Ginger-Sesame Vinaigrette

Becky Luigart-Stayner
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.

 

Yield:

About 1 1/3 cups (serving size: 1 tablespoon)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Dana McCauley,

August 2005