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5 from 12 votes

Ginger Miso Vinaigrette

Good salad can't be complete without good vinaigrette. This 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!
Yield: makes about 2/3-3/4 cup
Prep Time10 minutes
Total Time10 minutes
Course: Sauces & Condiments
Cuisine: Japanese Inspired, Vegan
Servings: 0
Author: Plant-Based Matters

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.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!