Not being much of a green thumb, this is the first year I planted a few garden boxes as a memorial to my dad who was a prolific gardner. I have more radishes and spinach that I know what to do with, however, my deck container of lettuce has been quite pathetic and sad. Oh well.
The few lettuce leaves I did pick supplemented by a bountiful amount of spinach was all I needed to make a great starter salad last night for dinner. Although the popularity of sesame ginger dressing for Asian or “Oriental” salad is so 10 years ago, my version is a lot less sweet with a great depth of flavor coming from the addition of miso paste. By the way, “Oriental” to describe food or rugs makes most Asian people cringe, in case you didn’t know.
Sweetened with a touch of agave syrup, this dressing hits the spot on a warm summer night. My kids have been dipping cut vegetables in the dressing as a great alternative healthy snack. Of course you could easily adapt this recipe to be sweeter by adding more agave (use honey or sugar as a substitute), you can make the ginger flavor stronger by adding a 1/2 teaspoon more ginger root. Personally, I love the dressing even more the next day. The more time the dressing rests in the fridge the different aspects of the dressing pull together creating one fantastic salad dressing.
Also, I’ve really been into small batch baking and cooking. This recipe makes 3/4 cup, the perfect amount for a large family style salad to bring to a potluck. Add some sprouts, grilled chicken, cilantro, match-stick carrots, and cucumer and you have a salad which rivals the chain restaurants. Or, you can just keep it simple like I did and add just carrots and cucumbers. This salad dressing is definitely a keeper. Enjoy!
- ⅓ cup rice vinegar
- ¼ cup olive, canola, or grape seed oil
- 2 tablespoons sesame oil
- 1 tablespoons agave syrup, honey, or sugar
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 1" piece ginger
- 1 large garlic clove
- Place all the ingredients in a blender or food processor.
- Blend the ingredients until the dressing is well blended and creamy.
- Use immediately or store in the refrigerator.
Have been craving more Asian-flavored foods and this has been my favorite quick dressing of late. If you don’t have a high-powered blender, make sure your ginger and garlic are minced before adding.
Add this yummy goodness to a salad of julienned carrots, beets, daikon (jicama also works), cubed cukes, some sesame seeds (I added hemp seeds because they were there). Throw that mixture on some rice with a heaping spoonful of kimchi and fresh cilantro and you have HEAVEN in a bowl. Thank you!!
Hi, Alice!
Thank you so much for sharing this recipe. There is a restaurant that is popular for their “monkey” salad and miso dressing. This is that dressing! I had the recipe for many years then misplaced it so I have been trying to find one similar to it.
Again, thank you!!
Oh, the monkey salad has to do with the size as it is served in a berry bowl, but it can be ordered in larger sizes. The salad is comprised of shredded green and purple cabbages, shredded carrots, julienned lettuce, sunflower seeds, chopped tomatoes, shredded cucumber and grated green peppers. Then top it off with this miso dressing and a little ground pepper…this is heaven!!
Amazing salad dressing: flavorful, intense, amazing. Thank you so much. I have made this many times and thoroughly enjoy it- especially with toasted walnuts on the salad!
Tried this recipe and LOVED it. Thank you!
How long do you think this will last in the fridge? The dressing turned out great — thank you!
Joshua is right. There is way to much vinegar in this recipe. I knew I should have only added 1/8 of a cup max. I’ll try with less next time.
Maybe it’s just me, but I found it to be a little bit heavy on the vinegar. Aside from that, great recipe 🙂
This dressing looks amazing and love trying new dressing recipes. I have never cooked with Miso and after a quick search I see that there are different kinds. What type or colour do you suggest?
Thanks
Thanks for this lovely recipe–I was throwing together some leftover rice and finely-chopped veggies for a Monday morning detox salad, and came across this dressing recipe. It’s my first crack at using my trial jar of miso… and wow, is this dressing good! Looking forward to tomorrow’s lunch…
Since I have all these ingredients I have to make this when I get home! YAY!
Nice blog. Thanks for sharing those useful information’s in all categories.
This is always one of my favorite dressings! I must try your recipe 🙂
sesame ginger miso dressing!! This was my fave dressing in the dining common in college. Surprisingly enough, it was AWESOME! So glad I can re-create it in my own kitchen now. 🙂
Ohhhh, I am soooo getting some Miso paste to make this! yum