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.

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)


  • 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
  • 1/4 tsp freshly cracked black pepper


  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.


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