This quick and easy vinaigrette is not only delicious on salads, but also gives a pop of flavor to grilled fish and poultry. Try drizzling it over root vegetables before roasting them—they'll carmelize beautifully.
- 1 1/2 Cup rice wine vinegar
- 1/4 Cup sambal olek (Asian chili sauce)
- 1/3 Cup low sodium soy sauce
- 1/4 Cup evaporated cane sugar
- 1 Teaspoon kosher salt
- 1/4 Cup white miso paste
- 1 Teaspoon sesame chili oil
- 3 Cups grapeseed oil
Step 1: In a bowl, using a small hand stick or tabletop blender, combine 1 1/2 cups rice wine vinegar, 1/4 cup sambal olek, 1/3 cup low sodium soy sauce, 1/4 cup evaporated cane sugar, 1 teaspoon kosher salt and 1/4 cup white miso paste. Blend until incorporated and smooth.
Step 2: Slowly drizzle 1 teaspoon sesame chili oil and 3 cups grapeseed oil into vinegar mixture until emulsified.