Wasabi Vinaigrette Dressing Recipe (Oil-Free) - Vegan with Gusto (2024)

FAQs

What is a good substitute for oil when making vinaigrette? ›

One of the easiest ways to replace oil in a vinaigrette is to switch it out for a mixture of water and seeds: specifically, chia, hemp, or ground flaxseeds. Commonly used as egg replacers in vegan baking, these three seeds create a thickened “slurry” when mixed with water.

Whisk together rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger in a medium bowl until combined.

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

This foolproof technique has been around for a long time: combine 1 cup of water with 1 tablespoon of arrowroot powder in a small saucepan over medium heat, and cook until thickened. The arrowroot powder has a very neutral flavor, so it doesn't affect the flavor of the dressing, only the consistency.

Hoisin sauce, mustard, and wasabi are generally considered vegan, as they typically do not contain any animal-derived ingredients. However, it's always a good idea to check the specific brand and ingredients list to be certain.

To make homemade wasabi paste, all you need to do is mix 3 teaspoons of wasabi powder with 1 teaspoon of water in a small bowl. Turn the bowl over for one minute before it's ready to be served. That's the entire recipe! You can make as much or as little as you want, depending on your needs.

Yes—but not the horseradish you're thinking of. Real wasabi is made of "Japanese horseradish", which is the plant known as Wasabia japonica or Eutrema japonicum. This is a totally different plant to European horseradish. Fake wasabi is made of European horseradish, often with green food coloring added.

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

What is the healthiest dressing to put on your salad? ›

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

All good vinaigrettes are made from a combination of fat and acid. The most common ratios are 1:2 or 1:3 parts vinegar:oil.

Oil and vinegar are the base of the vinaigrette, but they need a little help if they're going to really make a salad appetizing. If you're new to making salad dressings at home, try starting out with just adding some simple salt and pepper.

You can't go wrong with extra virgin olive oil, which I use 95% of the time. Or choose a light, flavorless oil like grapeseed oil, canola oil, or vegetable oil. Avocado oil can be delicious, too.