Japanese Salad Dressing

I like to serve this as a dip for raw veggies. Things like red capsicum (peppers), carrot, celery and witlof (belgian endive) but feel free to explore.

It’s also really lovely served with wilted spinach. Or you could ditch the water and use it as a sandwich spread in place of mayonnaise. I’m also thinking it would be a lovely cross-cultural alternative sauce to hummus for falafels.

I’ve used sherry vinegar but any white vinegar would be fine. Rice wine vinegar would be a bit more Japanese feeling but it’s not going to impact the flavour enough to warrant buying a bottle.

Tahini is a paste made from ground sesame seeds. It’s available from the health food section of supermarkets or specialty health food stores.

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Japanese Salad Dressing

Total Time 5 minutes minutes

Servings 2 people

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon water
• 2 tablespoons tahini
• 1/2 teaspoon sugar

Instructions

• Mix the soy, vinegar, water, tahini and sugar to a smooth paste in a small bowl.
• Taste and season. Feel free to add a little extra soy or sugar if you think it needs it.