Best Wasabi Salad Dressing Recipes

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.

CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING

Steps:

• In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
• While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
• Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
• Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
• Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

CUCUMBER SALAD WITH SPICY WASABI DRESSING

Steps:

• Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
• Cut the cucumbers widthwise into 1/4-inch crescents.
• Add the vinegar and sugar to the wasabi and whisk until smooth.
• Whisk in the sesame oil, salt, and pepper.
• Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

SPINACH SALAD WITH CREAMY WASABI DRESSING

Steps:

• Combine dressing ingredients in a blender or food processor.
• Toss salad ingredients, add dressing and toss again.
• Sprinkle with Chow Mein noodles and serve.

ASIAN CHICKEN SALAD WITH WASABI DRESSING

Steps:

• In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
• Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
• Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
• In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
• Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
• Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
• Serve at once.

EDAMAME SALAD WITH WASABI DRESSING

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
• In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
• In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.

ASIAN CHICKEN SALAD WITH WASABI DRESSING

Steps:

• In a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once. F & W

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.

CRISPY SKIN SALMON, RAINBOW SALAD AND WASABI DRESSING

Steps:

• Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.
• Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
• To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.
• Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.
• Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.

WASABI SALAD DRESSING

Steps:

• Preparation: Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and wisk well. Cool the dressing in the fridge until ready to serve. *Adjust the amount of wasabi and sugar, depending on your preference. This recipe's amount seasons four small salads.

KOHLRABI AND CUCUMBER SALAD WITH CASHEW WASABI DRESSING

Steps:

• In a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
• In a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. Adjust the taste with salt and maple syrup.
• Pour the dressing over the vegetables and toss well.
• Refrigerate for a couple of hours or longer, infuse love and serve!