Best 4 Miso Sesame Vinaigrette Recipes

Miso sesame vinaigrette is a versatile and flavorful dressing that can be used on salads, vegetables, fish, and chicken. It combines the umami of miso paste with the nutty flavor of sesame oil and the tang of rice vinegar. With its well-balanced flavors and rich texture, miso sesame vinaigrette elevates any dish to a new level of deliciousness. In this article, we will provide you with a step-by-step guide to creating the perfect miso sesame vinaigrette, along with tips and variations to suit your taste preferences. Get ready to transform your culinary creations with this extraordinary dressing!

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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

Ingredients

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.

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

Ingredients

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.

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Sauteed Cod on Snow Peas and Cabbage with Miso Sesame Vinaigrette image

Categories Fish Sauté Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

For vinaigrette
2 tablespoons seasoned rice vinegar
3 tablespoons water
2 tablespoons red or white miso (fermented soybean paste)
1 tablespoon sugar
1 tablespoon mirin (Japanese sweet rice wine)
2 tablespoons finely grated peeled fresh ginger
4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini
3 tablespoons vegetable oil
For cabbage
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1/2 lb Savoy cabbage, very thinly sliced crosswise
1/2 lb napa cabbage, very thinly sliced crosswise
1/4 lb snow peas, very thinly sliced lengthwise
For fish
2 tablespoons vegetable oil
4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)

Steps:

Make vinaigrette:
Purée all vinaigrette ingredients in a blender until smooth.
Sauté cabbage:
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
Cook fish:
Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

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

Ingredients

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.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh vegetables, herbs, and spices, and use a good quality oil and vinegar.
Taste the dressing as you make it and adjust the seasonings to your liking. You may want to add more sweetness, acidity, or saltiness, depending on your personal preference.
Store the dressing in a jar or container with a tight-fitting lid. It will keep in the refrigerator for up to 2 weeks.
Use the dressing on salads, grilled vegetables, fish, or chicken. It can also be used as a marinade or dipping sauce.

Conclusion:

Miso sesame vinaigrette is a versatile and delicious dressing that can be used on a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you are looking for a light and refreshing dressing for a summer salad or a more flavorful dressing for grilled meats or vegetables, miso sesame vinaigrette is a great option.