea. It looked like a normal homemade potato salad, but it used hummus and yogurt.

And, most notably, no mayo.

This potato salad recipe immediately got added to my “to try” list.

So one night we decided to grill up some burgers, and I knew that it was the perfect time to try this Greek yogurt potato salad.

I mixed it up, but I have to confess it looked so much like the potato salad dressing that I’ve been avoiding all these years that I was a little hesitant to take a bite. (Which was ridiculous since I made the stuff and I knew that there was absolutely no mayonnaise in it.)

So I took a small nibble.

And it. was. awesome.

It turns out that the combination of yogurt and hummus makes the perfect mayo substitute!

I mean, we were lucky that there was any left by the time the burgers were done – I couldn’t keep out of it!

For those of you who hate mayo, or who just love potato salads, this is a great substitute. Those of you that do eat mayo will enjoy it too – Shawn said that it actually tastes very similar. It’s cool, creamy, and slightly tangy. The hummus flavor isn’t nearly as pronounced as you might imagine it would be, and it has a whole lot less fat (about 3 grams of fat in mine, compared to over 20 grams in traditional versions.)

This has become one of those recipes that I make over and over again, and it’s something of a signature dish for me at summer cookouts. If you’re looking for a lighter alternative to potato salads that’s made with real food ingredients, go ahead and give it a try — I bet you’ll become a huge fan, too!

So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.

Ingredients You’ll Need

Yukon Gold Potatoes. The waxy texture of Yukon golds holds up nicely in salad without being grainy or mealy. Plus they have thin skin, which means you don’t need to peel them!

Fat Free Greek Yogurt. Using fat free yogurt is actually important here since it’s a little thinner than whole milk yogurt. If you don’t use fat free and find your dressing it too thick, think it out with a tablespoon or two of the water you boiled the potatoes in. My favorite yogurt to use is Chobani.

Hummus. Hummus ads so much flavor to the salad, which is great because it means less seasonings for you to add. I usually use plain hummus (Sabra is my go-to brand) but you can definitely mix it up with a flavor like roasted red pepper or even a spicy version.

White onion. Adds a little sharpness and crunch.

Celery. For even more flavor and crunch.

Gherkins. Whatever you do, do NOT skip these sweet little pickles. This potato salad just isn’t the same without the sweet and tangy flavor that they add. If you absolutely have to use a substitute, swap in pickle relish.

Fresh dill.

How to make potato salad without mayonnaise

Boil the potatoes in heavily salted water until they’re fork-tender.

Mix the yogurt and hummus together.

Stir in the onions, celery, pickles, and dill. Add salt to taste.

Combine the dressing and the cooked potatoes.

Serve immediately or refrigerate for later.

Pro tips for the best potato salad

• Cube your potatoes to speed up the cooking process. They will break down a little as you stir them into the dressing, so don’t worry too much about making them look perfect, but try to make the pieces generally the same size for even cooking.
• Salt the water to season the potatoes from the inside out.
• Add the dressing while the potatoes are warm for maximum flavor absorption.

Commonly asked questions

More mayo free potato salad recipes:

• Red Potato Salad with Chimichurri and Spring Vegetables
• Warm Fingerling Potato Salad with Spring Vegetables and Sherry Vinaigrette
• Nicoise-Style Potato Salad
• Dijon Potato Salad with Crispy Ham

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Creamy Potato Salad, Hold the Mayo

A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though – without them the salad would be too mushy.

Course Side Dish

Cuisine American

Keyword greek yogurt potato salad, hummus potato salad, potato salad, potato salad without mayo

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 247kcal

Author Lauren Keating

Ingredients

• 3 pounds Yukon Gold potatoes
• 1 yellow onion chopped
• ¾ cup hummus (10 ounce container)
• ½ cup plain fat-free Greek yogurt
• 3 ribs celery chopped
• 2 Tablespoons chopped gherkins
• ¼ cup fresh dill chopped
• salt

Instructions

• Cut the potatoes into 2-inch cubes. Place in a large stockpot and cover with cold water. Salt generously.
• Bring the potatoes to a a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes. Drain.
• While the potatoes cook, combine the yogurt and hummus in a large bowl. Stir until completely blended.
• Stir in the onion, celery, pickles, and dill. Season to taste with salt.
• Add the cooked potatoes and stir to combine. Serve immediately or refrigerate until chilled.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 47g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 1142mg | Fiber: 8g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 3mg

This post was originally published May 11, 2010. Updated July 13, 2025 with new text and photos.

What you’ll love about this recipe:

• Perfect for Sharing. This dish is perfect for Easter dinner or any Sunday Supper. Pair it with ham, air fryer roast beef, or even wine can chicken (my take on beer can chicken!) for a delicious side dish.
• Sweet and Savory. If you like the balance of sweet and savory flavors, this recipe is definitely for you! Honey enhances the roasted carrots natural sweetness, while a touch of jerk spice and nutty pistachios bring out their savory elements.
• Stunningly Gorgeous. This dish is so gorgeous you won’t believe how easy it is to make! For extra visual appeal, use Dutch carrots or rainbow carrots and don’t forget to snap a photo for Instagram!

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How To Make The Most Delicious Honey Roasted Carrots

Springtime always gets me excited about shaking things up in the kitchen. After months of heavy, comforting meals, I’m ready for something light and fresh, and vegetables start to regain their appeal.

I’ve had this recipe on my to-make list since late last summer. After a morning of outlet shopping in Manchester Vermont, I found myself eating lunch in the garden of The Crooked Ram, an absolutely adorable farm to table restaurant.

We shared an appetizer of roasted carrots with whipped feta and pistachios, and I immediately fell in love. The sweetness of the carrots paired so nicely with the salty cheese and nuts, and there were so many contrasting textures that made it really special even in it’s simplicity.

I immediately knew that I wanted to recreate this dish at home, but I also knew I wanted to change the seasoning around. They seasoned the carrots with curry, which I found a little overpowering. I brought things back a few notched by keeping the fork-tender carrots simple with just honey, salt, and pepper and then adding a little bit of jerk seasoning to the feta mixture to add that crucial savory element.

They’re absolute perfection and you won’t believe how simple they are to make!

Ingredients You’ll Need

Carrots. I used rainbow carrots here because they were on sale and I couldn’t resist how gorgeous they were, but you can definitely use standard orange carrots instead.

Honey. For that perfect kiss of sweetness. If you don’t have any, maple syrup will also work.

Feta cheese. This forms the creamy, tangy base of the dip, so you’ll want to use the best cheese you can find. I LOVE the brine-packed feta from Trader Joes. Nothing else comes compared when it comes to how creamy it is for the price! Any brine-packed feta will be deliciously creamy and salty though. If you can’t find any, any solid block feta will do. You might just need to add a little more milk to get a super smooth blend.

Whole milk. You’ll nee to add milk to the feta to get it to whip, don’t try alternative milks like almond milk here because it honestly won’t come out the same. If you don’t have milk, you can use plain Greek yogurt (fat free is fine) or sour cream.

Jerk seasoning. Nothing fancy here, just a dry jerk seasoning. It can be hard to find at some stores, but it’s easy to make your own.

Pistachios. Roasted and salted. Yum!

Fresh Parsley. Curly or flat leaf, whichever you want.

Kosher Salt and Cracked Black Pepper.

Olive oil.

You’ll also need a baking sheet or roasting pan that’s large enough to fit your carrots in a single layer.

Pro tips

• For an extra creamy texture, blend the feta in a food processor until thoroughly smooth.
• Roast the carrots with a drizzle of honey to enhance their natural sweetness against the salty feta.
• If you find jerk seasoning too spicy, adjust by adding more honey or a little brown sugar. If you want the jerk flavor to be more pronounced, add more 1/4 teaspoon at a time.

Commonly asked questions

More delicious side dish recipes

• Utica Greens
• Charred Brussels Sprouts Salad
• Cauliflower Rice “Risotto” with Peas and Asparagus
• Air Fryer Garlic Broccoli
• Air Fryer Baked Potatoes

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Honey Roasted Carrots with Feta and Pistachio

Course Side Dish

Cuisine American

Keyword maple roasted carrots, rainbow carrots, spiced whipped feta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 204kcal

Author Lauren Keating

Ingredients

For the Honey Roasted Carrots

• 1 pound carrots
• 1 tablespoons olive oil
• 1 tablespoon honey
• salt
• pepper
• 2 tablespoons chopped roasted and salted pistachios
• 1 tablespoon chopped parsley

For the Whipped Feta

• 4 ounces feta cheese
• ¼ cup whole milk
• 1 teaspoon honey
• ¼ teaspoon jerk seasoning optional

Instructions

• Heat your oven to 400℉.
• Scrub and peel the carrots. Place them in a shallow baking pan and drizzle them with olive oil and honey. Use a pair of tongs or a fork to roll them around so they're well coated. Season generously with salt and pepper.
• Roast for 25-35 minutes until fork tender. Thicker carrots will take closer to 35 minutes, while thinner ones will cook faster.

Make the whipped feta

• In a blender or food processor, combine the feta, milk, honey, and jerk seasoning. Blend until smooth and creamy.

To Plate

• Spread the whipped feta on a serving platter. Place the roasted carrots on top, then sprinkle with pistachios and parsley.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 410mg | Potassium: 448mg | Fiber: 4g | Sugar: 12g | Vitamin A: 19141IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 1mg

What you’ll love about this healthy side dish recipe:

• Easy Peasy: Toss ’em, roast ’em, enjoy ’em. It’s that straightforward.
• Bye-bye Cabbage taste: Roasting surprisingly sheds that cabbage flavor, making the sprouts more appetizing.
• Affordable: A 1-pound bag of Brussels sprouts costs just $2 at my local grocery store.

How to Master Oven Roasted Frozen Brussels Sprouts

You know how we’ve all had that moment when we’re staring into our fridges, desperately searching for something to whip up for dinner and wondering if you should just call it and order delivery? I had one of those nights recently when a bag of Brussels sprouts in my freezer came to the rescue. 

I never used to keep frozen Brussels sprouts around. I love fresh sprouts, but frozen always reminded me of the soggy, waterlogged vegetables that we are back when we were growing up. 

Everything changed once I discovered how easy it is to roast frozen Brussel sprouts though! 

They come out perfectly golden brown outside and tender beyond belief inside. They have a super mellow flavor, with a less pronounced cabbage flavor than if your were to boil or microwave them. 

Doused in your favorite sauce and served over a bed of rice, they’re a deliciously satisfying winter dinner either on their own or as an easy side dish.

How to roast frozen brussels sprouts 

Step 1: Toss in oil and season

Coating vegetables with oil helps shield them from the blazing heat of the oven so they can get crispy drying out. You don’t need much – a tablespoon or two of olive oil, coconut oil, or avocado oil is plenty. To keep things simple, I season them with a generous pinch of kosher salt or sea salt, but you can add garlic powder, oregano, curry or any other favorite seasonings that will complement the rest of your meal.

Step 2: Cook them in a single layer 

Stick your baking sheet in the oven while it preheats to help speed up the cooking process and get those veggies nice and hot!

Be sure the spread the vegetables in a single layer so they have plenty of space around them. If you crowd them together, they’ll steam and won’t get those terrific browned bits that make roasted vegetables so good.

Step 3: Roast in a super hot oven

After about 15 minutes, the sprouts will start to brown on the bottoms. Give them a good stir so both sides can get nice and caramelized.

Step 4 (optional): Broil to perfection

For extra crispy and browned Brussels sprouts, pop them under the broiler set to high heatfor 3-4 minutes. Keep a close eye on them so they don’t burn! 

​Serving Suggestions

Roast Brussels spouts are the perfect canvass for all of your favorite sauces and dressings! Try tossing your cooked sprouts in Thai red curry, peanut sauce, or Greek Yogurt Caesar dressing. Or drizzle them with balsamic vinegar, tahini, lemon juice, or maple syrup. 

Commonly asked questions

More delicious vegetable recipes

• Air fryer Brussels spouts
• Air Fryer Garlic Broccoli
• Roast Butternut Squash
• Charred Brussels sprouts salad 
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

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Easy Roasted Frozen Brussels Sprouts

Unearth the hidden potential of your freezer with Roasted Frozen Brussels Sprouts! .We're talking crispy exteriors, perfectly tender interiors, and a simple, unpretentious cooking method.

Course Side Dish

Cuisine American

Keyword roast frozen brussels sprouts

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 74kcal

Author Lauren Keating

Ingredients

• 16 ounces frozen Brussels sprouts
• 2 Tbsp olive oil or other neutral oil
• ½ teaspoon kosher salt

Instructions

• Heat your oven to 450°F. For the best results, place a rimmed baking sheet in the oven while it preheats.
• In a large bowl, combine the frozen brissels sprouts, oil, and salt. Mix well to evenly coat the sprouts.
• Spread the Brussels sprouts onto the hot baking sheet in a single layer, being sure to leave plenty of room between them.
• Roast for 15 minutes. Flip the sprouts over so the other sides has a chance to brown.
• Roast an additional 10 minutes, or until the sprouts are tender and browned.
• If desired, broil under high heat for 2-3 minutes to crisp.

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

What you’ll love about this recipe:

• Super fast: These crispy sprouts are ready in just 10 minutes!
• Nutritional Powerhouse: These little green superstars are packed with vitamins and minerals. Plus, they’re low in calories and carbs, making them great for just about any diet.
• Adaptable: It’s so easy to jazz this base recipe up with sauces or seasonings to take them to the next level. I’ll share some of my favorites! 

The Ultimate Guide to Perfectly Crispy Air Fryer Brussels Sprouts

Brimming with crispness and flavor, these Air Fryer Brussels Sprouts are about to revolutionize the way you think about this underrated veggie! 

Fall has always been one of my favorite seasons for food, and this year is no exception. I’ve been loving all of the mouthwatering creations from amazing local chefs. One thing I can’t help but notice is that Brussels sprouts seem to be having a moment — they’re everywhere! But these aren’t just any sprouts, these have been reinvented, reimagined, and turned into utterly delectable dishes that I just can’t get enough of. From simple side dish preparations at the steakhouse to salads loaded with all sorts of goodies, they seem impossible to ignore. 

The one thing that has united all of my favorite versions has been the cooking method. Whether they’re drizzled with peanut sauce or coasted in parmesan, all of the best Brussels sprouts recipes are roasted until the centers are tender but the outer leaves are crisp and charred. It’s by far my new favorite way to enjoy this delicious vegetable! 

​They’re also SO EASY to make at home. I’ve found that using an air fryer is the best way to achieve perfectly tender Brussels sprouts that have all of the delicious crispy bits that we’re all craving. Plus they’re ready in just 10 minutes! 

Ingredients You’ll Need

Fresh Brussels Sprouts. These are the star of the show, loaded with vitamins and fiber. Look for firm, fresh sprouts with compact heads, and avoid any with yellowing leaves. 

Olive Oil. A drizzle of olive oil helps the sprouts get perfectly crispy in the air fryer. Try different flavored oils for a twist, or use avocado oil or any other oil with a high smoke-point if you prefer. 

Kosher Salt. A pinch of this flaky salt brings out all the natural flavors of the Brussels Sprouts and helps counteract some of their bitterness. 

You’ll also need a basket-style air fryer. Ninja and Cosori are both popular brans that are highly recommended!

Preparing Your Brussels Sprouts

Choosing the Right Brussels Sprouts

To encourage even cooking, look for Brussels sprouts that are uniform in size. Check the sprouts for any discoloration, wilting, or signs of pests or damage, and trim or discard any that have issues. Your choice of Brussels sprouts will significantly influence the final taste and texture, so select with care!

Cleaning and Trimming

Fresh Brussels sprouts can benefit from a little TLC before you cook them. 

1. Start by rinsing the sprouts under cold water to remove any dirt or dust. You can also soak them in a bowl of cold water for a few minutes to ensure thorough cleaning.
2. After a good rinse, drain the sprouts and pat them dry with a towel.
3. Use a paring knife to cut off the stem and tough bottom core, especially if’s dry or yellowed.
4. Gently peel off any yellowed or damaged outer leaves 
5. Cut the sprouts into halves or thirds, aiming for pieces that are uniform in size so they cook evenly. Slice the sprouts vertically through the stem — this will help them hold together as they cook! 

Seasoning Ideas for Air Fried Brussels Sprouts

Having mastered the air frying basics, you can now experiment with different seasonings for your Brussels sprouts! While the classic olive oil and salt combination is always a winner, why not try some more adventurous options like garlic powder and Parmesan or a sweet and tangy balsamic glaze? There are so many possibilities, and mixing things up is a great way to prevent yourself from getting tired of them. 

Here are some of my favorite seasoning, sauce, and dip ideas:

• Classic Olive Oil and Salt
• Greek Yogurt Caesar Dressing
• Homemade Teriyaki Sauce
• Garlic and Parmesan
• Balsamic Glaze
• Peanut Sauce
• Lemon Aioli
• Cajun Seasoning
• Sriracha, Lime, Juice, and Maple Syrup
• Buffalo Wing Sauce
• Soy Sauce and Sesame Seeds
• Honey Mustard

Commonly asked questions

More delicious vegetable recipes

• Air Fryer Garlic Broccoli
• How to Roast Frozen Vegetables
• Roast Butternut Squash
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

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How to Air Fry Brussels Sprouts

Crispy Brussels sprouts are a family favorite, and they’re so easy to make in your air fryer! Want even more flavor? Finish your cooked sprouts with a splash of balsamic glaze or lemon juice for an extra zesty kick.

Course Side Dish

Cuisine American

Keyword air fryer brussels sprouts, crispy brussels sprouts

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 53kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 1 pound Brussels sprouts trimmed
• 1 tablespoons olive oil
• ½ teaspoon kosher salt

Instructions

• Cut the sprouts into thirds, cutting through the stem end so they hold together.
• In a large bowl, combine the sprouts, oil, and salt. Mix well so the sprouts are thoroughly coated with oil.
• Transfer the sprouts to your air fryer basket, being careful not to overcrowd it.
• Air fry at 400ºF for 5 minutes. Shake the basket vigorously to redistribute the Brussels sprouts, then cook an additional 5 minutes, or until cooked to your liking.

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

What you’ll love about this recipe:

• Simple Shopping List: All you need are 8 ingredients, and most of them are likely sitting in your pantry already!
• Palate Party: It’s astounding how something so simple can explode with complex flavors – crunchy, tangy, and a delightful burst of fresh herbs.
• Textures Galore: This simple salad has so many different textures, from crunchy celery to creamy chickpeas to soft artichokes. Every bite is interesting, and it’s a great way to introduce peopel to the flavor of kale. 

Savor Simplicity: An Easy Kale and Chickpea Salad That’s Packed with Flavor

I love the comfort of a well-made, nutrient-rich salad!

This kale salad recipe is a tribute to the simple pleasures of home cooking, where simple ingredients combine to make something thats truely greater than the sum of it’s parts. It’s just the kind of inviting and satiating salad that is sure to find its place in your heart!

I’ve been making variations on this chickpea salad for years – along with my mayo free potato salad, it’s my favorite recipe to take on picnics and bring to potlucks. 

It’s simple, nutritious and always a crowd pleaser, even among self-proclaimed kale haters. 

The salad has evolved over the years, but the base always remains the same – chickpeas, artichoke hearts, cucumber, red onion, and red bell pepper. More recently, I’ve been inspired by the Confetti Crunch Salad from Whole Foods and I’m really into adding tons of celery. it adds so much crunch! 

This simple salad is so versatile — it works as a main meal or as a side dish. It’s equally as delicious chilled as it is room temperature, so it’s great for cookouts and potlucks! 

It stays crunchy in the fridge for days, so it’s perfect for meal prep lunches, too! I can’t get enough.

Ingredients You’ll Need

Celery: This veggie plays a key role in delivering a delightful crunch, balancing out the textures. Choose firm, vibrant green stalks. If your celery has leaves attached, even better! Add them right into the salad — they have an amazing flavor!

Red Bell Pepper: For a pop of brilliant color and more sweet crunch. Choose red peppers as they’re at their sweetest and ripest stage. Remember, red peppers are sweeter than green peppers, which.aren’t as tasty in this recipe. If you can’t find a red pepper, you can swap in yellow or orange, or chop up some jarred roasted red peppers. 

Fresh Kale: Known for it’s robust flavor and nutrient content, kale adds a hearty texture to the dish. Pick deep-colored, sturdy leaves without any signs of wilting or browning. I like making this with Curly Kale because it has a tender texture and a slightly less butter, more peppery flavor. That said, Lacinato Kale (also known as Tuscan Kale or “Dinosaur Kale”) is also a great option! The only thing I’d avoid is baby kale, which has an entirely different texture. 

Chickpeas (Garbanzo beans): For an added punch of protein and a comforting earthiness to this salad. You can use canned chickpeas for convenience, just give them a rinse and they’re good to go!

Fresh Herbs: A mix of fresh herbs like oregano and mint adds dynamic flavor to the salad. Experiment with different herbs to find your favorite combo!

Caesar Vinaigrette

This dressing finishes off this raw kale salad. Make your own, or use store bought! I like Newman’s Own or Marzetti for grab-and-go options. 

To make your own, you’ll need olive oil, Worchestershire sauce, garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and salt and pepper. 

Or opt for a creamier salad with my Greek Yogurt Caesar Dressing.

Pro Tips

• To soften the kale leaves and remove some bitterness, massage them with a little salt before adding the other ingredients. It’s a trick I learned in cooking school and it’s a real game changer if you think you don’t like kale!
• Rinse canned chickpeas to reduce sodium content and improve the flavor.
• Let the salad chill out in the fridge for an hour or so to let all of the flavors meld together. The chilling step is crucial – the salad completely transforms in that hour and goes from being kind of blah to being totally awesome.

Variations and optional add-ins

This salad is so versatile, and once you have the base down, it’s fun to make it your own with your favorite twists. Try:

• Using crispy chickpeas instead of fresh ones for a different textural experience
• Add sunflower seeds or pistachios
• Stir in feta cheese crumbles or blue cheese
• Swap the chikpeas for white beans, cannellini beans, black beans, or even frozen and thawed edamame
• Don’t like Caesar dressing or need a vegan option? Try a lemon tahini dressing, Greek dressing, or my basic vinaigrette. In a pinch a drizzle of olive oil and apple cider vinegar is also delicious! 

More hearty salad recipes you’ll love:

• Brussels Sprouts Salad with Maple Vinaigrette
• Cauliflower Tabbouleh Salad
• Harvest Kale Salad with Pomegranate + Apples
• 5-Minute Summer Corn Salad with Curry and Lime
• Lobster Farro Salad with Citrus Vinaigrette
• Millet and Chicken Greek Salad

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Chickpea and Kale Caesar Salad

Course Healthy Salad Recipes

Cuisine American

Keyword kale chickpea salad

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 136kcal

Author Lauren Keating

Ingredients

• 4 stalks celery
• 1 red bell pepper
• ½ seedless cucumber
• ½ small red onion
• 1 cup (packed) kale leaves
• ¼ teaspoon kosher salt
• 1 can (15.5 ounces) chickpeas drained and rinsed
• 1 can (8.5 ounces) artichoke heart quarters roughly chopped
• 1 Tablespoon freshly chopped oregano
• 1 Tablespoon freshly chopped mint
• ¼ cup olive oil
• 2 garlic cloves minced
• 1 lemon juiced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon creamy Dijon mustard
• ¼ cup grated Parmesan cheese
• ½ teaspoon black pepper

Instructions

• Cut the celery, pepper, and cucumber into bite sized pieces. Thinly slice the onion. You should end up with about 1 cup celery, 1 cup cucumber, and 1/4 cup onion.
• Discard the tough kale stems. Slice the kale into shreds, then roughly chop.
• Add the kale to a large bowl and sprinkle with the salt. Using clean hands, massage the kale until it begins to soften and releases some butter green liquid. Pour off the liquid, then add the chopped vegetables, artichoke hearts, chickpeas, and herbs to the salad.
• In a small bowl, whisk together the olive oil, garlic, lemon juice, Dijon mustard, and Parmesan cheese. Season the dressing to taste with salt and pepper.
• Pour the dressing over the salad and mix well. Cover and refrigerate at least 1 hour before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4748IU | Vitamin C: 74mg | Calcium: 164mg | Iron: 1mg

What you’ll love about this cucumber salad recipe:

• Bold Flavor. An irresistible combination of garlic, chili oil, and sesame seeds that will keep you coming back for more.
• Nutrition-Packed. Cucumbers are low in calories and high in vitamins and minerals, making this salad a healthy choice.
• Naturally vegan and low-carb!

Spice Up Your Life with This Easy Cucumber Salad

One of my favorite hobbies is exploring local ethnic markets and farm stands, looking for fun and unique new foods to try. One of my favorite recent finds was the homemade cucumber kimchi at our local Korean market. 

Cucumbers have always been one of my favorite vegetables to snack on, and the spicy crunch of these had me hooked at first bite.  

This spicy cucumber salad is inspired by that kimchi, but with the heat level taken back a few notches. I also focused on using ingredients that you can find in any American supermarket, so you can enjoy it even if you aren’t lucky enough to have a specialty market in your neighborhood. 

My take on this cucumber salad isn’t 100% traditional, but it’s delicious and I’m excited to share it with you! 

It’s great as a side dish to add some excitement to your burger and hot dog at barbecues this summer, but I also love adding it to stir fry noodles for a super easy, satisfying meal. 

Ingredients and Substitutions

Seedless Cucumbers. The star of this salad! Choose firm, dark green cucumbers with thin skin and no soft spots or blemishes. 

Salt. Salt helps draw excess moisture from the cucumbers and enhance their flavor. You can use flaky kosher salt or sea salt.

Soy Sauce. Adds a savory, umami flavor to the salad. For a gluten-free option, use tamari or coconut aminos instead.

Garlic. Crushed fresh garlic brings a bold and aromatic element to the dish. If you’re not a fan of raw garlic, try using garlic powder or roasted garlic for a milder taste.

Rice Vinegar. This mild, slightly sweet vinegar helps bring the flavors of this salad into balance. You can substitute apple cider vinegar or white wine vinegar.

Chili Oil. For a spicy kick! Adjust the amount to your desired spice level.

Sugar. Adds a touch of sweetness to the salad. You can use any granulated sugar or substitute honey or agave syrup for a natural option.

Sesame Oil. This fragrant oil adds extra depth and a hint of nuttiness to the dish – it’s one of my absolute favorite ingredients! If you don’t have sesame oil, try using a mild-flavored oil like avocado or grapeseed oil, but be aware that your salad will be far less flavorful. 

Toasted Sesame Seeds. These tiny seeds give the cucumbers extra crunch and nutty flavor. You can use black or white sesame seeds, or a combination of both! 

Green Onion. You can also use chives or thinly sliced red onion for a different twist.

How to make it

Cut the cucumber into thin rounds or spirals (see note below).

Add the cucumber to a large bowl and mix with salt. Let the cucumbers sit for 10 minutes, then drain any liquid that has accumulated.

Mix the ingredients for the spicy dressing in a small bowl.

Spoon the dressing over the cucumbers. For the best results, let the cucumbers sit 10 minutes before serving.

Pro Tip: How to Make cucumber Spirals

Cutting the cucumbers into spirals is super fun, plus it helps that delicious dressing cling to each and every bite.

To cut cucumbers the way, balance them between two chopsticks and slice the cucumbers thinly at an angle, using the sticks as a guide to prevent you from cutting all the way through.

Flip the cucumber over, and repeat the same process, cutting straight slices from the other side. (Cutting an an angle on one side and straight on the other will help ensure you don’t accidentally cut all the way through!)

If you don’t want to make spirals, you can also use julienne peeler or spiralizer for fun noodle-like shapes.

Commonly asked questions

More summer salad recipes and side dishes

• Grilled Zucchini
• Easy Grilled Carrots With Basil Vinaigrette
• Roasted Beet And Citrus Salad With Cilantro-Lime Dressing
• Strawberry Cucumber Salad With Feta And Mint
• Dilled Pea Pasta Salad
• 5-Minute Summer Corn Salad
• Creamy Homemade Coleslaw (No Mayo!)

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Spicy cucumber salad

Get ready to turn up the heat on your summer cookouts with the spicy crunch of this irresistible salad. One bite and you’ll be hooked!

Course Healthy Salad Recipes

Cuisine Asian

Keyword cucumber salad, spicy cucumber salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 77kcal

Author Lauren Keating

Ingredients

• 6 Persian cucumbers
• 1 tablespoon kosher salt
• 1 Tablespoon rice vinegar
• 1 Tablespoon chili oil
• 1 Tablespoon sugar
• 2 teaspoons soy sauce
• 3 garlic cloves minced
• 2 green onions sliced
• 2 teaspoons sesame seeds
• 1 teaspoon sesame oil

Instructions

• Add rice vinegar and all of the oil. Mix.
• Cut the cucumber as desired and place them in a large bowl.
• Add the salt and mix well. Let sit for 10 minutes, then drain away any liquid that has accumulated.
• In a small bowl, mix the remaining ingredients. Pour the dressing over the salted cucumber slices.
• For the best flavor, let the cucumbers sit in the dressing for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1915mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

What you’ll love about this recipe:

• Fresh, Seasonal Flavor: This recipe celebrates the arrival of spring by showcasing one of its earliest and most delicious bounties – fresh peas.
• Nutrient-Rich. Peas are packed with essential vitamins and minerals, including vitamin C, vitamin K, and fiber, providing a nutritious boost to your meal.
• Under 100 calories and 5 net carbs per serving, naturally gluten-free, and whole 30 compliant (if you use uncured, sugar-free bacon.)

Take Peas from Basic to Boujie

As the days grow warmer and the first signs of spring begin to emerge, my thoughts usually turn to vegetables. There’s no better way to celebrate the arrival of this beautiful season than with one of its first bounties: peas!

Peas are usually shoved to the sidelines, but peas a versatile and delicious veggie that deserves their moment in the spotlight!

Sautéing peas in bacon fat and tossing them with crispy bacon and loads of fresh herbs is a fantastic way to add a touch of elegance to your springtime table.

If fresh peas aren’t in season where you are yet, don’t worry. I’ll show you how to make this recipe with fresh peas or frozen ones, so you can enjoy it year-round!

Ingredients and Substitutions

Green Peas (fresh or frozen): Sweet peas are the star of this recipe, bringing a burst of freshness and vibrant color to the table. When they’re available, fresh peas are wonderful. I save myself time by purchasing small bags of them that have already been shelled (look for them in the refrigerator section, usually near the bagged salads.) If fresh peas aren’t available, frozen peas are a great alternative! I like to grab the bag marked “sweet peas” rather than the standard peas (sometimes labelled garden peas), since they tends to be smaller, more tender, and have a milder flavor.

Bacon: Smoky bacon complements the sweetness of the peas so well. What’s better than peas cooked in bacon fat? For the best flavor and texture, look for thick cut bacon without too much fat. If you prefer a vegetarian option, leave the bacon out and cook the peas in a tablespoon or two of olive oil or your favorite neutral cooking oil.

Shallot: I love shallots because they have a sweeter, milder flavor than onion. Choose shallots that are firm, heavy for their size, and free of soft spots or sprouting. If you don’t have shallots on hand, you can substitute them with a tablespoon of finely minced yellow onion.

Fresh Mint, Parsley, and Scallions: Fresh herbs are key to achieving the fresh, vibrant flavor of this recipe, so don’t be temped to swap them out for dried versions. To select the best herbs, look for bunches with bright green leaves without signs of yellowing or wilting. You can use flat-leaf (Italian) or curly parsley in this recipe, but I prefer the texture of flat-leaf. Chives can be used in place of the scallions (green onions.)

How to make it

If you’re using fresh peas, you’ll need to start by cooking them. Bring a shallow pan of salted water to a boil and add the peas. Cook for 1-2 minutes, until they’re bright green. Immediately remove them from the heat and drain them. To stop the cooking process, run cold water over the peas or add them to a bowl of ice water.

Cook the bacon. Starting in a cool pan, cook the bacon until it crisps up and the fat renders. Pour off all but 2 tablespoons of bacon grease from the pan.

Sautee the shallot in the bacon grease for a minute or two, until it softens.

Add the peas and cook until warmed through.

Toss the peas with the fresh mint, parsley, and scallions. Season to taste with salt.

Commonly asked questions

More vegetable side dish ideas

• Honey Chipotle Roast Acorn Squash
• Grilled Zucchini
• Easy Grilled Carrots With Basil Vinaigrette
• Roasted Beet And Citrus Salad With Cilantro-Lime Dressing
• Spicy Broccoli Sauté
• Fresh Green Bean Casserole
• Strawberry Cucumber Salad With Feta And Mint
• Dilled Pea Pasta Salad

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Peas with mint and bacon

Indulge in the flavors of spring with this recipe for peas with mint and bacon, an elegant addition to any meal.

Course Side Dish

Cuisine American

Keyword peas with mint, sauteed peas

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 91kcal

Author Lauren Keating

Ingredients

• 10 ounces green peas fresh or frozen
• 3 slices bacon cut into 1-inch pieces
• 1 shallot minced
• ¼ cup fresh mint finely chopped
• ¼ cup fresh parsley finely chopped
• 2 scallions thinly sliced
• sea salt to taste

Instructions

• If using fresh peas, start by bringing a shallow pan with 1-2 inches of salted with to a boil. Add the peas and cook for 2 minutes, or until they turn bright green. Immediately remove them from the heat and transfer them to an ice bath or run cold water over them to stop the cooking process.
• Add the bacon to a large skillet. Cook over medium heat, stirring occasionally, for 8-9 minutes, or until it begins to crisp.
• Stir in the minced shallot and cook 1-2 minutes, until softened.
• Add the cooked fresh peas or frozen peas and stir until heated through.
• Remove from the heat and add in the mint, parsley, and scallions. Season to taste with sea salt.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 78mg | Potassium: 187mg | Fiber: 3g | Sugar: 3g | Vitamin A: 696IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg

Perfect Steakhouse-Style Baked Potatoes in the Air Fryer

I love baked potatoes. But, for the longest time, I avoided making them at home because they take forever to cook in the oven.

I’d usually rush and take them out too early, which meant the inside was still too firm. Unless I was already making something that needed a long time in the oven, like a chicken or roast beef, I’d usually skip them.

Then, I discovered the magic of air fryer baked potatoes.

They’re done in about a third of the time as traditional oven baked potatoes! Plus the skins come out so crispy, just like the ones you’d get at a steakhouse.

Plus, the centers come out so light and fluffy! They’re just begging to be loaded up with all of your favorite toppings.

Grab your favorite potatoes, fire up your air fryer, and let’s get started!

Not in the mood for baked potatoes? Check out these air fryer roasted potatoes!

Ingredients You’ll Need

Potatoes. As discussed above, I like to use Russet potatoes. Specifically, I prefer the ones that come in a bag (usually 5 pounds) because they tend to be smaller than the ones sold individually. Either way, you’ll want potatoes that ar between a half pound to three quarters of a pound each, or roughly the side of your palm.

Olive oil or Avocado oil. A little bit of oil encourages the skin to crisp up beautifully. Plus it helps the salt stick for a perfectly-seasoned steakhouse style potato!

Kosher salt. Or flaky sea salt.

How to make them

Pierce each potato a few times with a fork. This will help prevent steam from building up inside of it while it cooks, which can cause it to crack or explode.

Rub the potatoes all over with a light coating of oil, then rub with salt.

Air Fry until done. You’ll know your baked potato is ready when the skin looks paper and begins to pull away from the inside. You should also be able to pierce is very easily with a fork.

Let Rest until cook enough to handle, then cut a slit the long way across the top. Hold the potato at both ends and squeeze the together to make the perfect pocket for your favorite toppings.

Creative Baked Potato Toppings

You can never go wrong with butter or sour cream with salt and pepper, but if you’re feeling more adventurous here are some more baked potato topping ideas:

• Chili: top your baked potato with your favorite chili recipe and shredded cheddar cheese.
• Loaded: add chopped bacon, diced green onion or scallions, and a dollop of sour cream.
• Tex-Mex: top with black beans, pickled jalapenos, shredded lettuce, guacamole, and salsa.
• Mediterranean: top with hummus, kalamata olives, diced cucumbers, and crumbled feta cheese.
• BBQ: add leftover pulled pork or chicken, barbecue sauce, and Greek yogurt coleslaw.
• Buffalo: top with shredded chicken tossed in buffalo sauce and blue cheese crumbles.
• Pizza: add marinara sauce, mozzarella cheese, and your favorite pizza toppings.
• Breakfast: top with scrambled eggs, sausage or bacon, and shredded cheese.
• Veggie: top with sautéed vegetables, avocado, and tahini dressing.

You can also make my pot roast stuffed potatoes with gremolata. Or have a baked potato bar and let everyone come up with their own unique potato concept – it’s a great way to clean out the fridge!

Commonly asked questions

More easy air fryer recipes:

• Air Fryer Rotisserie Chicken
• How to Cook Frozen Salmon in the Air Fryer
• Air Fryer Sourdough Croutons
• How To Cook Frozen Chicken Breasts In The Air Fryer
• Air Fryer Garlic Broccoli
• Air Fryer Chicken Meatballs

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The best baked potatoes in the air fryer

With minimal prep time and no need to heat up the oven, air fryer baked potatoes are a quick and easy side dish. Cooking baked potatoes has never been easier!

Course Side Dish

Cuisine American

Keyword air fryer baked potatoes, air fryer steakhouse potatoes

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Cooling time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 199kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 4 medium Russet potatoes (about 7 ounces each)
• 1 tablespoon olive oil or avocado oil
• ½ teaspoon kosher salt

Instructions

• Preheat your air fryer to 400ºF.
• Pierce each potato 3-4 times with a fork. Rub the potato skins all over with olive oil and season generously with salt. Place in your air fryer basket.
• Air fry the potatoes for 25-40 minutes, or until the skins looks wrinkled and the potatoes are easily pierced with a fork or knife.
• Remove the potatoes from your air fryer to cool. Once they're cool enough to handle, split them open and fill with your favorite toppings.

Nutrition

Serving: 1potato | Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

This miso sauce recipe is the best thing that has happened to my kitchen.

The first time I tasted miso sauce was at a local Korean barbecue restaurant and I was immediately hooked.

It shouldn’t come as a surprise since my love for miso is well documented, but I couldn’t get enough of the tangy, pungent dipping sauce on my grilled shrimp.

I got my fill that night, but it didn’t take long before I was craving it again. Luckily, the sauce is super easy to make at home in just a few minutes.

Give it a try, I just know you’re going to love it as much as I do!

What you’ll love about this recipe:

• Versatile. There are so many way to use this sauce! It’s a dipping sauce for vegetables, a tangy salad dressing, a marinade for grilled meat, or a simple way to make miso glaze for salmon.
• Balanced miso flavor. Making this sauce from scratch means you can adjust the amount of each ingredient to make the perfect miso sauce for your palette. Plus you’ll always know exactly what’s in it!
• Keeps well. This sauce keeps well in the refrigerator for weeks and is a go-to staple to adding tons of flavor to quick meals.
• Naturally Vegetarian, Vegan, and Low Carb. Gluten-Free depending on brands used.

Ingredients You’ll Need

Miso paste. As discussed below, I use white miso for this recipe.

Toasted sesame oil. This adds a sweet and nutty flavor to your sauce.

Fresh ginger. Freshly grated ginger gives this recipe a zesty kick that dried ground ginger doesn’t hold a candle to. You’ll need a piece that’s about the size of the tip of your thumb. I use a microplane grater to grate mine into a thick paste.

Fresh garlic. As with the ginger, you really want to use fresh garlic for this recipe. Again, I grate it on my microplane.

Lime juice. For a tart flavor

Rice vinegar. Kikkoman rice vinegar is a staple in my kitchen for whenever a recipe needs a subtle hint of acidic flavor that isn’t too sour. You can also use apple cider vinegar, but it will change the flavor of the recipe.

Maple Syrup. This is optional if you want a sweeter sauce.

What is miso sauce?

This gingery miso sauce is a savory dipping sauce made from miso and flavored with freshly grated ginger and garlic. It has a bold flavor that’s incredibly savory, with tangy, acidic notes that add a great punch to whatever you use it on.

What is miso and how is it processed?

Miso is a deeply savory condiment that’s an essential element in Japanese cuisine. It’s made from fermenting soybeans with koji mushrooms and other ingredients, like seaweed, rice, or barley.

The enzymes in the mushrooms break down the soybeans as they ferment, giving them a complex, salty, tangy flavor and a thick, paste-like consistence similar to peanut butter or a soft dough.

There are several typos of miso available, with white miso having the mildest flavor and red miso having the strongest, most pungent flavor. For this miso sauce recipe, I use white miso.

Our local Asian Supermarket has a whole aisle dedicated to various miso pastes! I love checking them out for the widest variety, but most grocery stores also have one or two varieties. Look for it in the produce section, near the tofu.

Commonly asked questions

More recipes made with miso

• Miso Maple Roasted Veggies
• Sirloin Steaks with Miso-Butter Mushrooms
• Ginger-Miso Glazed Salmon Salad
• Miso Potato Soup

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All Purpose Miso Sauce

This miso sauce is the perfect way to take your food to the next level. Use it as a dipping sauce, salad dressing ,or marinade — the possibilities are endless!

Course Side Dish

Cuisine Asian

Keyword ginger miso sauce, miso dipping sauce, miso sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 31kcal

Author Lauren Keating

Ingredients

• ¼ cup white miso paste
• 1 tablespoon rice vinegar kikkoman
• 2 teaspoons toasted sesame oil
• 1 lime juiced
• 3 cloves garlic peeled
• 1 inch fresh ginger
• ¼ cup water
• maple syrup optional

Instructions

• In a small bowl, whisk together the miso, vinegar, sesame oil, and lime juice.
• Use a microplane to gate in the ginger and garlic.
• For a pourable consistency, whisk in up to 1/4 cup of water.
• For a sweeter sauce, add a teaspoon or two of maple syrup, to taste.

Nutrition

Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 321mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.3mg