Sesame-Miso Vinaigrette

Name: Sesame-Miso Vinaigrette
Yield: Makes about 2/3 cup (about 6 servings)
Ingredients: 1 red Fresno chile, with seeds, finely chopped; 1/4 cup vegetable oil; 2 tablespoons fresh lime juice; 2 tablespoons white miso; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon unseasoned rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds; 1/2 teaspoon grated peeled ginger

Sara DickermanMakes about 2/3 cup (about 6 servings)Source

salad dressing sauce condiment miso ginger fresno chile dairy free vegetarian vegan easy quick make ahead weeknight meals no-cook bon appétit

Ingredients

1 red Fresno chile, with seeds, finely chopped

1/4 cup vegetable oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon reduced-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/2 teaspoon grated peeled ginger

Method

Whisk all ingredients in a small bowl.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.