I LOVE this ginger miso dressing. It’s super quick to mix up and adds real zing to slaws, salads and steamed veggies, spooned over grilled fish or added to noodle bowls. And it’s on the healthier side too!
A simple, 10-minute dressing that you can make in your own kitchen, this ginger-infused recipe features one of my pantry essentials during our colder months — white (shiro) miso.
Here’s everything you’ll need to make this ginger miso dressing
- Natural rice vinegar
- White (shiro) miso
- Mayonnaise (optional)
- Freshly squeezed lemon juice
- Freshly grated ginger
- Granulated sugar
- Extra-virgin olive oil (or any neutral vegetable oil)
- Kosher or fine sea salt
- Freshly ground black pepper
What is white (shiro) miso?
White miso is a fermented paste made with rice and soybeans and forms the base for a lot of Japanese recipes. It has a mild umami flavour with a nutty sweetness that works well in soups, noodle dishes and dressings. Some versions are made with barley, wheat or other grains and contain gluten, so be sure to read the label if you’re looking for a gluten free option.
This small batch ginger miso dressing recipe features bright, citrusy lemon, lots of ginger and a little sugar to balance out the tanginess. The mayonnaise is optional, but it helps to temper the saltiness of the miso. I also love the added creaminess it provides. If you don’t have miso, you can substitute soy sauce for a less creamy dressing and add another tablespoon of mayonnaise to thicken it.
We love how versatile this ginger miso dressing is. A go-to immunity booster for us during the colder months, it’s incredibly easy to make and will store in the fridge for at least a week.
3 more recipes to try
Miso Avocado Toast with Eggs and Greens
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And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Ginger Miso Dressing
Ingredients
- ¼ cup natural rice vinegar
- 3 tablespoons white (shiro) miso
- 1 tablespoon mayonnaise optional
- 1 tablespoon freshly squeezed lemon juice about 1/2 a lemon
- 1 teaspoon freshly grated ginger
- ¼ teaspoon granulated sugar
- ¾ cup extra-virgin olive oil or any neutral vegetable oil
- kosher or fine sea salt and freshly ground black pepper
Instructions
- In a food processor, combine rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and mix until smooth. Adding ¼ cup at a time, pour in olive oil and continue to process until fully emulsified, scraping down the sides as you go. Season with salt and pepper to taste and serve.
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