Miso ginger dressing recipe
This creamy miso ginger dressing is zesty, tangy, and umami. Simple ingredients, ready in 5 minutes, great for salad, noodles, dipping sauce. (makes 2/3 cup)
Servings: 11 tablespoons
Ingredients
- 0.3 oz ginger grated
- 4 tbsp white miso paste or yellow miso chickpea miso for soy-free
- 1 tsp soy sauce or coconut aminos
- 5 tbsp rice vinegar
- 1.5-2 tsp maple syrup
- 1 tbsp toasted sesame oil
- 4 tbsp avocado oil or neutral flavored oil
Instructions
- In a large measuring cup with a spout, add the ingredients from soy sauce to ginger. Give it a stir then add the miso paste. Stir and use the liquid in the cup to help dissolve the miso.
- Slowly drizzle in the sesame oil and the avocado oil while whisking at the same time to emulsify the dressing.
- You can serve this dressing right away at room temperature or chill it in the fridge for a few hours. Store the extra in the fridge in an airtight jar. For the freshest flavor, best use in 1 week. Shake well before using.
Video
Notes
- When making the dressing, add all the liquid first then add the miso paste. Use the liquid in the bowl to stir and dissolve the miso before whisking in sesame oil and avocado oil to emulsify.
Nutrition
Serving: 1tbsp | Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 263mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.2mg