Miso-Sesame Vinaigrette That’s Good on Anything

Name: Miso-Sesame Vinaigrette That’s Good on Anything
Total time: 5 min
Yield: 1 cup
Ingredients: 2 medium garlic cloves, smashed with the side of a knife; 1 small shallot, roughly chopped; 2 tablespoons shoyu or tamari; 2 tablespoons balsamic vinegar; 2 tablespoons red or white wine vinegar; 1 tablespoon light miso paste; 1 tablespoon dark brown sugar; 1/2 cup grapeseed, vegetable or canola oil; 2 tablespoons toasted sesame oil; 2 tablespoons toasted white or black sesame seeds

By J. Kenji López-Alt

Published Oct. 7, 2020

Miso-Sesame Vinaigrette That’s Good on Anything — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 5 minutes
Rating: 5(3,177)
Comments: Read comments

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It’s especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.

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Ingredients

Yield:1 cup

2medium garlic cloves, smashed with the side of a knife
1small shallot, roughly chopped
2tablespoons shoyu or tamari
2tablespoons balsamic vinegar
2tablespoons red or white wine vinegar
1tablespoon light miso paste
1tablespoon dark brown sugar
½cup grapeseed, vegetable or canola oil
2tablespoons toasted sesame oil
2tablespoons toasted white or black sesame seeds

Ingredient Substitution Guide

Preparation

Step 1
Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
Step 2
With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
Step 3
Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

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Ratings

5 out of 5

3,177 user ratings

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Comments

Lauren5 years ago

Made this without a blender (used a micro plane for the shallot and garlic) and a whisk to combine the liquids. I was a bit skeptical of the balsamic fitting in with the other more traditionally Asian flavors but it turned out fabulous. Drizzled this over some roasted salmon and it was absolutely delicious. Looking forward to trying this in other dishes!

M.E.5 years ago

Try making the dressing with everything except the garlic, then adding the smashed cloves to the finished product. They'll infuse the dressing with their flavor but it won't be so intense.

Ceece5 years ago

Spiked with a bit of fresh ginger I had lying around. Don’t know how well it will keep but it is delicious over carrots and cucumbers!

Cheryl1 day ago

I used sherry vinegar and less canola oil! Delicious dressing!

pfw2 weeks ago

Fabulous! A little goes a very long way. Fresh greens, arugula, cucumbers, and broccoli slaw — brava!!!

Mon1 month ago

wowie! this one is going in the regular rotation.

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