Wasabi Salad Dressing Recipes
EDAMAME SALAD WITH WASABI DRESSING
Steps:
- Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
- In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
- In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.
WASABI SALAD DRESSING
Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.
Provided by MishainFL
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 g
WASABI SALAD DRESSING
Make and share this Wasabi Salad Dressing recipe from Food.com.
Provided by Vino Girl
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
- Add sesame oil and wasabi paste; whisk well.
- Chill before using.
Nutrition Facts : Calories 18.1, Fat 0.6, SaturatedFat 0.1, Sodium 83.8, Carbohydrate 3.2, Sugar 3.2, Protein 0.2
WASABI-SOY VINAIGRETTE
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
- Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.
WASABI SECRET SALAD
Wasabi peas are the secret spicy kick in this delicious salad. You can use any dried fruit you like, such as blueberries, cherries, cranberries, chopped apricots, or golden raisins. Wasabi peas can be found at most supermarkets by Asian foods or by snacks. They can also be found in some stores in the bulk food area.
Provided by luv2bake
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 83.3 g, Cholesterol 10.6 mg, Fat 16.7 g, Fiber 11.8 g, Protein 12.6 g, SaturatedFat 2.6 g, Sodium 552.6 mg, Sugar 35.8 g
WASABI GINGER DRESSING
A great Asian inspired salad dressing. A friend of mine gave me this recipe after I relentlessly begged him for it. I think its fabulous with a combination of romaine, sprouts, peppers, sweet peas and carrots. Delicious.
Provided by Becca- B
Categories Salad Dressings
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place all ingredients but oil in blender.
- Blend for 2 minutes.
- With blender still running slowly drizzle in the oil until well blended.
- Refrigerate .
- Will keep for 2-3 weeks.
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