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Sesame Miso Vinaigrette drizzled over beet greens salad with sliced grapes, julienned red carrot, cilantro, red onion, and cucumber

Sesame Miso Vinaigrette

Becca Gallick-Mitchell
This sumptuous vinaigrette is the addictive combination of the salty, umami-filled miso and the nutty, penetrating sesame oil. It has a hint of sweetness from the mirin and maple syrup. Lime juice and rice vinegar round out this universally beloved dressing.
Cook Time 7 mins
Cooling Time 10 mins
Total Time 17 mins
Course Condiments
Cuisine Asian
Servings 8


  • 2 Tbsp red miso paste (substitute white if you want a less intense miso taste)
  • 2 Tbsp mirin
  • 1 Tbsp maple syrup
  • 1 Tbsp rice vinegar (sometimes called rice wine vinegar)
  • 2 tsp sesame oil
  • ½ lime, juiced
  • kosher salt, if needed, to taste


  • In a small saucepan, heat the mirin and miso paste on medium-high heat, whisking continuously until the mixture begins to simmer.
  • While whisking, add the lime juice, maple syrup, rice vinegar, and sesame oil.
  • Bring the mixture to a boil and reduce the mixture until it has reduced and deepened in color, about 5 minutes.
  • Remove the mixture from the stove and let it cool for about 5-10 minutes. Transfer to a small pitcher or gravy boat to serve.
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