Ginger Miso Dressing

Posted by on Feb 20, 2015 in Salad | 0 comments

I am a salad dressing snob—in a good way.  I have not purchased prepared dressings in a couple of decades. By choosing clean, quality oils to marry with zippy vinegars or pure citrus creates a natural veil for salads, vegetables, grains, glistening strands of pasta and more.  It takes no more time than wrestling bottles of gummy dressing that taste of smugly of shelf life.  One of my favorite new dressings creates high notes of sweet and sour emulsified by mystic Miso umami-ness.








Here is the team line up.








The wild cards, Miso, and Gochujang are easier to find than you think. Miso (light soybean paste) is found refrigerated in the Asian section and Gochujang (Korean hot sauce) can be substituted with your favorite spicy and sweet blend.








Load the food processor with the ingredients and zizz it together; adjust the elements to taste and bottle.








It solidifies after chilling so give it a good shake before glorifying pretty much anything!






















You might also like:

Real Ranch

Blood Orange Vinaigrette

Yogurt Cilantro and Lime

Ginger Miso Dressing


  • ¼ cup vegetable oil
  • 1 Tablespoon fresh limejuice
  • 2 Tablespoons white Miso
  • 1 Tablespoon reduced-sodium soy sauce
  • 1 Tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons honey
  • 1 teaspoon grated peeled ginger
  • 1 teaspoon Gochujang (Korean Chili Sauce)


  1. Combine the ingredients in a food processor and pulse; then process until smooth. Adjust flavors and refrigerate.
  2. © Copyright 2015 Peggy Barrett Lunde
  3. All Rights Reserved




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