This versatile dressing makes excellent use of pantry staples—the miso delivers umami, while sesame oil lends nuttiness. Use it on green salads, noodles or even as a dip for fresh veggies.
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | about 1 cup |
Ingredients
- 1/2 cup white miso paste
- 1/4 cup plus 1 tablespoon water
- 1/4 cup sugar
- 3 tablespoons rice wine vinegar
- 2 teaspoons light soy sauce
- 1/4 teaspoon kosher salt
- 2 tablespoons peanut oil
- 1/2 teaspoon sesame oil
Instructions
- In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 369 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 29 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 2727 mg |
Reviews
Love this dressing! Took the advice from previous comments and added less miso and it was still kinda salty but with the blandness of the romaine and other veggies, worked out fine. I used toasted sesame oil but will try plain sesame oil next time.
I added some ginger paste, left out the salt because I have red misco which has plenty of salt Added a little more sesame oil. Sub. honey for the sugar. Will use on much more then greens.
Made according to directions except that I substituted an equal amount of honey for the sugar and I only could get red miso paste. We loved it. Served over greens and sliced avocado. Wow.
Way too salty. Taste as you go. Other wise it is a good dressing just does not need salt added with soy in there.
It was a very, very solid “base” for me to customize. I have made this a dozen times now. I agree with steverob_12811873 that it is too heavy for the average salt conscious person so I also dropped the miso by half from the original recipe and added a squeeze from a lemon wedge. I didn’t do anything else due to the simple fact that I like each dish to have a very distinct direction and this already has it. If this was going to be a stand-alone salad, I would think about ginger or garlic but I use this dressing over watercress salads, paired with a earthy Shiitake barley risotto and ginger seared scallops; each one with it’s own direction but complimenting each other, feeding off each other and in the end making for a dinner that will really impress.
This is a wonderful, quick and easy dressing. I use less sugar and a little bit more sesame oil.
I found this recipe heavy and too sweet. I wound up adding about 4 med cloves of garlic, juice of 1/2 lemon (to cut through the sweetness) and about a tablespoon more of water, peanut oil and rice wine vinegar. I also added about a 1/2 t of pepper and about 1/2 t of grated ginger. The final result was still a bit heavy for me, but when tossed with a salad I found it very tasty indeed. I think if I made it again, I’d start with 1/2 the miso paste and sugar and add everything else to taste.
This recipe is pretty flavorful.
The flavor is really strong.
The flavor is really strong.
Although this uses white miso paste, the color of this salad dressing is brown/tan.
I have seen this type of salad dressings in many japanese restaurants, although the more common dressing I see is white in color.
Still, aside from color looks, the taste is definitely above average.
Great as a veggie dip or dressing or sauce.
This is a very good miso-sesame dressing. It isn’t too grainy, too sweet, and the sesame oil amount is perfect. I would recommend this dressing to anyone.