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Mustardy Miso Dressing

  • Prep Time:
  • 5 mins
  • Cook Time:
  • 5 mins
  • Total Time:
  • 0 hour(s)
  • 10 mins

This vibrant dressing gets a bold kick from Yandilla Mustard Seed Oil. The hot wasabi-like flavor and heat of the oil is balanced by umami-packed miso paste, sweet rice wine vinegar and a drizzle of honey. Use this versatile dressing to dress a simple green salad, toss with blanched snap peas topped with toasted sesame seeds or use as a dipping sauce for grilled shrimp or fish skewers.

Cook's Note: Yandilla Mustard Seed Oil packs a big punch of horseradish-type heat. If you prefer a milder dressing, you can use half mustard seed oil and half canola oil. 

Recipe by Asha Loupy

Makes 1/2 cup


  • 2 tablespoons yellow miso paste
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon fresh ginger, peeled and finely chopped
  • 1 small garlic clove, roughly chopped
  • 1 green onion, roughly chopped


Place all the ingredients in a blender and blend until smooth. Taste and adjust seasoning as necessary. Refrigerate in an airtight container for up to a week.