- Most Helpful
- Highest Rating
So good and so simple!
I'm a big Wasabi fan and this is wonderful! I had lemon juice left over from another recipe and made this dressing with it instead of the lime - it's great on pasta and sauteed veggies!
For some reason, I didn't get this reviewed :(
I took another reviewers suggestions and added a touch of sesame oil.
I made my wasabi paste and followed the rest of the recipe as written.
It was very good! Not authentic, but excellent in flavor. I served it with potstickers and egg rolls along with the soy based sauce. The leftovers was used a week later with stir fry LOL.
Made for the Pets Memorial cook a thon.
I made this to go with some take-out eggrolls that I had gotten and it is quick to make. I made my own wasabi paste from wasabi powder and hot water. For this wasabi dressing not being cream-based, it is really good!!! I added a little sugar to give a little yin to the yang of the lime and wasabi. I also added a small drop of toasted sesame oil and a pinch more salt. The 1 TBSP of wasabi paste is just the right amount to give you that wasabi burn in the throat and not enter the nose, very good balance there! I used a hand-held mixer with whisk attachment to get a really good creamy consistency. This is a good one to play with, thanks for posting!! Made for the Cooking with an Asian Accent event, March 2009.
WOW - I got a real buzz from this dressing and I agree it is very addictive, my DIL nearly died when she tried it LOL - not a very adventurous soul!!! I love this on cheese on toast and it does wonders for bland fish. Thanks for this one. Posted for zaar tag.