Ingredients
Ingredients
- 2 tablespoons white miso paste
- 2 tablespoons grated fresh ginger
- 2 garlic cloves (grated or minced)
- 2 tablespoons toasted sesame oil
- 1 teaspoon fish sauce
- ¼ cup rice vinegar
- ½ cup olive oil (or avocado oil)
- 3 tablespoons mayonnaise
Instructions
- Combine Ingredients: Place the white miso paste, grated fresh ginger, garlic cloves, toasted sesame oil, fish sauce, rice vinegar, olive oil, and mayonnaise together in a small bowl.
- Whisk Until Smooth: Whisk all the ingredients vigorously until you achieve a smooth and creamy consistency with no lumps.
- Transfer for Serving: Pour the dressing into a pitcher or serving container for easy pouring and serving.
- Serve: Use the dressing as a salad dressing, a sauce for fish or noodles, or drizzle it over cooked vegetables to enhance their flavor.
Notes
- Use fresh ginger and garlic for the best flavor.
- Mayonnaise helps create a creamy texture; you can substitute with vegan mayo to make it dairy-free.
- Adjust the amount of fish sauce to taste or omit for a vegetarian version.
- Store any leftover dressing in an airtight container in the refrigerator for up to one week.
- Stir or whisk before each use as ingredients may separate over time.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No-Cook
- Cuisine: Asian
