Miso Salad Dressing

With over 100K page views, this 6-ingredient Miso Dressing recipe has livened up countless salads, veggies and bowls with sweet, tangy, umami-packed flavor.

Save This Recipe!

Enter your email and we’ll send this recipe to your inbox.

I agree to getting emails from you.

“I made this tonight and my daughters were amazed by the flavor of this dressing. So flavorful with a few simple ingredients.”

– Jill

“This is a simple and fantastic dressing. It’s my go-to when I’m tired and it works on so many different kinds of salads that it’s just absolutely wonderful!”

– Sabrina

This Miso Sesame Dressing Is Irresistible

With over 100,000 page views and counting, this six-ingredient miso salad dressing has more than earned its keep around here. It takes about 10 minutes, needs nothing more complicated than a bowl and whisk, and hits that sweet-tangy-savory balance that makes plain vegetables significantly more interesting.

I usually make a triple or quadruple batch because I never have trouble finding uses for it. Drizzle it over mixed greens, roasted vegetables or a grain bowl, or spoon it over fish, chicken or tofu.

What Is Miso Dressing?

Miso dressing is a savory, umami-rich dressing made with miso paste plus ingredients like rice vinegar, soy sauce and sesame oil. This version balances white miso with rice vinegar, honey and two kinds of oil for a dressing that’s tangy, lightly sweet and nutty.

White miso is especially useful for dressing because its flavor is milder and sweeter than darker varieties of miso, so it adds plenty of savory depth without overpowering the other ingredients.

Miso Salad Dressing Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• extra virgin olive oil – forms the base of the vinaigrette, so use an olive oil whose flavor you enjoy.
• rice vinegar – provides acidity without being as sharp as some other vinegars. White wine vinegar will also work.
• white miso – gives the dressing its salty, savory backbone. I use Miso Masters Organic Mellow White Miso. If you’re curious about the varieties available, Bon Appetit has a helpful guide to the different types of miso.
• honey – softens the acidity and gives the dressing just enough sweetness. Agave nectar or maple syrup can be substituted.
• sesame oil – a small amount adds concentrated toasted, nutty flavor. Toasted sesame oil has a deeper flavor than non-toasted and is preferred here.
• soy sauce – adds another layer of savory flavor and enough seasoning that no additional salt is needed. Tamari can be subbed.

How To Make Miso Dressing

1. WHISK. Add the olive oil, rice vinegar, miso, honey, sesame oil and soy sauce to a medium bowl. Whisk until completely smooth. Keep going if you still see small bits of miso. As the ingredients combine, the dressing will become lighter and creamier-looking.

How To Serve Miso Dressing

For the salad shown here, use butter lettuce, napa cabbage, edamame, cucumber, green onion and fried wonton strips. Tofu, broccoli and sesame seeds would all fit right in, too.

Beyond leafy salads, spoon the dressing over roasted or steamed vegetables, grain bowls, noodles, fish, chicken or tofu. It’s also great with Steak Lettuce Wraps, or as a peanut-free dressing option for an Asian Noodle Salad.

Is This Miso Dressing Vegan?

This particular miso salad dressing isn’t vegan because it contains honey. Substitute agave nectar or maple syrup for the honey to make it vegan.

How To Store Miso Vinaigrette

• Refrigerate: Transfer the dressing to a jar or other covered container and refrigerate for up to 1 week.
• Before Serving: The dressing may separate and the olive oil may firm up as it chills. Let it stand at room temperature for about 15 minutes, then shake or whisk until smooth again.
• Make Ahead: This dressing is a great make-ahead option because its flavor and texture come right back together after a quick whisk.

Miso Salad Dressing FAQs