Wasabi Ranch Dressing

A classic fresh buttermilk ranch dressing with a twist: wasabi! the wasabi gives a peppery kick to the dressing, perfect to use as a dip or nearly anything else! Salads, onion rings, fries, fresh veggies…  plus it’s a good way to use that wasabi it the fridge leftover from that one time you tried to make sushi 🙂

You’ll need:

  • 1 cup (2 dl.) buttermilk (filmjölk)
  • 1 cup (2 dl.) sour cream (gräddfil)
  • 1/2 cup (1 dl.) mayonnaise
  • 1-2 tablespoons wasabi
  • 3 tablespoons yellow onion, minced
  • 2 tablespoons garlic, fresh, minced
  • 1/2 cup (1 dl.) fresh parsley, minced or chopped
  • 1/2 cup (1 dl.) fresh chives, minced or chopped (graslök)
  • salt

Tip: Let the wasabi ranch dressing marinate for a few hours to get the best flavor. Avoid adding the usual black pepper or vinegar since it might mask the nice peppery flavor of the wasabi.

How to:

Whisk buttermilk, sour cream, mayonnaise, and wasabi together in a bowl.

Whisk in garlic, onion, chives, parsley, and salt. Pour into and airtight container, preferably a jar, and place in the fridge for AT LEAST 30 minutes so that the buttermilk can soften the onion and garlic and the flavors can unite.

Serve with nearly anything! Raw veggies, fries, onions rings, on a salad… what would you use this wasabi ranch dressing on?

Leftovers: Keep your dressing in a jar in the fridge for as long as the original expiration date on the buttermilk (plus a couple days). The taste will tell you if it’s rancid or not, you won’t die.
wasabi ranch dressing | Americulinariska