Ginger Miso Dressing

This dressing can be used with both cold and warm salads.

Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. miso paste
  • 1⁄4 cup rice wine vinegar
  • 1⁄2 Tbsp. sugar
  • 1 tsp. sesame oil
  • 1 Tbsp. toasted sesame seeds
  • 1 Tbsp. minced ginger
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 cup vegetable oil


  • In a blender, combine all the items with the exception of the vegetable oil. Pulse several times until the ingredients have broken down.
  • On the lowest setting, slowly stream in the vegetable oil and blend until dressing is fully emulsified. Dressing can be stored in the refrigerator for up to 2 days.