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READY IN 10 mins

Miso Salad Dressing

Read Reviews (13)

"This is a fabulously delicious and easy-to-make dressing. My kids will even eat salad when I put this dressing on it. It is also good on veggies, crackers, in soup, and on toasted pita bread. I love this stuff!" — Desiree

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Original recipe makes 3 1/2 cups Change Servings

1 cup mellow white miso paste
1 cup water
1 cup vegetable oil

1/4 cup chopped onion
1 tablespoon honey
2 tablespoons distilled white vinegar

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Directions

Place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use.

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PREP 10 mins
READY IN 10 mins

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Reviews More Reviews

Aug 14, 2007

This was a nice recipe, similar to those in restaurants. For my personal tastes, I added a couple garlic cloves, some fresh ginger, sesame oil, more honey, and used rice vinager in place of white.

—Nicole*

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Mar 05, 2009

This was a good recipe. It was very close to the sushi restaurant down the street. I realized this was missing the peanut taste to my favorite dressing, so I added a 1T of peanut butter and it seemed to do the trick. I think it would have been better if it called for peanut oil instead of veggie oil and since I had already made it, the peanut butter was a quick fix. I would make it again.

—BarbsBerry

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17 Ratings

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Feb 04, 2010

This is a great & delicious miso salad dressing. I, too, substituted rice wine vinegar for the distilled white vinegar. I also doubled the honey. I added grated ginger. It's the bomb.

—koiponds

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Feb 06, 2009

I love this! I did add a little extra honey and I used garlic too. It was fantastic! We are happy to have a quart of it! It made a ton. yeah!

—purple-girl

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Jun 22, 2009

Very good!!! I halved the recipe and added extra honey, used rice vinegar instead of white. I used a variety of salad greens and poured the dressing on, then sprinkled sesame seeds and mandarin oranges over the top. We'll be making this again. Thank you!

—SHARLANET

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Jul 13, 2010

I didn't have white vinegar, so I used apple cider vinegar and it worked fine. I made about 1/4 the recipe, and added a bit more honey and some more water to make it not so thick. Delicious, will definitely make again!

—Jen R.

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Jan 25, 2011

Great dressing! I added about a tablespoon of ginger and it really gave it some kick, also I used half cup canola oil and half a cup great olive oil and doubled the honey. It tastes great without the ginger, but I am a huge ginger fan. For those that want a bit of a peanuty taste, you can use 1/3 cup peanut oil, 1/3 vegetable and 1/3 olive. I just added some chopped pistachios on top of my salad and I got a great crunch and taste from the nuts! Overall, great simple tasty salad dressing. Thanks

—Maira Penna

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May 24, 2010

Yum! I made a much smaller portion of this, and used a little more vinegar than the scale down would have called for. I didnt have honey and left it out, and it was still awesome. And I used olive oil cause i have a lot in the house. This is restaurant delicious.

—jmsgemini

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Nutrition

Calories
91 kcal
5%

Carbohydrates
4.1 g
1%

Cholesterol
0 mg
0%

Fiber
0.1 g
< 1%

Protein
0.8 g
2%

Sodium
269 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Miso Salad Dressing

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 91
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 269mg 11 %
** Potassium 3mg < 1 %
Total Carbohydrates 4.1g 1 %
Dietary Fiber 0.1g < 1 %
Protein 0.8g 2 %
Sugars 2.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.