Sesame Miso Vinaigrette Recipes

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MISO SESAME VINAIGRETTE



Miso Sesame Vinaigrette image

Make and share this Miso Sesame Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons seasoned rice vinegar
3 tablespoons water
2 tablespoons red miso or 2 tablespoons white miso (fermented soybean paste)
2 tablespoons sugar
2 tablespoons finely grated peeled fresh ginger
4 teaspoons well-stirred tahini
3 tablespoons vegetable oil
sesame seeds, for garnish

Steps:

  • Whisk all ingredients in a bowl until smooth.
  • Dressing can be made 1 day ahead and chilled, covered.
  • Bring to room temperature before serving.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING



Miso-Sesame Vinaigrette That's Good on Anything image

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.

Provided by J. Kenji López-Alt

Categories     salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 10

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

Steps:

  • 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.)
  • 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.)
  • 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.

SESAME MISO VINAIGRETTE



Sesame Miso Vinaigrette image

Provided by Joe Yonan

Categories     Quick & Easy     Salad Dressing     Vinegar     Honey     Sesame     Sesame Oil

Yield Makes about 1 cup

Number Of Ingredients 7

1 tablespoon sesame seeds
2 tablespoons white miso
2 tablespoons toasted sesame oil
1/2 cup rice vinegar, preferably unseasoned
6 tablespoons neutral vegetable oil, such as canola
2 to 3 teaspoons honey
Sea salt

Steps:

  • Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
  • Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

MISO-SESAME DRESSING



Miso-Sesame Dressing image

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 8

1/2 cup white miso paste
1/4 cup plus 1 tablespoon water
1/4 cup sugar
3 tablespoons rice wine vinegar
2 teaspoons light soy sauce
1/4 teaspoon kosher salt
2 tablespoons peanut oil
1/2 teaspoon sesame oil

Steps:

  • In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

MISO VINAIGRETTE



Miso Vinaigrette image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon miso paste
Kosher salt and freshly ground black pepper

Steps:

  • Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.

SESAME VINAIGRETTE



Sesame Vinaigrette image

Use this sesame vinaigrette recipe to top off your favorite salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 1 cup

Number Of Ingredients 10

1 clove garlic
Coarse salt and freshly ground pepper
1/3 cup rice vinegar
1 tablespoon mirin (rice wine)
1 tablespoon soy sauce
2 teaspoons honey
Juice of 1/2 lemon
1/2 cup canola oil
3 tablespoons toasted sesame oil
1 teaspoon black or white sesame seeds

Steps:

  • On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.

SESAME-MISO VINAIGRETTE



Sesame-Miso Vinaigrette image

Provided by Sara Dickerman

Categories     Vegetarian     Quick & Easy     Salad Dressing     Hot Pepper     Healthy     Vegan     Soy Sauce     Lime Juice     Chile Pepper     Sesame Oil     Bon Appétit

Yield Makes about 2/3 cup (about 6 servings)

Number Of Ingredients 9

1 red Fresno chile, with seeds, finely chopped
1/4 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons white miso
1 tablespoon reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon grated peeled ginger

Steps:

  • Whisk all ingredients in a small bowl.
  • DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE



Chicken and Cabbage Salad With Miso-Sesame Vinaigrette image

This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken - and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

Provided by J. Kenji López-Alt

Categories     dinner, lunch, weeknight, poultry, salads and dressings, vegetables, main course

Time 10m

Yield 2 to 4 servings (about 2 quarts)

Number Of Ingredients 10

8 ounces cooked, shredded chicken (about 2 cups)
1/2 cup Miso-Sesame Vinaigrette, plus more as needed
2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
8 small radishes, thinly sliced
1 (2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
Handful fresh mint leaves, very roughly chopped
Handful fresh cilantro leaves, very roughly chopped
1 small red onion or a few scallions, thinly sliced
Kosher salt and freshly ground pepper

Steps:

  • In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
  • Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

MISO SESAME DRESSING



Miso Sesame Dressing image

Great light dressing to pair with cabbage or romaine lettuce, fresh mandarin oranges, and toasted almonds! Place greens in a bowl and add garnishes. Ladle toasted sesame dressing around salad and toss to coat greens evenly. Sprinkle with 1 teaspoon toasted sesame seeds.

Provided by eayers

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons miso paste
2 tablespoons rice vinegar
1 ¼ tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 ½ teaspoons lime juice
1 teaspoon toasted sesame seeds

Steps:

  • Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.7 g, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 242.9 mg, Sugar 5.9 g

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