Prep 5 mins
Cook 0 mins
A vinaigrette dressing made using Umeboshi (Japanese Pickled Plums). Very nice on blanched bean sprouts.
- 1⁄4 cup rice vinegar or 1⁄4 cup white vinegar
- 1⁄2 cup vegetable oil
- 1 tablespoon sugar, to taste
- 1 teaspoon sesame oil
- 1 -2 tablespoon umeboshi plum paste or 2 large umeboshi, seeded
- salt and pepper
- Place all ingredients in blender and puree.
Go ahead and go for the 2T of umeboshi paste and maybe 3 large plums if you like the taste of umeboshi like I do. Otherwise it's a bit mild... which is perfect for people first trying it :) Good balance of everything else. Thanks for the recipe!
My first try with umeboshi paste, and it was so good! As Roosie said, sweet tangy and salty. What a delicious combination of flavors for a dressing. I used this on a salad of chopped cabbage, cucumber, carrot, celery and tomato though it would also be fantastic on a more Asian-inspired salad. I used a bit of stevia instead of the sugar and reduced the amount of oil a bit (I used macadamia nut oil.) I will be making another batch today. Thanks, Wenstar!
This is a beautiful simple dressing with a lovely pink color. Halved the recipe and substituted the sugar with honey and used 1 large umeboshi plum (be sure to remove the pit!) and canola oil for the oil. I enjoyed this just over some alfalfa sprouts and it was a lovely combination- sweet tangy and salty with a lovely flavor from the umeboshi. I can imagine this would be good as suggested on mung bean sprouts or even over some shredded iceburg lettage. Thank you for a lovely recipe.