This is that delicious, flavorful, zesty, umami salad dressing you’ve enjoyed at Japanese restaurants. It packs a punch and is perfect to dress up just about any raw vegetable, especially Mushrooms and Salad Greens. Wafu is essentially a Japanese style vinaigrette with the addition of anti-oxidant rich minced Onion, Sesame and Soy. Pairs well with Salads, Steak, Chicken and Seafood. I make this quick ten minute recipe often to have on hand to spruce up a quick lunch or dinner.

Wafu Dressing, 6-8 servings

• 3 Tbsps. Minced Onion (from approx. 1/2 a large yellow onion)

• 1/2 Cup Tamari Soy Sauce

• 1/2 Cup Japanese Rice Vinegar

• 1/4 Cup Extra Virgin Olive Oil

• 1/4 Cup Toasted Sesame Oil

• 2 Tsp. Brown Sugar

• 1 Tsp. Celtic Sea Salt

Organic Ingredients, for 1 large Salad

• 2 Cups Baby Red & Green Leaf Lettuce or similar

• 1 Carrot, peeled and thinly sliced

• 2 Large White Mushrooms, bottoms removed, thinly sliced, as thin as you can

• 1 Persian Cucumber, thinly sliced, as thin as you can

• 4 Cherry Tomatoes, cut in half horizontally

• 1 Tsp. Toasted Sesame Seeds

• 4 Tbsps. Wafu Dressing

• 1 Hard Boiled Egg, peeled and halved

Method:

To mince the Onion, cut it in half and peel it. Using a grater, mince the onion until you have 3 Tbsps. worth of Onion. Combine Wafu Dressing Ingredients and mix well. Seal in an airtight glass container and refrigerate for use for up to a week.

Combine Salad Ingredients in a bowl as pictured. Add dressing and enjoy!

Notes:

• Add thinly sliced Avocado

• Add thinly sliced Raddish

• Add rehydrated Wakame Seaweed

• Layer in a mason jar for pack lunches for older kids

• Store leftover Onion in an airtight glass container and refrigerate and use within a couple of days. Don’t store Onion in plastic as they are highly absorbent

• Having a salad dressing or two ready made in the fridge is a great way to get more greens and veggies in. Spruce up any meal, and use as a dip for crudités