Easy Miso Ginger Dressing

Prior to our trip to Japan, I was never one to buy miso paste. What I learned though is that miso paste lasts close to forever (it is fermented), so you aren’t going to waste your money buying some for one recipe and then not using it again for a while. I first purchased miso paste to make the super easy and authentic Miso Soup (that we learned how to cook on our trip—so fun). Afterward, I had the remaining tub of paste staring at me in the fridge and thought, “Why not come up with another simple way to use it?” So today I present to you…Easy Miso Sesame Ginger Dressing!

There’s just something delicious about those flavorful salad dressings you get out at Asian restaurants. It always seems (to me, at least) like something special that you don’t usually have—or think to make!—at home. Well, that’s such a shame because as long as you have a blender or food processor, this dressing is super simple to make and will hold up in your fridge for the rest of the week.

For me, the key to eating more salads is a yummy dressing and also delicious toppings. I loved the hard boiled egg, red onion, and carrots on the salad pictured here. It was honestly the perfect combo. I hope this inspires you to try something new!

Easy Miso Ginger Dressing

Course: Salads

Cuisine: Asian

Dietary Restriction: Dairy Free, Egg Free, Peanut/Tree-Nut Free, Vegetarian

Makes 1/2 cup

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Ingredients

• 1/4 cup olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons white miso paste
• 1 inch fresh ginger, peeled and loosely chopped
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil

Instructions

1. In a blender or food processor, combine all of the ingredients until smooth. Store the dressing covered in the fridge. Whisk in a splash of water (if desired) to thin it out before using, as it will thicken in the refrigerator.

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Recipe Notes

We recommend organic ingredients when feasible.

Use gluten-free tamari/soy sauce to make this dressing gluten-free.

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