Total Time
Prep 5 mins
Cook 0 mins

A vinaigrette dressing made using Umeboshi (Japanese Pickled Plums). Very nice on blanched bean sprouts.

Ingredients Nutrition


  1. Place all ingredients in blender and puree.


Most Helpful

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!

COREprojects November 04, 2006

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!

yogi August 10, 2005

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.

Roosie October 07, 2004

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