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 minutesmins
Total Time10 minutesmins
Course: Sauces & Condiments
Cuisine: Japanese Inspired, Vegan
Servings: 0
Author: Plant-Based Matters
Ingredients
1 1/2tbspwhite miso(use less if you prefer less salty)
1 1/2tbspgrated ginger
1/2tbspDijon mustard
1tbspminced shallots
2tbspfresh lemon juice
1/2tbsprice vinegar
1/4tspblack pepper
1tbspwater
1/4cupextra 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.