Best 10 Wasabi Vinaigrette Recipes

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# **[Introduction]**

Wasabi vinaigrette is a versatile dressing that is perfect for salads, grilled meats, and roasted vegetables. It is also a great dipping sauce for sushi and sashimi. The combination of wasabi, rice vinegar, and sesame oil gives it a unique flavor that is both spicy and tangy. This article provides two recipes for wasabi vinaigrette: a classic version and a spicy version. Both recipes are easy to make and can be customized to your liking. The classic version is made with just a few simple ingredients: wasabi paste, rice vinegar, sesame oil, and sugar. The spicy version adds a kick of heat with the addition of Sriracha sauce. Whether you prefer a classic or spicy vinaigrette, you're sure to enjoy this delicious and versatile dressing.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE



Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 cup wasabi
1 tablespoon honey
2 cups orange juice
1/2 cup vegetable stock
2 tablespoons red curry paste
1/2 cup white wine
1 shallot chopped
2 cloves garlic
1/3 cup rice wine vinegar
1/2 cup safflower oil or vegetable oil
Kosher salt and pepper to taste
4 (6-ounce) tuna fillets
Butter and water
2 cups Jasmine rice, cooked
1 tablespoon vegetable oil
1 cup canned whole straw mushrooms, drained
1 cup lychee nuts, quartered
1 cup wakame seaweed (rehydrated)
2 carrots, peeled and shaved into strips with peeler

Steps:

  • Garnish: long chives
  • In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
  • In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
  • Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
  • In a saute pan emulsify butter and water, add jasmine rice and heat.
  • In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.

SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE



Seared Ahi Tuna Salad With Wasabi Vinaigrette image

I combined a few recipes to come up with this. The dressing is so good. I used 1 TBS wasabi paste, which makes it a little spicy, so reduce amount if you like less spicy.

Provided by Cul_de_sac_Barbie

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

2 (6 ounce) ahi tuna steaks, 6 oz each
1 teaspoon sesame oil
salt
pepper
2 (8 ounce) bags baby greens
1/4 English cucumber, thinly sliced
1 cup red pepper, sliced thin
1 cup tomatoes, diced
1 tablespoon wasabi paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil

Steps:

  • To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
  • To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
  • Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
  • To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.

SHRIMP CAKES WITH WASABI VINAIGRETTE



Shrimp Cakes with Wasabi Vinaigrette image

Provided by Hidekazu Tojo

Categories     Food Processor     Mushroom     Lunch     Wasabi     Halibut     Shrimp     Pan-Fry     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 first-course servings

Number Of Ingredients 33

For dashi
3 (6-inch) pieces kombu (dried kelp)
1 quart water
1/2 cup tightly packed katsuo bushi (dried bonito flakes)
For shrimp cakes
2 tablespoons finely diced carrot
1/4 cup finely chopped onion
1/2 cup finely chopped fresh shiitake caps (2 large)
8 medium (31 to 35 per pound) shrimp in shell without heads, peeled and deveined, finely chopped by hand or pulsed in a food processor
1/4 pound skinless halibut, snapper, or cod fillet, finely chopped by hand or pulsed in a food processor
1 large egg yolk, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon light shoyu (Japanese soy sauce)
2 teaspoons sugar
1 quart vegetable oil
For wasabi vinaigrette
1 tablespoon prepared wasabi paste
1 tablespoon mayonnaise
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon rice vinegar (not seasoned)
White pepper to taste
For mirin sauce
2 1/2 tablespoons mirin
2 1/2 tablespoons dark shoyu (Japanese soy sauce)
1 teaspoon sugar
1 teaspoon cornstarch mixed with 1 tablespoon cold water
For plating
6 ounces mesclun (4 cups)
4 fresh shiso leaves, thinly sliced
3/4 cup tightly packed katsuo bushi (dried bonito flakes)
1 1/4 ounces daikon sprouts, trimmed
Special Equipment
cheesecloth; a deep-fat thermometer

Steps:

  • Make dashi:
  • Wipe any sand or salt from kombu with a dampened cloth.
  • Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.
  • Make shrimp mixture:
  • Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.
  • Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
  • Make wasabi vinaigrette:
  • Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.
  • Make mirin sauce:
  • Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.
  • Fry shrimp cakes:
  • Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.
  • Assemble dishes:
  • Divide mesclun among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.

HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM



Halibut with Sambal Vinaigrette and Wasabi Cream image

Categories     Fish     Mustard     Roast     Sauté     Wasabi     Halibut     Summer     Sour Cream     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

For sambal vinaigrette
1 1/2 tablespoons rice vinegar (not seasoned)
2 teaspoons sambal oelek (Southeast Asian chile sauce)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
For wasabi cream
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream
For halibut
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil
Accompaniment: pickled ginger

Steps:

  • Preheat oven to 400°F.
  • Make vinaigrette:
  • Blend vinaigrette ingredients in a blender until smooth. Season with salt.
  • Make cream:
  • Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
  • Make halibut:
  • Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
  • Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
  • Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
  • Serve fish, parsleyed sides up, with a spoonful of each sauce.

WASABI VINAIGRETTE



Wasabi Vinaigrette image

This is a very different vinaigrette than your everyday variety! It makes simple green salads really come alive with flavor. Adapted from Sam Choy's Sampler.

Provided by Hey Jude

Categories     Salad Dressings

Time 10m

Yield 3 Cups

Number Of Ingredients 8

2 cups freshly squeezed orange juice
2 teaspoons sesame seeds
3 teaspoons granulated sugar
1/2 cup canola oil
3 teaspoons vinegar
2 teaspoons soy sauce
salt
2 teaspoons wasabi powder

Steps:

  • Combine ingredients and mix together until well blended.
  • Store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 426.5, Fat 37.6, SaturatedFat 2.8, Sodium 225.4, Carbohydrate 22.1, Fiber 0.6, Sugar 18.2, Protein 1.9

WASABI VINAIGRETTE



Wasabi Vinaigrette image

Make and share this Wasabi Vinaigrette recipe from Food.com.

Provided by ellie_

Categories     Salad Dressings

Time 10m

Yield 2/3-2/3 cup

Number Of Ingredients 6

2 teaspoons wasabi powder
2 teaspoons hot water
4 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
6 tablespoons olive oil (or other salad oil)
1/4 cup parsley, minces

Steps:

  • In a jar, combine wasabi powder and water. Let stand 5 minutes.
  • Add vinegars and whisk to combine.
  • Stir in oil and shake well to combine.
  • Add parsley and salt (if desired) and shake well before serving.

Nutrition Facts : Calories 1082.2, Fat 121.7, SaturatedFat 16.8, Sodium 15.3, Carbohydrate 1.4, Fiber 0.7, Sugar 0.2, Protein 0.7

GRILLED TUNA WITH WASABI-LIME SOY VINAIGRETTE RECIPE



Grilled Tuna With Wasabi-Lime Soy Vinaigrette Recipe image

Provided by Joelene

Number Of Ingredients 12

4 yellowfin tuna steaks, sushi grade
4 tablespoons light soy sauce
Salt and pepper, to taste
Vinaigrette
3 tablespoons light soy sauce
1/2 teaspoon wasabi paste or horseradish
1 tablespoon freshly squeezed lime juice
1 tablespoon mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
Salad
1 pound baby greens or mesclun
Bean sprouts or alfalfa sprouts for garnish

Steps:

  • Cover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour. Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt. Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly. Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts. Makes 4 servings

SOBA SALAD WITH SOY-WASABI VINAIGRETTE



Soba Salad With Soy-Wasabi Vinaigrette image

Another recipe from the Best of Cooking Light magazine. I love the ingredients in this dish and I especially love wasabi along with edamame. Can't wait to try this dish!!!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 garlic clove
6 ounces japanese soba noodles, uncooked
1 cup frozen shelled edamame
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
4 ounces whole baby carrots, quartered lengthwise
3 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste
1/2 cup radish, thinly sliced

Steps:

  • Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
  • Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
  • Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

CHICKEN EDAMAME SALAD WITH WASABI VINAIGRETTE



Chicken Edamame Salad With Wasabi Vinaigrette image

From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side.

Provided by duonyte

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup rice vinegar
2 tablespoons canola oil
3 tablespoons honey
2 teaspoons wasabi paste
1/4 teaspoon salt
2 garlic cloves, pressed
1 1/2 cups shelled edamame, thawed and drained if frozen
6 cups shredded napa cabbage
3 cups shredded cooked chicken breasts
4 green onions, sliced

Steps:

  • Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
  • Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
  • Toss well.

Tips:

  • Use high-quality wasabi paste for the best flavor.
  • If you can't find wasabi paste, you can use prepared horseradish.
  • To make a spicier vinaigrette, add more wasabi paste.
  • To make a milder vinaigrette, add less wasabi paste or use a milder type of horseradish.
  • Experiment with different types of oil and vinegar to find your favorite combination.
  • Use fresh herbs and spices to add flavor to the vinaigrette.
  • Store the vinaigrette in a jar or bottle in the refrigerator for up to 2 weeks.

Conclusion:

Wasabi vinaigrette is a versatile dressing that can be used on salads, grilled meats, and fish. It's also a great dipping sauce for appetizers. With its unique flavor and health benefits, wasabi vinaigrette is a delicious and healthy addition to any meal.

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