4 Easy Japanese Salad Dressings

Name: 4 Easy Japanese Salad Dressings
Prep time: 5 min
Total time: 5 min
Yield: 1 porsi
Cuisine: Indonesian
Ingredients: ½ cup extra virgin olive oil; ¼ cup white wine vinegar; ½ tsp sugar; 1 tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 clove garlic ((crushed/minced)); ¼ tsp dried basil ((if you use fresh, triple the amount)); ¼ tsp dried parsley ((if you use fresh, triple the amount)); ½ cup neutral oil; ¼ cup white wine vinegar; 1 tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; ½ tsp sugar; ½ cup neutral oil; ¼ cup rice vinegar (unseasoned); 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; ½ tsp sugar; 6 Tbsp neutral oil; 2 Tbsp toasted sesame oil; 4 Tbsp rice vinegar (unseasoned); 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; ½ tsp sugar; 1 tsp toasted white sesame seeds

These homemade Japanese Salad Dressings taste a million times better than store-bought! They are delicious, easy to make, and ready in 5 minutes. Here are 4 of our favorites to dress any kind of salad. They‘re great for meal prep to use throughout the week!

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Bahan-bahan

1 porsi

½ cup extra virgin olive oil
¼ cup white wine vinegar
½ tsp sugar
1 tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
1 clove garlic ((crushed/minced))
¼ tsp dried basil ((if you use fresh, triple the amount))
¼ tsp dried parsley ((if you use fresh, triple the amount))
½ cup neutral oil
¼ cup white wine vinegar
1 tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
½ tsp sugar
½ cup neutral oil
¼ cup rice vinegar (unseasoned)
2 Tbsp soy sauce
1 tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
½ tsp sugar
6 Tbsp neutral oil
2 Tbsp toasted sesame oil
4 Tbsp rice vinegar (unseasoned)
2 Tbsp soy sauce
1 tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
½ tsp sugar
1 tsp toasted white sesame seeds

Langkah-langkah

You can whisk all the ingredients in a mixing bowl, but I highly recommend getting 8-oz mason jars or 16-oz mason jars. You can put all your ingredients in a jar with a lid and shake vigorously until everything has emulsified. If you have leftover dressing, you can store it directly in the refrigerator!
Combine all the ingredients in a mason jar: ½ cup extra virgin olive oil, ¼ cup white wine vinegar, ½ tsp sugar, 1 tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, 1 clove garlic (crushed or minced), ¼ tsp dried basil, and ¼ tsp dried parsley. Shake really well until everything has emulsified.
Combine all the ingredients in a mason jar: ½ cup neutral oil, ¼ cup white wine vinegar, 1 tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, and ½ tsp sugar. Shake really well until everything has emulsified.
Combine all the ingredients in a mason jar: ½ cup neutral oil, ¼ cup rice vinegar (unseasoned), 2 Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, and ½ tsp sugar. Shake really well until everything has emulsified.
Combine all the ingredients in a mason jar: 6 Tbsp neutral oil, 2 Tbsp toasted sesame oil, 4 Tbsp rice vinegar (unseasoned), 2 Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, ⅛ tsp freshly ground black pepper, ½ tsp sugar, and1 tsp toasted white sesame seeds. Shake really well until everything has emulsified.
Serve on your favorite salad and enjoy! Cover the leftovers and refrigerate for 7 to 10 days. When your dressing solidifies in the refrigerator, simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 15–20 seconds) to liquify the oil again. Whisk or shake well and serve!