Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
  • 5 star values: 2

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.

Dana McCauley
Recipe by Cooking Light August 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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

Nutrition Facts

23 calories; calories from fat 59%; fat 1.5g; saturated fat 0.1g; mono fat 0.7g; poly fat 0.6g; protein 0.5g; carbohydrates 2.1g; fiber 0.1g; cholesterol 0mg; iron 0mg; sodium 192mg; calcium 0mg.
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