Miso-Turmeric Dressing
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant miso-turmeric dressing is a versatile vegan staple that brings a punch of umami and anti-inflammatory benefits to your daily meals. The combination of white miso and toasted sesame oil creates a rich, savoury base, while fresh ginger and turmeric provide a bright, zesty heat. It is a brilliant way to add depth to simple steamed greens, grain bowls, or a crisp garden salad, offering a beautiful golden hue that looks as good as it tastes.
Preparing this healthy condiment takes mere minutes and requires no special equipment beyond a whisk. As the flavours develop over time, it is an ideal candidate for weekend meal prep; simply store it in the fridge to use throughout the week. For the best texture, ensure the carrot and aromatics are very finely grated so they blend seamlessly into the emulsion.
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Ingredients for Miso-Turmeric Dressing
80ml unseasoned rice vinegar
60ml mirin
60ml vegetable oil
2 tablespoons finely grated carrot
2 tablespoons white miso
1 tablespoon finely grated peeled ginger
2 teaspoons finely grated peeled turmeric or 1/2 teaspoons ground turmeric
1 teaspoon toasted sesame oil
How to make Miso-Turmeric Dressing
Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
Veggies can be made 5 days ahead. Cover and chill.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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