By Janette Zepeda
From TheKitchn.com
I love a simple salad with a bright and flavor-packed vinaigrette. For me, this miso lime vinaigrette makes any salad taste extra special. Not only can you whip it up in just under 10 minutes, but it’s also filled with bright lime flavor, subtle hints of garlic, and a warm, spicy kick from the fresh ginger.
Miso is the star of the show here. White miso is mild in flavor compared to other types of miso, which makes it perfect for a vinaigrette base. Its subtle sweetness complements the acidity of the rice vinegar and enhances the overall vinaigrette with its umami flavor. The result is a tangy and slightly creamy vinaigrette that will have you reaching for more. One might even say it’s better than Caesar salad dressing.
Why You’ll Love It
- So easy, so flavorful. With just a few ingredients, most of which are pantry staples, you can whip up this sweet and tangy dressing in under 10 minutes.
- Lime juice is the secret ingredient. Freshly squeezed lime juice goes well with savory white miso and allows the warmth of the ginger to shine through, which makes for a perfectly balanced vinaigrette.
Key Ingredients in Miso Lime Vinaigrette
- White miso: Serves as the umami base in this vinaigrette, adding just a touch of sweetness as well as savory notes.
- Ginger: Adds warmth and a slight kick that balances the acidity of the rice vinegar.
- Honey: Brings sweetness to counter the acidity while enhancing the umami flavor with its subtle fruity, floral notes.
Miso Lime Vinaigrette Recipe
Makes 1 cup; serves 8- 1/4 cup rice vinegar
- 1 tablespoon plus 1 1/2 teaspoons white miso paste
- 1/2 teaspoon peeled and finely grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon finely grated lime zest
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil or canola oil
2. While whisking constantly, slowly pour in 3/4 cup extra-virgin olive oil. Whisk until combined.
Recipe Notes
Immersion blender: For a smoother vinaigrette, make in an immersion blender.Make ahead: The vinaigrette can be made up to 24 hours ahead and refrigerated in an airtight container. Rewhisk before using.
Storage: Refrigerate in an airtight container for up to three days. Rewhisk before using.
Janette Zepeda is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].
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