Last Updated on March 13, 2021 by Simon Fan
Mustard is considered one of the world’s oldest condiments, and using mustard in a salad dressing is a great way to create an emulsified mixture with a lovely punch.
Now, if you’ve been making your mustard dressing with a store-bought mustard sauce, such as Dijon, as most people do, it might be time for you to try something new—a homemade mustard sauce can truly be a revelation.
And it only requires two basic ingredients: mustard powder and water. Simply mix them, wait for a few minutes, and let the magic unfold before your eyes. With water, the chemical reactions between the enzyme and sulfur compounds in mustard powder create mustard oil, producing the characteristic heat of hot mustard.
This simple preparation is what gives Chinese mustard its strong kick. Using this mixture as a base, you can add acidic, sweet, savory, and fatty elements to create a sauce or dressing you desire. My recipe below uses white rice vinegar, soy sauce, sugar, and sesame oil. You can take a completely different approach, for example, by using wine vinegar, shallot, honey, and olive oil.
You can find mustard powder online or at spice shops or well-stocked grocery stores. Your homemade mustard dressing will work well with a wide range of vegetables, including lettuce, spinach, watercress, cucumbers, and radishes. Be aware that the mustard mixture will lose its potency rather quickly, so only make a small quantity right before using.
My salad features watermelon radish, an heirloom variety that has its origin in China and is gaining popularity in the culinary world. It’s also called Beauty Heart, a translation from its Chinese name Xin Li Mei (心里美) meaning “inner beauty.” Why? Because beneath its unassuming look from the outside, watermelon radish has a colorful flesh that resembles that of a watermelon, and has a crisp texture with a mild sweet taste. Although watermelon radish is suitable for several cooking methods, including braising and pickling, the best way to fully appreciate its beauty is to enjoy it raw.
If you cannot find watermelon radish at your local farmers’ market, substitute other mild-flavored radishes, such as French Breakfast.
Watermelon radish and cucumber salad with Chinese mustard dressing
Serves 2
Ingredients
7 oz (170 g) watermelon radishes, or other mild-flavored radishes
4 oz (115 g) seedless cucumbers
Dressing
2 teaspoons mustard powder
2 teaspoons cold water
1 tablespoon white rice vinegar
½ teaspoon sugar
1 teaspoon soy sauce
2 teaspoons sesame oil
Salt and freshly ground white pepper
Small bunch of microgreens or sprouts for garnish (optional)
Directions
- Using a mandoline, cut the watermelon radishes into very thin slices. Cut the cucumbers crosswise into thin slices. Chill them briefly in the refrigerator while you prepare the dressing.
- Place the mustard powder in a ceramic bowl and stir in the water. Cover and let stand for 15 minutes. In a separate bowl, combine the vinegar, sugar, and soy sauce.
- When the mustard is ready to use after 15 minutes, add the vinegar mixture and sesame oil, and mix well to create an emulsified dressing. Adjust the seasoning with salt and pepper as needed.
- Arrange the radishes and cucumbers nicely on a serving place, garnish with the microgreens, and drizzle with the dressing.
