I’m not shy about my love for both miso paste and tahini – whether I use the as ingredients separately or together. Tahini has a wonderful nutty quality, creaminess and is the perfect amount of bitter that it’s perfect across an array of dishes.
And miso paste is so funky, cheesy and umami-rich that I add it into dishes where I feel like it needs a little bit of something extra – whether it be in lieu of plain salt or to add a cheesy quality to a plant-based or dairy-free dish.
However, mixing both of these together in a salad dressing is also, if I don’t say so myself, super delicious. And this dressing is also refreshingly easy to make – it comes together in under five minutes and can be mixed in just one bowl!
How to Make Miso Tahini Salad Dressing
As I’ve already mentioned, this recipe is super simple (even more simple than my tahini yoghurt dressing!) and comes together in a flash!
So, to start out, add a good amount of tahini to a bowl. Before pouring out the tahini, give it a really vigorous shake while in the jar – it separates really easily and I find shaking it emulsifies is better than stirring.
To the tahini, also add in a good amount of light miso paste. I do recommend adding more miso paste than I typically do in salad dressings or cooking because I want the flavour to be really pervasive. So add a good 2 tablespoons into the bowl.
And then grate in three cloves of garlic. This is a garlicky dressing – and it’s super good with that much garlic!
Also, add in a bit of dijon mustard to add another dimension of flavour along with a squeeze of honey to give it just a bit of sweetness.
For some tanginess, I also like to add sherry vinegar. This is typically my vinegar of choice as I find it’s more complexly flavoured than white or red wine vinegar but not quite as pungent as balsamic. That being said, you can use white or red wine vinegar if that’s all you have. You can even use lemon juice!
Season the mixture generously with black pepper, but don’t add any salt just yet as the miso paste is generally salty enough. Then go ahead and whisk everything together.
Then whisk everything together until well combined – it will have the consistency of natural peanut butter.
Thin it out with some water – I generally add about 60ml, but add as much as you’d like to get the consistency you’d like. Start with 2 tablespoons and increase by a tablespoon each addition.
Now, you could drizzle this over a salad right now (it’s great on my white bean and kale salad and on my wedge salad instead of blue cheese), if you’d like, however, it’s possible to make this ahead and keep it in the fridge for several days. Just know that you will need to thin it out with a bit more water after it’s been chilling.
Miso Tahini Dressing
Ingredients
- 60 g (¼ cup) tahini
- 2 tbsp white miso paste
- 1 tbsp sherry vinegar
- 3 cloves garlic grated
- 2 tsp dijon mustard
- 1 tsp honey
Instructions
- Add the tahini, miso paste, vinegar, garlic, mustard and honey to a medium mixing bowl. Season generously with pepper and whisk to combine.
- Pour in 2 tbsp of water and whisk to combine, adding more water until your desired consistency is reached.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This super simple dressing can be tossed in a salad, drizzled over roasted vegetables or used as a dip for pita chips or carrot sticks! It’s so easy to make and full of complex and funky flavours.
Are you after a great miso & tahini dressing? Have any questions about this recipe Let me know in the comments!
