Cucumber Wasabi Dressing

I tried to recreate a side dish that I ate in a Benitora gyoza dumpling restaurant.I changed the tool for pounding from a knife to a rolling pin (users were rightly saying that it's dangerous!). I used a small rolling pin that I would normally use to roll out gyoza dumpling wrappers. Recipe by Setsubunhijiki

Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

I had a cucumber salad just like this (or at least I tried!) at a local Thai restaurant. I tried to recreate the flavor but used pb2 powder to cut back on calories. I'm very happy with the results!! Add diced cooked chicken to make it a meal.

Dressing made with noodle soup base

I always have leftover trout because I love rainbow trout sashimi and buy too much.I created this dish with leftover trout.Taste the dressing when you mix the seasonings.When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

This is a variation of a recipe a friend of mine taught me.Slice the onion thinly so that it works well as part of the dressing.You can use tataki (bashed) cucumber instead of jabara cucumber.Sweet onions have lots of moisture, so be a bit generous with the salt. For 2 servings. Recipe by nekoland

I had some leftover olive oil.If lumps of wasabi remain it will be really spicy, so make sure to dissolve the wasabi completely with a whisk or fork. For 1/2 a jam jar's worth. Recipe by Sharabi

With so much rain and the mild weather we've had, my herb garden is turning into a jungle, with all the plants growing huge. Today I decided to use the mint leaves for a delicious and nutritious cucumber salad, which is very cheap and in season. If you can't find mint, you can use spearmint.

I made this since it has gotten slightly warmer, and I wanted to eat something refreshing. More like, I just used what was left in the fridge ( _ ; . It was Friday night and I was tired, and this was all I had for dinner, so I made it filling by adding rice . My boyfriend thought it was chirashi sushi and ate it happily I thought it wouldn't be enough, but I had croquettes too (frozen), so maybe that is why he didn't complain! For 2 servings. Recipe by ochikeron

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

My twist on the ubiquitous, mildly mysterious, always delicious Japanese restaurant orange salad dressing. :)

I usually use sesame paste, but I decided to make it a bit fancier with cashew butter!Time required: 10 minutesThe story behind this recipeI originally planned to make a sesame dressing, but I only had cashew butter in the fridge. It turned out to be richer, and I thought it was a nice change.

Perfect summertime salad dressing.

I made this since I wanted to use up my Chinese cabbage and chikuwa.Grinding the sesame seeds will make the dish more aromatic. Of course, you can use pre-ground sesame seeds.This recipe uses a method of salting, then squeezing the Chinese cabbage and carrots without washing them first. Apparently this seals in the flavors. Recipe by emakatu.

I've learned to make fresh dressing since a friend pointed out to me that most packaged seasonings include the preservative MSG.

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

This came to me when I was nibbling on a cucumber after taking a bath, because I didn't have any dessert on hand.Just chill it very well in the refrigerator!!Slice the cucumbers very thinly.Use whatever ponzu sauce you like, but I recommend one that has yuzu in it. It's really good.If you are using regular ponzu sauce, you may want to add a little sugar. For 2 servings. Recipe by Ponzu shokunin nao

It's such a perfectly gorgeous Spring day out there that sharing something light, healthful and refreshing seems fitting.

My husband brought home a lot of mizuna greens from his parents' house, so I wanted to eat them up while they were still fresh.I used umeboshi that were soft and a little sweet.If you crush the sesame seeds between your fingertips while mixing them into the sauce, it brings out the aroma. For 2 servings. Recipe by *Anna*

I love cheese, so I love Caesar salad! Coming up with an easy-to-prepare dressing was a matter of priority for me!Sprinkle the grated cheese on the salad in stead of mixing it directly into the dressing. I think the flavor is better that way. Recipe by FarmersK

I often eat my avocados with soy sauce and wasabi and my tofu with salt and olive oil, so I thought, what if I tried them together? That's how I decided to make a soy sauce, wasabi, olive oil, salt dressing.Add the wasabi in a little at a time while stirring the olive oil to combine easier. Recipe by ruruchirin

Wanted to make the same unique salad dressing that I enjoy at my favorite Japanese Teppan resturants.-J.M. Ortiz

I wanted to make an attractive salad for some guests, so I came up with this ^ ^Use any vegetables you like...If you add meat (chicken, shrimp, salmon, bacon, etc), then it will become more nutritionally balanced. Recipe by kazz72

I wasn't there when he made the original recipe for Ceasar salad. Here is a tribute to Ceasar Cardini and his daughter Rosa Maria Cardini. Ceasar Cardini is the one credited for creating Ceasar Salad. #mycookbook

So Chinese Chicken Salad was invented in an era in our culinary timeline in which anything that had soy sauce in it was considered Asian and everything Asian was thought to be Chinese.Its now somewhat politically incorrect and obsolete title aside, the reason it's still served in restaurants all over the country today is that, well, it's yummy.To make a super easy weeknight meal, buy yourself a packet of mixed salad greens, some of those La Choy Fried Chow Mein Noodles, a rotisserie chicken, green onions and cilantro, maybe some bean sprouts if you're so inclined, come home, take 10 minutes to make the dressing, throw everything together in a big mixing bowl, toss, and enjoy a light, healthful and delicious dinner!

We love maguro (tuna), we love wasabi! It tastes good.

I really love avocados and thought they'd go well with mineral-packed hijiki seaweed. I thought a I'd try tofu dressing instead of mayo to see what it would taste like.Season the boiled hijiki whilst still warm.Make sure to drain the tofu and the onions very well, otherwise the dressing will become runny. Recipe by shimaru

I vary our salad everyday with different combinations. If you don't have sweet chili sauce, you can make your own!If you let this sit awhile the daikon sprouts will get soggy, so eat it right away. It's important to dry the ingredients well before tossing for a delicious taste. Recipe by Heartful Kitchen Rei