A classic Japanese Salad Dressing with only five ingredients. Brighten up your veggies and noodles with this soy sauce and vinegar dressing, perfect for a healthy recipe re-set.
Japanese Salad Ingredients
The Japanese traditionally don’t eat Western-style salads, fresh greens with a dressing poured over. Instead they have vegetable side dishes or courses that are salad-like. Aemono means ‘mixed things’ – this can be vegetables, fish, chicken mixed with sauces and dressings. Sunomono refers to foods with vinegar. These two categories can overlap and can resemble Western-style salads. That being said, Japanese restaurants in the U.S. do offer salads. For a popular and traditional Japanese salad, be sure to try Kani Salad.
Popular Japanese Salad Ingredient Combinations
Try these different Japanese-inspired salad combinations with this dressing. As with all salads, these are versatile so feel free to add whatever suits your tastes.
- GREEN SALAD – spinach blanched in boiling salted water, then cooled in ice water. Pour dressing over and garnish with toasted sesame seeds.
- CUCUMBER SALAD – cucumbers sliced thin, salted for 15 minutes, rinsed, drained & patted dry. Pour dressing over and garnish with black sesame seeds.
- SOBA NOODLE SALAD – cooked Soba noodles, crunch veggies cut into matchsticks like carrots, zucchini, bell peppers. Add edamame for some protein. Pour dressing over, garnish with chopped cashews and scallions.
- WAKAME SALAD – rehydrated Wakame seaweed with thin-skinned cucumbers sliced thinly and salted for 15 minutes, excess water squeezed out. Pour dressing over and garnish with sesame seeds and cooked seafood like shrimp or crab.
- HOUSE SALAD – iceberg lettuce, tomato, cucumbers, carrots. Pour dressing over.
- CABBAGE SALAD – chopped bok choy or sliced Napa cabbage, scallions, almond slivers and sesame seeds. Pour dressing over.
How to Make Japanese Salad Dressing
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