This Sweet Miso Ginger Dressing is so delicious and refreshing when paired with a salad or used as a marinade! All you need is 5 minutes, and a few ingredients that when combined make one tasty dressing recipe!
Sweet Miso Ginger Dressing is an easy Japanese ginger dressing. Now you can make your favorite miso ginger dressing at home with a handful of ingredients!
This ginger salad dressing is perfect for salads, grilled vegetables or even as a marinade for chicken, fish or beef!
One of my favorite things to eat when we go out to a Japanese restaurant is the crisp salad smothered in a tangy ginger salad dressing. It starts my meal out perfectly, and makes my taste buds scream thank you! I love that I can make this at home and have it ready to go when I’m ready to use it!
Sweet Miso Ginger Dressing is quite possibly one of the most addictive and easy homemade salad dressings you will ever make. Sweet and tangy flavors complement nearly every flavor combination.
Miso is made from soy paste can be best described as an umami flavor, earthy and mild. Pair it with zesty ginger and rice wine vinegar, the sugar balances the combination.
You can serve Sweet Miso Ginger Dressing on salads or use it as a marinade for chicken, fish, pork or beef. I also like to drizzle mine on grilled vegetables.
White miso paste can be difficult to find. Look for a squeeze bottle in the Asian Foods section of your grocer. It can be purchased at an Asian Market as well.
I like to make mine ahead of time and put it in my handy dandy homemade salad dressing bottle. It will stay good refrigerated for up to a week.
If you loved this ginger salad dressing, check out these easy homemade salad dressings:
- Avocado Green Goddess Dressing
- Chestnut Dressing
- Roasted Jalapeno and Onion Dressing
- Dijon Lime Salad Dressing
- 1 tablespoon white miso paste
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons Vegetable oil
Put all ingredients into a bowl and whisk away until smooth.
If you've tried this recipe, come back and let us know how it was!