Miso paste mixes up for a umami-packed vinaigrette. My favorite way to enjoy this dressing is over diced cucumber and avocado. Pour it over your favorite greens, or use it as a marinade before grilling, roasting or baking proteins or vegetables.
Author: Jessica Idleman
Recipe type: Dressings and Sauces
Cuisine: 4 Season
- 3 tablespoons rice wine vinegar
- 1 green onion, thinly sliced
- 2 teaspoons miso paste
- 3 tablespoons sesame oil
- fresh ground black pepper to taste
- Whisk together the rice wine vinegar and green onion in a medium bowl and let the mixture sit 10 minutes. Whisk in the miso, then drizzle in the oil, constantly whisking until the vinaigrette emulsifies. Add black pepper to taste.