Miso Dressing is the vinaigrette salad dressing that you often experience while dining in Japanese restaurants. This dressing is so simple to make and very versatile! You can use it on top of salads that feature carrots, citrus, and bitter greens. Try it on top of grilled fish, or over rice. It’s one of those dressings that goes well on anything. You can’t mess this one up!
How to make Miso Dressing
Step One: Gather Ingredients
It’s so easy to make a miso dressing recipe. First, let’s talk about the ingredients. Because when you see the list, you might see some unfamiliar characters. Trust me, these ingredients come together quickly and easily and they all combine to make the best dressing ever. Check your pantry and your refrigerator for all of the ingredients. You’ll need frozen orange juice concentrate, white organic miso, honey, whole organic lemons, and olive oil.
Step Two: Mix Ingredients
Combine orange juice concentrate, white organic miso, Waxing Kara Honey, lemon juice and lemon zest together in a measuring cup. Whisk together well. Slowly add olive oil, whisking constantly to emulsify the ingredients together.
Buy Organic, whenever possible
When you buy miso at the grocery store, make sure you buy organic. Soybeans are typically covered in huge amounts of pesticides and chemicals, which are bad for the environment and your health. Buy organic lemons for this recipe as well, since it is difficult to remove the pesticides from fruit rind and this recipe calls for lemon zest.
Since miso is salty, you don’t need to add any salt to this dressing. Any extra would make the vinaigrette inedible, so keep that salt shaker to the side! If you feel like you’d like to spice this up though, feel free to add a dash of chili paste or powder.
Keep our Miso Dressing around, it will come in handy!
Make a bigger batch of this dressing, and keep in a sealed jar in your refrigerator. We like to use this on just about anything, so it goes quickly! A jar of dressing will keep for a couple of weeks if kept chilled.
This refreshing miso citrus vinaigrette was shared with us by my good friend Lauren Wallace. It’s easy to make and brightens any salad. If you’re interested in experimenting with this dressing, try adding a half teaspoon of freshly grated ginger. Here are some of our other favorite suggestions:
- Add in 1/8 tsp of freshly ground black pepper
- Use our Spring Honey for a light sweetness.
- Replace the lemon zest with orange zest
- Serve on top of a bowl of fresh-picked baby kale
- Make a larger batch of this dressing and use as a marinade for chicken or fish
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
- 1 tsp. orange juice concentrate
- 1 tsp. miso white organic
- 1 tsp. Waxing Kara Honey
- 2 tbsp. lemon juice about 1/2 lemon
- 1 tsp. lemon zest
- 1 1/2 tbsp. olive oil
- Combine all ingredients in jar except olive oil. Whisk together well. Add oil slowly, whisking constantly to emulsify ingredients.
Try this Miso Dressing on top of our Kale Salad!
It used to be that Kale was just a decoration on a buffet table. Today it’s used as a nutritious part of any meal. You have to try this kale salad recipe, and in place of the suggested dressing, use this miso dressing.
Looking for more vinaigrette recipes?
We believe that salad dressings that are made from scratch are much better than store-bought dressings. My guess is that nobody realizes how easy they are to make. Try this honey lemon vinaigrette out also, you won’t be disappointed.