Learn how to make fresh, umami-packed Japanese miso vinaigrette salad with seafood, veggies, seaweed, or tofu for quick, healthy meals.
This kind of salad is called 酢味噌 (su-miso) in Japanese, which literally means vinegar-miso.
Sometimes I need a quick side dish to round out a meal, and this Japanese miso vinaigrette salad is a lifesaver. Just prep the ingredients, mix the dressing, and toss everything together, and you’re done!
Thanks to miso, the dressing is packed with umami and rich flavor, while the salad stays refreshing and tangy. It pairs perfectly with something juicy on the side, like karaage or Japanese creamy crab croquettes.
Versatile, fuss-free, and full of flavor, this easy Japanese side dish is one you’ll want on repeat.
Watch How to Make Japanese Miso Vinaigrette Salad
Why You'll Love This Recipe
- Refreshing but satisfying: The miso adds umami and depth, so the salad feels light and fresh but still full of flavor.
- Easy and quick: Just prep the main ingredients, mix everything together, and you’re done! Perfect for when you need a simple side dish.
- Super versatile: Keep the dressing ratio, and you can swap in whatever you have on hand, like canned tuna, imitation crab, or spinach. Have fun experimenting!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Dried cut wakame: This is a common seaweed in Japan, and I usually buy it on Amazon.
- Miso: Use whichever type you like. I prefer a mild miso, somewhere between white and red, for its balance of sweetness and saltiness. White miso is sweeter, red miso is saltier, so taste the dressing and adjust as needed.
- Main ingredients: Feel free to use whatever you have in the fridge. Swap kale for spinach, shrimp for imitation crab, or shredded steamed chicken breast.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Japanese Miso Vinaigrette Salad
- Rehydrate the dried wakame.
- Microwave the defrosted shrimp and cut them in half.
- Cut the cherry tomatoes in half.
- Microwave the kale for about a minute.
- Mix the dressing.
- Mix everything together until well combined.
What to Serve with Japanese Miso Vinaigrette Salad
This light and refreshing salad pairs perfectly with richer, oilier dishes like Japanese creamy crab croquettes or karaage. For soup, choose something that doesn’t use miso so the flavors don’t compete.
Storage Instructions
- Salad: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Dressing: You can prep the miso vinaigrette ahead of time. Mix all the ingredients in a clean, small jar and store in the fridge for up to 2 weeks, or in the freezer for up to 1 month. If frozen, defrost in the fridge overnight before using.
More Recipes with Miso
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Japanese Miso Vinaigrette Salads (Seafood, Veggies, Seaweed)
Ingredients
Method
- Prep the wakame: Soak the dried cut wakame in water for 10 minutes, then squeeze out the excess water.1 tablespoon dried cut wakame
- Prep the shrimp: Place the shrimp in a microwave-safe bowl or plate, sprinkle with sake to reduce odor, cover, and microwave for 30 seconds. Flip and microwave for another 30 seconds, or until cooked. Cut each shrimp in half.10 large frozen shrimps, ½ teaspoon sake
- Prep the kale: Microwave the kale for 1 minute, then let it cool.2 cups kale
- Prep the tomatoes: Cut the cherry tomatoes in half.6 cherry tomatoes
- Combine everything: In a medium bowl, mix the dressing ingredients. Add the wakame, shrimp, kale, and tomatoes, then toss everything together until well combined.1 tablespoon miso, 1 tablespoon pure maple syrup, 0.5 tablespoon rice vinegar, ½ teaspoon mustard
Notes
- Ingredients
- Dried cut wakame: Common in Japan, available on Amazon.
- Miso: Any type works. Mild miso balances sweetness and saltiness; adjust to taste.
- Main ingredients: Swap kale for spinach, shrimp for imitation crab, or use chicken.
- Serving suggestions: Pairs well with richer dishes like crab croquettes or karaage. Choose soups without miso.
- Storage:
- Salad: Eat fresh or refrigerate in an airtight container for 2–3 days.
- Dressing: Store in a jar in the fridge for up to 2 weeks or freeze for 1 month. Defrost overnight before use.
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Kurumi says
This recipe is so versatile, so it’s perfect for whipping up a quick side dish with whatever you’ve got in the fridge! Yesterday I used spinach instead of kale, and it turned out great 🙂 I hope you enjoy it too!