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    Home » Recipes » Sauces and Spreads

    By Kaleigh McMordie - April 10, 2020, Updated August 11, 2021

    Miso Dijon Vinaigrette

    Jump to Recipe·Print Recipe
    overhead view of a jar of miso dijon dressing with a back spoon in it with text overlay.

    This flavorful, savory miso dijon vinaigrette gets a punch of umami from white miso and shallot. Try it on everything from green salads to fruit to brussels sprouts! (vegan, with gluten-free option)

    overhead view of a jar of miso dijon dressing with a black spoon in it, with basil leaves, a white napkin, parmesan, and a salad bowl around it.

    If you're looking to step up your flavor game, look no further than a spoonful of miso. The flavor is unlike anything else, and adds a punch of savory, salty, ferment-y goodness to just about anything, including a delicious dijon and shallot vinaigrette!

    What is Miso?

    Miso is a flavorful paste made by fermenting soybeans for a long period of time, resulting in a salty, deep flavor with a bit of funk to it. It's common in Japanese cooking, but the umami flavor it lends to recipes makes it great for a variety of non-traditional dishes, like this American-leaning vinaigrette, or even sweet dishes (like my miso caramel). Because of the fermentation process, miso is a good source of probiotics.

    Why You'll Love This Miso Dressing

    Do an internet search for 'miso dressing' and you'll probably come up with a slew of Japanese-inspired recipes with similar ingredients. That is not this miso dressing. This vinaigrette uses the salty, savory flavor and thick texture of miso to elevate the usual suspects of a traditional American vinaigrette - red wine vinegar, olive oil, Dijon mustard, shallot - into a punchy, flavorful dressing with an unexpected twist. It's perfect for a variety of dishes, from a simple green salad to roasted veggies, to your favorite meat or fish.

    How To Make Miso Dijon Vinaigrette

    side by side images of ingredients needed for miso dijon dressing and the finished dressing in a jar.
    1. Mince the shallot and parsley.
    2. Add everything to a jar, bowl, or glass measuring cup and shake or whisk to combine.
    3. Enjoy on everything! You can store leftovers in an airtight container in the refrigerator for up to 5 days.

    Ingredient Substitutions

    • If you don't have dijon, try spicy brown mustard.
    • For gluten-free, use tamari or coconut aminos. Most miso sold in the US is gluten-free, but if necessary, check to make sure your miso is made with rice koji, and not barely or rye.
    overhead view of a spoon of miso dijon dressing over the jar of dressing with basil, a bowl of peach salad, and a white napkin around it.

    Try This Vinaigrette On These Dishes:

    • Corn Peach and Tomato Salad
    • Arugula Steak Salad with Garlic Roasted Chickpeas
    • Everything Summer Caprese Zucchini Noodle Salad
    • Easy Grilled Shrimp Burgers
    • Roasted Eggplant and Kale Quinoa Salad
    • Crispy Roasted Brussels Sprouts

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Miso Dijon Vinaigrette

    overhead view of a jar of miso dijon dressing with a black spoon in it, with basil leaves, a white napkin, parmesan, and a salad bowl around it.
    Print Recipe

    This flavorful, savory miso dijon vinaigrette gets a punch of umami from white miso and shallot. Try it on everything from green salads to fruit to brussels sprouts! (vegan, with gluten-free option)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 0 minutes
    • Total Time: 10 minutes
    • Yield: about ½ cup 1x
    • Category: dressing
    • Method: no cook
    • Cuisine: American

    Ingredients

    Scale
    • 1 tbsp white miso
    • 1 tbsp dijon mustard
    • 1.5 tsp low sodium soy sauce
    • 3 tbsp red wine vinegar
    • 2 tbsp extra virgin olive oil
    • 1 medium shallot, minced (about 3 tbsp)
    • 1 tbsp fresh parsley, finely chopped
    • ¼ tsp freshly cracked black pepper

    Instructions

    1. Place all dressing ingredients in a jar.
    2. Whisk or shake to combine.
    3. Taste and adjust as needed.
    4. Store dressing in an airtight container in the refrigerator for up to 5 days.

    Notes

    Ingredient substitutions:

    • If you don't have dijon, try spicy brown mustard.
    • For gluten-free, use tamari or coconut aminos. Most miso sold in the US is gluten-free, but if necessary, check to make sure your miso is made with rice koji, and not barely or rye.

    Keywords: miso vinaigrette, miso mustard dressing, miso dijon vinaigrette

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

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