Japanese style Miso-ginger dressing

Warning, this dressing is full of zing. It could be used on steamed veggies to amp up the flavour but stick with an iceberg lettuce if you’re dressing a salad. Once you make this I guarantee you’ll ditch traditional vinaigrette. Hopefully you have all these ingredients in your pantry (I always have miso paste as my kids are constantly asking me to make miso soup even in the sweltering mid-summer heat). This dressing is enough for a big salad, and it’s so powerful you may want to water it down with a few tablespoons of water.

Dresses one large salad that serves 4-6


1/4 cup apple cider vinegar

1/4 cup oil (canola or olive)

3 tablespoons miso paste

2 medium carrots

2 teaspoons sesame oil

1 thumb fresh ginger


Place all ingredients in a food processor and combine well. Add a few tablespoons of water if desired to get a thinner consistency.


2 responses to “Japanese style Miso-ginger dressing”

  1. How brilliant. Calling soft-boiled eggs dippy eggs makes me think that it was used as a way to induce a child to eat their morning egg. This childish adult wants a dippy egg, RIGHT NOW!


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