This salad dressing completes a Wagamama fake away meal if paired with a homemade Vegan Katsu Curry. The same menu can be enjoyed at home budget-friendly with a bit of effort. This easy-to-make Vegan Asian-style salad dressing for a side salad is best with Asian cuisine but can also go with most meals. We like to eat ours alongside Yaki Onigiri and Vegan Avocado and Mango Sushi
Wagamama style dressing recipe ingredients:
All ingredients are easy-to-obtain from your local supermarket.
Mixed salad leaves – any supermarket packet salad works well Salad dressing – an aromatic dressing made with shallots, garlic, ginger which is finely chopped and whisked through a tangy blend of extra virgin olive oil, apple cider vinegar, tomato ketchup and light soy sauce
How to store salad dressing? 1.Peel a shallot, a clove of garlic and 1/2 ” of ginger and finely chop. 2. Combine with extra virgin olive oil, apple cider vinegar, light soy sauce and tomato ketchup. 3.Toss with mixed salad leaves and serve immediately This dressing is totally vegan and can easily be made gluten-free by substituting the soy sauce for Tamari. Tamari is the gluten-free version of soy sauce but is a little thicker but will not change the flavour of the dressing. Apple cider vinegar is also gluten-free but please do check the ketchup bottle as some are gluten-free and others not. This dressing keeps well in the fridge in a jar for about two days. Due to the fresh garlic, it will not last much longer. We made quite a bit of dressing and found that it is freezer-friendly, ready to use another time – just give the dressing time to defrost! The best way to freeze salad dressing is to freeze in an ice cube tray, then once frozen add to a sealable freezer bag.
Other salad dressings
Indian Salad Dressing
