Does anyone else agree with me that the highlight of the Chicken Katsu Curry from Wagamama‘s is the side salad because the dressing is so delicious? I recreated the flavours at home to make this Wagamama-Inspired Salad Dressing tastes just like the one from the restaurant!
It’s the perfect combination of different flavours – the saltiness of the soy sauce, the sweetness of the agave syrup, and the sourness of the vinegar all pairs beautifully with the subtle heat of the ginger and aroma of the garlic. This dressing is delicious enough to transform any boring salad leaves into a wonderful dish that you just can’t stop eating!
This dressing also happens to be vegan, and you can make it gluten-free by subbing the soy sauce for tamari. I’ve also made a naturally sweetened version here by using agave syrup instead of sugar. Feel free to substitute any other sweetener you like.
What’s more, it’s so quick and easy to make! Unfortunately, I’d recommend making it fresh each time you’d like to eat it because of the fresh garlic.
If you like this Wagamama-Inspired Salad Dressing, check out my insanely delicious Japanese-style Sesame Dressing!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 tablespoons olive oil (or any other flavourless oil)
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (or sub tamari if gluten-free)
- 1 tablespoon agave syrup (or sub any other sweetener)
- 1/4 teaspoon ginger paste (or sub ground ginger)
- 1 clove of garlic, grated or pressed
- Mix all ingredients for dressing together in a small bowl
- Pour over salad leaves and toss