Sesame-Miso Vinaigrette

Sesame-Miso Vinaigrette The January 2014 issue of Bon Appétit included a “Food Lover’s Cleanse” article that highlighted a few of their favorite recipes to “help you balance the excesses of the holiday season.”  Well, now that it’s July, those days are long gone.  I’m not on a cleansing diet (though I can always use help “balancing excess!”).  I was intrigued by one of the recipes: Sesame-Miso Vinaigrette. I am particularly fond of roasted sesame seeds and miso, whether it be white, yellow, or red.

Butter Lettuce, Cucumbers, Tomatoes & Sugar Snap Peas The vinaigrette is especially delicious on a salad with crunchy butter or iceberg lettuce, cucumbers and sugar snap peas.

Sesame-Miso Vinaigrette Salad

Sesame-Miso Vinaigrette

Adapted from Bon Appetit

Makes about 2/3 cup


1 red Fresno chile, with seeds, finely chopped

3 tablespoons canola oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoons toasted sesame seeds

1/2 teaspoon grated peeled ginger


Whisk all ingredients in a small bowl.  Vinaigrette can be made 3 days ahead.  Cover and chill before serving.




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4 Responses to Sesame-Miso Vinaigrette

  1. This looks great, Kiyo! I love foods that are clean and cleansing. The salad must be so bright and fresh with your crisp, flavorful dressing!

  2. I just made the vinaigrette for tonight’s dinner, and it is super ono! :-)

    • Kiyo says:

      Great! It’s a good, refreshing salad dressing, perfect for our hot weather. I’m thinking it might be tasty tossed with cold noodles topped with some crunchy slices of cucumber and carrots.

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