Ginger-Sesame Vinaigrette

Ginger-Sesame Vinaigrette
Photo by Becky Luigart-Stayner


  • ¼ cup water
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 4 teaspoons canola oil
  • ¼ cup chopped green onions
  • 2 tablespoons sugar
  • ½ cup rice wine vinegar
  • + 2 more ingredients
    • 2 teaspoons dark sesame oil
    • ¼ cup yellow miso (soybean paste)

Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients. Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.

View full recipe at My Recipes


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