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Let's start cooking, shall we?

Sesame Miso Dressing


1/4 cup coconut aminos (we like Big Tree and Thrive Market)
1/4 cup toasted sesame oil (must be toasted, do not use plain)

2 Tbsp rice wine vinegar (no sugar added)
1 Tbsp white miso paste

2 tsp ground ginger or 1-in piece fresh garlic, peeled and minced

1/2- 1 tsp monkfruit sugar

How to prep

- Blend all ingredients together (or whisk together with fork in a cooking bowl) until smooth.

Tips & tricks


This dressing is a staple in the Caroline Ulstrup's household! Perfect for an Asian salad: pre-shredded purple cabbage, mixed greens, slivered almonds, avocado and dressing. Enjoy!


Dressing can be stored in the frig for up to 1 week. The dressing will thicken up after sitting in the frig. To thin it out, simply add in more hot water and whisk.


To make a soy-free version, skip the miso.


Optional: add in white sesame seeds for a pop of flavor and crunch.

Let’s show off those veggies! Tag us on Instagram (@diatahealth) or Facebook (@diatamedicalweightloss).

Phase 2


Get in your veggies

with this salad dressing (or dip)

Easy to prepare

and made in less than 5 minutes