Mixed salad with sweet onion and ginger dressing from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 36) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mimisingh on November 12, 2025

    Only made the dressing. I thought it was pretty tasty but it is quite a thin dressing so I recommend serving your salad in a separate dish from your main. Will definitely make again.

  • Crumbles on January 16, 2023

    Made half the recipe. It came together nicely and wasn't too powerful. Good on veg or salad. You only need a little so wasn't too concerned about the soy content

  • rodillagra on October 04, 2020

    Surprisingly tasty. While I was making it I did worry that it was just going to taste like sweet soy sauce which didn't sound like the sort of thing I would normally put on a lettuce. But, no, much tastier than that and lovely in a green salad.

  • JLDuck on March 07, 2020

    I used low sodium soy so the salt factor was not an issue. Fabulous dressing that went well with the salad especially the avocado.

  • Lucylew on July 16, 2019

    This dressing is really good and may replace carrot, ginger & miso as my favorite Japanese salad dressing. The recipe makes a lot, which is a good thing since it is so delicious. Keeps well in the fridge.

  • lizbot2000 on September 16, 2018

    This dressing is no joke!

  • Yildiz100 on June 03, 2018

    Update: This kept in the fridge very well for over a week, and the onion didn't get that funky unpleasant taste it sometimes does in certain preparations. Still, I didn't manage to finish the dressing, so make a half recipe next time.

  • Yildiz100 on April 21, 2018

    Really delicious on spring mix but a tiny bit salty. Might be worth swapping out half of the soy for low sodium or just go easy on the amount of dressing used on the greens. Makes a lot and time will tell how well it keeps (onion can get funky) so next time make a half batch.

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