Japanese, Recipes, Salad, Vegan, Vegetarian, Veggies

Sesame-Miso Vinaigrette

July 14, 2014

Sesame-Miso VinaigretteThe 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 PeasThe 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

Ingredients 

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

Preparation

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

 

 

 

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  • Shanna Koenigsdorf Ward July 15, 2014 at 5:59 am

    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!

    • Kiyo July 17, 2014 at 9:08 pm

      Mahalo Shanna! Fresh ginger makes this salad very refreshing.

  • Shanna Koenigsdorf Ward July 18, 2014 at 8:56 am

    I just made the vinaigrette for tonight’s dinner, and it is super ono! 🙂

    • Kiyo July 18, 2014 at 4:43 pm

      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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