Quick & Easy Japanese Salad Dressing

Quick & Easy Japanese Salad Dressing Recipe

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Via AnniesChamorroKitchen with rearrangements and small changes. The dressing was served with a simple tossed salad for an Asian-inspired meal: baby arugula, baby spinach, Japanese 'senposei', radish greens, spring turnip greens and topped with French radishes, spring turnips and carrots. It was also utilized as a topping for rice bowls: Simple Seasoned Aduki Beans


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Yield: about 1 1/2 cups
5 Min
No-Cook or Other


  • 1 c
    mayonnaise (japanese 'kewpie' brand specified in original recipe)
  • 1 Tbsp
    tamari, soy sauce or braggs
  • 1/2 tsp
    garlic, peeled and finely minced (1/4 t. salt-free garlic powder is fine if you don't have fresh!)
  • 1 Tbsp
    regular sesame oil
  • 1/2 tsp
    *toasted* sesame oil
  • 2 Tbsp
    rice wine vinegar
  • 1 Tbsp
    ponzu or mirin
  • 2-3 Tbsp
    sugar (start with a small amount)
  • pinch
    black pepper
  • 1 Tbsp
    finely grated onion or 1/2 teaspoon salt-free onion powder
  • 1 tsp
    fresh ginger root, grated
  • ·
    milk or water, to thin

How to Make Quick & Easy Japanese Salad Dressing


  1. In a glass prep bowl, whisk all of the ingredients together until creamy. Thin with a small amount of water or milk, if desired. Cover and refrigerate. Best prepared several hours in advance.

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About Quick & Easy Japanese Salad Dressing

Course/Dish: Dressings
Main Ingredient: Eggs
Regional Style: Japanese
Dietary Needs: Vegetarian

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