Citrus Umeboshi Salad Dressing Recipe (Paleo, Gluten-Free & Vegan)

What is umeboshi? Umeboshi paste comes from pickled plums—salted, fermented Japanese ume fruits—and has a long history of use for flavor, digestion, and longevity. It’s tart, salty, deeply savory, and brings an umami lift. Umeboshi benefits are many: promoting gut health, aiding alkalinity, bringing electrolytes, and delivering bold flavor in small amounts. Recipes using umeboshi paste often highlight its power: a little goes a long way.

If you’re looking for an umeboshi dressing or umeboshi paste recipe that brightens salads, this Citrus Umeboshi Dressing is your new go-to. It blends umeboshi paste with citrus juices and sesame elements to create something that livens up greens, crunchy slaw, or even grilled veggies. This umeboshi salad dressing gives you that fermented tang plus fresh brightness—easy, healthy, and full of character.

Below is how to make this umeboshi paste recipe turned salad dressing, plus suggestions for what to serve with it.

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Citrus Umeboshi Dressing Recipe

Recipe Details

Yield: about 4 servings
Active Time: 5 minutes

Recipe Ingredients

• 3 tablespoons sesame seeds
• 2 teaspoons umeboshi paste
• 2 tablespoons lemon juice
• 1/2 cup orange juice
• 2 tablespoons toasted sesame oil
• For salad (optional): thinly sliced red cabbage; green beans or sugar snap peas; blueberries

Recipe Instructions

1. In a high-speed blender, combine sesame seeds and umeboshi paste; blend until sesame seeds are finely ground.
2. Add orange juice, lemon juice, and sesame oil; blend until the dressing is smooth and well-incorporated.
3. Prep the salad: toss together the thinly sliced red cabbage, green beans (or sugar snap peas), and blueberries in a large bowl.
4. Drizzle the Citrus Umeboshi Dressing over the salad; toss to coat evenly.
5. Serve immediately, or refrigerate dressing separately and add just before eating.

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Citrus Umeboshi Dressing Nutrition Facts

*Estimated per serving (recipe yields ~4 servings). Based on Thrive Market ingredient amounts.

Serving Size	1 serving (~¼ of recipe)
Calories	≈ 80 kcal
Protein	≈ 2 g
Carbs	≈ 4 g
Sugar	≈ 3 g
Fiber	≈ 1 g
Fat	≈ 7 g

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Variations & Tips for Making This Dressing

• Vegan check: This dressing is already plant-based (no dairy). Use it as is for vegan salads.
• Adjust saltiness: Umeboshi paste is naturally salty — reduce paste slightly if you’re also salting your salad.
• Blend texture: Toast the sesame seeds lightly before blending for extra nutty depth versus raw seeds.
• Flavor swaps: Use grapefruit juice instead of orange for sharper citrus notes; or use lime for tropical accent.
• Herb add-ons: Stir in minced basil, mint, or cilantro after blending to freshen the flavor.
• Storage tip: Store in airtight jar in refrigerator; shake or stir before using (oil may separate slightly).

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What to Use This Dressing With

• Shredded cabbage slaw — adds crisp texture and freshness to bold dressing.
• Snap peas, green beans, or asparagus — green veggies stand up well to citrus-umeboshi flavor.
• Mixed greens (spinach, arugula) — use as a bright salad base to highlight the dressing.
• Grilled or roasted vegetables — drizzle over veggies like zucchini, eggplant, peppers.
• Cold soba noodles or rice noodles — use as a sauce / dressing over noodle salads for Asian flair.

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When to Share It

Summer BBQs or picnics — light, bright dressing for side salads in warm weather.

Asian-inspired dinner menus — fits in well with sushi or Japanese-style entrees.

Brunch buffets — offer alongside greens, slaws, and the rest of your spread.

Vegetable-forward meals — excellent when your meal centers around produce.

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Healthy lunch bars — a flavorful dressing that elevates simple ingredients.

Photo credit: Paul Delmont