quick & easy japanese salad dressing

Recipe by
C G
Vallèe du Willamette, OR

Via AnniesChamorroKitchen with rearrangements and small changes. The dressing was served with a simple tossed salad for an Asian-inspired meal: baby arugula, baby spinach, Japanese 'senposei', radish greens, spring turnip greens and topped with French radishes, spring turnips and carrots. It was also utilized as a topping for rice bowls: http://www.justapinch.com/recipes/main-course/other-main-course/simple-seasoned-aduki-beans.html?p=3

yield serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For quick & easy japanese salad dressing

  • 1 c
    mayonnaise (japanese 'kewpie' brand specified in original recipe)
  • 1 Tbsp
    tamari, soy sauce or braggs
  • 1/2 tsp
    garlic, peeled and finely minced (1/4 t. salt-free garlic powder is fine if you don't have fresh!)
  • 1 Tbsp
    regular sesame oil
  • 1/2 tsp
    *toasted* sesame oil
  • 2 Tbsp
    rice wine vinegar
  • 1 Tbsp
    ponzu or mirin
  • 2-3 Tbsp
    sugar (start with a small amount)
  • pinch
    black pepper
  • 1 Tbsp
    finely grated onion or 1/2 teaspoon salt-free onion powder
  • 1 tsp
    fresh ginger root, grated
  • milk or water, to thin

How To Make quick & easy japanese salad dressing

  • 1
    In a glass prep bowl, whisk all of the ingredients together until creamy. Thin with a small amount of water or milk, if desired. Cover and refrigerate. Best prepared several hours in advance.

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