You don’t really need a recipe to make a good Miso Salad Dressing, but when you hit the right balance of salty, tangy, nutty, and sweet, it’s worth writing down. This version is smooth and punchy, with a hint of garlic and just enough sesame oil to make it feel like something you’d get at a restaurant. 

I’ve always loved miso dressing at restaurants and have been working on my own version for years, tweaking the ingredients here and there, depending on what I have on hand. However, when I landed on this combination, I knew it was the one! 

Sweet, savory, tangy, and nutty, it has everything you could want and then some. Not to mention, it’s quick, endlessly versatile, and adds an instant flavor boost to whatever I’m throwing together, whether that’s a green salad, a cold noodle salad, grain bowls, or roasted veggies.

Looking for more homemade dressings? Try this Thai Salad Dressing, Creamy Herb Yogurt Salad Dressing, and Lemon Vinaigrette. 

Ingredients

• Garlic – For the best flavor, use a whole garlic clove, not pre-minced varieties. I use just one clove, but if you’re a garlic lover, feel free to add more. 
• Unseasoned Rice Vinegar – This adds a tart, sweet flavor, giving the dressing lots of depth. 
• Soy Sauce – Use this to create the salty, umami taste that miso salad dressing is known for. 
• White Miso Paste – You can’t have miso dressing without miso! White miso paste is a mild and sweet type of miso. 
• Honey – For a touch of sweetness that balances some of the savoriness. 
• Oil – I always recommend using a neutral-tasting oil such as vegetable oil, grapeseed oil, or avocado oil to create a smooth, pourable consistency without impacting the taste. Olive oil will work in a pinch, but the flavor will be a lot stronger, giving the dressing a peppery or floral taste. 
• Toasted Sesame Oil – A type of finishing oil, a little goes a long way to infuse the dressing with an incredible nutty taste. 
• White Sesame Seeds – These add a bit of texture and some more of that great sesame flavor.

Possible Variations

• Unseasoned Rice Vinegar – Apple cider vinegar or white wine vinegar can work in place of rice vinegar, though they’ll give a slightly sharper tang.
• Soy Sauce – Tamari is a great gluten-free substitute, or use coconut aminos for a slightly sweeter flavor.
• Miso – Don’t have miso paste? Use peanut or almond butter or tahini in its place. The flavors are different, but still delicious. 
• Honey – Substitute maple syrup if that’s what you have on hand.
• Sesame Seeds – Feel free to use black sesame seeds, or omit them entirely. Chopped peanuts or cashews make a fun swap if you’re using the dressing as a dip.
• Spice – Love a bit of heat? Stir in a dash of Sriracha or a sprinkle of red pepper flakes.

Ways to Use 

There’s honestly not much miso salad dressing recipe doesn’t pair well with. Use it to dress a simple mixed greens salad or give extra punch to a Butter Lettuce Salad, Asian Chopped Salad, or Chilled Asparagus Salad. 

Or, serve it as a condiment with main courses like Thai Chicken Salad Wraps, Air Fryer Salmon Bites, or Stir-Fried Chicken and Crispy Rice Bowls. My kids even love it as a dipping sauce with veggie sticks!

More Easy Salad Dressing Recipes

Apple Cider Vinaigrette

Creamy Herb Yogurt Salad Dressing

Thai Salad Dressing

Cilantro Lime Vinaigrette