Miso Salad Dressing

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Miso dressing served on the side of a plate of fresh salad leaves in a dainty bowl.

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This punchy miso salad dressing recipe is full of umami flavour and a great way to dress up your favourite winter salads.

Servings:

Author: Helen Best-Shaw

Prep Time5

Total Time5

Ingredients

1 tbsp miso
2 tsp honey
1 tbsp toasted sesame oil
3 tbsp olive oil
1 tbsp rice vinegar
1 tbsp cider vinegar - or white wine vinegar
2 tsp soy sauce

Instructions

Put all of the ingredients in a jar with a lid that fits tightly.
1 tbsp miso, 1 tbsp toasted sesame oil, 3 tbsp olive oil, 1 tbsp rice vinegar, 1 tbsp cider vinegar, 2 tsp honey, 2 tsp soy sauce
Break up the miso paste in the other ingredients. A mini whisk is very useful for this but you can use a fork instead.
Put the lid on tightly and shake well until all the ingredients are well combined. Transfer to a dressing bottle using a funnel if you like. Store in the refrigerator.

Notes

Storage

Fridge – Keep your miso dressing in the fridge but take it out half an hour before serving to come up to room temperature. Keeps well for one week.

Hints and tips

It really helps to use a small whisk to break up the miso before shaking. It will save you an aching arm! If you don’t have a whisk, use a fork.

Rice vinegar is not especially acidic, so you need this element to come from the wine or cider vinegar. Choose something with a bit of bite.

Do not fall into the trap of adding salt out of habit. There is plenty of salt in the ingredients, and if you add extra, you will spoil the dressing.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.