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Recipe Detail Page
Miso Ginger Vinaigrette
Holiday 2018
This is a low-calorie vinaigrette with less oil than the usual ratio. It is slightly heavier in texture (you can thin down with a little water if you want it lighter) but low in calories. Serve over cooked or raw spinach, sliced cucumber and steamed broccoli, asparagus and cauliflower as well as salad greens.
Makes about 1 cup (250 mL)
½ cup (125 mL) white miso
½ cup (125 mL) rice vinegar
2 tsp (10 mL) grated ginger root
2 tsp (10 mL) sugar
1 tsp (5 mL) sesame oil
¼ cup (60 mL) vegetable oil
Few drops hot pepper sauce, optional
1. Combine miso, rice vinegar, ginger, sugar, sesame oil, vegetable oil and hot sauce (if using) until smooth. Keeps 1 week.
Makes about 1 cup (250 mL)
