Whole World Cookbook, p. 48 (Chinese)
4
scallions, chopped fine
½ - ¾
teaspoon sea salt or 1 tablespoon umeboshi paste
2-3
tablespoons prepared mustard
Juice
of 4 limes or 2 lemons
 |
| There's always time for scallions! |
Blend all ingredients until creamy.
 |
| Not creamy yet... |
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| I went with lime juice, because... lime juice. |
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| Careful - this stuff can stain. |
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| Creamy! Like most salad dressings, this one has an underwhelming appearance by itself. |
If a suribachi is used,
combine in the following order: scallions, umeboshi, mustard, juice.
 |
| A suribachi was not used. |
 |
| But it came out salad dressing anyway. :) |
My Rating: 4/5 "This stuff is AGGRESSIVELY tangy, so don't drown your salad in it. It's like the Warheads of the salad world. Eating it is definitely a memorable experience!"
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