Great Grated Salad Dressings & Dipping Sauces
Green salads tossed lightly with Asian-flavored dressings -- sesame oil. soy-sauce, rice vinegar -- began appearing on menus outside Japan about thirty years ago. In a bit of reverse
culinary exchange these salad dressings, known as wa fu doreshingu, have become enormously popular in Japan. Look on any Japanese supermarket
shelf and you’ll find dozens of bottles of such salad dressings. Unfortunately, nearly all commercially made ones include unwanted chemical flavor-enhancers and product stabilizers. I urge you to make your own: DOWNLOAD my easy-to-make grated carrot and ginger dressing.
Below I suggest a variation on the theme that uses a grated daikon radish mixture spiked with chili peppers. Poetically named momiji oroshi or "fiery maples" it provides a spicy touch to blander foods.
Either the carrot-ginger or chili-spiked radish mixtures can do double duty: as salad dressings (toss with assorted washed and spun-dry lettuces) and as dip sauces (for grilled vegetables, pan-seared slabs of tōfu, or as pictured below, fresh spring rolls).