Last Updated on February 14, 2021
Good salad can’t be complete without good vinaigrette. This Vegan Ginger Miso Vinaigrette is pretty simple but it has a complex flavor! It’s a Japanese inspired vinaigrette that goes well with Asian salad dishes but it also pairs well with other types (non-Asian) of salads!
Vinaigrette
Do you make your own vinaigrette? We never buy any for many good reasons. The taste, cost, low waste, quality, and quantity! If you never made your own, start with these 5 basic ingredients: Extra virgin olive oil, lemon juice, Dijon mustard, salt, and black pepper. Typically, 2 to 1 ratio (2 parts oil, 1 part vinegar or other acidic agent) should work! Dijon mustard acts as a binder (emulsifier) and season with salt and pepper to your preference. That’s how we make our basic vinaigrette, you can experiment with adding other ingredients like shallots and herbs. You can also use different types of acidic agents like white vinegar, sherry vinegar, rice vinegar etc.. If you like a little sweetness, add a little amount of maple syrup (Peter loves this version!)
The Ingredients
So, this is what we use for Ginger Miso Vinaigrette.
- 1 1/2 tbsp white miso (use less if you prefer less salty)
- 1 1/2 tbsp grated ginger
- 1/2 tbsp Dijon mustard
- 1 tbsp minced shallots
- 2 tbsp fresh lemon juice
- 1/2 tbsp rice vinegar
- 1/4 tsp black pepper
- 1 tbsp water
- 1/4 cup extra virgin olive oil
Every miso has a different level of saltiness. 1 1/2 tbsp of miso that we use works perfectly for us but you may need to adjust the amount. If you are not sure, start with smaller amount then add more as you taste-test. Water is added to make the consistency thinner. It can also control the saltiness if you decide to keep the same amount of miso but add more water. Be careful not to add too much water that could ruin the salad that you will be using it for.
The Flavor
It has a pleasant spiciness from ginger and dense in miso flavor as it is one of the major ingredients. The acidity is pretty mild from the combination of lemon juice and rice vinegar. The lemon juice gives a sharp but fresh acidity and the rice vinegar gives a hint of sweetness. It has a bit of garlicky/onion-like kick from shallots which we love!
The Use
Although the main flavor profile is Asian, it is super versatile that it would work for any salads like any leafy green salads, salads with tofu, salads with quinoa or other grains, root veggie salads etc..
Ginger Miso Vinaigrette
Yield: makes about 2/3-3/4 cup
Ingredients
- 1 1/2 tbsp white miso (use less if you prefer less salty)
- 1 1/2 tbsp grated ginger
- 1/2 tbsp Dijon mustard
- 1 tbsp minced shallots
- 2 tbsp fresh lemon juice
- 1/2 tbsp rice vinegar
- 1/4 tsp black pepper
- 1 tbsp water
- 1/4 cup extra virgin olive oil
Instructions
- In a small bowl, combine white miso, ginger, Dijon mustard, shallots, lemon juice, rice vinegar, black pepper and water. Use a small whisk to mix well. Then slowly pour extra virgin olive oil as you keep stirring to emulsify.
Notes
- Store vinaigrette in an airtight container and keep it in the fridge. Use within 2-3 days.
- Every miso has a different level of saltiness. If you are not sure, start with smaller amount then add more as you taste-test.
