Sesame Sweet White Miso Dressing

Mar 14, 2014

Who doesn’t like dressing? It brings pizazz to whatever you’re eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy sauce. If you don’t have a blender, make them in a jar or container with a lid that seals well and first mix with chopsticks, fork or whisk and then give it a good shake. Give them another good shake before using if the ingredients have separated to remix the ingredients.

When I make dressings I like to make them in a wide mouth mason jar and use my immersion blender. The jar has some measurements on it so I can estimate and don’t have to fool around with measuring cups and the mouth is wide enough I can just stick the blender in for a minute and then be done! Easy is my preferred method.

I love using miso in dressings because it gives the dressing a creamy texture without adding a nut butter or other thickener. It also adds more depth in flavor than using salt or even soy sauce in a dressing. And lastly, it makes the dressing more salty tasting without actually being really salty!


  • 1/2 cup Rhapsody Sweet White Miso
  • 3 Tbsp Apple Cider Vinegar
  • 1/4 cup Sunflower or Extra Virgin Olive Oil
  • 1/4 cup Water
  • 2-3 Tbsp cup Sesame Seeds, toasted
  • 2 Tbsp Toasted Sesame Oil

Wash (it is even better to soak them overnight) and then toast sesame seeds and set aside. Combine all ingredients except the sesame seeds and blend well. Add sesame seeds and blend for a few seconds (or keep shaking!). Serve on green salads, pasta salads, rice salads, or blanched broccoli, green beans or other blanched green vegetables. Quickly blanching 1 floret of broccoli (cut into bite sized pieces), 1/2 medium sized carrot (cut at an angle in 1/4 inch thick slices), and 2 leaves of Chinese cabbage (cut in 1/2 inch stripes against the grain of the leaf) and tossing with this dressing makes a nice and quick vegetable dish.


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