Miso-Tahini Dressing

I’ve mentioned my distaste for salad a number of times. I never thought the day would come where I’d feature a salad dressing on this blog.

And yet…

Oh, this dressing. This dressing cries out for lettuce. I dolloped it atop mixed greens – mixed greens! – four days in a row at lunchtime. So you know that means it has to be delicious.

It’s got a sharp tang from the rice vinegar, a nuttiness from the tahini and sesame oil, and a wonderful saltiness from the miso. You could also use this as a dip for veggies or even in place of mustard or mayo on a sandwich, since it’s nice and thick.

Have I gone to the dark side?

Miso-Tahini Dressing
Prep time
Total time
gluten-free, dairy-free, egg-free, nut-free, vegan
Recipe type: Salad Dressing
Serves: 4
  • 2 tbsp sesame tahini
  • 3 tbsp miso
  • 1 ½ tbsp Bragg's
  • 3 tbsp rice vinegar
  • ½ tsp sesame oil
  • 1 tbsp maple syrup, or sweetener of choice
  • 1 tbsp water
  1. Whisk all ingredients until smooth. Add more miso for extra thickness, if desired, or water to thin to desired consistency.


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2 Responses to Miso-Tahini Dressing

  1. indialeigh March 21, 2011 at 4:59 pm #

    Delicous! I am craving salad now..despite the falling snow! Hey, this dressing is also a wonderful partner to roasted root vegetables. Just put them in a bowl, spoon on the dressing and shake the bowl around to get the veggies all nice and lathered. The sweetness from the veggies is counterbalanced by the salty miso and bitter tahini. A marriage!

    • Sondi Bruner March 21, 2011 at 6:04 pm #

      That’s a great idea – will have to try it.