I’m a big fan of homemade salad dressings.
They’re quite simple and inexpensive to make. In my dream fridge, I’d have an array of homemade dressings all lined up in cute little jars waiting to be used at my leisure. In my real fridge (crammed in between the leftovers), I usually have just one dressing; my good old stand by of olive oil, vinegar and dijon mustard.
Then I discovered miso.
Miso dressing is a Japanese style concoction made from buttery, white miso paste. It also contains honey, rice wine vinegar, and sesame oil which gives it that nutty, salty, sweet taste. Need I say more?
My favorite way to eat it is drizzled over avocados. It’s also great in salads with carrots and cucumbers, and is absolutely delicious over grilled tuna. My 3 year old enjoys it with raw broccoli. Yeah that’s right, raw broccoli.
If you’ve never made your own salad dressing before, this recipe is incredibly easy. Just throw everything in the blender and hit the button. That’s it. It will keep in an air tight jar for about a week (if it even makes it that long). This stuff is highly addictive.
- 3 tbsp. white miso*
- ¼-1/2 garlic clove (depending on how much you like)
- 1 tbsp. honey
- 2 tbsp. mirin
- 2 tbsp. rice wine vinegar
- ½ tsp. toasted sesame oil
- ¼ cup vegetable or mild olive oil
- 2 tbsp. water
- Blitz everything together in a mini food processor or blender. Add additional water if it seems too thick.
- Store dressing in an air tight jar in the fridge. It will keep for about a week.
 |
Miso dressing is an old favorite! Thanks for publishing. it is great on nearly everything!
Isn’t it delicious? I can eat it on anything…sometimes straight from the jar
Sounds great. Since I love Miso soup, I will try this. I haven’t seen white miso before. Do you think the red kind would work?
Hi Ruby!
I chose white miso for this recipe because of its mild, buttery flavor. Red miso, although delicious in its own right, would be too strong for this salad dressing ( there are several types of miso paste- white, yellow, red and black. The flavor ranges from mild to strong).
I have used red miso for hearty soups, sauces, and braised Asian dishes.
PS- You could always experiment with red miso, maybe using a smaller amount. I’ve never tried it before, so let me know how it goes!
I have never tried miso before! Like you, I love salad dressings and there are always at least two jugs in my friedge
Hi Tandy,
You should definitely give miso a try! There are a couple of different types, but white miso is a good place to start. It’s mild and buttery (and my favorite!). It’s also very good for your health
These recipes look wonderful and I can’t wait to try those blueberry muffins. Beautiful photos and all around a stunning web site. This is one to watch!
Hi Barbara! Thanks for stopping by
Looks awesome! Can’t wait to try this!
Thank you! If you have any questions, let me know. Enjoy the recipe
OK, I’m running out to get white miso!
I’ve just come across your blog and saw your reference to this in the about us section. OMG YUM! I’ll be making this later today to liven up some previously boring lunch salads. Thanks
Hi Mel! Oh, I hope you do end up making this!! It’s good on pretty much everything. I would drink it if I could
Thanks for stopping by.