Karashi mayoneezu doresshingu / mustard mayonnaise dressing

An easy dressing for a small salad. Loosening mayonnaise with dashi while adding aromatic soy sauce is my favorite basic dressing for fresh greens, especially finely julienned cabbage that accompanies pan-fried or deep-fried dishes.

1/2 of recipe:
8 calories; 0.2 g protein; 0.7 g fat; 0.2g carbohydrate; 0.2 g net carbs; 34 mg sodium (with 50% reduced-sodium soy sauce; 49 mg with regular soy sauce); 2 mg cholesterol; 0 g fiber


<Ingredients>

(Enough for 2 servings of a handful julienned vegetables each)
1/2 tsp mayonnaise
1/4 tsp karashi Japanese mustard powder
1/4 tsp soy sauce
1 tsp dashi

<Directions>
1.

Mix karashi and mayonnaise well.

Add soy sauce, and mix well.

Add dashi, and mix well.

2.

Immediately before eating, drizzle over salad (julienned cabbage, hakusai napa cabbage, kaiware daikon radish sprouts and cherry tomatoes in photo).

<Notes>

• The amount per serving is on the small end. This dressing is to add an accent to vegetables and not to coat them.
• For extra punch, grind over some black pepper at the end. For a refreshing note, replace part of mayonnaise with yogurt or replace part of dashi with lemon juice.
• Depending on what vegetables you have, wasabi instead of karashi is very nice, too. 
• This dressing would taste weak when paired with raw bulky vegetables such as cauliflower and broccoli. If using such vegetables, microwave to soften them somewhat.
• Use of homemade mayonnaise can reduce the sodium content above by 10+ mg.