Whether your go-to order at a teriyaki restaurant is a combo platter, a big plate of noodles, or the lunch special advertised on a hand-written sign by the cash register… Chances are good that you’re familiar with the ubiquitous teriyaki-joint side salad. Iceberg lettuce, crunchy veggies like cabbage and carrots, and that mysterious sweet-creamy-tangy dressing. 

It’s the sort of dish that is easy to overlook — Maybe to some, it seems like cheap filler… Maybe many don’t give it a second thought. But it plays an important and surprisingly complex part on the combo plate. Juxtaposed with hot steamed rice and a salty, crisp, chewy protein covered in sweet and aromatic teriyaki sauce: The salad provides a necessary flavor, texture, and temperature contrast. (Iceberg lettuce deserves more credit, pals!) Sadly, because the dressing is mayo-based, we have yet to come across a vegan version of this iconic salad in a restaurant. Don’t fret though! It’s really easy to make at home — Even sharing some ingredients with our recipe for restaurant-style teriyaki sauce (we love a pantry full of multitasking ingredients).

A quick Google for “teriyaki restaurant salad dressing” will show you what a mystery it truly is… Countless threads exist in the question-asking corners of the internet filled with people asking what the heck it is, pleading for a recipe to satisfy their teriyaki dinner cravings… They mostly get answered with suggestions of totally different, unrelated dressings. (One answer reads: “Have you tried Green Goddess? It's great!” Thanks for nothing, Audrey M.) Truly, the dressing varies business-to-business and most recipes you’ll find are based on a specific restaurant’s dressing. Instead, we tested this recipe diligently to create something that will satisfy the craving for the amalgamation of every teriyaki side salad you’ve had.

And listen: You might be tempted to fancy-up this classic salad. You’re welcome to do whatever you please, but we urge you to not stray too far from the real deal! Iceberg lettuce is undervalued and decidedly unfancy. It plays a very important role here, though! Its hearty leaves hold up to the rich dressing (and even the teriyaki sauce when some inevitable crossover happens on your plate). Its crunch is invaluable to balance out starchy rice and chewy protein. Each crunchy bite is a refresher and palate cleanser and treat at the same time. Lean into the iceberg. Learn to love it. It’s your friend. Maybe even your new best friend. Plus it keeps longer than more delicate greens, making it ideal for keeping on-hand during a global pandemic. 

Okay, okay. We’ll get off our iceberg soapbox (lettuce box? salad crate?) and let you enjoy your salad. now that we’ve defended this classic and irreplaceable side dish, we might as well admit that this dressing is great in a lot of contexts beyond this simple side salad. We particularly love it as a dressing for coleslaw — Mars is a cabbage superfan. Just don’t forget to show iceberg some love, okay?

Tips & Info

• What’s up with all the different types of rice vinegar out there? Rice vinegar is made by fermenting rice first into alcohol (rice wine) and then into acid (vinegar). Rice vinegar and rice wine vinegar are only really different in name! However, seasoned rice vinegar has a bit of sugar and salt added to balance its acidity (it’s usually found dressing steamed vegetables or tossed in a salad). We keep seasoned rice vinegar in our pantry because it’s so useful on its own — so it makes an appearance in many of our recipes. If you use plain rice vinegar in this recipe, just go ahead and add an extra pinch of sugar.

• This dressing is also great for coleslaw! Shred some cabbage and carrots, throw in some sesame seeds and sliced scallions, and toss with this dressing. Let sit for at least a few minutes or chill for up to one day before serving.

• Different vegan mayos have different flavor profiles and fat contents, meaning the final dressing will come out a bit different with each one. Trust your tastebuds and adjust seasonings as needed to your taste.

We would love to see what you make!
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