Maple miso dressing is obsessively delicious! The combination of sweet maple and savory miso with a little bit of fresh ginger and classic dressing ingredients makes this dressing super tasty and perfect for any salad ingredients.
We constantly have this stocked in the fridge!
Seriously, though. This dressing is ri-dic-u-lously good.
Obviously this is great on a salad. But we also like to pair it up with Pad Thai lettuce wraps or Korean beef tacos - so, so good.
Ingredients & Substutions
We're going to use classic dressing ingredients like olive oil, garlic, shallots, and vinegar but add in some special ingredients to give it the flavors that make this miso dressing recipe stand out.
- white miso
- maple syrup - pure maple syrup, not pancake syrup
- soy sauce - reduced sodium or regular
- rice wine vinegar
- grated ginger - fresh grated or pre-grated is fine!
- extra virgin olive oil - or whichever oil you prefer
What is White Miso?
It can also be called sweet miso or mellow miso. Miso is fermented soybean. White miso is the mildest in flavor and slightly sweet which makes it perfect for adding to sauces, dressings, and light-flavored dishes.
You can substitute yellow or red miso in this recipe, just know that the flavors and saltiness of the ingredient will be slightly different and stronger depending on which style you use.
How to Make Maple Miso Dressing
The only thing better than how this salad dressing tastes is how fast and easy it is to make.
In a tall sided container, like a quart container, add the ginger, miso, garlic, shallot, and soy sauce. Blend until finely puréed.
Add the maple syrup and rice wine vinegar and blend until combined.
With the blender running, slowly pour the olive oil into the container to emulsify the oil with the other ingredients. Blend for about 10-15 seconds after adding all the oil.
Hint: The best - and easiest - way to make any dressing recipe is using an immersion blender. It quickly grinds up whole ingredients like garlic and can also emulsify the olive oil with other ingredients so it doesn't separate after sitting.
Your immersion blender definitely doesn't need to be anything super fancy or expensive.
What to serve with your White Miso Dressing
The salad go to for this is:
- lacinato kale - thinly sliced
- roasted squash - I love delicata but I used honeynut in this photo because that's what I had on hand, still tasty
- pomegranate seeds
- sourdough loaf croutons
- gorgonzola cheese crumbles
We've also been enjoying this with mixed greens, mandarin oranges, and sliced almonds as a no-cheese salad option.
You can also use this as a dip for spring rolls or dumplings, drizzle it over tacos, and use it as a marinade for proteins.
Tools for Making it Easier
As mentioned above, Maple Miso Dressing can be made in under 5 minutes while also being perfectly blended with the help of an immersion blender.
If you don't have one, but do have a food processor, I'd recommend making sure the larger ingredients like the garlic and shallot are finely minced before adding any liquids.
If you don't have either, don't stress! Just chop the mince the garlic and shallot as finely as you can and whisk everything together. The same rule applies when adding the oil - pour super slowly while whisking constantly until combined.
How to Store Dressing
Unless you plan to use the entire recipe in one sitting, be prepared to keep your homemade dressing in the fridge.
Opt for an air tight container. Something as simple as a mason jar, or in our house we use leftover, cleaned jelly jars.
This dressing will keep for quite a while, about 4 to 6 weeks, if stored in an air-tight container in the fridge.
If you made this dressing I'd love to know what you served it with - tell me in the comments below! And if you loved it, please leave a star rating in the recipe card! Thank you for your support!!
Maple Miso Dressing
- immersion blender (a food processor can also be used)
- 1 tablespoon grated ginger
- 1 tablespoon white miso
- 3 garlic cloves
- 1 small shallot
- 3 tablespoons soy sauce
- 6 tablespoons maple syrup
- ¼ cup rice wine vinegar
- ½ cup olive oil
- In a tall sided container, like a quart container, add the ginger, miso, garlic, shallot, and soy sauce. Blend until finely puréed.1 tablespoon grated ginger, 1 tablespoon white miso, 3 garlic cloves, 1 small shallot, 3 tablespoons soy sauce
- Add the maple syrup and rice wine vinegar and blend until combined.6 tablespoons maple syrup, ¼ cup rice wine vinegar
- With the blender running, slowly pour the olive oil into the container to emulsify the oil with the other ingredients. Blend for about 10-15 seconds after adding all the oil. Transfer to an air tight storage container in the refrigerator.½ cup olive oil
- This recipe can almost be made in a food processor or just by hand with a whisk. If using a food processor, make sure the garlic and shallot are finely minced before adding any liquids.
- If using a whisk, minced the garlic and shallot as finely as possible, and make sure to whisk constantly while slowly pouring the olive oil.
- Store in an air tight container in a refrigerator for up to 4 to 6 weeks.
I’m a long time pal of Lauren’s and she often brings over recipes she’s trying before they’re out- Lauren brought this salad over to my house for moms club recently (before the recipe was posted) and I truly haven’t stopped thinking about it. It’s the perfect vinegary spicy that I crave. Also, my body hates eating salad in the winter but this was so good I will be getting the ingredients tonight!! And I’ll feel so good about getting in my extra veggies - so all wins here.
Thanks for posting in a hurry Lauren🤩🤩🤩
My heart! Best review ever! I will always bring you snacks to try!