Japanese Wasabi Dressing.

I love Asian cuisine and was influenced a lot by it when I was growing up in the far east of Russia. I always liked spicy food, especially Korean Kim-Chi made with cabbage or fern (yes, you can eat fern and it’s delicious!). And of course I love wasabi, but I find it a bit too strong to eat as it is. However, powdered wasabi is a wonderful ingredient to add to various sauces and dressings to bring on just enough bite.

This wasabi sauce looks green and gloppy, but you wouldn’t believe how good it tastes! It’s a perfect dressing for boring salad leaves, minus all the calories of conventional salad dressings. And what a wonderful way to eat more spinach! It is very light, zesty and not too spicy, but with enough bite for you to keep coming back to it with a slice of bread. It’s also very good with white fish or seafood, or as an alternative to traditional sushi dips. You can use rocket instead of spinach if you want more bitter taste. Ingredients below will be enough for a small bowl (200-250ml), which should be enough for four salads. You can make it thicker by adding more greens.

Serves 4

  • 50g washed spinach leaves
  • 50g (~10cm) cucumber, washed and sliced
  • 90ml/6tbsp brown rice vinegar
  • 75ml/5tbsp olive oil
  • 1tsp raw/rock salt
  • 1tbsp wasabi paste or 1tbsp wasabi powder mixed with 1.5 tsp of water

Process all ingredients in the food processor or blender. Serve immediately or pour into a bowl, cover with cling film and chill until required.


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