Ginger Wasabi Dressing
This is a nice dressing to use on salads. Here is a dish that used the flavour meld to enhance the Asian Slaw used for Wasabi Chicken with Asian Slaw.
It can also be used for other salads or vegetables that could do with a lift. 🙂
Ingredients for Ginger Wasabi Dressing
1/4 cup (60 ml) seasoned rice vinegar
3 Tbsp (45 ml) canola oil
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) lemon juice
1 tsp (5 ml) lemon zest
2 tsp (10 ml) brown sugar
2 tsp (10 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
wasabi paste to taste (start with a teaspoon and work your way up). I use Namida 100% Pure Wasabi Powder mixed with cold water to make this paste. Don’t use the stuff out of a tube because it doesn’t contain any wasabi, but does contain non-healthy stuff – see “Is your Wasabi really colored horseradish?“)
Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi paste to taste. Make sure the wasabi paste is well mixed.
This dressing can be kept in the refrigerator until required. We have stored it for more than a fortnight, but that is unusual because it is normally all gone within a few days of making a batch. 🙂
Just make sure you give it a good shake before you use it.
Tbsp = Tablespoon
tsp = teaspoon
1 cup = 250 ml
gms = grams (1000 gms = 1 kilogram (2.2 lbs))