Homemade Sesame Ginger Miso Dressing is made with creamy tahini, mellow white miso, carrot, and ginger, and it is the perfect complement to Asian dishes such as sushi and salad! This Japanese ginger salad dressing is easy to make, and it’s vegan and gluten-free.
I like to pick up veggie sushi at my local Whole Foods for a quick meal sometimes. It’s just around the corner from my house, and they always have at least one vegan option at the ready. If for some reason they don’t, the people behind the counter are happy to make something for me.
Their sushi used to come with a sesame ginger miso dressing, which I loved. They even had little bottles of it for sale. But for some reason, they’ve stopped making it, and sushi just comes with soy sauce now. Honestly, I’m just not crazy about dipping my sushi in soy sauce. I know it’s customary, but now that I have the taste for sesame ginger miso dressing, I just can’t go back.
I originally created this recipe to go with my Hajiki Tofu Burgers. The burgers are based on an old favorite of mine from Dojo in New York City, and they’re always served with a yummy carrot ginger dressing. Since creating my recipe I’ve made it many times, and I’ve deemed it worthy of its own blog post.
Sesame Ginger Miso Dressing the perfect companion to store-bought sushi or homemade sushi bowls. It’s also great with spring rolls. Use it as a salad dressing, veggie dip, or sandwich spread, too! It’s really delicious on just about anything!
This dressing is super easy to make!
- First you chop up a carrot, and peel a piece of ginger.
- Then you throw them together in a blender with tahini, rice vinegar, tamari, miso, water, and agave. You blend everything together until it’s smooth and creamy. It comes together super quickly in my Blendtec.
How long will Sesame Ginger Miso Dressing last?
Store your dressing in an air-tight container in the refrigerator for up to a week.
Make sure you use rice vinegar instead of white vinegar – regular white vinegar will make the dressing far too sour.
Tahini’s thickness can vary from brand to brand. You may need to use more water than I’ve listed here, if your tahini is on the thicker side. If you make this dressing in advance and refrigerate it before use, it will probably thicken, so you might want to add a little more water to get it to the desired consistency.
Sesame Ginger Miso Dressing
- ¼ cup tahini
- ¼ cup rice vinegar
- 3 tablespoons mellow white miso
- 2 tablespoons water
- 1 medium carrot coarsely chopped
- 1 tablespoon tamari
- 1 tablespoon agave
- 1 1-inch piece ginger peeled and coarsely chopped
- Mix all of the ingredients together in a food processor or blender. It it seems too thick, add a little more water, a teaspoon at a time. Keep in mind that it will thicken in the refrigerator.
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Serve your Sesame Ginger Miso Dressing with: