MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
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
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.
MISO-SESAME DRESSING
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
MISO VINAIGRETTE
Steps:
- Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.
MISO VINAIGRETTE
Miso vinaigrette is a deliciously flavorful sauce, perfect for topping bowls, tossing with salads or using as a marinade. Whip up this vinaigrette recipe in just 5 minutes and use it in recipes throughout the week!
Provided by Whitney Bond
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a small bowl and whisk until all of the ingredients are combined.
- Store in the refrigerator in a sealed container for up to one week.
Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE
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
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.
MISO SESAME VINAIGRETTE
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
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.
SESAME-MISO VINAIGRETTE (GOMA MISO)
This is good on poached chicken salad. This makes enough for 2 main dish salads or 4 small salads.
Provided by Mikekey *
Categories Dressings
Time 15m
Number Of Ingredients 4
Steps:
- 1. Reserve 2 teaspoons of seeds for sprinkling on salad and place the remaining seeds in a mortar and with a pestle, grind them roughly.
- 2. Mash the miso into the ground seeds to form a thick paste.
- 3. Add vinegar into the mixture and whisk in oil slowly until emulsified.
- 4. Whisk again just before dressing the salad. Sprinkle the reserved seeds over salad.
SESAME MISO VINAIGRETTE
Provided by Joe Yonan
Categories Quick & Easy Salad Dressing Vinegar Honey Sesame Sesame Oil
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
- Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.
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