Miso Salad Dressing

The dressing--in the bottle on the far right--is a pretty, pale orange with brighter orange flecks from the carrot.


The dressing--in the bottle on the far right--is a pretty, pale orange with brighter orange flecks from the carrot.

Miso Salad Dressing

To my great surprise, my family loves this dressing. Surprised because they are often suspicious of anything they consider unusual. Our customary dressing is a classic vinaigrette. This dressing tastes light and refreshing and, because of the miso, strikes me as nutritious, too. It’s great with just about every type of salad green and makes a great sauce for meat, fish, and vegetables as well. Adapted from Chef Sho Kamio, Yoshi’s SF Restaurant.

Makes about 2 cups; about 67 calories per ounce


  • 1 ounce piece peeled ginger (about 1 to 2 tablespoons minced)
  • 3 fat garlic cloves
  • 2.5 ounces peeled carrot, cooked
  • 4 ounces (113 g) white or yellow miso
  • 4 ounces (113 g) organic rice vinegar
  • 4 ounces (113 g) water 5 ounces vegetable oil
  • Freshly squeezed Meyer lemon juice (optional)


  1. Drop the ginger, garlic, and carrot in a food processor and process until very finely chopped. Add the miso, vinegar, and water and process again. With the machine running, add the oil in a slow, steady stream. Taste and add a squeeze of lemon juice if you like. Pour into a clean bottle and store in the refrigerator for about a week.

Quick Notes

Using a food processor will save you lots of chopping. I use my mini processor.

Recipe can be halved but it goes with so many foods, you can easily use up the whole recipe in a week.

When I first started making this dressing, I used a raw carrot. But cooking it first—I microwave it until tender—increases the sweetness of the carrot and also makes a smoother dressing.

Brands of miso and rice vinegar vary in their perceived level of sweetness. Carrots do, too, so you may need to balance your dressing with the addition of a little freshly squeezed lemon or lime juice. Lately, I do this regularly, mostly because I think almost everything tastes better with a little squeeze of fresh lemon juice.

If, on the other hand, the dressing turns out a little too tart, try adding a touch of maple syrup, 1/4 teapoon at a time, to adjust the balance.


Instead of the carrot, add sugar or maple syrup to taste.





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About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

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