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More Salad Dressing Recipes
Japanese Wafu Salad Dressing
This Japanese wafu salad dressing is one of my absolute staples. Made with soy sauce, rice vinegar, sesame oil, and a touch of sweetness, it’s salty, tangy, and full of umami. I drizzle it over crisp salads, steamed veg, cold noodles – even grilled meat. It’s quick to shake up, keeps well in the fridge, and adds instant flavour to just about anything. If you’re after an easy, everyday Japanese-style dressing, this one’s a total game changer.
Ingredients
- 3 tbsp soy sauce
- 3 tbsp brown rice wine vinegar
- 1 tbsp peanut oil
- 2 tsp sesame oil
- 1 eschallot, finely diced
- 1 tbsp minced ginger
- 1/2 tsp sugar
Instructions
- Add all ingredients to a jar and shake well, about 20 seconds, or until the sugar has dissolved.
What I Cook With
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 264mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Japanese Wafu Salad Dressing
A Tangy Trip Down Memory Lane
Japanese Wafu Salad Dressing is my secret weapon in the kitchen when I want to infuse my salads with a touch of Japanese flair. This isn’t just another dressing – it’s the dressing that always gets people asking what’s in it. The kind of dressing you throw together in a jar, give a good shake, and then act like it took you forever to make. I first fell in love with it after picking up a salad from a Japanese takeaway in Brisbane about nine years ago. It was one of those accidental food moments that sticks with you, and ever since, this dressing has held a firm place in my recipe rotation.
Back in the day, before Cooking with Bry existed, I had another blog that was mostly for friends and family. No fancy photos, just over 100 recipes and a lot of love (and a lot of questionable lighting). When I went rifling through those digital pages for inspiration recently, this Wafu salad dressing recipe practically leapt off the screen. It’s still just as good as I remembered. And while I served it up today on a green and red salad (which paired beautifully with avocado), it’s equally brilliant drizzled over hot smoked salmon or used as a quick marinade. This is one of those recipes that feels like a cheat code – effortless to make, but packed with bold, punchy flavour.
The thing I love most about this Japanese Wafu Salad Dressing is how it transforms a bowl of leaves into something that actually feels like a meal. The dressing clings to every leaf, bringing with it that beautiful tangy nuttiness. It’s perfect for days when you want something healthy but you’re also craving flavour with a capital F. Whether you’re working with iceberg, cos, or a mix of greens and herbs, this dressing gets the job done every time.
From Takeaway to Tabletop
I owe this dressing to a salad I bought on a whim while rushing through the Brisbane CBD nearly a decade ago. It was one of those sticky Queensland afternoons and I needed something light but satisfying. The salad was fairly simple – some greens, shredded carrot, a bit of cabbage, maybe some cucumber – but what made it unforgettable was the dressing. I remember finishing the salad and being more interested in the dregs of dressing left at the bottom of the container than the salad itself. I nearly drank it straight from the box. No shame.
Back then, I was still discovering my style in the kitchen. I loved experimenting, but I didn’t always get it right. So when I came across something that worked, like this Wafu dressing, I clung to it. It became my go-to when I wanted to impress but had zero energy to fuss. It’s the kind of dressing that gets passed around the table with a quiet nod of approval. The kind that earns you a raised eyebrow and a “what is this?” from even the fussiest eaters.
And it’s stayed with me through moves, heartbreaks, bad jobs, good jobs, and a whole lot of dinner parties. It’s not fancy. It doesn’t need to be. What it is, is solid. Reliable. Packed with flavour. It’s like the good bra of dressings – understated but essential, and it makes everything else look (and taste) better.
Ingredients Breakdown
This dressing starts with soy sauce and brown rice wine vinegar, which bring a savoury tang and gentle acidity that form the backbone of its flavour. To this, I add peanut oil for body and a subtle richness, while sesame oil steps in with that nutty, unmistakably Japanese depth that lingers on the tongue long after the last bite. These oils help emulsify the dressing and coat every leaf of salad perfectly.
Finely diced eschallot adds a gentle sharpness and a bit of texture, while minced ginger lifts the entire flavour profile with a zingy warmth that makes everything pop. A pinch of sugar rounds it all out and balances the acidity without making it sweet. You could jazz it up even further with garlic or chilli, but honestly, it shines beautifully just as it is.
So if you’re looking for a new staple to bring a bit of magic to your meals, Japanese Wafu Salad Dressing might just be it. It’s a small thing that makes a big difference. And isn’t that what we’re all after in the kitchen?
