This Spring Mix Salad with Sweet Miso Dressing is a bright and refreshing tossed salad that you‘ll love for every occasion. The savory and tangy dressing enhances the flavor of the creamy avocado, cherry tomatoes, sliced radishes, and fresh mint leaves.
There are countless ways to make a great salad, but I’m particularly fond of salads that are quick and unfussy like this Spring Mix Salad with Sweet Miso Dressing. With seasonal ingredients and minimal prep, this salad is a crowd-pleasing side dish to share with family and friends.
Miso Dressing for Salad, Vegetables, or Tofu
In this Sweet Miso Dressing, I combined the convenient M1nute Miso from Hikari Miso with rice vinegar, toasted sesame oil, and some toasted sesame seeds. The dressing is then tossed together with a bed of spring greens mix, avocado, sliced radish, heirloom tomatoes, and fresh mint leaves. It makes a lively spring salad that is bursting with colors and flavors.
Light yet flavorful, this sweet miso dressing goes very well with any type of fresh salad leaves. You can even use it on steamed vegetables, or even chilled or grilled tofu!
I tried slices of avocado and mint in the salad for the first time and loved how well they go with the miso flavor! The creaminess from the avocado and the refreshing punch from the mint leaves really bring the salad to another level. That’s the reward of trying something new.
If you’re tasked with bringing a side dish to a potluck, this winning salad is easy enough to put together at the last minute. Just prepare the dressing in a separate container.
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Spring Mix Salad with Sweet Miso Dressing
Ingredients
- 2 cups spring mix salad
- 1 avocado (sliced)
- 1 red radish (sliced)
- 3 cherry tomatoes (sliced)
- 4 mint leaves (hand-torn)
- 1–2 radish sprouts (discard the bottom; optional)
For the Sweet Miso Dressing
- 2 Tbsp M1nute Miso (liquid miso) (or substitute 2 Tbsp miso + 2 tsp mirin or honey)
- 2 Tbsp rice vinegar (unseasoned)
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted white sesame seeds (ground)
Instructions
- In a small mixing bowl, combine the dressing ingredients: 2 Tbsp M1nute Miso (liquid miso), 2 Tbsp rice vinegar (unseasoned), 1 Tbsp toasted sesame oil, and 1 Tbsp toasted white sesame seeds. Whisk it all together.
- Rinse 2 cups spring mix salad and dry completely. Toss the salad, 1 avocado (sliced), 1 red radish (sliced), 3 cherry tomatoes (sliced), 4 mint leaves (hand-torn), and 1–2 radish sprouts (optional) in a large bowl.
- Drizzle the dressing into the bowl and toss gently. Serve immediately.
Hi there.
I found your site in Pinterest and Love Love Love It!!!!
Will have to try many recipes you have. Will share your site in FB. I have a request, even though the food is Korean I wonder if you know how to make and if you can make a video .The dish is:
Millie-Feiulle Nabe : a Thousand Leaves Hot Pot. Thank you for sharing such good recipes with easy follow up videos.
Liz Hobbs ( Aka Luna)
Hi Liz! Thank you so much for finding my site on Pinterest! I have the recipe and video here: https://www.justonecookbook.com/mille-feuille-nabe/ (recipe) and https://www.youtube.com/watch?v=6OKRrAXF9I8 (video). Hope you enjoy!
What type of miso is used for this sweet miso dressing?
Hi Gina! For this recipe, you can use any type of miso you like. If you are not too familiar, you can go with white miso or awase miso (red miso and white miso combined). Some people prefer bold red miso taste (saltier) but majority of people seem to like white or awase miso. Depending on what dish you create with miso, you may learn what miso works.
Here is a bit more about miso in case you didn’t read yet:
https://www.justonecookbook.com/pantry_items/miso/
Dear Nami: i love your blog! I recently saw something called Taiwan Mazesoba on a Japan travel blog. It had an interesting history…..originated in Nagoya, not Taiwan. Do you have a recipe? Thanks,, Julie L
Hi Julie! Yeah I remember the travel post about that. I remember it was pretty greasy (or the one we tried). I don’t have the recipe, but I will add to my list. Hopefully I can try it one more time when I have a chance to visit Nagoya…
OMG another delcious salad dressing. The first time I made it I used some miso that had dashi in it and didn’t like the flavor. But I decided to make it again and use regular miso as your directions say and it was delicious 5/5. I know wafu dressing is served in Japan. Is this and the creamy (mayo) sesame typical dressings of Japan. Maybe make a video with some popular salad dressings in Japan because if people don’t come to your blog they will miss out. Too many in the USA think California roll and that ginger-carrot dressing are authentic Japanese food. Thank you again for teaching me to cook!
Hi Lili! Thank you for your kind feedback! Okay, I’ll add to my list. Thank you for your kind suggestion! I think most typical ones in Japan would be Wafu dressing (soy sauce base) and sesame dressing, but we have other variations as well… Thanks Lili!
Hi Nami, can this miso dressing be stored in the fridge for a few days if I’m not eating it right away? What about your strawberry dressing?
Hi Kim! Yes, you can store it for a few days in your fridge, same as strawberry dressing (this one I recommend to use it sooner than Miso dressing because of fruits). 🙂 Hope you enjoy!
I’m looking for a good miso dressing and I’m hoping I found it here! I’ll search our Marukai store for the Hikari miso. Hopefully, they have it or I’ll just wait for Amazon! Happy Labor Day to you and your family!
Thank you Donna! I will check with Hikari Miso again to see how soon their new products will be available on Amazon soon. 🙂 Hope you had a nice Labor Day Weekend!