This sesame dressing is one of our favorites for salads and buddha bowls – it’s the perfect blend of sweetness, acidity, and umami. Toss in toasted sesame seeds and you’ll want to put this dressing on everything!
To make this addictingly-good Japanese salad dressing, you’ll need something that can grind up the sesame seeds. I use my food processor although I think a blender would work fine as well. If you have a traditional suribachi, you can use that too!
Most of the major grocery store chains in the US now carry a well-stocked selection of asian foods in the international section. If you don’t see miso paste there, try looking in the produce area near the tofu.
Any asian grocery store (or a Japanese market if you’re lucky!) should have miso paste, but you can also order it on Amazon.
Try this dressing with my favorite vegan buddha bowl!
- 1/4 cup sesame seeds raw hulled
- 2 Tbsp sugar
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1/4 cup sesame oil
- 1/4 cup white miso
- Toast sesame seeds for 5-7 minutes in a frying pan on medium-high heat, then remove from heat and allow to cool 5 minutes.
- Add sesame seeds to a food processor and process until ground well, then add sugar and grind until fragrant.
- Add soy sauce, vinegar, oils, and miso, and pulse 2 or 3 times. Then pour the dressing in to a jar and shake. Add more whole toasted sesame seeds if desired.