Wasabi-Soy Vinaigrette

By Eric Kim

Wasabi-Soy Vinaigrette
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
5 minutes
Rating
4(72)
Notes
Read community notes

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it’s been sitting in the fridge, as it wants to separate.

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Ingredients

Yield:½ cup
  • 2large garlic cloves, finely grated
  • 2tablespoons granulated sugar
  • 2tablespoons soy sauce
  • 2tablespoons rice vinegar
  • 1tablespoon toasted sesame oil
  • 1½teaspoons wasabi paste, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

258 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 3 grams protein; 1760 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine ¼ cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.

  2. Step 2

    Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

Ratings

4 out of 5
72 user ratings
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Cooking Notes

Prakash Nadkarni

The recipe is nice. However, Harold McGee points out that most "wasabi" sold in the US is really dyed horseradish. Both wasabi and horseradish are mustards, sharing the (defensive) pungent principle allyl isothiocyanate. Genuine wasabi has some flavor compounds that horseradish and English-style mustard lack (and vice versa). But when used diluted in a mixture, as here, I'm not sure that the choice of pungency source makes any difference: go with what's in your pantry/fridge.

stephanie

you can also get wasabi powder (like dry mustard), that's what i use. some of the brands are wasabi, others are horseradish, others contain both, so read the label and choose what floats your boat :)

macforest

Great on a couple of big cucumbers, sliced and salted to drain for 15, and mixed w full vinaigrette. Wonderful but not overwhelming zing from wasabi.

Kathleen

This is so, so easy to make and fabulous. We are addicted!!!!!

Seline

Really dislike sesame oil, toasted or regular, so subbed grape seed oil. Fantastic!

David

A bit too sweet.

Kathleen

This is so, so easy to make and fabulous. We are addicted!!!!!

Twinkla

Poured this over just pink salmon and sticky rice and it was perfect

Kate Smerbeck

Unsure why, vinegrette tastes very strongly of toasted sesame oil..thinking of adding more soy sauce, unsure.

Laura

Toasted sesame oil has a really strong flavor. My plan for this recipe is to use 1 teaspoon of toasted sesame oil and 2 teaspoons of grapeseed oil. You keep the oil and vinegar in the same proportions that way. I figure I can always add a bit more sesame oil if I think it needs it.

mike

Worst recipe ever!

Kate Smerbeck

What happened for you? I was suprised that the water was not listed in the ingredients, but in the directions. Also, possibly I should have used a hotter horse radish...this is very sweet, I just made it so I'll see. Wondering why you hated it.

macforest

Great on a couple of big cucumbers, sliced and salted to drain for 15, and mixed w full vinaigrette. Wonderful but not overwhelming zing from wasabi.

Prakash Nadkarni

The recipe is nice. However, Harold McGee points out that most "wasabi" sold in the US is really dyed horseradish. Both wasabi and horseradish are mustards, sharing the (defensive) pungent principle allyl isothiocyanate. Genuine wasabi has some flavor compounds that horseradish and English-style mustard lack (and vice versa). But when used diluted in a mixture, as here, I'm not sure that the choice of pungency source makes any difference: go with what's in your pantry/fridge.

Joyce

The actual wasabi root is available in many Asian markets in the US and easy enough to make a paste. Alternatively wasabi paste is also widely available and I believe, if authentic, the paste should be from the actual wasabi root. But as you say, mustard is a good substitute. Just wanted to add that wasabi in the US, is not just dyed horseradish.

stephanie

you can also get wasabi powder (like dry mustard), that's what i use. some of the brands are wasabi, others are horseradish, others contain both, so read the label and choose what floats your boat :)

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