Tabbouleh Dressing

Name: Tabbouleh Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (50 ml)
Cuisine: Middle Eastern
Ingredients: 1 tsp Sour Cream (5 ml) Sour Cream; about 2 tsp (11 ml) Mayo; 1 Tbsp olive oil (15 ml) Olive Oil; 22 ml lemon juice Lemon Juice

Independent adaptation of a publicly published Shuzo Kishida recipe. Not affiliated with, sponsored by, or endorsed by Shuzo Kishida.

DRESSING · TABBOULEH / SEMOLINA SALADS & COLD SCALLOPS

In the published recipe, this is the dressing for veal sweetbread tabbouleh.

The dressing from Kishida's veal sweetbread tabbouleh.

On the jar

TABBOULEH

Method: shake
Yield: about ¼ cup
Ingredients: 4
Jar batch: 4.85× recipe

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Ratio

LEMON JUICE 22 mlOLIVE OIL 15 mlMAYO 11 mlSOUR CREAM 5 ml

Ingredients

Sour Cream1 tsp Sour Cream (5 ml)
Mayoabout 2 tsp (11 ml)
Olive Oil1 Tbsp olive oil (15 ml)
Lemon Juice22 ml lemon juice

Where it sits

One of 359 dressings in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 0.7:1, higher than 18% of the catalog’s dressings (median 2:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for lime juice (58 recipes), rice vinegar (52), and red wine vinegar (34).

The fat here is olive oil. In this category chefs also reach for sesame oil (34 recipes) and vegetable oil (24).

Method

Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL, MAYO, SOUR CREAM.
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 4 stars · 3 national awards

Tabbouleh Dressing★★★ KITCHENOn the jar: TABBOULEH
Scallion Lime DressingNATIONAL AWARD WINNEROn the jar: HERBY
Arabic Tahini Salad SauceNATIONAL AWARD WINNEROn the jar: ARABIC
Sabih Tahini Sauce★ STARRED KITCHENOn the jar: SABIH TAHINI

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Provenance

Shuzo Kishida works in French haute cuisine in Tokyo at Quintessence; credentials include Michelin 3* (Quintessence, Tokyo).

Adapted from a Shuzo Kishida recipe (Shuzo Kishida / NHK Kyou no Ryouri (ris de veau no taboule)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Shuzo Kishida / NHK Kyou no Ryouri (ris de veau no taboule) (published as “Tabbouleh Dressing”). Full citation lives in Provenance.

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