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Ginger-Sesame Vinaigrette


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Rate this recipe 4.2/5 (10 Votes)
Ginger-Sesame Vinaigrette 1 Picture


  • 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


Adapted from


Step 1

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

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

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