This Creamy Miso Sesame Dressing is a rich, savory tahini-based dressing with miso, ginger, and lime that comes together in five minutes and makes everything it touches taste better.

Creamy miso sesame dressing in a measuring cup with a whisk in it.

If you’ve made my Miso Sesame Kale Salad, you already know this miso dressing. But honestly? It deserves its own moment. I’ve been putting it on everything lately, and I couldn’t in good conscience keep it buried inside another recipe.

It’s one of my favorite salad dressings: creamy from the tahini, a wonderful savory flavor from the miso and tamari, bright from the lime juice, and has the perfect amount of ginger and garlic. It keeps well in the fridge all week and makes meal prep way easier. The best part for lazy chefs? It takes about five minutes to whisk together with ingredients you probably already have on hand.

Why you’ll love this miso sesame dressing

It’s incredibly versatile. This dressing works on just about everything: salads, bowls, noodles, roasted vegetables, and proteins. Once you have a jar in the fridge, it becomes your meal prep secret weapon.

It comes together in five minutes. No blender needed, no cooking required. Just whisk and go.

It’s naturally gluten-free and vegan. Made with tamari instead of soy sauce, and entirely plant-based.

The flavor is next level. Miso paste adds a depth that makes this taste as if it came from a restaurant, not your kitchen counter.

Ingredients & substitutions

  • Tahini is the base. Make sure to use a good-quality runny tahini for the best texture and flavor. Thick or bitter tahini will throw off the dressing. Soom is my go-to.
  • Miso is the secret weapon. White miso or yellow miso is the mildest and works best here. Red miso will overpower the other flavors. Chickpea miso will also work.
  • Toasted sesame oil is essential. Don’t swap it for regular or neutral oil. The toasted flavor is what makes this dressing taste distinctly sesame.
  • Tamari keeps it gluten-free. Coconut aminos work as a lower-sodium option, but soy sauce is always welcome if you keep it on hand.
  • Fresh lime juice brightens everything up. Rice vinegar works as a substitute.
  • Fresh ginger adds warmth. Ground ginger works in a pinch. Use about 1/8 teaspoon.

Ways to use miso sesame dressing

  • Toss it with massaged kale, chickpeas, and edamame for my Miso Sesame Kale Salad
  • Drizzle over a grain bowl with roasted vegetables and rice or quinoa
  • Toss with noodles for a quick sesame noodle dish
  • Use as a dipping sauce for spring rolls or lettuce wraps
  • Spoon over roasted broccoli, cauliflower, or sweet potatoes straight from the oven
  • Use as a marinade for tofu or tempeh before pan-frying or baking
  • Dip carrots, cucumbers, or other veggies in it as a dip

How to store sesame dressing

Store in an airtight jar in the fridge for up to one week. The dressing will thicken as it sits. Just add a splash of warm water and whisk or shake to loosen it back up to your desired consistency before using.

Fair warning: once you make this, you’ll want a jar of this in your fridge at all times. Enjoy!

Rachel Connors headshot in a red shirt.Rachel Conners

Creamy Miso Sesame Dressing

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients
 

  • 1/2 cup tahini
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons tamari, you can also use coconut aminos or soy sauce (if not gluten-free)
  • 1/4 cup fresh lime juice
  • 1 tablespoon maple syrup
  • 3 small garlic cloves, grated
  • 2 teaspoons white or yellow miso
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons sesame seeds, optional
  • 1/4 cup warm water, to thin

Instructions
 

  • Whisk together tahini, sesame oil, tamari, lime juice, maple syrup, garlic, miso, ginger, and red pepper flakes until smooth. Add sesame seeds if desired.
    1/2 cup tahini, 1 tablespoon toasted sesame oil, 2 tablespoons tamari, 1/4 cup fresh lime juice, 1 tablespoon maple syrup, 3 small garlic cloves, 2 teaspoons white or yellow miso, 1 teaspoon fresh ginger, 1/2 teaspoon red pepper flakes, 2 tablespoons sesame seeds
  • Add warm water one tablespoon at a time, whisking until the dressing is smooth and pourable. Taste and adjust. Add more lime for brightness, more tamari for saltiness, or more maple syrup to balance.
    1/4 cup warm water

Notes

Store in an airtight jar in the fridge for up to one week. The dressing will thicken as it sits. Just add a splash of warm water and whisk or shake to loosen before using.
Serving: 2tablespoons, Calories: 132kcal, Carbohydrates: 7g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Sodium: 315mg, Potassium: 113mg, Fiber: 1g, Sugar: 2g, Vitamin A: 52IU, Vitamin C: 3mg, Calcium: 49mg, Iron: 1mg
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