Depends on the type of salad, but I do enjoy a "Japanese" style dressing that's on every seaweed salad in Australia. But it does also work with an alfalfa sprout based salad.
I usually mix to taste the following ingredients:
Mirin (or Shaoxing if I'm out)
Vinegar (rice wine, generally, I suppose balsamic or a grape wine vinegar would hit similar notes, just not white vinegar or a dark Chinese)
Sugar
Sesame oil (toasted)
Sesame seeds
Soy sauce (light, or even the white soy sauce)
And optionally
Wholegrain mustard for a little bit of tang.
I do not have any measurements whatsoever.
Otherwise, a basic French vinaigrette is good. I don't have white people food (read: raw vegetables, the Weibo meme trend is real) often enough to justify taking up valuable shelf/fridge space for store bought sauces.
Bonus: If you like Caesar dressing, and you want to make some from scratch, sub out whatever mayo you were going to use with Kewpie. Thank me later. Also canned/bottled anchovies instead of the tube paste and blend it yourself is good but you'd end up with leftover anchovies so idk.
Depends on the type of salad, but I do enjoy a "Japanese" style dressing that's on every seaweed salad in Australia. But it does also work with an alfalfa sprout based salad.
I usually mix to taste the following ingredients:
And optionally
I do not have any measurements whatsoever.
Otherwise, a basic French vinaigrette is good. I don't have white people food (read: raw vegetables, the Weibo meme trend is real) often enough to justify taking up valuable shelf/fridge space for store bought sauces.
Bonus: If you like Caesar dressing, and you want to make some from scratch, sub out whatever mayo you were going to use with Kewpie. Thank me later. Also canned/bottled anchovies instead of the tube paste and blend it yourself is good but you'd end up with leftover anchovies so idk.