Ginger-Miso Dressing

From Julie Van Rosendaal

2016 Mar/Apr

Miso helps emulsify this addictive dressing, which is delicious on a kale salad, roasted veggies, an Asian-style slaw, or even cold noodles. Grating frozen ginger with a Microplane makes it ultra-fine, and as light as snow – it melts into the vinaigrette.


  • 1/4 c. canola or other mild vegetable oil
  • 1/4 c. rice vinegar
  • 1 T. miso
  • 2 t. sesame oil
  • 2 t. honey
  • 1 t. finely grated ginger


Shake up all the dressing ingredients in a jar, or whisk them together in a small bowl. Keeps in the fridge for a couple of weeks. Makes about 2/3 cup.