Miso-Sesame Vinaigrette That’s Good on Anything

Made this without a blender (used a micro plane for the shallot and garlic) and a whisk to combine the liquids. I was a bit skeptical of the balsamic fitting in with the other more traditionally Asian flavors but it turned out fabulous. Drizzled this over some roasted salmon and it was absolutely delicious. Looking forward to trying this in other dishes!

Spiked with a bit of fresh ginger I had lying around. Don’t know how well it will keep but it is delicious over carrots and cucumbers!

Made it as soon as I saw the article. Absolutely delicious! Thank you Kenji. I love you.

Though balsamic is an Italian vinegar, it's a reasonable substitute for a dark vinegar that is commonly used in Chinese cooking (and possibly other Asian cuisines), e.g. as dipping sauce for dumplings.

Try making the dressing with everything except the garlic, then adding the smashed cloves to the finished product. They'll infuse the dressing with their flavor but it won't be so intense.

Made this exactly as specified, except I added the sesame seed oil to taste at the end, which for me was about two teaspoons. The toasted sesame seeds provide plenty of sesame flavor. It is absolutely delicious. Also, to the reader who indicated that the oil and other ingredients would separate after time, my thick emulsion has remained emulsified. I think the miso must prevent it from separating like ordinary salad dressing. So it is worth the step of adding the oil gradually.

The quantities listed here don't work for a vitamix. Blades don't get covered, so the sauce splatters around at all speeds -- no vortex as mentioned. Because of this the garlic doesnt blend and I had a huge mess while trying to add the oil in. Next time I will use a food processor or do it by hand.

This is phenomenal as a cold soba noodle salad dressing, with cucumbers, edamame and orange segments! Substituted some microplaned red onion for shallot, and whisked by hand; can’t wait to make again!

The recipe has all ingredients I love, but the garlic in the finished product was just too biting for salad dressing. I ended up using as a marinade for chuck steak which is sous viding now. I may try with roasted garlic next time because I still think I will love it.

Absolutely love this dressing with fresh ginger added. The only change that I would make is to halve the amount of sugar put in because it was a little bit too sweet for my taste.

I’m not a fan of oily dressings so I opted for brown rice vinegar and cut the oil in half. I opted for a shot of ginger. I don’t get the slow drizzle part. This isn’t mayonnaise. It’s going to separate anyway. I just added the oils and gave it a whir. America’s Test Kitchen has a creamless, creamy version that is delicious and easy, especially if you have a Vitamix, although any good blender should do the trick.

Phenomenal. Hits the spot. Added a tiny bit of ginger. It’s delicious as salad dressing and for crudité, cabbage and carrots, chicken, by itself on a spoon…

Delicious on book choy and spinach too.

Yes, this is good. I inadvertently omitted the brown sugar and I thought the sauce was perfect without it. Served over simply grilled salmon. I also added some to the salad and anything else on the plate that night.

Absolutely delicious, reminds me of one of my favorite dressings from Sweetgreen, but even better. I microplaned the shallot and garlic into a mason jar and then added everything else except the oils and sesame seeds. Shake vigorously. Then add the oils and shake again. Add seeds last. Perfection. I used Zhenjiang vinegar instead of balsamic and for the white vinegar, I used 1 Tbl. of rice wine vinegar and 1 Tbl. of white wine vinegar. Kenji never misses!