creamy dressing

Japanese mayo is the perfect condiment to add flavor to sandwiches, pasta salads, and simple vegetable dishes

Japanese Mayo (Kewpie Style Mayonnaise)

dijon mustard

dashi powder

rice vinegar or apple cider vinegar

salt

sugar

grapeseed oil

mayonnaise mayonnaise

dashi powder,

Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk. 

With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.

Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.

Transfer to a glass jar and refrigerate for up to 2 weeks.

Made from scratch:

Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.

Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.

Directions for Quick Japanese Mayo Using American Mayonnaise

Many thanks for this Caroline! I posted in your tonkatsu sauce recipe how I was going to give this a try when my bottle of Kewpie ran out. Well it did and I did and I  am thrilled with the result. I used Hellman's mayo as the base and it turned out beautifully. The beauty of this is that you can adjust the individual ingredients to tailor the mayo to your individual taste - I added a smidge more dashi powder (I'm a sucker for it) and the result was beautiful. I can't see myself buying Kewpie again, especially when I can adjust the flavour profile to how I want.

Genius recipe!

https://content.jwplatform.com/videos/37noCMvd.mp4

Easy recipe for Japanese mayo you can tweak to your own preference. Fruity, creamy, homemade Kewpie mayo is the best!

Kewpie Style Japanese Mayonnaise

Crisp iceberg lettuce and peppery watercress make a fresh springtime salad

Green salad with buttermilk dressing

garlic

buttermilk

mayonnaise

watercress

iceberg lettuce

First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves

This flavorful Yogurt Dill Dressing is perfect as a salad topping or a crema for fish tacos. It comes together quickly and easily.

Yogurt-Dill Dressing

yogurt

lemon juice

garlic (minced)

dill

tsp cumin

tsp ground cayenne pepper

In a small mixing bowl or jar, whisk together the yogurt, mayonnaise, and lemon juice.

Stir in the garlic, dill weed, cumin, and cayenne. Adjust seasonings to taste.

Chill until ready to serve.

This tossed salad has crunchy romaine lettuce, mixed greens, tangy cheddar cheese, mini tri-colored potatoes, crispy chickpeas, bacon and buttery avocado.  This easy salad is coated in a spicy, creamy dressing, and finished with a healthy dose of everything bagel seasoning

Salad with Potatoes and Spicy Mayo Dressing

Romaine

Cucumber,,

Scallions,,

Red onion,

oz White cheddar cheese,, shaved

Bacon, cooked + crumbled

tbsp Fresh thyme, optional

S+P,

Potatoes

Fingerling potato mix

tbsp olive oil, extra virgin

tbsp

Garlic powder

Salt

Pepper

Chickpeas

chickpeas, rinsed + dried

olive oil

tbsp seasoning of choice

½ c. Mayo

Dijon mustard,, stone ground

tsp Prepared Horseradish

garlic, finely minced

lemon,, zest + juice

maple syrup

¼ c. Olive oil,, extra virgin

Paprika

Sriracha sauce,,

Preheat oven to 350 degrees Fahrenheit and line...

Preheat oven to 350 degrees Fahrenheit and line a large  baking sheet with parchment paper.

Rinse, then dry chickpeas extremely well (discard any...

Rinse, then dry chickpeas extremely well (discard any skins). Season with a pinch of salt, and coat with approximately 1 TBSP of olive oil. Place on one side of the baking sheet.

Next, depending on the size of your fingerling...

Next, depending on the size of your fingerling potatoes,  chop potatoes into halves or quarters, then toss with 1 TBSP of olive oil (or leftover bacon grease) and seasonings: 1 TBSP fresh rosemary or thyme, ¼ tsp freshly cracked pepper and ½ tsp each of garlic powder, paprika and salt.  Place the potatoes on the other side of the baking sheet.

Bake for about 45 minutes or until the...

Bake for about 45 minutes or until the potatoes are fork tender and the chickpeas crisp up.

When done, toss chickpeas in seasonings while warm:...

When done, toss chickpeas in seasonings while warm: I used garlic powder, turmeric and paprika (s+p to taste)

If you are making a traditional salad, let...

If you are making a traditional salad, let the chickpeas and potatoes cool before adding to salad.

Slice the romaine hearts lengthwise, keeping the base...

Slice the romaine hearts lengthwise, keeping the base intact. (make sure to rinse and dry the lettuce. 

Grill the romaine halves over high heat using...

Grill the romaine halves over high heat using a heavy plate to press the leaves against the grill. This will only take a couple of minutes. You're just looking for the grill marks. 

Add all ingredients except for water into a...

Add all ingredients except for water into a mason jar, shake to combine. Thin with water to desired consistency.

Assemble salad starting with the base, then top...

Assemble salad starting with the base, then top with veggies, shaved cheese, and dressing. 

Enjoy!

That's right. Salad for breakfast. Crispy, creamy fingerling potatoes topped with pea pesto and fried eggs are served over a bed of spinach, kale, and swiss chard. The salad is covered with a squeeze of sriracha and a creamy dressing for a simple breakfast made in less than 30 minutes.&nbsp;

Breakfast Salad with Roasted Potatoes and Fried Eggs

c peas, thawed if frozen

c fresh mint, packed

c lightly packed Parmesan cheese, finely grated

c olive oil

salt and pepper, optional

tbsp nuts or seeds, I like walnuts or pistachio optional

fingerling potatoes

tsp sea salt

dried herb blend

tsp black pepper

paprika

eggs person,,

greens

cooked, crumbled bacon,

c mayo

tbsp mustard

horseradish

lemon, zest + juice

tsp maple syrup

garlic,, grated

herbs

Preheat oven to 450 degrees Fahrenheit, then toss...

Preheat oven to 450 degrees Fahrenheit, then toss the whole potatoes in olive oil and seasoning. Bake until fork tender, about 15 - 20 minutes.

Once the potatoes are done, smash each potato...

Once the potatoes are done, smash each potato using the back of a fork. Place the potatoes back into the oven under the broiler. Let the potatoes cook for another 5 - 10 minutes.

Remove from oven, and spoon a small amount...

Remove from oven, and spoon a small amount of pea pesto onto each potato and serve.

Add all ingredients into a food processor, and...

Add all ingredients into a food processor, and pulse until combined being careful not to puree the peas. Season with salt and pepper if needed.

Combine all ingredients except for water. After, thin...

Combine all ingredients except for water. After, thin with a tbsp of water at a time until you reach a pourable consistency. 

Heat your pan, and add a tablespoon of...

Heat your pan, and add a tablespoon of olive oil. Crack one to two eggs per person into the pan and fry until whites are opaque, and yolks are still soft. Season with a pinch of salt, pepper and chili flakes. 

Add 2 large handfuls of greens per plate....

Add 2 large handfuls of greens per plate. Add in pesto covered potatoes and fried eggs, Drizzle with dressing and sriracha. Top with bacon if using. 

Warm Lentil Salad with Balsamic Mushrooms and Creamy Garlic Dressing. This nourishing meal is filled with protein and fiber, and vegan-friendly.

Warm Balsamic Mushroom and Lentil Salad

extra-virgin olive oil, divided

mushrooms

shallot,

thyme leaves

balsamic vinegar

cooked brown or green lentils ((canned or cooked from dry))

black pepper

Parmesan cheese ((or nutritional yeast if making vegan))

Arugula, spinach, or mixed greens

cashew butter

Tbsp. extra-virgin olive oil

Dijon mustard

grated garlic (about 2 cloves)

water

sea salt

Prepare Creamy Garlic Dressing:In a medium bowl, combine cashew butter, olive oil, lemon juice, Dijon, garlic, and a pinch of sea salt; stir to combine. Gradually whisk in water in 1 Tablespoon increments until smooth and creamy. Taste and season with additional salt, if needed. Set aside.

Prepare Mushroom and Lentil Mixture:Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes. Reduce heat to medium, add shallots and thyme, toss to combine, and continue cooking until mushrooms are golden and shallots are soft, about 5 to 7 more minutes.Add additional 2 Tbsp. of olive oil, along with balsamic vinegar, lentils, salt, and black pepper; cook 2 more minutes. Stir in Parmesan cheese or nutritional yeast.

Assemble Salads:Arrange greens in a serving bowl and spoon lentil and mushroom mixture overtop. Drizzle with dressing and garnish with additional Parmesan cheese (or nutritional yeast) and cracked black pepper, if desired.

Very good. Will definitely make again. I didn't have cashew butter but I had almond butter on hand so used that instead.

I used tahini in the dressing and wholegrain mustard as that's what I had in cupboard. lovely.
I added leftover red cabbage and cooked it with the shallot etc instead of salad leaves and missed out the parmesan. tasty.

Ok, I have made this salad many times- I love it! 
curious though for someone who doesn't like mushrooms what would you recommend as a sub here?

Delicious!!! I had to use tahini and it was great, I will try it with the cashew butter

Okay, wow. I expected to like this dish, but ended up LOVING it. I might have overcooked it or stirred everything together too vigorously because it kind of ended up being brown mush, but it is the most delicious brown mush ever. And the creamy garlic dressing is perfection. Excellent flavors and textures and it came together quickly.

Another fabulous vegetarian recipe of yours!! The balance of flavors was perfect, and I very much enjoyed the heartiness of it all.

This potato salad features tender potatoes and crunchy veggies coated in a creamy dressing. It&#39;s just as tasty as the classic version, but made with healthier whole food plant-based ingredients!

Vegan Potato Salad (Oil-Free!)

lbs. fingerling potatoes (or regular red or Yukon gold)

red onion

carrots

celery (about 1 cup)

Vegan Cashew Mayo

Tbsp. stoneground mustard

Tbsp. maple syrup

Rinse potatoes and cut into about 3/4-inch chunks.

Place potatoes in a medium-large saucepan. Fill with water until it&#39;s 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.

Place saucepan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).

While potatoes are cooking, prepare vegetables: Finely dice onion, dice celery, and shred/grate carrot.

Make dressing: In a small bowl, add all dressing ingredients. Stir to combine. (I use the full 1/2 tsp. salt in the cashew mayo recipe to help bring out all the flavors.)

In a large mixing bowl, add drained potatoes, vegetables, and fresh dill (chopped). Add dressing and toss well. Salt &amp; pepper to taste. Can serve immediately, but it&#39;s even better after chilling.*

Wow!  This is a fantastic salad!  I made this last night and both my husband and I loved it.  I didn't have fresh dill (mine went to seed during the heat wave we had while we were away camping 😥), so I had to use dried, but other than that I followed your recipe as written.  This is a keeper for sure!  Thanks for sharing this delicious recipe!

Made this with lots of extra fresh dill. Super tasty!

A creamy macaroni salad with Mexican-style flavors! Tossed in a flavorful southwest dressing and so easy to prepare. Great for picnics, potlucks, light lunches, etc.

Mexican Macaroni Salad (Oil-Free!)

elbow noodles*

black beans

sweet corn, cooked

orange bell pepper

roma tomatoes

green onions

cilantro

cashew mayo

salsa

lime juice

taco seasoning

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Meanwhile, make dressing: Add all dressing ingredients to a small bowl and stir to combine.

Prepare salad: Dice bell pepper, tomatoes, and green onion. Roughly chop cilantro. Add to large bowl with black beans (rinsed and drained) and corn.

When pasta is done cooking, drain well and add to bowl. Immediately add dressing and toss well. Serve immediately or chill for at least an hour to let flavors further blend.

This was sooooo good!! I couldn't believe how easy it was to make and still be so delicious!  Total weeknight meal! Yay!  Loved the dressing and how it brought all the flavours together so well.  I used chickpea pasta (spirals) rather than macaroni.  Thanks for such an awesome recipe!!

Black Bean Tostadas with Jalapeño-Feta Sauce come together in just 30 minutes. These vegetarian tostadas are packed with bold flavors and the most dynamite sauce.

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