Cusabi Dressing Food

WASABI RANCH SAUCE

Steps:

• Mix 3/4 cup ranch dressing, 1/2 cup grated cucumber, the juice of 1/2 lemon and 1 tablespoon wasabi paste. Season with salt.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 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.
• 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.

WASABI SALAD DRESSING

Steps:

• Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

WASABI CUCUMBER SALAD

Steps:

• Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
• Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. slice thinly widthwise.( if using english hothouse just cut in half lengthwise and slice thinly).
• Add the vinegar and sugar to the wasabi and whisk until smooth.
• Whisk in the sesame oil, salt and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING

Steps:

• In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
• While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
• Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
• Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
• Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

WASABI COLESLAW

Steps:

• In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.
• In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.
• Whisk in the mayonnaise and oil.
• Add the wasabi paste, salt and pepper. Mix well.
• Important: *Allow mixture to stand 10-15 minutes.*.
• In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.
• Just before serving the salad, add the dressing and stir well to combine.
• Garnish with a sprinkle of black sesame seeds, if desired.