This creamy dressing is tangy, spicy, and sweet all at the same time and is a great topping for salads, grain bowls, or even for just dipping cut up veggies if you need a midday healthy snack. It’s an easy dressing to make because you just throw everything into the blender. It’s vegan, nut free, and gluten free and takes less than 10 minutes to prep and make. This recipe makes a good amount so you can store it in a jar in the fridge for at least 2 weeks.
In this recipe, I used:
White Miso: this is a star ingredient of the dressing. It’s the mildest form of miso, which is fermented soybeans mixed with rice. It is from Japan and used all around Asia. It has a unique taste and is savory, sweet, and salty all mixed together.
Tahini: ground up sesame seeds is another delicious part of the recipe. This adds a subtle taste and lots of creaminess to the dressing. Using a good quality tahini because it makes all the difference.
Ginger: fresh grated ginger adds a nice kick to the dressing and is a great immunity booster.
Garlic: this recipe uses lots of fresh garlic, which adds flavor and also is great for immunity boosting.
Sesame Oil: this adds an underlying nutty taste!
Honey: this is a great counter taste to the ginger and garlic.
Tips:
- Use a blender to make this so it comes out really creamy.
- This dressing thickens over time, so if you want it to be more of a dressing and less of a sauce, add in 1 tbsp of water at a time and blend until it becomes the consistency you want. You may need to add more water periodically if you store it in the fridge.
- Keeping this sauce a bit thicker means you can enjoy it as a dipping sauce for vegetables like carrots or roasted sweet potatoes. Making it thinner by adding water and it becomes a dressing for salads and grain bowls.
- You can store this dressing in the fridge for up to 2 weeks.
Ginger Miso Dressing
Cooking & Baking Supplies
- Food Processor
Ingredients
- 2 1/2 tbsp ginger, grated
- 3 cloves garlic, minced
- 4 tbsp white miso
- 4 tbsp tahini
- 2 tbsp honey
- 1/2 cup rice vinegar
- 4 tbsp roasted sesame oil
- 4 tbsp olive oil
- 4 tbsp water
Instructions
- Grate the ginger and mince the garlic.
- Place all of the ingredients into a high speed blender or food processor and blend until fully mixed and creamy.
- The sauce will thicken, so add in 1 tbsp of water at a time and blend until it becomes a consistency you want (if you want it more liquidy). ENJOY!
