If the vibrancy of this dressing fades, perk it back up with more lime juice.
Recipe information
Total Time
15 minutes
Yield
makes about ⅔ cup (about 6 ) Servings
Ingredients
1
red Fresno chile, with seeds, finely chopped
¼
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
½
teaspoon grated peeled ginger
Need to make a substitution?
Preparation
Step 1
Whisk all ingredients in a small bowl.
Step 2
DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 240