Drizzle this homemade miso ginger dressing over greens, shrimp or chicken for a punch of flavor. It takes less than 10 minutes to make! 78 calories and 3 Weight Watchers SP
Homemade dressings and sauces are a breeze to make and add a ton of flavor with little effort. This miso ginger dressing is no exception.
Many miso sesame dressing recipes have a creamy texture, but I opted for a thinner - think light vinaigrette - style of dressing. The result is a dressing that covers more territory, particularly when tossing it into a big salad, such as this powerhouse Superfood Salad. In other words, you need less dressing to cover more salad, decreasing overall calories, fat grams and sodium grams. All good!
WHAT YOU NEED FOR THIS MISO GINGER DRESSING:
These are the main components need for this recipe (affiliate links included)…
- Miso paste: I recommend using white (shiro) or yellow miso paste for dressings. For more information on miso paste, keep reading below. It can be found in the refrigerated section of some grocery stores. Otherwise, it can be found at Asian markets or online.
- Ginger: I like to fresh ginger on a microplane for dressings, but there are also squeeze bottles of pureed ginger available in the produce section of some grocery stores. Be sure to read the ingredients list and choose one that contains ginger only, without a bunch of fillers.
- Oils: Sesame oil adds a wonderful layer of flavor. Just a couple of teaspoons will do. A tablespoon of olive oil is also used in this dressing.
- Lime juice: Fresh lime juice, please! I promise that it makes a difference. I use this awesome citrus juicer for lemon and lime juice.
- Soy Sauce: Regular soy sauce will do, but choose tamari for a gluten free dressing or coconut aminos for a gluten- and soy-free option.
- Agave nectar: Just a dab of sweetness will do you. Honey (not vegan) or maple syrup could be substituted.
What is miso paste?
Miso is a paste made of soybeans that are fermented with rice, barley or wheat, and it's a staple in Japanese cuisine. It has a salty flavor, but is paired with other ingredients that help to tone down the saltiness.
There are a variety of different miso pastes, from white to yellow to red to brown. Each is fermented slightly differently and has a unique flavor. For example, white (shiro) miso has a milder, slightly sweet flavor and is fantastic for marinades and dressings, particularly ones that are paired with lighter ingredients such as vegetables and fish, such as this Shrimp & Zucchini Stir Fry. Darker miso pastes have a richer, more robust flavor and hold up well to dishes with beef and pork.
Is miso paste gluten free?
That depends. For some miso pastes, the soybeans are fermented with barley or wheat, neither of which are gluten free. Others are fermented with rice, which is gluten free diet-friendly. Many white (shiro) miso pastes are gluten free, but it's best to read the ingredients list and/or check the information on the company's website.
Other healthy homemade dressing recipes:
Greek Salad Dressing Recipe {Cookin' Canuck}
Light Buttermilk Dressing with Dill {Cookin' Canuck}
Skinny Caesar Dressing {Skinnytaste}
Raw Apple Cider Vinaigrette {Detoxinista}
Printable Recipe
Miso Ginger Dressing Recipe
Ingredients
- 2 tablespoons white or yellow miso
- 2 tablespoons soy sauce or tamari for gluten free
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 teaspoon agave nectar
- 1 garlic clove grated on microplane
- 2 teaspoons grated fresh ginger
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sesame oil
Instructions
- In a medium bowl, whisk together the miso, soy sauce, lime juice, water, agave nectar, garlic and ginger.
- While whisking, slowly drizzle in the olive oil and sesame oil.
- Serve, or cover and store in the refrigerator.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Tamara
SO good! I just whipped up a bunch and cannot wait to drizzle it on cucumbers. I also see this mixing into mayo so I can dip some tempura vegetables or tofu. Thank you!!!