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.Print
- 3 tbsp. white miso*
- 1/4–1/2 garlic clove (depending on how much you like)
- 1 tbsp. honey
- 2 tbsp. mirin
- 2 tbsp. rice wine vinegar
- 1/2 tsp. toasted sesame oil
- 1/4 cup vegetable or mild olive oil
- 2 tbsp. water
*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.
- 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.