START TO FINISH: 15 minutes MAKES: about ¾ cup

Miso Dressing

What You’ll Need

¼ cup rice vinegar

3 Tbsp. sugar

3 Tbsp. white miso paste

2 tsp. freshly squeezed lemon juice

½ tsp. dry mustard

¼ cup peanut oil

How to Make It

1. In a small bowl combine vinegar and sugar. Whisk until sugar dissolves. Stir in miso, lemon juice, and mustard. Whisk until mixture is smooth.

2. Slowly whisk in oil until fully incorporated.

Ginger-Sesame Miso Dressing: Prepare as directed, except omit the lemon juice and mustard. Add 1 Tbsp. grated fresh ginger, 1 minced garlic clove, 2 tsp. soy sauce, 2 tsp. toasted sesame seeds, and ½ tsp. toasted sesame oil to the miso mixture. Whisk in peanut oil as directed. Makes ¾ cup + 2 Tbsp.

Maple-Tangerine Miso Dressing: Prepare as directed, except omit sugar and lemon juice. Combine ¼ cup pure maple syrup, the vinegar, miso, dry mustard, 1 tsp. tangerine zest, and 2 tsp. tangerine juice. Whisk in oil as directed. Makes 1 cup.

To store: Transfer to an airtight container and store in the refrigerator up to 3 days.

PER 1 TBSP. DRESSING, PLAIN OR VARIATIONS: 59 cal., 4 g fat (1 g sat. fat), 0 mg chol., 109 mg sodium, 5 g carb., 0 g fiber, 0 g pro.

Miso paste—an essential ingredient in Japanese cooking—is made from fermented soybeans. It has a rich, salty flavor. Look for miso paste in Asian supermarkets and natural food stores.