Vegan Red Pepper Miso Dressing in a jar

Red Pepper Miso Dressing

This irresistibly tasty dressing will add bright pop of orange color and a burst of fresh, tangy sweetness and umami to salads or cooked veggies.
Prep Time 5 mins
Cook Time 0 mins
Servings 8 servings (1 cup)
Calories 47 kcal


  • 1/2 cup red bell pepper
  • 2 1/2 Tbsp vegetable oil
  • 1 1/3 Tbsp white miso
  • 3 tsp soy sauce
  • 1 1/2 tsp apple cider vinegar
  • 1 tsp fresh garlic about 1 clove
  • 1 tsp fresh ginger about 1/2 inch


  • Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.
Course: Sauce
Cuisine: American


Serving: 2Tbsp | Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 232mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 12mg | Calcium: 2mg | Iron: 1mg
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What I love most about this vegan salad dressing recipe is that not only is it absolutely DELISH in my opinion, but it also tastes good to my kids. In fact, if I put this sauce on vegetables that they normally aren’t interested in, such as sweet potatoes, well… they’ll eat them and ask for second helpings.

Red pepper miso dressing as a topping for roasted sweet potatoes in a buddha bowl vegan recipe.
Try this red pepper miso dressing as a topping for roasted sweet potatoes.

This dressing combines white miso paste with delicious fresh red bell pepper, garlic, ginger, and a few other everyday ingredients to make a stupid-easy dressing that’ll make whatever you put it on taste amazing. I hope you love it as much as we do!

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Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

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