Ginger Miso Salad Dressing

By Alexandra Caspero on December 2, 2010

This one’s for you Barbara! The “official” DK recipe… even though I tweak it each time I make it!

Miso Salad Dressing

3 tbsp. miso
3 tbsp. mayo
2 tsp. toasted sesame oil
2 tsp. ginger paste (you can also use ginger juice from fresh ginger, but the paste in the refrigerated section is great in a pinch)
2 tbsp. mirin or rice wine vinegar

Combine all ingredients in blender or food processor. Toss with your favorite salad. Great side dish for my Tofu with Sesame Soba Noodles.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Liz
      February 7, 2011 AT 4:51 pm

      I made this dressing tonight. At first I wasnt sure about the Miso paste as it looked very strange. I made it with olive oil as I didnt have any sesame oil and it was very good. I couldnt find the ginger paste, so I used minced ginger. I did have to thin I out a bit with water, but it didnt effect the taste. If you like the dressing served at Japanese restaurants you will love this recipe. Thanks DK

    2. Barbara
      December 21, 2010 AT 12:46 pm

      If you love the ginger dressing at Japanese restaurants like I do, you will love this one. Not only was it creamy and delicious it was also healthier than the bottle dressings I usually buy.