Umeboshi Plum Salad Dressing

in Dips & Dressings,Holidays,Sides

The umeboshi plum is a fruit that grows mostly in Japan and popular in Japanese cooking. Before consuming,  it is fermented with sea salt and special enzymes and healthy bacteria for a year or more and is transformed into both a sour and salty paste. It can be used to make delicious dips, sauces and dressings. It helps to neutralize an upset stomach, and detoxifies the body from overeating, or if one experiences nausea.

Tip: Umeboshi paste (pickled plum puree) is the same price as the plums and easier to use. You can find it at Whole Foods, New Seasons and Fred Meyer nutrition center or at Asian markets. It is cheaper in Asian markets but the quality is not as good.

There are so many variations on using umeboshi in salad dressings and sauces. It’s lovely to add variety to the meal with different kinds of sauces and if served on the side, you can appeal to a variety of tastes: those who prefer no sauce, or lighter amounts, etc.

  • 1 T finely minced onion
  • 1 T umeboshi paste
  • 3-4 T tahini*
  • 1/3 to 1/2 cup water
  • 1/2 tsp toasted sesame oil (optional)

1. Mince onion and place in a glass jar with lid.

2. Add umeboshi paste and tahini.

3. Gradually stir in water with a whisk.

4. Add toasted sesame oil if desired.

5. Let sit for 30 minutes as it will thicken a bit. Adjust consistency with water if needed.

* Tahini, also known as sesame butter (ground sesame seeds) can be found at most grocery stores.

Tip: A food processor makes a smoother dressing if desired. This sauce is delicious on salads, greens or served as a dip for vegetables or meatballs. If a bit thicker, it can be spread on crackers or bread as well.