Miso-Ginger Vinaigrette for Green Salad
A tangy and savory dressing made with miso, fresh ginger, and rice vinegar, perfect for drizzling over a bed of fresh greens and vegetables. This japanese-inspired salads (vegan) ready in about 5 minutes pairs white miso paste, rice vinegar, honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 145 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp, grated fresh ginger
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1/8 tsp (optional) salt
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth.
- Step 2: Gradually whisk in 1/4 cup extra-virgin olive oil and 1/4 cup water until the dressing is emulsified and smooth.
- Step 3: Season with 1/8 tsp salt (optional) and whisk again to combine.
- Step 4: Toss with 4 cups mixed greens and 1 cup sliced cucumber and cherry tomatoes for a refreshing salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ginger Vinaigrette for Green Salad take to make?
Total time is about 5 minutes (5 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Ginger Vinaigrette for Green Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Ginger Vinaigrette for Green Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Ginger Vinaigrette for Green Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Ginger Vinaigrette for Green Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
