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Ginger-Sesame Vinaigrette

Becky Luigart-Stayner
Yield About 1 1/3 cups (serving size: 1 tablespoon)
Try tossing this ginger-sesame vinaigrette with salad greens or rice noodles, or use it as a dipping sauce for pot stickers or spring rolls. Many supermarkets stock miso with the refrigerated foods; if yours doesn't, you'll need to visit an Asian market. 

Ingredients

  • 1/2 cup rice wine vinegar
  • 1/4 cup water
  • 1/4 cup yellow miso (soybean paste)
  • 1/4 cup chopped green onions
  • 2 tablespoons sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 4 teaspoons canola oil
  • 2 teaspoons dark sesame oil

Nutrition Information

  • calories 23
  • caloriesfromfat 59 %
  • fat 1.5 g
  • satfat 0.1 g
  • monofat 0.7 g
  • polyfat 0.6 g
  • protein 0.5 g
  • carbohydrate 2.1 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 192 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a medium bowl, stirring with a whisk until smooth. Stir in green onions and the remaining ingredients.

  2. Note: Refrigerate vinaigrette in an airtight container for up to five days; stir well before using.