Wonderfully Wicked Wasabi Dressing


I firmly believe the more flavor and spice a meal has the more satisfying it is. My favorite part of the pantry is the spice cabinet. I may not have the fanciest most expensive spices money can buy but the 99 cent version sure do the job.

Over the years I’ve collected quite an array of different flavors from sales and recipe suggestions. Sometimes I pick things up without any idea how I’ll actually use them and without fail they end up coming in handy. Case in point… wasabi powder.

Yesterday I was on the hunt for ground mustard to make my Ham & Cheese Spinach Salad with Tangy Mustard Dressing. It’s my favorite way to eat leftovers after I make Baked Ham. Wonderfully Wicked Wasabi Dressing on top of a saladBut couldn’t find it (did I mention my spice cabinet is a MESS?!?) That’s when the wasabi powder jumped out at me and boy am it glad it did! I LOVED this! Tangy and delish on top of a salad, especially with ham.

  • 1/4 cup water
  • 1 tbsp wasabi powder
  • 2 tbsp honey (42g)
  • 2 tbsp non-fat unflavored yogurt

Whisk the water and wasabi powder together (use a bit less water for thicker dressing.) Let it sit for a few minutes. Whisk in remaining ingredients and top your favorite salad!

I’m psyched because I have the leftovers in the fridge and enough had for at least 3 more salads! :)

Approx Nutritional Information per serving
Servings Amt per Serving
4 2 Tablespoons
Calories Fat Fiber WWPs
45 0g 0g old: 1 new: 1
Sugar Sat Fat Carbs Protein
9g 0g 9g 0g
Posted in: 1 WWP, 1 WWPP, Food Photos, Lunch Ideas, Salad Ideas
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6 Comments and 0 Replies

  1. Shelley

    I have wasabi powder too! I think I bought it b/c it was 99 cents, but I haven’t figured out how to use it! I’ll def make this – sounds delish!

  2. Daniel

    This is a brilliant recipe. A really creative way to combine ingredients that you’d normally not think to put together.

    I’m curious, do you think there could be a good oil-based version of this recipe instead of a yogurt and water-based version, for non-yogurt fans?

    Thanks for sharing!

    Casual Kitchen

  3. roni

    Daniel – Thanks! Funny, I used the yogurt for the tartness and texture (gives a creaminess) didn’t even think of oil based. I’m sure you can do it but I’d cut back the water to about 1 tbsp to just make the wasabi and then mix well with a few tablespoons of olive oil. Not sure the flavor would be the same because of the tartness the yogurt adds. Then again you could add a splash of vinegar too. (can you tell I’m an experimenter?! lol)

  4. Krista S.

    I’m sitting here eating cottage cheese pancakes for breakfast, but wishing I was eating that salad instead! Yum. Ham is going on the shopping list for next week. Woo hoo.

  5. Sabrina

    Oh Roni I heart you! I made this two days ago and absolutely am in love with it!!! I usually pick up a wasabi dijon at the market but thought I would try this…and I’m so glad I did…thanks. I have never tried a recipe that didn’t turn out by you…p.s. did you catch that recipe request drop?

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