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.
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Cooking Tips
- If your miso is thick, blend it first with a little vinegar to loosen it up before adding the rest.
- This dressing thickens slightly in the fridge—just stir or shake before using.
- Add a splash of water if you want a thinner consistency for drizzling on grain bowls.
Kitchen Tools You’ll Love
- Mini blender or immersion blender – Great for getting the dressing smooth in seconds
- Microplane grater – Ideal for grating fresh ginger and garlic
- Small whisk and mixing bowl – A must if you’re not blending
- Glass jar with lid – For storing leftovers and shaking before use
Nutrition
Serving: 1tbspCalories: 60kcalCarbohydrates: 1gProtein: 0.5gFat: 6gSugar: 0.5g
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