8 calories (1/2 of recipe); 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
1/2 tsp mayonnaise
1/4 tsp karashi Japanese mustard powder
1/4 tsp soy sauce
1 tsp dashi
Mix karashi and mayonnaise well.
Immediately before eating, drizzle over salad (julienned cabbage, hakusai napa cabbage, kaiware daikon radish sprouts and cherry tomatoes in photo).
- 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.