There is a sushi restaurant near here that always serves a creamy salad dressing with the salads. We just love this dressing. It is slightly sweet, slightly savory and has a slight but definite taste of sesame. It’s quick and easy to prepare. You can mix it up in just minutes and serve it with almost any type of salad. As a pure salad dressing, it is enough for several servings. If you store it in the fridge it will keep for about a week. In addition to the many uses of this particularly creamy salad dressing, I mixed this version of a simple Asian coleslaw with my version of this salad dressing.
I use Kewpie mayonnaise here (*unpaid advertising by naming the product) instead of regular mayonnaise because it’s a bit sweeter and less intense. You can find Kewpie mayonnaise at most Asian grocery stores. I’ve also occasionally discovered them in well-stocked supermarkets. This Japanese mayo is relatively expensive at almost 6 euros, but has a long shelf life and therefore does not have to be used up in one dish.
Why should you use Kewpie? Well, this mayonnaise is creamier and slightly yellower than German mayo brands. That’s because Kewpie mayonnaise is made with just egg yolks, and regular mayo uses whole eggs. Kewpie is also made with different types of vinegar, while the other well-known brands of mayo use lemon juice. In our restaurant, this mayonnaise usually tastes better to the guests without them knowing what kind of mayonnaise they got.
PS: The tomato paste in the recipe is optional and was only used here in this coleslaw. It can be omitted for a creamy white salad dressing.
Quick Japanese cabbage salad
- Peel and coarsely grate the onion. Peel and finely chop or grate the garlic.
- Peel and finely grate the ginger.
- Mix all the ingredients for the dressing in a large bowl.
- Cut the cabbage into very fine strips and knead vigorously with the dressing.
Pin this Quick Japanese Cabbage Salad recipe on Pinterest to cook later
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