Salad time is here, and my heart is happy just thinking about fresh greens, heirloom tomatoes, crisp peas, and fragrant herbs. But the true star of any salad is always the dressing. If you’re looking for one that leaves a lasting impression, try this Yuzu Miso Dressing (ゆず味噌ドレッシング)! It’s bright, savory, and makes just about anything taste better.
Japanese-Inspired Yuzu Miso Dressing
For this salad dressing, I combine yuzu juice with mild, savory miso for a flavor that feels distinctly Japanese. Rice vinegar adds gentle acidity, while sugar and mirin bring a touch of sweetness. The result is a simple, refreshing dressing with a savory depth.
Ingredients for Yuzu Miso Dressing
- white miso
- yuzu extract — use fresh yuzu juice or lemon juice
- rice vinegar — milder than other vinegars; if you use regular vinegar, add sugar to adjust
- neutral oil
- mirin
- sugar
- salt and pepper
How to Make Yuzu Miso Dressing
- Mix all ingredients except for the oil.
- Gradually add oil while whisking.
- Taste and adjust the flavor.
Yuzu—the Beloved Citrus of Japan
Yuzu is Japan’s favorite citrus. Like lemon in use, it holds a much more special place in the hearts of the Japanese people. We treasure it for its fragrance in cooking and its soothing qualities in a hot bath. Just squeezing juice or a sprinkle of zest can instantly brighten any dish.
Because yuzu is only in season during the winter months, we rely on bottled yuzu juice or extract to enjoy its tart, floral aroma year-round. You can find it at Japanese grocery stores or online (Amazon is a good option).
Read more about yuzu and how it’s used in Japanese recipes.
Use White Miso for Yuzu Miso Dressing
The best miso for this dressing is a mild white miso. Its gentle flavor lets the bright yuzu (or any citrus) shine through. I especially recommend Hikari Miso’s Organic White Miso.
This USDA Certified Organic miso, made from organic rice and soybeans, has the light yellow hue of Shinshu-style miso. With plenty of rice koji, it delivers a mild taste and smooth texture. You can find it on Amazon or at Japanese and Asian grocery stores.
How to Turn a Weeknight Salad into a Showstopper
- Use a large, flat salad bowl. For a family of four, you don’t need the giant party bowl. A flat plate or shallow salad bowl works best—the ingredients spread out nicely and look abundant on the table.
- Mix up textures and colors. Japanese salads don’t usually include nuts, so I cut the cucumber into larger chunks for extra crunch. Romaine lettuce gives crispness as the base, avocado adds creaminess, and cherry tomatoes bring juiciness and a vibrant pop of red.
- Add decorative touches. Little details make a big impact. I like to tuck in half-opened sugar snap pea pods and scatter thin slices of red radish. Both stand out beautifully and give the salad a festive finish.
Variations and Customizations
Like any good dressing, this Yuzu Miso Dressing pairs beautifully with salads—but it doesn’t stop there. Try it drizzled over grilled vegetables, fish, tofu, or even cold noodles.
Storage Tips
Make a double batch; it keeps well in the fridge for about a week.
Other Delicious Salad Dressings
Green Salad with Yuzu Miso Dressing
Ingredients
For the Yuzu Miso Dressing
- 2 Tbsp white miso
- 3 Tbsp rice vinegar (unseasoned) (rice vinegar is mild; if you substitute, please adjust the amount of vinegar or add more sugar)
- 2 Tbsp yuzu juice (extract) (substitute lemon juice)
- 1 Tbsp mirin
- 2 tsp sugar
- 6 Tbsp neutral oil
- ⅛ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
For the Salad (Example)
- 1 head romaine lettuce
- toppings of your choice 1 carrot, 2 Persian cucumbers, 2 red radishes, 8 sugar snap peas, 1 avocado, ¼ red onion, cherry tomatoes
Instructions
To Make the Yuzu Miso Dressing
- Gather all the ingredients.
- Add 2 Tbsp white miso to the mason jar.
- Add 3 Tbsp rice vinegar (unseasoned), 2 Tbsp yuzu juice (extract), 1 Tbsp mirin, and 2 tsp sugar.
- Whisk it all together until the miso is completely dissolved. Then, gradually add 6 Tbsp neutral oil while whisking.
- Check the taste, and add ⅛ tsp Diamond Crystal kosher salt and f⅛ tsp freshly ground black pepper to taste. Set aside. You can keep the dressing in the refrigerator for up to a week.
To Assemble the Salad (Examples)
- Cut 1 head romaine lettuce widthwise into 1-inch strips. Julienne 1 carrot (I used a julienne peeler).
- Peel 2 Persian cucumbers, alternatively leaving the skin, to create a stripe pattern. Then, cut it into ½-inch round pieces.
- Thinly slice 2 red radishes. Remove the top part of 8 sugar snap peas (insert the knife on the curved edge side and open to remove the top).
- Cut 1 avocado in half and remove the seed. Peel off the skin and slice the avocado.
- Thinly slice ¼ red onion. Wash the cherry tomatoes. Prepare all the salad ingredients.
- Now assemble the salad. For the first layer, place bulky ingredients (romaine lettuce, cucumber, avocado) in the bowl. Then, add the layer of medium size ingredients (carrots, red onion), distributing evenly. Lastly, garnish the top layers (red radishes, sugar snap peas) and arrange the salad by tucking in some ingredients from the top layers while pulling out the bottom layer. Drizzle the dressing right before you serve and toss it all together. Enjoy!
Nutrition
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