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Raw Vegan Japanese Onion Dressing

March 2, 2015 By admin 5 Comments

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raw vegan Japanese onion dressing blender One of the easiest ways to incorporate raw food into your diet besides smoothies and juices, are salads! Tasty dressings are essential in making it part of your daily eating habit, especially for those who aren’t necessarily used to healthy eating. Also, there are not many Asian style dressings floating around the raw food universe. So I’d like to share with you my raw vegan Japanese onion dressing. This onion dressing is a raw version of a popular Japanese dressing flavor. If you go to the salad dressing isle in Japan or in a Japanese market here, you’ll see onion dressings from several companies. It’s definitely one of the staple dressing of Japanese food, and one of my favorite. You might have even had something similar in your neighborhood Japanese restaurants. Though this is a very tasty dressing, I just want to warn you that if you are not a fan of onions, this dressing is not for you. But if you like onions like me, then do try! You might think, “But if it’s raw, isn’t it going to be too spicy?”. No, I take an extra step to get much of the spiciness out of the onions, so that it’s a mellow onion-y dressing.

Before we start, I’d like to go over some of the ingredients in this recipe. For the acid in the dressing, I use the raw coconut vinegar. There’s 2 raw vinegars you can use in raw foods, one is unpasteurized apple cider vinegar (I use the one from Bragg’s), and the other is raw coconut vinegar. Coconut vinegar is a mild vinegar similar to rice wine vinegar, so it’s great for creating Asian raw food recipes.

I also use soy sauce in this recipe. You can use either Nama Shoyu, which is a raw soy sauce that does contain gluten, or gluten-free Tamari, if you want to go gluten-free. Though Tamari is not raw, a lot of people choose Tamari over Nama Shoyu to opt out on the gluten. I, myself use reduced sodium gluten-free Tamari over Nama shoyu.

coconut vinegar, tamari
Another alternative is using soy-free soy sauce alternative, coconut aminos, which is raw, but it doesn’t taste like soy sauce. I’m Japanese so I was eating soy sauce since I was in the womb. To me it tastes like a watered down soy sauce. So I only like using it on certain recipes, where it’s used as a background flavor. In this recipe, since I do want the soy sauce flavor, I prefer using Tamari.

Now let’s get started. I use purple onion in this recipe, since they are milder and less spicy eaten raw. To take out the spiciness of the onion, thinly slice it and put it in a bowl. Add salt and massage the onion until it wilts, and let it sit for 15 minutes.

onion slices
Then rinse really well under water until the sliminess of the onion is reduced, and firmly ring out the water. Take out a little bit of the sliced onion, chop it up fine and set it aside. We’ll put this in the dressing later, so there are tiny bits of onion in the dressing.

Add the remaining sliced onions, Tamari, maple syrup, coconut vinegar, and olive oil in the blender and blend until smooth. Add in the chopped up onion bits and run the blender on the lowest setting for only a few seconds, until mixed. Pour it over a salad and enjoy! If you have a dehydrator, you can make raw fried onions by tossing thinly sliced onions with olive oil and tamari, and dehydrating them on 115° until crispy. They make great salad toppers.

There you have it! Hope you love this dressing as much as I do! It’s definitely my go to dressing, when I want some yummy Asian salad. I’ll be sharing more dressing recipes in the upcoming posts. Happy salad eating!

raw vegan Japanese onion dressing

5.0 from 1 reviews
Japanese Onion Dressing
 
Print
Cook time
25 mins
Total time
25 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 3-4
Ingredients
  • ½ of purple onion
  • ½ teaspoon salt
  • 1½ - 2 Tablespoons gluten-free tamari or nama shoyu (raw soy sauce)
  • 1 Tablespoon maple syrup
  • 1½ Tablespoons coconut vinegar
  • 1 Tablespoon olive oil
Instructions
  1. Thinly slice the onion, and place it in a bowl. Add the salt and massage the onion until it's wilted. Let it sit for 15 minutes.
  2. Place the onions in a sieve and rinse well under water until the sliminess of the onions is reduced. Firmly ring it out.
  3. Take out a small amount of onion and chop finely, and set aside.
  4. Put the remaining sliced onion, Tamari, maple syrup, coconut vinegar, and olive oil into the blender, blend until smooth.
  5. Add in the finely chopped onion, and run the blender on lowest speed for a few seconds, until it's mixed well.
  6. Serve over salad.
Notes
The flavor intensity and the amount of salt in the soy sauce can vary depending on the brand, or the kind of soy sauce you are using. Adjust the soy sauce amount to taste.

Store it in a air tight container. It keeps in the refrigerator for 3 days.
3.4.3177

Filed Under: Dressings & Salads, Recipes

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Reader Interactions

Comments

  1. Shalini N. Singhal

    March 13, 2017 at 5:33 pm

    I just made this. Yum!!! I used a sweet yellow onion instead of a purple one (all I had on hand), but it still turned out beautifully!

    Reply
    • admin

      March 14, 2017 at 5:28 am

      Hi Shalini,

      Awesome! I’m so happy to hear you liked it! Thank you so much for trying my recipe!

      Reply

Trackbacks

  1. Raw Vegan Miso Ginger Dressing says:
    April 7, 2015 at 12:20 am

    […] face it. There’s a shortage in raw vegan Asian dressing recipes. I posted the raw vegan Japanese onion dressing recipe previously, but that’s not nearly enough to fill that giant void. Thus, my quest […]

    Reply
  2. Raw Vegan Asian Tahini Dressing says:
    April 14, 2015 at 12:25 am

    […] out there. As if you couldn’t tell from my previous raw vegan miso ginger dressing and raw vegan Japanese onion dressing posts. I am also currently drowning in receipts due to preparing taxes. My profession as a makeup […]

    Reply
  3. Raw Vegan Garlic Tahini Dressing says:
    October 20, 2016 at 6:29 am

    […] Having a repertoire of tasty, quick fix dressings is key to not getting bored while eating salads on a daily basis, and to really enjoy them. Way back, when I didn’t know dressings were something you can make so easily, I used to have several bottles of different dressings in the fridge at all times. Not any more! I just whip them up on the spot just like this beauty. My raw vegan garlic tahini dressing is fast, easy, and garlicy smooth goodness! A perfect addition to my other quick fix dressings like the Asian tahini dressing, miso ginger dressing, and Japanese onion dressing. […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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