Here’s a simple tasty recipe for Miso Dressing! Made with ginger, miso paste and sesame oil, the flavors complement salads, grain bowls, veggie bowls, Asian-style slaws or grilled or roasted veggies.

How to make the BEST Miso Dressing. Infused with ginger, sesame oil, this vegan Asian-style dressing is full of flavor. Delicious on grain bowls, grilled or roasted veggies, or tossed with crunchy Asian Slaw!

This recipe for Miso Dressing is deliciously balanced and pairs well with many different things. A good staple to have on hand.

Miso paste and toasted sesame oil provide the backbone of flavor, creating a deep umami base, while ginger and garlic and vinegar add brightness and just the right amount of tang. The addition of a little maple syrup, rounds out the flavors adding a hint of sweetness.

This Miso Dressing has been featured on our Miso Mushroom Bowls,  and this  Crunchy Asian Slaw, but lately, we often make double batches of it to spoon over warm roasted eggplant, or grilled zucchini- so simple, so tasty!

It’s a lovely dressing to make ahead, for busy workweeks because you’ll find a myriad of uses for it during the week, whether it be lunch or dinner.

Why make homemade Salad Dressing?

All too often, store-bought dressings are made with low-quality, inflammation-causing seed oils (canola, soy oil, sunflower, corn, grapeseed, rice bran, or safflower) because these are much less expensive to produce than high-quality olive oil.

The process by which these oils are made (heated to very high temps, then treated with chemicals to remove bad smells and dark color) is what is harmful to the body.  Research shows that consuming too much of these seed oils creates inflammation in the body, damages our immune system, creates metabolic disease, type 2 diabetes, and the list goes on.  Type 2 Diabetes did not exist until we introduced these “new” seed oils into our diets in the 1970s. A healthy diet consists of 2-4% of polyunsaturated fats, but now we are seeing an average of 10-20% of these oils in western diets, because of all the processed foods were consuming.

Store-bought salad dressing- even seemingly “good” brands that tout “Organic”  and “non-GMO”  are guilty of including these less expensive, harmful seed oils. Always check the labels.  For more info on seed oils – read this and scroll all the way to the bottom.

The thought of people taking the time to create a beautiful, nourishing salad, then dousing it with seed oils makes me shudder! So please friends, check the labels or make your own.

What you’ll need:

 

miso ginger dressing ingredients in a blender - ginger, garlic, miso paste, sesame oil and rice vinegar

 

How to make Miso Dressing:

Simply place the Miso dressing ingredients in a blender and blend until silky smooth.

miso dressing in a blender

Store the Miso Dressing in an air-tight jar in the fridge for up to 7 days.

How to make the BEST Miso Dressing. Infused with ginger, sesame oil, this vegan Asian-style dressing is full of flavor. Delicious on grain bowls, grilled or roasted veggies, or tossed with crunchy Asian Slaw!

How to use Miso Dressing:

  • Drizzle over Buddha Bowls or grain bowls.
  • Drizzle over grilled or roasted mushrooms ( it loves to be paired with mushrooms)
  • Toss with fresh slaw or salads
  • Drizzle over grilled or roasted eggplant
  • Drizzle over grilled or roasted zucchini

Other Dressings you may like:

 

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How to make the best Miso Dressing! Made with ginger, miso paste and sesame oil, the flavors complement salads, grain bowls, veggie bowls, Asian-style slaws or grilled or roasted veggies.

Miso Dressing with Ginger


Description

The best homemade Miso Dressing made with ginger, miso paste and sesame oil- the flavors complement salads, grain bowls, veggie bowls, Asian-style slaws or grilled or roasted veggies. Vegan and GF adaptable!


Ingredients

Scale

 


Instructions

Place all ingredients in the blender, and blend until silky smooth.

Store in a sealed jar in the fridge for 7 days.


Notes

If you are intent on lowering the maple syrup– I would suggest lowering the vinegar as well, perhaps in equal portions. You’ll have to adjust it to taste.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 80
  • Sugar: 2.4 g
  • Sodium: 158.4 mg
  • Fat: 6.2 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 6 g
  • Fiber: 0.3 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: miso dressing, asian dressing, ginger dressing, vegan ginger dressing, vegan miso dressing, miso ginger dressing recipe, ginger dressing recipe, ginger dressing vegan

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

    1. Hi Ani, Not sure about serving it hot, but maybe! It is great on pasta with veggies and protein served room temperature or chilled.

  1. make this dressing and double the ingredients so it last me for the 7 to 10 days. Great over fish and add to salad dressing

  2. Love this dressing…. it is so flavourful, easy to make and is one of my most versatile dressings. It is always in my fridge! Thank you.