I’m OBSESSED with this Miso Sesame Ginger Dressing. It’s easy to make a big batch to enjoy on salads all week long, and it’s packed with some of the most nutritious, healthy foods on the planet. White miso, fresh ginger, raw honey, unfiltered apple cider vinegar… YUM. This will make any salad taste amazing!
When asked, “what is your favorite food?”, are you likely to answer with an enthusiastic, “SALAD, of course!”? I think not.
My answer: Sushi. Or pizza. Mmmmm, pizza.
But if you have an AMAZING dressing to add a ton of flavor to those otherwise bland veggies, it will change your salad game forever. This is seriously the only way I get myself to eat salads regularly- I make my own delicious dressing in which to smother it.
Making homemade salad dressing has been a life-changer for me. It beats bottled every single time. I no longer eat salads because I should, but because I want to. I crave them.
I am in salad heaven (which isn’t as good as sushi heaven, but is still pretty great).
This dressing packs a ton of flavor and nutritional punch- the sesame and ginger pair together so well, it’s made tangy by the lime juice and vinegar, and emulsified by the miso, which adds a salty, peanuty umami to the dressing.
Let’s talk about all the super nutritious, healthy ingredients in this, shall we?
First, miso. Miso is a fermented soybean paste that’s high in protein and vitamins B, E, and K, as well as folic acid. And because it’s fermented, it’s packed with beneficial bacteria that’s helpful for your gut microbiome (similarly to yogurt).
The unfiltered apple cider vinegar also has similar beneficial bacteria.
Ginger is a great digestive aide.
And sesame seeds are a great source of all kinds of nutrients, like copper and manganese.
This dressing is just PACKED with nutrition!
This Miso Sesame Ginger Dressing is the perfect thing to make on the weekend to dress salads all week long to take to work or school.
If you are taking a salad to go, do yourself a favor and pack the dressing separately (this will prevent a soggy pile of vegetables and instead ensure a refreshing, crisp salad). Rubbermaid makes small, 1/2 cup sized containers that seal tight for no leaks and is the perfect size for a generous helping of dressing (I never skimp on salad dressing).
This dressing is so good, I think it’s best with a simple salad. I just threw some mixed greens together with some carrots and added the dressing on top. For a full meal, it would be AWESOME with grilled chicken, or another simple protein.
And speaking of chicken, you can also use this Miso Sesame Ginger Dressing as a marinade. Yum!
I’ve made this dressing many times and have made small adjustments each time to make it 100% perfect. In fact, I updated this post from a previous one with new proportions and a few changes to the original recipe.
If you look at the notes in the recipe card below, you’ll see the original proportions (which are also DELICIOUS). I changed things up so the dressing is a little thinner (and thus more pourable). I also used canola oil instead of olive oil, which means it will refrigerate better (olive oil, while more nutritious, solidifies when refrigerated).
There is less honey now (to cut back a bit on sugar), as well as less soy sauce and miso (to cut back on salt).
Also, in a happy accident, I ran out of rice vinegar, so I used half rice vinegar and half apple cider vinegar (which has a similar flavor profile to rice vinegar). Plus, unfiltered apple cider vinegar packs a huge nutritional punch!
You can keep this dressing in the fridge for about a month, and it fits perfectly in a half pint mason jar.
If you like this recipe, try this fresh ginger and honey dressing!
Here’s the printable recipe for Miso Sesame Ginger Dressing!
Miso Sesame Ginger Dressing
- 2 tablespoons fresh ginger peeled and minced (from about a 2-inch piece)
- 2 tablespoons white miso
- juice of one lime
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 2 tablespoons canola oil or other neutral-tasting oil
- 3 tablespoons honey
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons apple cider vinegar unfiltered is best
- Whisk all ingredients together in a small bowl, or shake together in a jar, until smooth and emulsified.
- Just before serving, you may have to shake or stir it again.
- This dressing can be kept in the fridge for about one month.
- For a vegan option, use sugar or agave instead of honey.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
This recipe first appeared on Bowl of Delicious in March 2014. I’ve made improvements to the recipe photographs, and post. The previous version of this recipe had different ingredient proportions. It used: 3 tablespoons miso, juice of one lime, 1 tablespoon sesame seeds, 1.5 tablespoons soy sauce, 2 tablespoons olive oil, 4 tablespoons honey, 3 tablespoons toasted sesame oil, and 4 tablespoons rice vinegar.