Ginger-Sesame Vinaigrette

Ginger-Sesame Vinaigrette
Photo by Becky Luigart-Stayner


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

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


Best Wine Deals

See More Deals

Snooth Media Network