Miso-Sesame Vinaigrette That’s Good on Anything

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(2,899)
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
Nutritional analysis per serving (2 servings)

732 calories; 73 grams fat; 7 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 23 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 5 grams protein; 1205 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.)

  3. 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.

Ratings

5 out of 5
2,899 user ratings
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Comments

Lauren

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!

Ceece

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!

M.E.

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.

Pesha

Wonderful! My only complaint is that it makes about 1.25 cups or maybe even 1.5 cups which I suspected counting up all the tablespoons which was confirmed when I poured it into an empty Annie's salad dressing bottle. Not a big deal - made myself a green salad and poured on the extra dressing.

Dulcie

This is a keeper. Goes on anything. Try it on a salad with greens, shaved carrot, toasted almonds, and mandarin oranges.

Hal

I made this using the powerful blender my wife uses for smoothies. It came out more stiffly emulsified than I expected, so it wouldn't pour. By adding a few drops of water at a time I got the consistency I wanted, thick but pourable. Oh should add that it's really good. As much a sauce as a dressing. I served it on brown rice and garnished with sliced scallion.

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