Ingredients
Scale
- 1/4 cup rice vinegar
- 3 tablespoons white miso paste
- 1 tablespoon sesame oil
- 1 tablespoons canola oil
- 1 tablespoon organic maple syrup
- 1 teaspoon water
- 1 garlic clove, crushed
Instructions
- In a mini food processor (or mixing bowl), purée the rice vinegar, miso paste, sesame oil, canola oil, maple syrup, water, and garlic until creamy. If you like it thinner, add another teaspoon of water.
- Drizzle the miso dressing over salads, or use as a marinade for your favorite proteins.
Notes
- I used white miso paste, but feel free to use yellow or red miso paste as well.
- A mini food processor works great for making this dressing creamy, but you can also whisk all of the ingredients in a bowl.
- I like to use organic maple syrup in this dressing. You can always substitute the maple syrup with honey.
- You can also add in 1/2 teaspoon of fresh grated ginger for a different twist on this dressing!
- This miso dressing will last up to a week in a tight container in the fridge. Simply whisk the dressing or shake it in the container before using.
- Prep Time: 15 min
- Category: Salads
- Method: No cook
- Cuisine: Japanese
Nutrition
- Serving Size:
- Calories: 101
- Sugar: 4.5 g
- Sodium: 615.7 mg
- Fat: 7.7 g
- Carbohydrates: 7.3 g
- Protein: 1.5 g
- Cholesterol: 0 mg
