A few weeks ago, we went out to dinner at a Japanese restaurant that we had never tried before.  The food was super good, especially the salad dressing.  It was a mayo based dressing and, even though I knew it wasn’t vegan, I ate it anyway because (1) it was THAT good and (2) I figured if I kept eating it, I could find a way to veganize it (and probably lighten it up a bit) at home.  So voila!  Here is my veganized and lightened up version of Kobe’s salad dressing:

Creamy Japanesey Salad Dressing

(click here for a printer friendly version)

1 green onion, chopped

3 TB rice vinegar

1 1/2 TB soy sauce

2 TB vegenaise

1 tsp Dijon mustard

1/4 tsp toasted sesame seeds (or up to 1 tsp toasted sesame oil)

1/4 tsp agave nectar

1 clove garlic, grated or minced

S&P to taste

Combine and pour over salad.