Ginger-Sesame Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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