If the vibrancy of this dressing fades, perk it back up with more lime juice.

1 red Fresno chile, with seeds, finely chopped

1/4 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

1/2 teaspoon grated peeled ginger

Preparation Whisk all ingredients in a small bowl. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Per serving: 110 calories, 10 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit