Ginger miso salad dressing

Ginger miso salad dressing

Serve with pork belly, a marinade for lamb, with grilled fish or as a simple salad dressing.

Ginger miso salad dressing

Serves: 300ml
Cooking Time: 10 minutes


  • 2,5cm ginger, peeled
  • 15ml (1 tbsp) honey
  • 30ml (2 tbsp) tahini
  • 30ml (2 tbsp) light miso paste
  • juice of ½ a lemon
  • 1½ tbsp rice vinegar
  • 10ml (2 tsp) tamari
  • 250ml (1 cup) water
  • 60ml (¼ cup) oil
  • salt, to taste



Blend all of the ingredients together in a blender. Add water if it’s too thick.

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