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Yoko’s Japanese Salad Dressing

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Housewife Yoko Meinhardt-Leye learned to make this delicious dressing from a family cook at her home in Japan, It is wonderful over lettuce or assorted lightly steamed vegetables.

CostModerate

Easy

Total Timeunder 15 minutes

Dietary Considerationegg-free, gluten-free, healthy, low calorie, low carb, low cholesterol, low saturated fat, low-fat, peanut free, vegan, vegetarian

Equipmentblender

Taste and Texturenutty, savory, spiced

Type of Dishsalad

Ingredients

  • 3 tablespoons rice wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon dark Oriental sesame oil
  • ½ teaspoon wasahi (Japanese horseradish paste)
  • ½ teaspoon toasted sesame seeds, smashed in a mortar with a pestle
  • ¼ teaspoon sugar
  • ¼ teaspoon dried red pepper flakes
  • ½ teaspoon white miso paste
  • ½ teaspoon grated fresh ginger
  • 1 tablespoon grated carrot
  • 1 tablespoon minced fresh chives

Instructions

Combine all of the ingredients except the chives in a blender and purée until smooth. Stir in the chives.

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