I tasted this dressing for the first time while on vacation in Oceanside, CA last month. It was served on a Chopped Cashew Chicken Salad and it was delicious.
Of course I was inspired to replicate the recipe and am happy with the version I created.
- 2 Tbsp white miso
- 1/2 cup unseasoned rice vinegar
- 6 Tbsp of avocado oil
- 1 tsp honey
- 5 drops of coconut stevia
- Pinch of sea salt
- 1 tsp sesame oil
- Place all ingredients in a canning jar or other container with a lid and shake until well blended.

Sharing a little of my vacation…
This is a picture of the actual salad I had at Karl Strauss Brewery. The recipe of my version will be coming soon.
Having different dressings always makes salads new and exciting.

That seems like an awesome flavor combination, I bet that dressing is delicious. And oh, the beach…. sigh. I didn’t make it out to the beach enough this summer (only once, and I live 40 mins away), and I am really bummed about having to wait a year to enjoy the warm sun on my skin and to listen to the waves.
This sounds delicious. A different salad dressing can last me for a month of meals!
I can’t wait to try this. Thanks for sharing at What’d You Do This Weekend. Your recipe will be featured next week.
Linda
Hi Linda – Thanks for stopping by and am very appreciative of the feature spot next week 🙂
Nothing tastes better on a salad other than homemade dressing, and this one is a winner! #KatherinesCorner
This sounds delicious, my friend. Love all your recipes and I’m sure this one will be just as good. I wonder how this would be with salmon? Love putting marinades and dressings on salmon and other fish to experiment.
Hi Monica,
I know what you mean – it can be so tempting to pull a dressing off the grocery shelf but the more I learn the more I want to know what ingredients are going into my foods.