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(2,992)
Comments
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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.

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Ratings

5 out of 5
2,992 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.

DKLA

Wow, this is fabulous dressing. Agree with comments that a blender is too large for the volume of liquid. I used an immersion blender with a chopper for step, for garlic and shallots. Then the immersion blender for the liquid liquids. More dirty kitchen tools, but worth the result. I had leftover miso poached salmon and put together a mixed salad with this dress dressing. Bursting with flavor.

Robert - Innate.Style

This was not a winner for me, it missed. However Kenji I've enjoyed many of your recipes.

Anne Wightman

Question: Why stir the sesame oil in with a spoon? The first time I made this, I didn’t notice, and blended the sesame oil in with the canola oil. It came out delicious, so I did it again. What would be different if i stirred it in with a spoon after blending in the canola oil?

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