Creamy Miso Dressing with Maple and Ginger
This is way more than a dressing—it’s a meal revolutionizer. The dressing has an umami backbone from white miso, sweetness from maple syrup, and a punch of flavor from ginger and garlic. Toss it with salads, slaws and noodles; drizzle it over grilled vegetables and grain bowls; or serve it with cooked fish or chicken.
Servings: 0.75 cups
Ingredients
- 2 tablespoons fresh lime juice
- 1 small garlic clove, grated
- 1 teaspoon grated ginger
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon low-sodium tamari (gluten free, if needed)
- 1 tablespoon toasted sesame oil
- ⅛ teaspoon gochugaru (Korean red pepper flakes), Aleppo pepper or crushed red pepper flakes
- ½ cup mayonnaise (regular or vegan)
Instructions
- In a jar or bowl, combine the lime juice, garlic and ginger. If you have the time, let this sit for 5-10 minutes to infuse.
- Whisk in the miso paste, maple syrup, tamari, toasted sesame oil and gochugaru until smooth, with no lumps of miso remaining.
- Add the mayonnaise and whisk until smooth. Taste, and adjust as needed.
Notes
- Do Ahead: The dressing can be refrigerated for up to 1 week.
- Miso brands vary in saltiness, so taste yours before you begin and adjust the dressing at the end if needed.
- Serve the dressing with salads, slaws, cooked vegetables, soba noodles, grain bowls, fish, chicken… The options are endless.
- Scallions and tender herbs (such as mint, cilantro and/or basil) all pair wonderfully with the dressing. Use them as a garnish!
- Use leftover miso paste in this glaze for fish.
Loved this recipe? Check out @nickisizemore for more!