Name: WAGAMAMA KATSU SALAD DRESSING
Prep time: 5 min
Total time: 5 min
Ingredients: 1 small shallot (finely chopped or grated); 1 clove garlic ( finely or chopped); 1/2 inch ginger (peeled and grated); 2-3 tbsp. apple cider vinegar*; 3 tbsp. light soy sauce**; 1 tbsp. tomato ketchup; 100 ml extra virgin olive oil***

Wagamama Katsu Salad Dressing

5 from 4 votes

Updated: Oct 27, 2024 by Hayley Dhanecha · This post may contain affiliate links · 15 Comments

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.

Picture of salad leaves with wagamama style side salad dressing

This salad dressing completes a Wagamama fake away 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:

The ingredients of wagamama katsu salad dressing are ginger, garlic, shallots, light soy sauce, virgin olive oil, apple cider vinegar and tomato ketchup.

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 ½ " 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.

Other salad dressings

Indian Salad Dressing