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.
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:
- olive oil
- sesame oil
- rice vinegar
- maple syrup
- miso paste
- soy sauce or GF Braggs Liquid Aminos
- garlic clove
- fresh ginger
- salt and pepper
How to make Miso Dressing:
Simply place the Miso dressing ingredients in a blender and blend until silky smooth.
Store the Miso Dressing in an air-tight jar in the fridge for up to 7 days.
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:
- Avocado Dressing
- Peanut Dressing
- Italian Dressing
- Greek Salad Dressing
- Spirulina Dressing
- Creamy Herby Hemp Dressing
- Lemony Leek Dressing
- Creamy Pesto Dressing
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!
Place all ingredients in the blender, and blend until silky smooth.
Store in a sealed jar in the fridge for 7 days.
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.
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