Wasabi Salad Dressing like the Vinaigrette at Your Favorite Sushi Spot

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This flavorful, restaurant-style wasabi salad dressing packs a punch. It’s perfect for wasabi lovers, but can even be toned down for anyone who doesn’t like the sinus rush! Pair this vinaigrette with any type of greens, or use it on your favorite protein.

Wasabi Salad Dressing Recipe - Japanese Restaurant-Style with gluten-free and soy-free options. Naturally vegan, dairy-free, and nut-free

Wasabi Salad Dressing like the Vinaigrette at Your Favorite Sushi Spot

This wasabi salad dressing is a small batch vinaigrette, because you want to make it fresh to preserve the wasabi punch. Wasabi loses potency the longer it sits.

Wasabi paste can be found in the Asian food section of most major grocers, or you can order wasabi powder online. I prefer the powder since it doesn’t require refrigeration, and doesn’t have the additives of the pre-made paste. To make paste, you just add a few drops of water to the powder and stir.

Wasabi Salad Dressing Recipe - Japanese Restaurant-Style with gluten-free and soy-free options. Naturally vegan, dairy-free, and nut-free

Special Diet Notes: Wasabi Salad Dressing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

For soy-free: wasabi salad dressing, you can substitute coconut aminos for the soy sauce.

Wasabi Salad Dressing
 
Prep time
Total time
 
Wasabi lovers should use the full 1 teaspoon. If you're wasabi timid, you an always start with as little as ¼ teaspoon, and add more too taste. The amount you need might also depend on the potency of your wasabi!
Author:
Recipe type: Condiment
Cuisine: Japanese
Serves: about ¼ cup
Ingredients
  • 3 tablespoon rice wine vinegar
  • 1 tablespoon sugar (can sub agave nectar or honey (not vegan))
  • 1 teaspoon soy sauce or gluten-free tamari
  • ½ to 1 teaspoon wasabi paste, to taste
  • ½ teaspoon sesame oil
  • ½ teaspoon sesame seeds (optional)
Instructions
  1. In a small bowl, whisk together the vinegar, sugar, and soy sauce or tamari until the sugar is dissolved.
  2. Add the wasabi paste and sesame oil and whisk until emulsified. If desired, whisk in the sesame seeds.
  3. Store the vinaigrette in the refrigerator until ready to serve.
Notes
Wasabi Powder: If you stock wasabi powder instead of paste, you can substitute the powder. It's usually a little stronger, so start with less and add to taste.
Nutrition Information
Serving size: 1 tablespoon Calories: 29 Fat: .9g Saturated fat: .1g Carbohydrates: 3.3g Sugar: 3g Sodium: 75mg Fiber: 0g Protein: .1g

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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