salad dressings

Japanese love sauces and dressings (known in Japan as tare).  Some are served over  piping hot food and others are served over chilled dishes such as chilled noodle, vegetables and fish. Other times the sauce/dressing is used as dipping sauce. 

This one can be used as a dipping sauce or drizzled over different dishes. This sauce is very good served over bland tasting food such as steamed vegetables.  Just drizzle this sauce before serving.   

I often use this particular sauce for cold Japanese ramen noodle dish called hiyashi chuka (which translates to chilled Chinese-style noodle).  But, this sauce goes beyond that and is really delicious drizzled over ham slices.   

For special occasions, I purchase honey baked ham and line a huge platter with lettuce greens.  Next goes the ham slices decoratively.  Right before serving, drizzle this sauce.  It is magic!  It is so good!  It makes ordinary ham taste incredible.  

Note:  tohbanjan or doubanjiang is also known as Chinese hot red chile bean paste/sauce and is spicy hot - http://en.wikipedia.org/wiki/Doubanjiang   You can see the Lee Kum Kee's sauce here: http://europe.lkk.com/consumer/product_detail.asp?ProductID=31

Japanese Spicy  Sauce - Chuka Tare

soy sauce

rice vinegar

red chili bean sauce, Chinese (or tohbanjan sauce

garlic cloves,

gingerroot,

green onions, thinly sliced

sesame oil

Delicious!  We had this with grilled shrimp and scallops, korokke, and green beans.  The sauce improved every dish.   And so easy and quick to prepare.  DH rarely rates anything above a 4, but gave this 5.  Thanks for sharing, Nona - this will be a regular accompaniment at our house.
Diane

Here is the original dressing recipe (right from their training book). I have scaled it down and converted it to measurements instead of having to weigh all the ingredients.

Red Robin Honey Mustard Poppy Seed Dressing

mayonnaise

white sugar

honey

mustard

Grey Poupon Dijon Mustard

white vinegar

vegetable oil

poppy seeds

Mix all together with a wire whip, put in a container, cover and refrigerate. Shelf life 7 days.

Amazing!  I used this dressing to make coleslaw, just a package of coleslaw mix, 3/4 cup honey roasted almonds and 3/4 cup craisins with one cup of this dressing and this will be the hit of any party

It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone with creamy, rich buttermilk and fresh parsley, chives, and dill.

Ranch Dressing Recipe

buttermilk

sour cream

parsley

chives

dill

lemon juice

Dijon mustard

onion powder

salt

black pepper

In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio...

Soy-Balsamic Vinaigrette Recipe

garlic,

dijon mustard

shallot,

canola oil

olive oil

Balsamic vinegar

Sherry vinegar

salt and black pepper

Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.

In a large bowl, toss the arugula with 1 1/2 tablespoons vinegar and 1 tablespoon olive oil; season with salt and pepper. Transfer to a platter.  In the same

Tomato, Mozzarella and Arugula Salad

baby arugula

red wine vinegar

Salt and pepper

tomatoes,

mozzarella cheese,

red onion, thinly sliced

basil

mint

Most commonly used to glaze meat and poultry. Drizzle this  over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.

Sheryl Crow's Sherry Vinegar Gastrique

sherry wine vinegar

sugar

-3 thyme

sage leaves

bay leaf

rosemary

black peppercorns

In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.

Reduce the heat to low so  the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.

Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!

What a lovely recipe Sharon, it was quick and easy to make with excellent results. The gastrique was thick, bold and flavorful. I really enjoyed the herbs in this treat. I made half the recipe and we enjoyed it drizzled over a simple pork loin and oven roasted cabbage. It was delicious. Thank you so much for sharing.

This tastes similar to the brand, &quot;Annie's Natural Goddess Dressing.&quot; It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.

Tahini Goddess Salad Dressing

sesame oil (plain) olive oil

sesame oil (Not plain sesame oil)

tahini

water

onions

soy sauce (shoyu if available)

fresh garlic cloves

sesame seeds (toast them first if desired)

pepper

Combine everything in a blender, immersion blender, or food processor. Do not blend for longer than necessary or it will get too thick.

Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.

Add a teaspoon more vinegar or soy for a stronger flavor.

A teaspoon more toasted sesame oil will add a &quot;richer&quot; flavor.

Store in the fridge in a jar with a tight fitting lid.

With a bottle of store bought
Annie's Goddess Dressing
by my side in the kitchen
as reference, 
I mixed and adjusted this copycat
recipe until I got it just right. My husband and I both agreed that this dressing is better than the original. You can thin it down with water if you like a more pourable salad dressing or keep thicker and use as a dip for vegetables and chips. I 
added one heaping tablespoon of chopped fresh parsley.
(Parsley is one of the ingredients in original Annie's that is missing from
this recipe.) I also made two versions: one using the two
different sesame oils above
and the next batch using
olive oil. I use the best quality oils I can find. If you want to tone down the pronounced sesame taste a few notches use
olive oil. However, we liked both versions equally.  The salad dressing is best made several hours in advance to allow the ingredients to work their magic. One more thing, I was out of my
homemade tahini so I used
an organic brand 
made by the Maranatha Natural Foods' 
Company in Oregon. It is a roasted
tahini which eliminated the
need to toast the sesame seeds as indicated in the recipe. You've made friends of mine and coworkers of husband's very happy to have found this jewel of a recipe.  Thank you for sharing it with 'Zaar.

Make and share this Potato, Beet,cauliflower and Broccoli Salad Platter recipe from Food.com.

Potato, Beet,cauliflower and Broccoli Salad Platter

sweet potato, 3/4-inch, peeled, cooked till tender

cauliflower, lightly cooked florets

broccoli, lightly cooked florets

carrots,

beets (1/4-inch slices)

bibb lettuce

red cabbage

fresh thyme, chopped

extra virgin olive oil

ground dried chile (1/8 to 1/4 teaspoon chile)

seafood cocktail sauce

Combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce.

Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.

Arrange lettuce and cabbage leaves alternately on a large chilled platter.

Spoon potato mixture over lettuce; top with beets.

Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.

Yum, perfect plate of goodness! I didn't change one thing, except sub sweet potatoes for some carrots. (didn't have any) this is so good, a group of us ate this within minutes. The dipping sauce is da bomb, I could of dipped anything into it. This was wonderful, and I'm glad I was able to enjoy this...as well as everyone on the farm. Perfect! Made for ZWT 7

Bring new life into velvety, delicate eggplant with this vegetable side dish that’s a wonderful warm salad to share alongside your dinnertime offerings. Drizzled with my Japanese-style dressing, it’s a wonderful blend of garlic, ginger and sesame, with pops of chilli for a lovely bit of freshness, crunch and heat.

Japanese-style Roasted Eggplant Salad

(2 lb) eggplant,

garlic cloves, very finely chopped

red chilli, thinly sliced

Japanese-style Ginger & Sesame Salad Dressing

sesame seeds, toasted, to sprinkle

1.Preheat oven to 200°C/390°F. Pour the oil into a large roasting dish and place in the oven for 5 minutes or until hot.



2.Carefully remove the hot dish from the oven. Add the eggplant to the dish and toss with a spatula to coat with the oil. Place into the oven to roast for 15 minutes. Remove from the over, then use the spatula to carefully turn the eggplant. Return to the oven to cook for a further 15 minutes or until soft.

 

3.Remove the dish again from the oven and stir the garlic, chilli and the white part of the spring onions through the eggplant. Place back into the oven for a further 5 minutes.

 

4.Transfer the roasted eggplant to a bowl and drizzle with the Japanese-style Ginger and Sesame Salad Dressing. Serve sprinkled with sesame seeds and the green part of the spring onions.

A healthy salad made with raw ingredients, quick and easy and packed with vitamins.

Fennel Blood Orange Salad with Feta

fennel bulbs

blood oranges

red radish

red onion

olives

feta

salt and pepper

lemon (juiced)

In a bowl combine the whole grain mustard, lemon juice and add salt and pepper. Whisking, drizzle the olive oil into the bowl and continue whisking well. Adjust the seasoning with salt and pepper if needed.

for the dressing

Slice off the top and bottom of the blood oranges and place on a cutting board. Slice along the shape of the orange from top to bottom cutting the orange peel away. Remove any white parts that have been left on the orange. Then cut the orange into thin round slices and set aside.

Remove the green fronds from the fennel and set aside. Cut the fennel in half and  using a mandoline slice into thin slices. Place in a bowl with ice cold water to keep crisp.

Peel, cut in half and slice the red onion on the mandoline. Place in a bowl with ice cold water.

Slice the red radish on the mandoline and soak in ice cold water.

Pick the parsley and cut or crumble the feta.

Strain all the vegetables and squeeze out any remaining water. Place the fennel, onion and radish in a bowl and pour the dressing on top. Toss well and season with salt and pepper.

Now add the olives, parsley, fennel fronds and oranges and toss lightly.

Serve the salad in a bowl to share or plate up individually. Decorate with the feta cheese.

for the salad

This Greek salad dressing is a simple oil and vinegar dressing that comes together in less than 5 minutes: the perfect easy vinaigrette for salads.

Greek Salad Dressing

oregano

In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, onion powder, oregano, kosher salt and black pepper.

Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is ok; simply whisk again before serving. If you prefer a vinaigrette that doesn&#8217;t separate, try our Italian Dressing, Homemade Vinaigrette, or Balsamic Vinaigrette dressings.

With a chilli lime marinade, these prawns are perfect for a summer barbecue! A double dose of marinade locks in even more flavour.

Chilli Lime Prawns with Tangy Mango Salsa | Marion's Kitchen

raw tiger prawns, peeled and deveined

Marinade:

red chilli, finely chopped

tbsp finely chopped coriander (cilantro)

tbsp finely sliced mint

garlic clove, finely grated

tsp fish sauce

¼ tsp sweet paprika

lime

Mango salsa:

mango,

cucumber,

tbsp Marion’s Kitchen Thai-style Tamarind Vinaigrette (or try my homemade version here)

peanuts

Step 1

For the marinade, combine all the ingredients. Spoon half the marinade over the prawns and reserve the other half of the marinade (you’ll use this second half to coat the prawns after they’re cooked). You can leave the prawns to marinate for only 10 minutes or overnight if you have the time.

Step 2

Thread the prawns onto skewers (optional).

Step 3

Heat a barbecue grill plate or large non-stick frying pan over high heat. Brush with oil. Grill the prawns for 2-3 minutes each side or until cooked through. Transfer the prawns to a tray or shallow dish containing the reserved marinade. Toss to coat.

Step 4

Just before serving, gently toss together all the ingredients for the mango salsa.

Step 5

Cool and creamy, this Mediterranean dressing features Greek yogurt as the star of the show.

Tzatziki Dressing

Cucumber

Lemon

Garlic, clove

Tbsp Dill

Tsp Sea Salt

Tsp Black Pepper, ground

Cup Yogurt, Greek, plain, non-fat

Tbsp Olive Oil

Add ingredients in the order listed and blend.

This kale and sliced Brussels sprouts salad with toasted almonds is a total crowd pleaser. This is one of my favorite fall and winter salads and pairs with just about anything. It's a kale salad that doesn't taste like a kale salad. It's got so many flavors and textures to it from the combination of the kale with the crunchiness of the Brussels sprouts and the toasted salted almonds.

Kale Salad with Brussels Sprouts and Toasted Almonds

Brussels sprouts, washed,

almonds

lemon juice (roughly 1.5 lemons)

shallot

garlic clove,

Celtic sea salt

black pepper,

extra-virgin olive oil, divided

I created a video below that shows you all the prep steps, such as how to slice the Brussels, kale, toast almonds and massage the salad. 

Coarsely chop the almonds using a serrated knife. These do not have to be uniform in size at all.Measure out 1/2 cup of olive oil into a measuring cup. Take out 1 tablespoon of oil from the 1/2 cup and put it into a skillet (you will use the remainder of the olive oil for the dressing). Heat the oil over medium heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots. Transfer nuts to a paper towel lined plate. Sprinkle the almonds with some fine Celtic sea salt. Set them aside to cool. 

Now it’s time to prep the rest of the ingredients. Wash, de-stem and thinly slice your kale. I always wash and de-stem my kale ahead of time to save myself a step here. If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale.

To a small glass jar, add the lemon juice, Dijon mustard, minced shallot, minced garlic, 1/4 teaspoon sea salt and 1/4 teaspoon pepper and whisk to combine. Don't add the olive oil yet, you will add that in a bit.  Set the dressing aside while you prep the Brussels sprouts, so that the flavors can meld. 

Let's prep the Brussels. You will have to shave/thinly slice the Brussels for this recipe, but it's easy. You can use the slicing disc on a food processor, mandoline, or a sharp knife (that's what I used).Rinse Brussels in a colander. Check out the video in the above blog post to see how to slice the sprouts for the salad using a knife, or you can watch the full video below. 

Pull apart sliced sprouts, as they can stick together.

In a large salad bowl, mix together the thinly sliced kale and the Brussels sprouts.

Now it's time to finish the dressing. Slowly whisk the remaining olive oil into the lemon-juice mixture. Whisk well to combine the dressing.

Add ½ of the dressing to the greens.

Massage the dressing into the kale. When I say, massage your kale, I literally mean, get your hands in there and massage it, like your giving a massage. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor. Massage the kale until it's about half of its original size.

Keep adding the dressing to taste as you massage it. Taste the salad, and if you want to add more dressing, then add a bit more. The amount of dressing you put in is totally to taste. Some people like their salads with tons of dressing, and others like them lightly dressed.

The dressing makes enough for a double batch of this salad, so if you find that you've got extra dressing, then you can store it in a sealed container for a few days. Just make sure to whisk or shake it before you use it next.

Top 18 salad dressings recipes from across the web

The most viewed salad dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Greek Salad Dressing

Greek Salad Dressing

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Top 18 salad dressings recipes from across the web

The most viewed salad dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Spicy Sauce - Chuka Tare

Red Robin Honey Mustard Poppy Seed ...

Ranch Dressing Recipe

Soy-Balsamic Vinaigrette Recipe

Tomato, Mozzarella and Arugula Sala...

Sheryl Crow's Sherry Vinegar Gastri...

Tahini Goddess Salad Dressing

Potato, Beet,cauliflower and Brocco...

Japanese-style Roasted Eggplant Sal...

Fennel Blood Orange Salad with Feta

Greek Salad Dressing

Greek Salad Dressing

Chilli Lime Prawns with Tangy Mango...

Tzatziki Dressing

Kale Salad with Brussels Sprouts an...

6 Healthy Salad Dressings

Cottage Cheese Green Goddess Salad ...

Lemon-dijon vinaigrette

The most viewed salad dressings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine