Asian Salad With Wasabi Mustard Dressing Recipes

ROOT VEGETABLE SALAD WITH WASABI MAYONNAISE

Steps:

• If your carrot is very thick, halve or quarter vertically to make thin sticks. Make sasagaki cut carrot (shaved carrot) from each stick. See the post for how to do sasagaki cut.
• Boil water in a small saucepan and blanch the carrot pieces for 30-60 seconds (note 4). Drain and cool.
• If you are using frozen shaved burdock, thaw them and drain excess water if necessary. Skip steps 4 and 5.
• If you are using a fresh burdock root, scrape off the skin using the back of the knife, then make sasagaki cut burdock. As you shave the burdock, place the burdock pieces in a bowl filled with water (note 5). Leave them for 5 minutes.
• Boil water in a small saucepan and cook the burdock pieces for a couple of minutes (note 4). Drain and cool.
• Slice the cucumber thinly diagonally, then julienne the sliced cucumber slices lengthwise.
• Mix all the vegetables in a bowl.
• Mix wasabi paste, soy sauce, vinegar and mirin in a small bowl, ensuring that there are no lumps of wasabi paste.
• Add mayonnaise to the bowl and mix well.
• Transfer the wasabi mayonnaise to the bowl of vegetables and mix well to coat every piece of vegetable with the mayonnaise.
• Taste test and adjust with salt if required. Serve as a salad, or in small bowls/plates as appetiser.

ASIAN DRESSING

Steps:

• In a small bowl, whisk together vinegar, soy sauce, mustard, garlic, ginger, and pepper flakes. Add oil in a slow, steady stream until emulsified.

ASIAN SALAD DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

ASIAN SALAD WITH WASABI DRESSING

Steps:

• In a small bowl, whisk the wasabi sauce, soy sauce, rice vinegar, sesame oil, garlic and ginger. In a large bowl or deep platter, layer the lettuce, cabbage, scallions, cilantro, straw mushrooms and bean sprouts. Drizzle on dressing, use as much as desired. Nutrition note: I try and keep my dressings light, so I actually only used half the amount listed, but I know it wouldn't be enough for many people and it is still just a little over 100 calories for the salad.

WASABI SALAD DRESSING

Steps:

• Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

WASABI SALAD DRESSING

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.

ASIAN SALAD WITH WASABI-MUSTARD DRESSING

Steps:

• Combine vinegar and wasabi mustard and stir until wasabi dissolves.
• Add Maggi seasoning and seasme oil and whisk until smooth.
• Add conola or vegetable oil and whisk until emulsified.
• Adjust flavors, adding more wasabi for ahotter sauce, more vinegar for an acidic sauce.
• Toss spinach, broccoli slaw, water chestnuts, bell pepper and green onions with enough dressing to lightly coat.
• Divide evenly on four salad plates and garnish with almonds.

TOSSED ASIAN SALAD WITH WASABI VINAIGRETTE RECIPE

Steps:

• In a large bowl, combine spinach, coleslaw, water chestnuts, red pepper and green onions.
• Toss with Wasabi Vinaigrette (recipe follows) to lightly coat.
• Divide on plates and sprinkle with almonds.
• In small bowl, whisk together all ingredients until smooth and well combined.