Miso Sesame Ginger Dressing
Servings: 0.5 cup
Ingredients
- 1-2 teaspoons sesame oil
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 ½ tablespoons maple syrup (vegan honey, agave, sugar)
- 1 ½ tablespoons fresh lime juice
- 2 tablespoons soy sauce (tamari for gf)
- 2 tablespoons rice vinegar
- 2 teaspoons ginger, minced (~1") more or less to taste
- 1 clove garlic, minced
- ¼ teaspoon coarse ground black pepper, more to taste
- sesame seeds
Instructions
- Place all ingredient in a blender and blend until smooth and creamy. Alternatively, please all dressing ingredients in a jar or bowl and shake or whisk until incorporated.
- Taste the dressing and adjust the ingredient as needed to make it sweeter, saltier, etc.
- Store in the fridge for up to a week.
Notes
Salt: I didn't add extra salt because I found the dressing salty enough from the soy sauce. Feel free to add some to suit your taste. Alternatively, use low sodium soy sauce if you are watching your salt intake.
Sweet: I like maple syrup (Canadian girl), but agave or vegan honey are great alternatives or you could also use sugar to sweeten the dressing.
White Miso Paste: Find miso in the refrigerated section at the grocery store usually in the 'health' aisle. White miso paste is fermented for the shortest time and therefore is the mildest of all the miso varieties.
Blender Version: I always make this dressing in my Vitamix for a few reasons, I don't have to chop up the garlic or mince the garlic and the high power blender emulsifies the dressing to a ultra creamy, velvety consistency.
Storage: This miso ginger dressing will stay fresh in the fridge in a jar or container for up to a week.
Homemade Vegan Dressing: If you like making dressings from scratch, check out more of my 5 minute vegan dressings and sauces on the blog.