Miso-Ranch Salad Dressing

Miso-Ranch Salad Dressing


Michael is a ranch dressing lover, through and through.  I know he’s not alone in that, there is something about ranch dressing that people just go crazy over.

This recipe is my take on ranch dressing, using a combination of yogurt and mayo to make it lighter, and miso paste to lend a deep, umami backdrop to the dressing.  It’s divine, and so easy to make.

Watch me make Miso-Ranch Dressing:


How To Make Miso-Ranch Dressing:

Step 1. I like to prep my ingredients before hand so they are all ready to go.

Step 2. Mince up your fresh chives

Step 3. Combine the ingredients in a jar or bowl and whisk until smooth.

Step 4. Devour!


What Else Can I Use?

  • If you don’t want to use mayo, you can use all yogurt.  It just won’t be quite as rich.
  • Miso is the star here, but truthfully, you can leave it out and it will still be a very good dressing.
  • I like fresh chives to lend a bright, herby note but you can use dried.
  • If you want to use all fresh herbs, you can, the dressing will just be a bright green rather than the creamy white we expect from ranch dressing.


This Miso-Ranch Dressing is special because:

It comes together in minutes

It’s lighter than a traditional ranch dressing and more nutritious than store bought.

It lasts in the fridge for a week.

It’s delicious!


If you make my Miso-Ranch Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Miso Ranch Dressing (Gluten-free, dairy-free, sugar-free)

Miso Ranch Dressing is like ranch dressing's cool older sister.
Prep Time 10 mins
Course Salad, Salad Dressing
Servings 1.5 Cups
Calories 468 kcal


  • cup plain non-dairy yogurt
  • cup mayonnaise
  • 2 tablespoons white miso
  • ½ teaspoon dijon mustard
  • 1 garlic clove peeled
  • 3 tablespoons white wine vinegar
  • 1 tablespoons fresh chives minced
  • 1 teaspoon dried onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper


  • In a small bowl or glass jar, add the yogurt, mayonnaise, miso paste, and mustard.
  • Using a microplane, grate the garlic into the jar. You can also mince it very finely if you don’t have a microplane. You just want to avoid getting a big bite of garlic, it should be a background flavor.
  • Add the vinegar, chives, onion powder, parsley, dill, salt, and pepper.
  • Using a fork or whisk, whisk it together until very smooth and no chunks of miso remain.
  • Serve with salad, or cover and keep in the refrigerator for up to a week.


Calories: 468kcalCarbohydrates: 14gProtein: 8gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 23gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 35mgSodium: 310mgPotassium: 300mgFiber: 2gSugar: 7gVitamin A: 292IUVitamin C: 3mgCalcium: 178mgIron: 1mg
Keyword Hungry Lady Salads, miso, ranch, salad dressing
Tried this recipe?Let us know how it was!




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