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Miso ginger dressing isn’t just for salads; it’s a bold, zesty sauce you’ll want on everything! Creamy, umami-packed, and ridiculously easy to make, it’s perfect for drizzling over greens, noodles, grilled fish, and more.
Here is Why This Miso Ginger Salad Dressing Recipe Works
Big flavor, minimal effort: A handful of simple ingredients come together in minutes for a dressing (or sauce!) that tastes like it took way more work.
Versatile: Drizzle it on salads, toss it with noodles, spoon it over fish; this stuff does it all. I recently used this dressing on my kale mandarin salad.
Keeps for a week: Make it once, enjoy it all week. Meal prep just got a little more exciting.
No fancy gadgets needed: Whisk it by hand, blend it up, or shake it in a jar…. whatever works.
I used this dressing on my tuna steak grain bowl. It’s also great on my salmon pasta salad.
The Ingredients
Pantry: White miso paste, rice vinegar, olive oil, toasted sesame oil, fish sauce.
Produce: Ginger root, garlic.
Condiments: Mayonnaise.
Variations
Spicy Miso Ginger Dressing: Add 1 teaspoon of sriracha or gochujang. This variation is so good on noodles.
Citrus Miso Ginger Dressing: Swap the rice vinegar for fresh lime juice and add a teaspoon of orange zest.
Miso Tahini Dressing: Replace the mayonnaise with 2 tablespoons of tahini and drizzle it on roasted vegetables. .
Recipe Tips
- A whisk works fine, but a mini food processor or an immersion blender will also work. Or just toss everything in a jar and shake like you mean it.
- Want it tangier? Add more vinegar. Need a little sweetness? A drizzle of honey or maple syrup does the trick.
- Use fresh ginger and garlic. Powdered versions won’t give you that same punchy flavor. Grate them finely for the best texture.
- The flavors meld and get even better after a short rest in the fridge.
- If you want to thin it out, add a splash of water or extra vinegar.
Storage
Fridge: Store the dressing in a lidded jar in the refrigerator for up to one week. Give it a good shake or stir before using, as the ingredients may separate over time.
Freezing: While not ideal, you can freeze this dressing if needed. Pour it into an ice cube tray and freeze until solid, then transfer the cubes to a freezer-safe bag. It will keep for up to 3 months. Keep in mind that the texture may change slightly after thawing.
Japanese Ginger Salad Dressing
This miso ginger dressing deserves a permanent spot in your fridge. It’s bold, creamy, and versatile enough for salads, pasta, roasted veggies, or meat. With flavors that rival your favorite restaurant, you’ll never look at store-bought dressing the same way again!
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Creamy Ginger Miso Dressing
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Ingredients
- 2 tablespoons white miso paste
- 2 tablespoons grated fresh ginger
- 2 garlic cloves, grated or minced
- 2 tablespoons toasted sesame oil
- 1 teaspoon fish sauce
- ¼ cup rice vinegar
- ½ cup olive oil, or avocado oil
- 3 tablespoons mayonnaise
Instructions
- Place all the ingredients in a small dish and whisk together until smooth. Transfer the dressing to a pitcher for serving.
- Serve as a dressing for salads, a sauce for fish or noodles or drizzle it over vegetables.
Notes
- Alternatively, blend the dressing in a mini food processor or use a hand held immersion blender.
- This dressing will keep for 1 week stored in a lidded container and refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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