Verdict: one of the best salad dressings I have ever made at home. The first time I made this dressing, I made 3 more batches within the same month. So delicious and light, it makes me excited to eat salad!
Do you ever feel like you should be eating more salad? For me, when I take a break from salads and need to get back into them, it’s hard to think that a cold salad could be satisfying. Thank goodness I have this Japanese dressing recipe in my back pocket, it makes me look forward to having salad again! It’s a light, soya based dressing. The sesame oil gives it richness and depth while the rice vinegar brings a brightness. The small amount of onions is subtle, mellow, and sweet.
This dressing makes any salad irresistible. I once brought this dressing and a very simple salad to a Thanksgiving dinner and witnessed people go for seconds and thirds of salad – not for the stuffed turkey or beautifully roasted fall vegetables. Seeee, you can make friends with salad!
You will probably need a trip to the supermarket but it’s well worth getting all the ingredients. Throughout the year, the mustard powder and rice wine vinegar serve no purpose other than to help create this dressing but it’s okay, this recipe is so spectacular, I don’t mind these items taking up the pantry space.
Linh’s Kitchen favourite salad:
Watercress, spinach and arugula mix, red and green cabbage mix (sometimes called ‘Crunchy salad’ mix), red onion, cucumbers, and grape tomatoes.
Simple salad: spinach, carrots, cucumbers and tomatoes.
Adapted from Cook with Jamie – Jamie Oliver
Serves: 4 – 6 | Prep: 5 minutes
2 – 3 tablespoon onion, very very finely chopped – I like red onion or shallots but white onions are fine
1/2 teaspoon white sugar
1/4 teaspoon mustard powder or 1/2 tsp mustard
3 tablespoon soya sauce, light soya sauce best
2 tablespoon rice vinegar
1 tablespoon Grapeseed oil (Canola oil is okay but grapeseed has a more neutral flavour)
1 tablespoon sesame oil
salt and ground pepper to taste
2 tablespoon water
1. Shake all ingredients except water together until salt has dissolved. Add 2 tbs water, shake, taste. Season again if needed.
Can be kept in the fridge for up to a month! Just remember to shake before using