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How This Recipe Came About
I first tried dressing like this at several sushi restaurants. I love it! If it wasn't so rude, I would lick the bowl clean every time. I could just about drink the stuff. Sadly, no matter how I begged and cajoled, the staff at these fine establishments would not share their recipe. Even more depressing was that all my internet and cookbook perusing yielded no results. This dressing recipe was like some sort of closely hoarded secret of the Itamae.
I was determined to find out the recipe and began to study the dressing with more than my usual critical palate. The ginger was obvious, and the soy, but some of the other things eluded me. It became a kind of game to try and match the dressing. I kept getting closer and closer, until one day when I dipped my tasting spoon into the blender and my taste buds exploded. Eureka! I had matched at as closely as I possibly could, and the results are listed in the recipe on this hub.
Asian Dressing IngredientsClick thumbnail to view full-size
Asian Dressing Ingredients
- 2 Cups Carrots, Diced
- 1 Cup Miracle Whip
- 1/2 Cup White Onion, Diced
- 1/2 Cup Brown Sugar
- 4 Tbsp Soy Sauce
- 1 Clove Garlic, Minced
- 2 Tbsp Ginger, Freshly Grated
- 1/2 tsp Lemon Zest, Freshly Grated
- 1 Lemon, Juiced
Asian Dressing Instructions
- Dice, mince, zest, grate, or juice ingredients as needed.
- Place all ingredients into the blender.
- Pulse several times to begin mixing process and then liquefy until desired consistency is achieved.
- Serve generously drizzled over your favorite salad.
Baby Bok Choy Salad
You can pour this salad dressing on the prepackaged salad in a bag from your grocery store and it will taste amazing. However, when I go to the trouble of making this dressing, I usually make a baby bok choy salad.
I start with some nice fresh baby bok choy. Rinse it off well, and then pat it dry with some paper towels. Next I take off about half the stems. Then I do a chiffonade cut of the leaves and cut the stems into thin pieces. The stems add some crunch elements to the salad, similar to celery in texture but not as stringy.
I add some shaved carrot to the salad, along with some bite sized pieces of sugar snap peas. I also throw in some green onions, cut Asian style (at an angle) because it looks cool and makes the salad seem more authentic. I throw in some shelled edamame, because it is tasty and because it provides some protein in the salad.
I also like to add some diced jicima. Somewhere, my hero, Gordon Ramsey, is cursing in his sleep and having terrible dreams about goofed up food profiles. Why am I putting a Southern American tuber typically used in Mexican Cuisine into an Asian style salad?
First, I love the texture. The jicima really adds some crunchiness to the salad. Second, it's fresh! I know I could use water chestnuts to similar effect, but I've never found a fresh water chestnut. Water chestnuts are always in a dusty can tucked away on the lowest shelf in the Asian food aisle. Jicima can be found fresh in most produce areas of grocery stores. Finally, I think jicima offers a slightly sweeter flavor than water chestnut that lends itself remarkably well to Asian cooking, especially in its raw form.
Culinary tangent aside, the salad ingredients get thrown in a bowl and hand tossed. Then, the dressing is poured over the top right before serving so that none of the veg gets soggy. Chop sticks optional!
Lunch for the Kids
The kids love to have this one in their lunch. Yes! That’s right, I said my children like to eat salad--mabye because it is so fun to say bok choy, maybe because I let them help blend up the dressing, or possibly because I have raised a pair of food snobs (like myself). Whatever the reason, this is one of their favorite salads.
I usually pack it in a tupperware dish and put it in their lunch bags with some crab sticks, yogurt, and some fresh fruit. The children also really like it when I cut jicima into sticks, like french fries, and give them a little cup of the dressing to dip them in instead of serving an entire salad. Just remember that it's mayo based, so an ice pack needs to go into the lunch bag as well.
Tips and Secrets
- For this recipe, you do not need a juicer for the lemon. Just hand squeeze the juice directly into the blender (watch out for seeds). The citrus is to brighten the flavors, not over power the dressing.
- Chopping fruits and veggies before adding them to the blender will prolong the life of the blender.
- Things like garlic and ginger should be minced or ground as finely as possible before being added to food processors or blenders so the flavors are carried more evenly through the dish.
Asian Dressing Nutrition
|Serving size: 1/2 Cup|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Saturated fat 2 g||10%|
|Unsaturated fat 11 g|
|Carbohydrates 28 g||9%|
|Sugar 17 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 10 mg||3%|
|Sodium 911 mg||38%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
On the positive side, this dressing is low in cholesterol and very high in vitamin B6. On the negative side it is high in sodium and sugar. As for the daily recommended values it had 8% of your vitamin A, 2% of your calcium, 15% of your vitamin C, and 7% of your iron.