Miso vinaigrette is a deliciously flavorful sauce, perfect for topping bowls, tossing with salads or using as a marinade. It's made with white miso paste, rice vinegar, honey and chili paste, creating a sweet, salty and spicy sauce!
Whip up this vinaigrette recipe in just 5 minutes and use it in recipes throughout the week, like this Asian Brussels Sprout Bowl!
What is Miso Vinaigrette?
Miso vinaigrette is an Asian style salad dressing and marinade, made with a base of rice vinegar and miso paste.
What you'll need to make Miso Vinaigrette
- Rice Vinegar - also referred to as rice wine vinegar, this vinegar is less acidic than white distilled vinegar, with a mild, somewhat sweet flavor. It can be found in the Asian section at your local grocery store.
- White Miso Paste - white miso is made from soybeans that have been fermented with rice. It's sweet in flavor and perfect for using in salad dressings and sauces. White miso paste is typically found refrigerated at the grocery store in the vegan foods section, near the produce. You can also find a wide variety of miso paste at any Asian market.
- Ground Chili Paste - also referred to as Sambal Oelek, this chili paste adds a little heat to this vinaigrette. Huy Fong is the most popular brand of ground chili paste and most likely what you'll find in the Asian section at your local grocery store. This particular chili paste is vegan, gluten free and the brand I recommended using in this recipe.
- Tamari - also known as gluten free soy sauce, this sauce adds a salty, umami flavor to the vinaigrette.
- Honey - just a little bit of honey is added to this recipe for sweetness. It can be left out or substituted with maple syrup to make this recipe vegan.
- Extra-Virgin Olive Oil - is used for the base of the dressing. It's high in healthy fats and provides a rich, flavorful base for this vinaigrette.
How to make Miso Vinaigrette
Add all of the ingredients for the miso vinaigrette to a small bowl and whisk until all of the ingredients are combined.
Alternatively, add all of the ingredients to a mason jar, secure the lid tightly and shake until all of the ingredients are combined. The benefit to this method is that after you prepare the vinaigrette in the mason jar, you can place it directly in the fridge to store.
The miso vinaigrette can be stored in the refrigerator for up to one week. Simply give it a shake or whisk before using it again to combine all of the ingredients back together.
How to use Miso Vinaigrette in Recipes
- Toss the vinaigrette with charred brussels sprouts in this Asian Style Brussels Sprout Bowl (pictured above).
- Use it as a marinade for chicken. Marinate one pound of chicken in ¼ cup miso vinaigrette for 30 minutes. Grill the chicken, then toss it in a bowl with cooked rice or quinoa, edamame, carrots and avocado.
- Toss the vinaigrette with shredded cabbage and carrots to make a delicious Asian-style slaw.
- Toss the vinaigrette with greens, chickpeas, shredded carrots and pistachios to make an epic salad. Bonus points if you top the salad with sliced avocado and toasted sesame seeds!
Looking for more delicious dressings and sauces to top your favorite bowls? Check out these 5 recipes!
- Asian Sweet Sesame Sauce
- Creamy Cilantro Avocado Dressing
- Harissa Tahini Sauce
- Poblano Cashew Ranch Dressing
- Lemon Tahini Dressing
- ½ cup rice vinegar
- 1 tbsp ground chili paste Sambal Oelek
- 2 tbsp tamari gluten free soy sauce
- ½ tsp honey
- ½ tsp salt
- 2 tbsp white miso paste
- 1 cup olive oil
- Add all of the ingredients to a small bowl and whisk until all of the ingredients are combined.
- Store in the refrigerator in a sealed container for up to one week.
- VEGAN: Omit the honey or replace with maple syrup to make this recipe vegan.