Creamy Miso Vinaigrette

Umami-rich dressing that's slightly sweet and perfectly creamy. Great on salads, grain bowls, or roasted vegetables.

IngredientsClear All

• 6 tbsp avocado oil (or other neutral oil)
• 1/4 cup white miso
• 1/4 cup water
• 2 tbsp rice wine vinegar
• 1 1/2 tsp maple syrup
• 1 green onion, white parts only, coarsely chopped
• Pinch to 1/8 tsp kosher salt
• 1/4 tsp ground black pepper

Instructions

1. Blend: Add all ingredients to a high-powered blender and blend until completely smooth and creamy.

2. Taste and adjust: Adjust seasoning with more salt or maple syrup if needed.

3. Store: Transfer to a jar or airtight container and refrigerate until ready to use.

4. Serve: Shake well before serving as the dressing will separate when stored. Drizzle over your favorite greens or grain bowls.

Notes

Storage: Keeps for up to 10 days refrigerated. The dressing will separate - just shake well before using.

Uses:

• Toss with mixed greens or kale salads
• Drizzle over grain bowls or Buddha bowls
• Use as a dipping sauce for vegetables
• Dress roasted vegetables

Tips:

• Use white miso (shiro miso) for a milder, sweeter flavor
• The green onion adds freshness and a slight bite
• If using lime juice, reduce rice vinegar accordingly (try 1 1/2 tbsp rice vinegar + 1/2 tbsp lime juice)

Variations:

• Add a small piece of fresh ginger for extra zing
• Use honey instead of maple syrup
• Add a splash of sesame oil for nutty flavor

Source

From Mountain Mama Cooks