Miso Salad Dressing Recipe

Dressing

1. 1

   Bloom miso

   Place the white miso paste in a medium mixing bowl. Add the warm water (2 tbs) and whisk vigorously until the miso dissolves into a smooth slurry with no lumps. Warming the water helps the miso incorporate more easily.

2. 2

   Add acids and sweetener

   Whisk in the rice vinegar (2 tbs), lime juice (1 tbs), and honey or maple syrup (1 tbs) until fully combined. Taste for balance of sweet and sour.

3. 3

   Season and aromatics

   Add the grated ginger (1 tsp), minced garlic (1 tsp), soy sauce (1 tbs), sesame oil (1 tsp), salt (1/4 tsp) and black pepper (1/8 tsp). Whisk until the mixture is uniform.

4. 4

   Emulsify with oil

   While whisking continuously, slowly stream in the neutral oil (3 tbs) to create a creamy, emulsified dressing. If you prefer a thinner dressing, whisk in an additional 1–2 tbs of warm water, 1 tablespoon at a time, until desired consistency is reached.

5. 5

   Adjust heat (optional)

   If you want a spicy kick, whisk in chili flakes or sriracha (1/2 tsp) to taste. Incorporate the toasted sesame seeds (1 tsp) and give the dressing a final whisk.

6. 6

   Rest and store

   Let the dressing sit for at least 10 minutes at room temperature to allow flavors to meld. Transfer to a jar with a tight lid and refrigerate. The dressing will thicken slightly when cold; let it come to room temperature or thin with 1 tsp warm water and shake before using. Stores in the refrigerator for up to 1 week.

7. 7

   Serve

   Use as a salad dressing for mixed greens, shredded cabbage slaw, or as a sauce for grain bowls and roasted vegetables. Shake or whisk well before each use.