This dressing is stupid easy and a great way to start using miso if you aren’t already – and you should! It’s really good for you! I used shiro miso (white miso) here, but you can use whatever type you like. White miso is the most mild, so other varieties will give it a little more funk – something I’m definitely into.

Use this as a salad dressing for sure, but also try it drizzled on roasted vegetables. Toss cold soba noodles in it. Drizzle it over some chicken or shrimp. Use it as a dipping sauce for dumplings or spring rolls.

I used this organic jarred grated ginger because I had some on hand and grating ginger isn’t my favorite task. If you’re using fresh ginger, just peel a knob of it and throw it in with the rest of your ingredients (if your blender isn’t the strongest, give it a rough chop to get things started).

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Miso Honey Vinaigrette

This dressing is obviously great for salad, but it also tastes awesome drizzled over roasted vegetables, tossed with cold noodles or as a dipping sauce for dumplings.

Course

Salad

Prep Time

5 minutes

Servings

cup

Ingredients

• 1 T grated ginger or 1 1inch piece of ginger (peeled)
• 1 T lime juice more to taste
• 2 T rice wine vinegar
• 1-2 T honey
• 1 1/2 T shiro miso
• 1 garlic clove
• 3 T neutral oil
• 1/2 ts kosher salt or to taste

Course Salad Prep Time 5 minutes Servings cup Ingredients 1 T grated ginger or 1 1inch piece of ginger (peeled) 1 T lime juice more to taste 2 T rice wine vinegar 1-2 T honey 1 1/2 T shiro miso 1 garlic clove 3 T neutral oil 1/2 ts kosher salt or to taste

Instructions

1. Add all ingredients to a food processor or blender and blend until smooth. Adjust with lime juice or salt if needed.

Recipe Notes

Shiro miso (sometimes labeled as white miso) has become increasingly available at regular grocery stores but can also be found at Asian supermarkets.

Substitute honey with agave or coconut sugar to make this dressing vegan.

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