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Wafu Japanese Salad Dressing

Japanese Wafu Salad Recipe

The sauce keeps in the fridge for about a week. Upon refrigeration, the oil may float up and solidify; simply let it thaw at room temperature for 5-10 minutes before use.

Feel free to substitute with your favourite seasonal salad ingredients, such as corn, hard-boiled egg and carrot for the salad bowl.


(A) Salad Ingredients

  • 2 cups lettuce (romain, iceberg or assorted) leaves cut or torn to bite-sized
  • half Japanese cucumber thinly sliced
  • 1 tomato cut to six wedges; or 6 cherry tomatoes, halved
  • 1 avocado pitted; cut to wedges or bite-sized pieces
  • 1 tbsp wakame soaked in a bowl of water for 5 minutes, drained and excess water squeezed out
  • 2 tsp roasted sesame seeds

(B) Wafu Vinaigrette Dressing

  • 2 1/2 tbsp rice vinegar may use apple cider vinegar
  • 1 1/2 tbsp shoyu (light soy sauce)
  • 1 tbsp sesame oil or vegetable oil/extra virgin olive oil
  • 2 tsp sugar
  • 1 tsp ginger juice
  • freshly cracked black pepper


  1. Divide and arrange (A) in two serving bowls.
  2. Combine and whisk (B) in a small bowl. Divide into two portions.
  3. Sprinkle sesame seeds over the salad. Serve each salad bowl with wafu dressing at the side.
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6 comments on “Wafu Japanese Salad Dressing”

  1. Love Japanese-style salad, especially this.

  2. Oh, that sounds so yummy…

    Haven’t visited for a while so I haven’t got a chance to tell you that I love the new look of your blog, and the logo! I’m redesigning my own at the moment so it is in a big mess at the moment ;)

  3. Hi wiffy! This looks awesome! is the ginger juice necessary? Can I replace it with something else? Thank you :)

    • ginger juice improve the flavour of the salad and counters any strong seafood smell, but you may omit it if preferred. No need to substitute :)

  4. So fresh, and crunchy! Love particularly the dressing.
    Happy New Year, Wiffy!

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