This bright and lively salad dressing is also a great way to incorporate fermented goods into your diet.

Also delicious as a sauce for stir-fried proteins and noodles!

I prefer a little more body to my salad dressings but hate using a bunch of oil to achieve that viscosity. A pinch of xanthan gum does just the trick!

We love West Coast Koji‘s Miso. He is a chef and producer local to us in San Diego. His products are extremely high quality and absolutely delicious!

Orange Miso Ginger Dressing

Kismet Refining
Prep Time 15 minutes


  • cup Orange Vinegar
  • 2 Tbls Soy Sauce
  • 2 Tbls Sesame Oil
  • 1/4 cup Avocado Oil
  • 1/4 cup Water
  • ¼ cup Coconut Sugar can sub brown sugar
  • ½ tea Fresh Ginger grated
  • 2 teas Miso
  • 2 teas Sesame Seeds toasted
  • 1 pinch xanthan gum optional


  • Place all ingredients into a mason jar. Whisk with fork to combine, tightly secure lid on jar, and shake vigorously.
  • Can store in refrigerator for up to 3 weeks.

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