Vegan Orange Salad Dressing
This vegan orange miso dressing combines the bright, citrusy flavor of fresh oranges with the savory depth of miso, creating a delicious and healthy addition to any salad. Its vibrant taste and creamy texture elevate your dishes without the need for added oil in only 5 minutes. Vegan, gluten-free, oil-free.
This miso dressing is deliciously refreshing when paired with a green salad, pasta, bean salad, or even used as a marinade. It’s the dressing we use to make our protein-packed kale quinoa salad which is a favorite at my house.
Use it as a dressing with this Napa cabbage salad and our easy veggie poke bowls or drizzle it over fresh veggie wraps for a light meal on the go. If you love umami flavor, try my easy miso sauce too because it’s good on everything!
Reasons to love this healthy miso dressing
- Bursting with Flavor: This healthy vegan, oil-free orange miso dressing combines the zesty freshness of oranges with the savory richness of miso, creating a vibrant and delicious flavor profile.
- Low in Calories: Without any added oil, this dressing is a low-calorie option that allows you to enjoy a tasty and guilt-free dressing on your salads and wraps.
- Versatile and Easy to Make: Simple to prepare and perfect for a variety of salads, grain bowls, and marinades, this dressing adds a burst of flavor to any dish while keeping your meals healthy and light.
Ingredients you will need
- Orange juice- Simple orange juice is the base of this light dressing.
- Rice vinegar– For a tangy flavor.
- Miso paste– This adds a salty flavor and has health benefits.
- Ginger- Use fresh ginger or ground dry.
- Maple syrup- Other sweetener options might be agave nectar or date syrup.
- Garlic- I like to use minced garlic from a jar, but fresh will work too.
- Black sesame seeds- These are optional.
How to make miso dressing
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Simply place all dressing ingredients in a medium bowl and whisk together well.
STEP #2: Drizzle it over salads, grain bowls, and wraps. It can also be used as a marinade for tofu.
What is miso?
Miso, also known as soybean paste, is a traditional Japanese food. It is most commonly used for making miso soup. This recipe uses white miso which has a mellow, slightly sweet flavor. It can be found in many grocery stores and nearly all Asian markets.
Frequently Asked Questions
Yes. This is a miso dressing. Soy sauce is a substitute for miso in some recipes because of the salty flavor, but soy sauce is thinner and won’t mimic the flavor needed here.
If you prefer it a little sweeter, add a little more maple syrup. Like it tangier? Try adding a little extra rice vinegar.
Maple syrup is my preference, but date syrup, agave nectar, or honey will also work.
More Favorite Oil-free Vegan Dressings
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Orange Miso Ginger Dressing
Ingredients
- 1/4 cup orange juice juice from 2 oranges
- 1/4 cup seasoned rice vinegar
- 2 teaspoons yellow or white miso
- 1 tablespoon maple syrup
- 1 teaspoon minced garlic
- 1 teaspoon ginger grated, minced, or dry ground
Instructions
- Place all dressing ingredients in medium bowl and whisk together well.
- Note: I really like to use the jar minced garlic in this recipe because it is milder. Fresh works well too.
- Serve on green salad, pasta, wraps, slaw, or anything else you can think of.
Video
Notes
- Adjust taste- If you prefer it a little sweeter, add a little more maple syrup. Like it tangier? Try adding a little extra rice vinegar.
- Miso- This is a miso dressing, so I highly recommend using it. Soy sauce is a substitute for miso in some recipes because of the salty flavor, but soy sauce is thinner and won't mimic the flavor needed here.
- Sweetener options- Maple syrup is my preference, but date syrup, agave nectar, or honey will also work.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
i have been wanting to make this and FINALLY did! it is very yummy! Looking forward to trying it on my salads!
Delicious! I added a tsp of tahini for a bit more body and creaminess.
Hi Esther- Adding a little tahini sounds like a delicious idea. So glad that you like this recipe!
I don’t use Miso paste enough, to store it long term. If it was less expensive, I wouldn’t mind. What would you recommend for a good substitute. I was thinking a splash of soy sauce for salty flavor, and PB for texture.
Hi Alexandria- Since miso is a fermented product and has salt, it will actually keep in your refrigerator for up to a year and maybe even longer. It’s great for miso soup and other sauces as well. I think soy sauce and PB or tahini would be worth a try as a substitute in this recipe.
Hi! I so love your innovative recipes, so I regularly print your recipes to save for future cooking but each time I need to separately clip an image to paste to the pdf that I print out. Am I doing something wrong? I’d love to have the little thumbnail print out with the recipe. Thank you =)
Sometime back, a couple of people asked me to take the thumbnail photo in recipes out of the print version, because it used up their ink, and I obliged. Just recently, I’ve made some website changes and am using a new recipe card. I have been thinking about adding the photo back in for printing. There are still some tweaks being made to the recipe software by the creators. Right now, when I enable the thumbnail photo, it activates all instructional photos in the recipe, and those certainly don’t need to be included. Talk about using up all the ink! Hopefully very soon, the creators will get the kinks out, and I’ll be able to enable just the feature photo. Stay tuned, because it’s coming, and thanks so much for following!