Ginger Sesame Miso Vinaigrette
This miso vinaigrette is a 5-minute easy dressing that instantly upgrades salads, rice bowls, grilled chicken, salmon and roasted veggies. It’s creamy, tangy, and full of flavor from ginger, sesame, lime and white miso paste.
Salads and rice bowls… instantly elevated.
At a food blogging retreat a few weeks ago, we had a ‘power bowl’ buffet, where we got to build our own bowls. Errrr, talk about an ERICA MEAL. Truly, my dream situation. There were all sorts of different protein options (featuring Amylu chicken products!), tons of veggies and several sauces. One of the sauces was a miso glaze, and when I drizzled it all over the raw veggies and herbs in my bowl, I knew immediately that I’d be recreating something just like it when I got home.
So here I am. Power bowls with garlic ginger chicken, fresh veggies and avocado, a borderline obscene amount of fresh herbs, all drizzled with miso vinaigrette. MUAH! It is fresh, flavorful and balanced, all of the things I go for in a lunch or dinner. You can drizzle this ginger miso dressing on roasted salmon, grilled chicken or steak, roasted veggies, grain salads or green salads! A super easy way to add lots of flavor to whatever you’re making.
Ingredients You’ll Need To Make this Ginger Miso Vinaigrette:
- I use white miso paste to give this dressing a salty, savory flavor but red or yellow miso will work as a substitute. They’ll just give the dressing a slightly different flavor. You can find miso paste in the Asian foods aisle of regular grocery stores or an Asian market.
- Mirin is a Japanese sweet rice wine that you can find in the international foods aisle at most grocery stores. If you don’t have mirin, seasoned rice vinegar or white wine vinegar can work, but start with half as much since it is more acidic and less sweet. You may need a touch more sugar for balance.
- Lime juice adds the tangy brightness that balances the salty miso and sweet mirin. Fresh lemon juice can work in a pinch, but lime is my favorite here.
- Make sure you get TOASTED sesame oil. It really does make a flavor difference.
- Grated fresh ginger and fresh garlic add a punchy flavor. Garlic paste and ginger paste also work great if you want to keep things quick and easy.
- Avocado oil makes the dressing smooth and creamy without using mayo or dairy. You could also use another neutral-flavored oil, such as grapeseed, safflower, or canola oil, if that’s what you have.
- Flavor boosters: sugar balances the lime juice and miso, while red pepper flakes add a tiny kick, and sea salt round its out. Honey or maple syrup can be used in place of sugar.
How to Make This Miso Vinaigrette Dressing:
Add the mirin, lime juice, white miso paste, sugar, avocado oil, grated garlic, grated ginger, toasted sesame oil, red pepper flakes and sea salt to a small blender cup or food processor.
Blend until the dressing is smooth, creamy and fully combined. It should be pourable, but not watery.
Taste and adjust if needed. Add a little more salt for overall flavor, sugar or mirin for a touch of sweetness, lime juicefor tang, or extra garlic and ginger if you want a bolder flavor.
Serve right away over power bowls, salads, grilled fish, chicken, or other proteins. Or store in the fridge for later.
FAQs
Store it in an airtight container or jar in the refrigerator for up to 5 days. Give it a good shake or stir before using, as the dressing may separate a bit as it sits.
Drizzle it over garlic ginger chicken power bowls, Asian noodle salad, green salads, grain salads, roasted vegetables, grilled chicken, salmon, steak or shrimp.
White miso paste is my favorite for this recipe because it’s mild, slightly sweet and blends really well with the lime, ginger and sesame flavors. Yellow miso also works, but it has a slightly stronger flavor. Red miso is the boldest and saltiest of the three, so if you use it, start with a little less and taste as you go.
Power bowl glow-up, baby.
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Ginger Sesame Miso Vinaigrette Dressing
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: â…” cup dressing, five 2-tablespoon servings 1x
- Category: Dressing
- Method: Blend
- Cuisine: Asian-inspired, Japanese
- Diet: Dairy-Free
Description
Creamy miso vinaigrette with ginger, lime, and toasted sesame oil. Drizzle it on salads, grain bowls, grilled chicken, salmon and roasted veggies for an instant upgrade.
Ingredients
- 2 tablespoons mirin
- 2 tablespoons lime juice
- 1 tablespoon white miso paste
- 2 teaspoons sugar (or honey or maple syrup)
- 1/4 cup avocado oil
- 1 clove garlic, grated or 1 teaspoon garlic paste
- 1/2-inch knob ginger, grated or 1 teaspoon ginger paste
- 1 teaspoon toasted sesame oil
- pinch red pepper flakes
- 1/8 teaspoon fine sea salt
Instructions
-
In a small blender cup or food processor, combine 2 tablespoons mirin, 2 tablespoons lime juice, 1 tablespoon white miso paste, 2 teaspoons sugar, ¼ cup avocado oil, 1 clove grated garlic, ½-inch knob grated ginger, 1 teaspoon toasted sesame oil, a pinch of red pepper flakes and ⅛ teaspoon sea salt. Blend until smooth and creamy.
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Taste and adjust the seasonings to your preference, if desired. For example, a touch more salt for overall flavor, sugar or mirin for sweetness, lime juice for tang, garlic or ginger for additional flavor, etc.
Serve on salads, power bowls, or grilled fish or chicken!
Notes
Mirin: Mirin is a Japanese sweet rice wine that you can find in the international foods aisle of most grocery stores. If you don’t have mirin, you can use seasoned rice vinegar, but start with half as much, as it is less sweet and more acidic. You may need a touch more sugar for balance.
Miso paste: I use white miso paste, but you could use red or yellow, it’ll just have a slightly different flavor. You can find miso paste in the Asian foods aisle at most grocery stores.
Toasted sesame oil: Friends, make sure it is toasted! It really does make a flavor difference.
Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 135
- Sugar: 4.6 g
- Sodium: 101.4 mg
- Fat: 12 g
- Carbohydrates: 6.3 g
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 0 mg
