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vegetable salad with miso lemon dressing

Vegetables with Miso Lemon Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Whisk
  • Cuisine: Japanese


Raw vegetable plate with a sweet and lemony miso creamy miso dressing.


Units Scale
  • 2 large tomatoes, sliced into wedges
  • 1 English cucumber, sliced into 1/4-inch thick pieces
  • 1 small red onion, thinly sliced
  • 2 stalks celery, sliced into sticks


  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • 3 tablespoons white miso paste
  • 1 teaspoon soy sauce
  • 1/4 cup fresh lemon juice


  1. Divide vegetables equally amongst four bowls or plates.

To make the dressing:

  1. In a large mixing bowl, lightly beat the egg yolk and slowly whisk in the vegetable oil, until the mixture is almost creamy.
  2. Add the miso paste and continue mixing vigorously until smooth.
  3. Add the soy sauce and lemon juice and mix until smooth.
  4. Serve in a dipping dish for everyone to share.


Save the dipping sauce in a storage container and refrigerate for up to 2 days.


  • Serving Size: 1 serving
  • Calories: 146
  • Sugar: 1.6g
  • Sodium: 44mg
  • Fat: 13.5g
  • Saturated Fat: 10.2g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 5.9g
  • Fiber: 1.2g
  • Protein: 2g
  • Cholesterol: 30.7mg
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