CREAMY JAPANESE GINGER MISO SALAD DRESSING!
I’ll admit it, I’m that person who orders the bento combo just for the ginger-miso side salad. For years, I searched for a high-quality store-bought alternative, but the labels always disappointed me with low-grade oils and additives. So, I took matters into my own hands. By swapping out those fillers for premium ingredients and finding the perfect ratio of salty miso to zesty ginger, I ended up with a dressing that is pure liquid gold. It’s creamy, balanced, and far superior to anything you’ll find on a shelf. This Japanese ginger miso salad recipe is too good not to share—just don't be surprised if you find yourself drinking from the empty salad bowl at the end just to polish off the last few drops! Something this tasty is too good to waste!
* Please Note - Some links in this post may be affiliate links *
INGREDIENTS YOU’LL NEED:
Yields approximately 1 Cup of Salad Dressing
1 TBSP of Miso paste
2 TBSP of Soy Sauce
2 TBSP of Rice Vinegar
1 TBSP of fresh ginger (finely grated)
1½ TBSP honey
1 TSP of Sesame Oil
¼ Cup Olive Oil - original recipe called for a neutral oil like grapeseed, canola, or vegetable but I opted for a higher quality oil and think it taste great with a good extra virgin olive oil
Optional: 1–2 TSP of warm water to loosen the miso, if needed
Salad fixings I like to have have with this dressing:
Mixed Greens
Carrots - ribboned with a potato or carrot peeler
Cucumber
Green Onion
Celery
Canned Tuna in Olive Oil is also a great protein to add
CHECK OUT THESE OTHER RECIPES
HOW TO MAKE THIS CREAMY MISO DRESSING:
Add your white miso, soy sauce, rice vinegar and honey to a mason jar or bowl and whisk until smooth using a fork (if the miso is stiff you can always add that teaspoon of warm water to help it dissolve).
Next, add in the grated ginger and sesame oil, whisk to blend.
Lastly, slowly drizzle in your olive oil while whisking continuously until emulsified. You can also close the mason jar and give it a vigorous shake.
You can now use your Asian ginger miso salad dressing right away or store it in the refrigerator for up to 5–7 days. It will thicken up while in the fridge so I recommend taking it out 30 minutes before using it and shaking it well again before dressing your salad
Enjoy!
FOLLOW ME ON INSTAGRAM @ISTHATSOH
I hope you enjoyed this Asian Miso Salad dressing recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
