Best Wasabi Soy Vinaigrette Recipes

Wasabi-Soy Vinaigrette image

Provided by Eric Kim

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

2 large garlic cloves, finely grated
2 tablespoons granulated sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons wasabi paste, plus more to taste

Steps:

In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

Grilled Tuna With Wasabi-Lime Soy Vinaigrette Recipe image

Provided by Joelene

Number Of Ingredients 12

4 yellowfin tuna steaks, sushi grade
4 tablespoons light soy sauce
Salt and pepper, to taste
Vinaigrette
3 tablespoons light soy sauce
1/2 teaspoon wasabi paste or horseradish
1 tablespoon freshly squeezed lime juice
1 tablespoon mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
Salad
1 pound baby greens or mesclun
Bean sprouts or alfalfa sprouts for garnish

Steps:

Cover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour. Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt. Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly. Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts. Makes 4 servings

Soba Salad With Soy-Wasabi Vinaigrette image

Provided by DailyInspiration

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 garlic clove
6 ounces japanese soba noodles, uncooked
1 cup frozen shelled edamame
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
4 ounces whole baby carrots, quartered lengthwise
3 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste
1/2 cup radish, thinly sliced

Steps:

Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.