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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 can create inflammation in the body. 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

Units 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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Comments

  1. can you substitute apple cider vinegar in the recipes that you use other vinegars?
    Can it be made with stevia instead of maple syrup or other sweeteners. Or will it just not work without maple syrup or agave etc?

    1. You can try it with stevia though the maple does give flavor. It will probably work just have a little different taste.

  2. I love your recipes but the “info” on seed oils and type 2 diabetes isn’t correct and I’m not sure why it was included.

    1. Hi Sarah- this is not “my opinion”- I am just sharing what is in the article that I linked in the post. Here is the link again: https://drcate.com/the-hateful-eight-enemy-fats-that-destroy-your-health/. Scroll down to the graph called “PUFA-Driven Diabetes”. I shared it because I thought it was interesting. There is a lot of debate about seed oils. I am merely presenting ideas- of course people can decide what is best for themselves.

  3. I made a double batch thinking I’d have it for a bit to use in various ways. I have a bad habit of looking at ingredient list and throwing it in the blender, then reading the whole recipe thru! I’m curious why you say it lasts only up to 7 days in fridge since I don’t see anything in there that would not hold. Enjoying it on a salad of Bok Choy and Hakurai turnip, freshly picked, carrots, red onion, chicken and toasted cashews. Perhaps why I couldn’t wait to read the directions, anticipating lunch!

    1. Hi Judy- glad you are enjoying. I put the 7-day limit on it because of the raw garlic and raw ginger. Feel free to see if it keeps longer. 🙂

  4. I love this dressing! I found it a smidge salty, so reduced the Braggs a bit on my second batch. Love the balance of flavors, grounded in the funky (in a good way) miso flavor.

    1. Thanks Sarah- I’ve found that Braggs is slightly saltier than soy sauce so that may be it. 🙂

  5. This dressing works with roasted vegetables, sautéed greens, chicken, rice bowls… The sweet and salty flavours compliment each other, and the ginger gives it a kick. (Sometimes I add extra ginger because it’s a flavour I really like)

  6. This dressing is so fabulous!! Sylvia – you are right…. I want to put it on everything! It was super easy to make – thank you!

    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.

  7. 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

  8. 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.

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