Prep 5 mins
Cook 0 mins
- 2 tablespoons seasoned rice vinegar
- 3 tablespoons water
- 2 tablespoons red miso or 2 tablespoons white miso (fermented soybean paste)
- 2 tablespoons sugar
- 2 tablespoons finely grated peeled fresh ginger
- 4 teaspoons well-stirred tahini
- 3 tablespoons vegetable oil
- sesame seeds, for garnish
- Whisk all ingredients in a bowl until smooth.
- Dressing can be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.
Finally! This is the miso dressing I've been searching for ever since I first tasted one at a gourmet health food restaurant. I love the creaminess from the tahini and the miso blended together that makes it thick and rich. I used the mild, sweet white miso and consequently didn't need as much sugar, cutting it in half. This dressing goes with a wide variety of salads, vegetables as well as rice and noodle salads. I'm so happy that you posted this wonderful recipe, Sharon123.
Very tasty dressing. I used Agave sweetener instead of sugar, otherwise I stuck to the recipe. I used it on a romaine and radicchio salad with chicken strips, outstanding! This is a keeper, thank you, Sharon, for posting!
Nice dressing! I used less sugar too, since I used the white miso for this (it was still sweet). I would suggest starting with the miso, and slowly mixing in the liquids, otherwise it clumps up. This dressed 8 large salads.