A quick, vibrant dressing made in just five minutes, built on fresh ginger, garlic, white miso, rice vinegar, soy sauce, honey, and a mix of sesame and avocado oils. It’s tangy, slightly sweet, full of umami, and perfect for salads, marinades or drizzling over veggies.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly fast yet full of complex flavour. The fresh ginger and garlic create a bright, aromatic base, the miso brings depth and umami, and the oils give the dressing a smooth, silky finish. I can use it on salads, drizzle it over grain bowls, or use it as a quick marinade. It’s one of those reliable dressings I reach for when I need big flavour fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon grated fresh ginger
1 garlic clove, grated
1/4 cup white miso paste
1 tablespoon soy sauce
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/4 cup avocado oil
Directions
Add the grated ginger, grated garlic, miso paste, soy sauce, rice vinegar, and honey to a bowl. I whisk until the miso dissolves completely.
While whisking, I slowly pour in the toasted sesame oil and avocado oil so the dressing emulsifies.
I use it right away or transfer it to a jar to refrigerate. Before each use, I shake it well since it naturally separates.
Servings And Timing
This recipe takes about 5 minutes to prepare.
It yields roughly 4 servings, which is enough dressing for about four salads or uses.
Variations
Swap white miso with yellow miso for a stronger flavour.
Use tamari or coconut aminos to make it gluten-free.
Replace honey with maple syrup or brown sugar for a different sweetness.
Add a spoonful of tahini or peanut butter for a creamier version.
Add lime juice or a touch of chili oil for extra brightness or heat.
Storage/Reheating
I store this dressing in an airtight jar in the refrigerator for up to 1 week. The oils will separate over time, so I shake the jar before using it. No reheating is needed since it’s served cold or at room temperature.
FAQs
How strong is the flavour of white miso in this dressing?
White miso gives a mild, slightly sweet flavour that keeps the dressing balanced. It’s noticeable but not overpowering.
Can I use this dressing as a marinade?
Yes, I often use it to marinate chicken, salmon or tofu. The combination of vinegar and oil makes it ideal for short marinating times.
What dishes pair best with this dressing?
I like it on leafy greens, roasted vegetables, noodle salads, grain bowls or as a dip for raw vegetables.
Can I make this recipe vegan?
Absolutely. I simply replace the honey with maple syrup or another vegan sweetener.
Can I blend the dressing instead of whisking?
Yes, blending works well and helps create an even smoother emulsion.
Conclusion
I keep this miso ginger dressing in my regular rotation because it transforms simple meals with very little effort. It’s quick, flavorful, and endlessly versatile, making it useful for salads, marinades and meal prep. Once I started making it, it quickly became a staple in my kitchen.
A vibrant, five-minute miso ginger dressing made with white miso, fresh ginger, garlic, rice vinegar, soy sauce, honey, sesame and avocado oils. Perfect for salads, marinades, or drizzling over veggies.
Total Time:5 minutes
Yield:4 servings
Ingredients
1 tablespoon grated fresh ginger
1 garlic clove, grated
1/4 cup white miso paste
1 tablespoon soy sauce
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/4 cup avocado oil
Instructions
In a bowl, whisk together grated ginger, garlic, miso paste, soy sauce, rice vinegar, and honey until smooth.
Slowly whisk in toasted sesame oil and avocado oil until emulsified.
Use immediately or transfer to a jar and refrigerate. Shake well before each use.
Notes
Swap white miso with yellow miso for a stronger taste.
Use tamari or coconut aminos for a gluten-free option.
Replace honey with maple syrup for a vegan version.
Add tahini or peanut butter for creaminess.
Mix in lime juice or chili oil for added brightness or heat.
