Miso Sesame Dressing
This Miso Dressing recipe will turn any typical bowl of greens into a show stopping salad that will become the star of your meal! Also delicious spooned over seafood, meat or roasted veggies.
This Miso Sesame Dressing is irresistible
“I made this tonight and my daughters were amazed by the flavor of this dressing. So flavorful with a few simple ingredients.”
—Jill
Whenever there is a potluck situation, there’s always plenty of people who volunteer chicken meatballs, dips, spicy potato chips, brownies, cookies, etc. Somebody (OK, me) may even show up with a big batch of lemon margaritas.
But you have to be pretty brave to be that person that throws down “I’ll bring a salad,” right?
Because let’s be honest, most people could easily ignore the green salad at a party. It’s probably the weekend, and it’s a fun gathering, and who wants to crowd their plate with salad when you could be loading up on stuff from one of my charcuterie ideas instead?
That’s why I’ve experimented with this Great Green Salad with Miso Dressing to make it the maximum amount of irresistible. Nobody is going to a skip a serving of this, I promise.
So go ahead – be that brave soul that declares I’M GONNA BRING THE SALAD.
What is Miso Dressing?
Miso dressing is a flavorful and versatile condiment that originates from Japanese cuisine. It is made with miso paste, which is made from fermented soybeans and has a unique, umami-rich flavor profile.
Miso dressing is used to flavor simple salads, as well as used as a dipping sauce for vegetables and proteins.
What does this Miso Dressing Recipe taste like?
In a nutshell, miso dressing tastes like a flavor explosion (just like my orange chicken thighs).
If you’ve never had miso salad dressing, it’s a little bit hard for me to fully describe the experience, because I truly want you to try it for yourself.
But if I had to put it into words, I would say that it’s salty, but in a very pleasant way. It’s a little funky, a little earthy, and a little nutty. It also has a subtle sweetness to it.
Each spoonful of miso has layers and layers of flavor, which is why it’s such a potent ingredient and goes such a long way towards making any meal more flavorful.
Miso Salad Dressing Ingredients
- extra virgin olive oil – you’ll taste the oil quite a bit in this miso dressing recipe, so be sure it’s a good quality EVOO. If you’re not a fan of the flavor of EVOO, I have a variation of this salad dressing (with ginger) that uses a more neutral oil – check out my miso ginger dressing.
- rice vinegar – this mild Asian white vinegar is my first choice, but white wine vinegar is a good sub. I also use rice vinegar for wonton nachos and spicy orange chicken.
- white miso – my go to brand is Miso Masters, and I use their Organic Mellow White Miso. Bon Appetit has a nice article where you can learn about the different types of miso, if you’re curious.
- honey – to add a bit of sweetness to this miso salad dressing recipe. Agave nectar is a great sub.
- sesame oil – adds nuttiness and big flavor!
- soy sauce – this seasons (salts) the dressing.
How to make Miso Dressing
In a bowl, whisk together the olive oil, vinegar, miso, honey, sesame oil and soy sauce until the mixture is smooth. That’s it!
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How to make a great green salad for this Miso Dressing
- Start with butter lettuce. It’s a mind trick. When you say the words “butter lettuce,” people think of butter. People like butter. People will eat the salad. In truth, butter lettuce contains no actual butter. It’s simply a sweet, crisp yet tender variety of lettuce that is perfect for salads, sandwiches and lettuce wraps.
- Add some slices of fresh English cucumber. This adds a nice crunch factor, and nobody doesn’t like cucumber. And save some for my White Claw cocktail!
- Pile on some blanched snap peas. These also add some crunch, plus they’re beautiful. And you know, we eat with our eyes (not including ugly but delicious slow cooker beef stroganoff, of course).
- Time for some luscious chunks of ripe avocado. Now, this really IS buttery, and it lends a creamy note to this almost-vegan salad. If this salad will be traveling, take the whole avocado with you and then cut it up right before serving.
- Sprinkle with a pinch of black sesame seeds. This just adds a little visual interest to the green-on-green-on green thing we have going on here.
- If you want to add some bacon in oven or pickled jalapeno peppers here, I won’t stop you. Both are great additions.
Is this miso dressing recipe vegan?
This particular miso salad dressing recipe is NOT vegan because it contains honey.
However, if you sub agave nectar or maple syrup for honey, this miso dressing recipe would be completely vegan! Spoon it over beet tomato salad for the best vegan side dish.
How to store Miso Vinaigrette: How long does vinaigrette last?
Just like my citrus vinaigrette recipe, this miso salad dressing will last up to a week when kept in a sealed container in the fridge.
The miso vinaigrette may separate when it’s chilled. It’s no big deal. Allow it to come to come to room temperature for 15 minutes before shaking or whisking and serving.
How to serve this Miso Salad Dressing Recipe
Just like my creamy feta dressing, when I make this miso vinaigrette, I usually make a double or even triple batch, because I want to eat it all week long.
The great green salad I talk about above is an easy side salad with lasagna recipe cottage cheese or savory oatmeal for dinner early in the week, and my best Chilean sea bass recipe, sockeye salmon, or even salmon stuffed with crab a few days later.
It’s the perfect pizza side salad, especially alongside a crab rangoon pizza.
I also love this salad served with raw shrimp ceviche or shrimp wonton soup for a light, fresh meal.
This miso dressing itself gives an extra boost of umami when spooned over steak lettuce wraps or roasted vegetables.
Miso vinaigrette can also be used as a peanut-free alternative for dressing for an Asian noodle salad. It’s even great on Halloween salad!
Miso Salad Dressing FAQs
Yes, miso can be considered a nutritious ingredient because it is a fermented food containing probiotics, which support gut health. However, it is also high in sodium, so those on a low-sodium diet need to be mindful of that.
While both miso and tahini are flavorful ingredients, they have very unique tastes and textures. Tahini is a sesame seed paste that is nutty and creamy, while miso has a rich umami flavor. They generally aren’t good swaps for one another because they are so different.
Always refer to the “best by” label on the package, but miso generally has a long shelf life when stored properly in the refrigerator. When I buy it, the expiration date is typically at least 1.5 to 2 years away!
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Miso Vinaigrette
Ingredients
- 4 ½ tablespoons extra virgin olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon white miso
- 1 ½ teaspoons honey
- ¾ teaspoon sesame oil
- ¾ teaspoon soy sauce
Instructions
- In medium bowl, whisk olive oil, vinegar, miso, honey, sesame oil and soy sauce until smooth. Makes about 1/2 cup dressing.
- Dressing can be made in advance and refrigerated for up to 1 week.
Video
Notes
- While both miso and tahini are flavorful ingredients, they have very unique tastes and textures. Tahini is a sesame seed paste that is nutty and creamy, while miso has a rich umami flavor. They generally aren’t good swaps for one another because they are so different.
What can be used in place of fresh ginger?
Hi Roaslyn – there is no fresh ginger (or any ginger at all) in this recipe.
Best salad dressing, try so many many recipee online, but ur is the best taste, thx
Lori, this recipe is awesome. I made it for a quick lunch the other day and it really hit the spot. I love how simple it is to mix it up quick. Thanks for sharing this with us!
I’m so glad you liked it, Veronica. Thanks for stopping by!
I must be a strange one, because at a party I would (and do) eat salad. It helps me to limit my intake of things I don’t need, plus it tastes good, and I tend to crave salad. This recipe sounds wonderful.
I’m right there with you at the salad bowl, Susan! I eat a lot of salad, but I’ve noticed that not everybody does. Oh well, more for us 🙂
I actually made this twice last week, and loved it. The second time I forgot both the snow peas and sesame seeds, but it was still wonderful. I did it for lunch, as a sub for my usual slaw, so I would get less tired of the slaw. This one’s a definite keeper.
Hi Susan! I know what you mean about changing up the lunch routine. I have kale salad all the time, but I definitely need to change it up once in awhile.
I’m so glad you like this recipe. I know you’ve been a long time reader, and you may notice that I am republishing some content that you’ve already seen. A lot of the older posts I am updating simply to make them better resources for people – more info, tips, techniques, etc. And by republishing them with a new date, a lot of newer readers will be introduced to them for the first time. But, I hope this isn’t a bother for you. I love having you here!
No, it’s not a bother to see republishing. If I read the posts I am likely to learn something new, even if I’ve made the recipe. This time it meant I didn’t have to go looking for the recipe to make a comment… I like knowing why you are republishing – understanding is always helpful.
Thank, Susan! Have a lovely weekend.