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.

 

This recipe goes with Jicama and Orange Salad, Ginger-Sesame Grilled Tofu Steaks

Yield: About 1 1/3 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 23
  • Calories from fat: 59%
  • Fat: 1.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.5g
  • Carbohydrate: 2.1g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 192mg
  • Calcium: 0.0mg

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

  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.
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