Wafu dressing for Asian salads
Prep time
Total time
Serves: 4-6 as a side
for the dressing
  • ½ grated or finely diced onion, with juice
  • 1 tbsp vegetable/sunflower oil
  • 3 tbsp light soy sauce
  • 3 tbsp rice vinegar
  • 1 tsp Chinkiang vinegar (optional)
  • ½ tsp white sugar
  • dash of sesame oil or sesame seeds
for the salad
  • ¼ head of a small green cabbage, finely shredded
  • ¼ head of a small red cabbage, finely shredded
  • 1 small carrot, peeled and grated
  • 1 small beetroot, peeled and grated, then rinsed to reduce colour running
  • 1 small cucumber, thinly sliced
  • ¼ avocado, peeled and thinly sliced
  • ½ small red capsicum, thinly sliced
  1. Combine all ingredients for dressing in a small bowl. Mix until sugar dissolves.
  2. Prepare salad ingredients and place into small serving bowls.
  3. Dry leftover salad on a teatowel or in a salad spinner and store in a sealed contained in the fridge.
Recipe by A Kitchen Cat at https://akitchencat.com.au/wafu-dressing/