WAGAMAMA KATSU SALAD DRESSING

I keep getting drawn to the Wagamama Katsu Curry, not because of the Katsu Curry itself, but the Wagamama Katsu Salad Dressing! The dressing is quite tangy, fragrant and strong in flavour but definitely memorable! This 5-minute Asian style salad dressing is perfect when paired with fresh mixed salad leaves.

This salad dressing completes a Wagamama fakeaway meal if paired with a homemade Vegan Katsu Curry. The same menu can be enjoyed at home budget-friendly with a bit of effort.

This easy-to-make Vegan Asian-style salad dressing for a side salad is best with Asian cuisine but can also go with most meals. We like to eat ours alongside Yaki Onigiri and Vegan Avocado and Mango Sushi

Wagamama style dressing recipe ingredients:

All ingredients are easy-to-obtain from your local supermarket.

• Mixed salad leaves - any supermarket packet salad works well
• Salad dressing - an aromatic dressing made with 
• shallots, 
• garlic, 
• ginger which is finely chopped and whisked through a tangy blend of 
• extra virgin olive oil, apple cider vinegar, tomato ketchup and light soy sauce

Method to make Wagamama style salad dressing:

This dressing will be ready within 5 minutes - all it takes is a bit of peeling!

1.Peel a shallot, a clove of garlic and 1/2 " of ginger and finely chop.

2. Combine with extra virgin olive oil, apple cider vinegar, light soy sauce and tomato ketchup.

3.Toss with mixed salad leaves and serve immediately

Notes: You can adjust the amount of apple cider vinegar to your taste - I added a decent amount because I like the dressing quite tangy and sharp to cut through the shallot/garlic taste.

This salad dressing requires chopping either with a mini chopper or a plain old knife!

Is this salad dressing vegan and gluten-free?

This dressing is totally vegan and can easily be made gluten-free by substituting the soy sauce for Tamari.

Tamari is the gluten-free version of soy sauce but is a little thicker but will not change the flavour of the dressing.

Apple cider vinegar is also gluten-free but please do check the ketchup bottle as some are gluten-free and others not. 

How to store salad dressing?

This dressing keeps well in the fridge in a jar for about two days. Due to the fresh garlic, it will not last much longer.

We made quite a bit of dressing and found that it is freezer-friendly, ready to use another time - just give the dressing time to defrost!

The best way to freeze salad dressing is to freeze in an ice cube tray, then once frozen add to a sealable freezer bag.

More salad dressing / Vinaigrette recipes on Jagruti's Cooking Odyssey

1. Pistachio Vinaigrette

2. Chilli and Herb Salad Dressing

3. Honey Vinaigrette

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Wagamama katsu salad dressing, Asian style salad dressing,

Dressing

Japanese

Yield: 6-8 SERVINGS

Author: Hayley Dhanecha

WAGAMAMA KATSU SALAD DRESSING

The dressing is quite tangy, fragrant and strong in flavour but definitely memorable! This no-cook dressing is made with a handful of ingredients in less than 5 minutes.

prep time: 5 Mcook time: total time: 5 M

ingredients:

• 1 small shallot finely chopped or grated
• 1 garlic clove finely or chopped chopped
• 1/2-inch fresh ginger peeled and grated
• 2-3 tbsp. apple cider vinegar*
• 3 tbsp. light soy sauce**
• 1 tbsp. tomato ketchup
• 100ml extra virgin olive oil***

instructions:

How to cook WAGAMAMA KATSU SALAD DRESSING

1. Combine all the ingredients in a bowl, pour over fresh salad leaves and toss.
2. Enjoy!

NOTES:

* Instead of apple cider vinegar, you can use rice vinegar.
** Want to make this dressing gluten-free? swap light soy sauce with tamari sauce.
*** Replace any flavourless oil if extra virgin olive oil not on hand.

Calories
148.49

Fat (grams)
15.28

Sat. Fat (grams)
2.11

Carbs (grams)
2.62

Fiber (grams)
0.32

Net carbs
2.31

Sugar (grams)
1.22

Protein (grams)
0.89

Sodium (milligrams)
571.48

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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