Miso Salad Dressing

Miso Salad Dressing

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"This is a fabulously delicious and easy-to-make dressing. My kids will even eat salad when I put this dressing on it. It is also good on veggies, crackers, in soup, and on toasted pita bread. I love this stuff!"

Ingredients 10 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use.
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Reviews 18

  1. 23 Ratings


This was a nice recipe, similar to those in restaurants. For my personal tastes, I added a couple garlic cloves, some fresh ginger, sesame oil, more honey, and used rice vinager in place of white.


This is a great & delicious miso salad dressing. I, too, substituted rice wine vinegar for the distilled white vinegar. I also doubled the honey. I added grated ginger. It's the bomb.


This was a good recipe. It was very close to the sushi restaurant down the street. I realized this was missing the peanut taste to my favorite dressing, so I added a 1T of peanut butter and it seemed to do the trick. I think it would have been better if it called for peanut oil instead of veggie oil and since I had already made it, the peanut butter was a quick fix. I would make it again.