Ginger-Sesame Vinaigrette

4 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
About 1 1/3 cups (serving size: 1 tablespoon)
Dana McCauley
August 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 23
  • Caloriesfromfat 59%
  • Fat 1.5g
  • Satfat 0.1g
  • Monofat 0.7g
  • Polyfat 0.6g
  • Protein 0.5g
  • Carbohydrate 2.1g
  • Fiber 0.1g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 192mg
  • Calcium 0.0mg

How to Make It

Step 1

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

Step 2

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

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