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.
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
How to Make It
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.