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Sesame-Miso Vinaigrette

This vibrant sesame miso vinaigrette is a versatile vegan dressing that brings a punchy, umami-rich flavour to any dish. Combining the salty depth of white miso with the bright acidity of fresh lime and a gentle heat from red chilli, it perfectly balances savoury and citrus notes. The addition of toasted sesame oil and seeds provides a delicate nuttiness, while freshly grated ginger adds a refreshing, aromatic finish.

Ideal for those seeking a quick and healthy way to elevate simple ingredients, this dressing works beautifully drizzled over crunchy slaw, steamed broccoli or even as a marinade for tofu. It can be prepared in minutes and keeps well in the fridge, making it an excellent addition to your weekly meal prep routine for effortless, flavourful lunches.

Continue reading below

Ingredients for Sesame-Miso Vinaigrette

  • 1 red Fresno chilli, with seeds, finely chopped

  • 60ml 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 teaspoons grated peeled ginger

How to make Sesame-Miso Vinaigrette

Whisk all ingredients in a small bowl.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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