Easy Ginger Miso Dressing (Creamy, Dairy-Free & Vegan)
Equipment
- Glass container (for storage)
Ingredients
- 2 tablespoon White miso paste
- 1 tablespoon Fresh ginger (grated or finely minced)
- 3 tablespoon Rice vinegar
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon Avocado oil
- 1 tablespoon Maple syrup or Raw honey
- 2-3 tablespoon Water (to thin for your preferred consistency)
Instructions
- Prepare the ginger: Peel the fresh ginger using the edge of a spoon to get into the nooks. Grate it using a microplane or the finest side of a box grater. This ensures the ginger flavor is evenly distributed without woody chunks.
- Combine ingredients: In a medium glass bowl or a wide-mouth mason jar, whisk together the white miso paste, grated ginger, rice vinegar, and your sweetener of choice (honey or maple syrup).Pro-Tip: Whisk these first to break down the miso paste into a smooth slurry before adding the oils.
- Combine the Oils: Slowly pour in the extra virgin olive oil and the avocado oil while whisking constantly. By adding the oil in a thin stream, you create a stable emulsion that won't separate as quickly.
- Adjust consistency: Add water one tablespoon at a time, whisking after each addition, until the dressing reaches your desired thickness. For salads: Aim for a pourable, silkier consistency - add 2-3 tablespoons of water.For grain bowls: Keep it slightly thicker so it coats the ingredients well - add 1-2 tablespoons of water.For dips: add just one tablespoon of water and mix well.
- Taste and refine: Give it a final taste. Depending on the saltiness of your specific miso brand, you may want a tiny splash more vinegar for brightness or a touch more honey for balance.
Notes
Expert tips
- Freeze the ginger before grating it. This will create a snow-like texture for ginger when grated making it blend smoothly with the rest of the ingredients.
- Pour the oil slowly while whisking at the same time for that creamy texture!
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Storage: Keep in an airtight jar in the refrigerator for up to 7 days.
Note: The olive oil may solidify slightly when cold. If this happens, let the jar sit at room temperature for 15 minutes and give it a vigorous shake before serving. - Do not freeze: the dressing will turn grainy and oil will separate when unfreezing.
- Massage it into kale: The acidity helps soften the leaves.
- Grain Bowls: Pair with roasted sweet potatoes, quinoa, and avocado.
- Roasted Vegetables: Drizzle over warm roasted carrots or broccoli.