Mellow white miso adds a pleasing savory sweetness to this creamy ginger dressing that partners perfectly with mixed green salads, slaws or grain salads. It is also great spooned over cooked asparagus. Source: EatingWell Magazine, Summer 2002

Victoria Abbott Riccardi


Ingredient Checklist


Instructions Checklist
  • Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.



Make Ahead Tip: Cover and refrigerate for up to 2 days. Stir or shake before using.

Ingredient Note: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.

Nutrition Facts

11 calories; 0.5 g total fat; 66 mg sodium. 7 mg potassium; 0.9 g carbohydrates; 0.4 g protein; 3 mg calcium; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Creamy and good I also used bottled organic ginger from wholefoods but only used 1 tsp of flax seed oil instead of the canola. Pros: Delicious Read More
Rating: 5 stars
This was excellent! Made with bottled ginger from Chinese grocery. Later made with fat-free yogurt swapped for the tofu. Read More