This Miso Ginger Salad Dressing is a flavorful way to add some delicious Asian flare to salads, grain bowls, and more. It’s packed with umami from white miso, brightness from fresh ginger and lime, and just a touch of sweetness that balances everything out perfectly. Whether you drizzle it over greens, toss it with chopped veggies, or use it as a marinade, this dressing is a versatile recipe to have in your repertoire!
This recipe was born out of desperation to find a good miso ginger dressing after my favorite sushi joint closed. I was able to find a close substitute, courtesy of The New York Times and Mark Bittman, and with a couple little tweaks, it was perfect!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Neutral flavored oil – Corn, canola, or light olive oil all work great.
- Rice wine vinegar – Regular or seasoned.
- Carrots
- White miso – White miso is a type of fermented soybean paste commonly used in Japanese cooking. You may be able to find it near refrigerated international foods like tofu, wonton wrappers, or kimchi. Asian grocery stores will also have it. If you don’t have any luck, you can always order it from Amazon. If you end up buying it and need other ways to use it up, try these delicious Asian Beef Lettuce Wraps !
- Sesame oil
- Fresh ginger
- Salt and pepper
How to Make Miso Ginger Salad Dressing
- Peel and roughly chop the carrots. Place the carrots, ginger, oils, vinegar, and miso in the jar of your blender and blend until smooth.
- Season with salt and pepper to taste. You also may want to add a little water if you prefer a thinner salad dressing. Serve on top of baby greens or use as a marinade for fish or chicken.
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- This dressing has a natural thickness and rustic texture thanks to the blended carrots. While not overly thick, it is substantial enough to cling to greens and vegetables nicely. The carrots also provide a beautiful orange color, making it a vibrant addition to salads or grain bowls.
Frequently Asked Questions
Yes, this dressing is wonderful stored in the fridge. Feel free to make it one day and use it up all week!
White miso is mild and slightly sweet. You can use red or yellow miso, just be aware they may give the dressing a stronger, saltier, and more robust flavor.
A standard blender or food processor works great!
Miso Ginger Salad Dressing
Ingredients
- ¼ cup corn or canola oil
- ¼ cup rice wine vinegar
- 2 medium carrots peeled and roughly chopped
- 3 tablespoons white miso
- ½-1 tablespoon sesame oil start with 1/2 tablespoon and add more to taste if desired
- 1 inch piece of ginger peeled and minced
- salt pepper, and water to taste
Instructions
- Place all ingredients except water, salt, and pepper in the jar of your blender and blend until smooth. Season with salt and pepper to taste. If desired, you can thin out the consistency a little by adding 1-2 tablespoons of water.
Notes
- Store finished dressing in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- This dressing has a natural thickness and rustic texture thanks to the blended carrots. While not overly thick, it is substantial enough to cling to greens and vegetables nicely. The carrots also provide a beautiful orange color, making it a vibrant addition to salads or grain bowls.
Questions & Reviews
I don’t do Sushi. However, I love the Benihana’s Miso Ginger salad dressing. If this is better, I can’t wait to try it.
Ok, so you probably can’t say, but was the restaurant called Sake Sushi? If so, we had one for about a year in the town next to us and- SERIOUSLY!- best miso dressing ever. I’m so sad they mysteriously closed down here, too. I loved the Steve 2 roll and my husband cries giant tears over not being able to get the Pip Boy roll. Thanks for the recipe!
Kate! I’ve never met you, but I love you for always giving me a good chuckle. You crack me up! Good luck with those rolls of butter!
Wait – this may be similar to the dressing in the Super Spinach Salad from Trader Joe’s (the best salad btw!). And now I can make the dressing at home? Awesome!
Yum! I wish I was having this for lunch today!
PAIGE
So excited to try this. I happen to have yellow miso on hand, so I’m going to try it with that. I love a good ginger-miso salad! Thanks.