Wasabi Sesame Dressing Print Email

Fabulous with all manners of salads, even if they include meats, fish, shellfish, or fruit! Make a whole batch and put into an old dressing container, store in refrigerator and use for up to a month.

1 1/2 TBS wasabi powder
2 TBS water
1 TBS low salt soy sauce (shoyu)
3 TBS rice wine vinegar
1 TBS sesame oil
3/4 cup peanut oil (canola oil makes a milder dressing)
1/4 egg -- beaten
1 TBS black and white sesame seeds
In a bowl, mix wasabi and water, cover and let stand five minutes. Place in a blender with all other ingredients, except sesame seeds.

Blend to a creamy consistency.

Pour into a container and fold in sesame seeds. Refrigerate until needed. Dressing may be stored in refrigerator for up to two weeks.

Chef’s Note: Great veggies are the stars in a good salad, not the dressing. Try drizzling just a little dressing in a large bowl, add veggies and toss gently to coat ingredients evenly.

- Chef Michaelangelo (mick) Rosacci


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