Vegan Miso Salad Dressing

Sesame Farro Salad with Delicata Squash served with dressing, toasted nuts, and chives
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Ratings (14)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
50 Calories
4g Fat
2g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Japanese-inspired miso and ginger salad dressing recipe has a perky gingery Asian flavor with a hint of saltiness and sweetness from the combination of the lightly sweet rice vinegar, salty soy sauce and miso, savory sesame oil and the fresh ginger. 

If you're not used to miso or to Japanese flavors, its possible that you may find the miso flavor a bit too strong or salty. You can dilute this dressing with a bit more water and sesame oil, or try it with a little bit of soy milk. The soy milk will thin it out and add to the creaminess while cutting the strong miso flavor, but you won't actually taste the soy milk as long as you just add just a little bit (no more than a few tablespoons). 

This vegan miso salad dressing would also make a great spring roll dipping sauce if you just a little less water to keep it a bit thick. Another fun variation? Instead of water, try thinning this miso dressing out with a bit of orange juice for a Japanese-inspired miso-orange dressing. 

Ingredients

  • 1/4 cup miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoon sesame oil
  • 1/2 teaspoon ginger (fresh, minced; or 1 teaspoon ginger powder)
  • Optional: water as needed

Steps to Make It

  1. Combine all ingredients using a blender or food processor. If mixing by hand, use a fork or whisk and beat until smooth.

  2. Add a bit of water, a teaspoon at a time, if desired, for a thinner consistency.

Instead of using a small bowl and a whisk, you can also place everything together in a mason jar, cover, and then shake it all up until fully emulsified. It's kind of fun!