Miso Dressing
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I love using this dressing as a dip for my veggie spring and summer rolls as well as my Crunchy Asian Salad. Over the years I have tried and tested many Asian Salad Dressings and this is by far a crowd favorite. Friends and family love it! When served with my veggie spring rolls I often times swap out the avocado oil for peanut oil to give it the flavor of a peanut dipping sauce and no one knows the difference…they often say “this is the best peanut dipping sauce I’ve ever had.” Thus, if your looking to make a peanut sauce and you don’t have peanuts….try using peanut oil in this recipe!
Equipment
- Blender if not using a blender, use whisk and bowl
- Air Tight Container use if storing for later use
Ingredients
- 1 tbsp white or yellow miso rounded
- 2 tbsp seasoned rice vinegar *If you don’t have seasoned rice vinegar, you can use 1 tbsp rice vinegar and 1 tbsp fresh lime juice
- ½ tsp fresh ginger grated
- 1 clove garlic minced
- 1 pinch cayenne pepper
- 2 tbsp dark sesame oil
- 2 tbsp avocado oil
- 2 tbsp plain yogurt (I use almond yogurt)
- 1 tsp Sriracha chili sauce (optional)
Instructions
- Combine the miso and vinegar in a small bowl or blender.
- Add the remaining ingredients and whisk or blend until well combined.
- Serve and enjoy.
Video
More About This Recipe
Tips
- Can be stored in the refrigerator for up to a week.
- Omit the Sriracha if you do not want spice.
Tried this recipe?Let us know how it was!