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Asian Ginger Dressing
SUBMITTED BY:
DIETER_WEBER
PHOTO BY:
LynnInHK
"Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe."
RECIPE RATING:
Read Reviews
(89)
Review/Rate This Recipe
PREP TIME
9 Min
COOK TIME
1 Minute
READY IN
10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
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DIRECTIONS
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
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REVIEWS
Reviewed on Jun. 5, 2003 by CHI BA
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CHI BA
Jun. 5, 2003
I changed this dressing to give it more of an authentic Asian style flavor by substituting sesame oil for the olive oil and it ended up tasting GREAT!! I also added some pepper for a bit of a kick along with chopped green onions...what a delicious flavor!
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40 users found this review helpful
I changed this dressing to give it more of an authentic Asian style flavor by substituting...
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Reviewed on Sep. 17, 2003 by
Navy_Mommy
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Navy_Mommy
Sep. 17, 2003
The only reason I didn't give this recipe five stars is I made the recommended changes that other reviewers posted. I cut the soy sauce to 1/4 cup. I used 1/2 cup olive oil and 1/4 cup sesame oil, and since my carafe was too small I didn't add the water. I did however have to stop myself from eating the dressing with a spoon. This stuff is great. Only additional change I would possibly make is to add more vinegar or less honey, I found it a little too sweet.
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26 users found this review helpful
The only reason I didn't give this recipe five stars is I made the recommended changes that...
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Reviewed on Sep. 24, 2003 by Eric Emmons
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Eric Emmons
Sep. 24, 2003
My wife loves the ginger dressing you get at japaneese restaurants! When I made this she flipped! It was great. I did however take the suggestion of half the called for soy sacuce.
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18 users found this review helpful
My wife loves the ginger dressing you get at japaneese restaurants! When I made this she...
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Reviewed on Aug. 25, 2003 by
ATTORNEYCHICK
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ATTORNEYCHICK
Aug. 25, 2003
I love the ginger dressing at my favorite Japanese Steakhouse, and this is close. I cut the amount of soy in half, and substituted half of the olive oil with sesame oil. It was very good in salad with grilled chicken and mandarin oranges. I have even marinated my chicken in the dressing, and it makes great marinade.
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14 users found this review helpful
I love the ginger dressing at my favorite Japanese Steakhouse, and this is close. I cut the...
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Reviewed on May 9, 2005 by HOUSTONGAL31
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HOUSTONGAL31
May 9, 2005
This is a fantastic recipe and will make it again! I did make a few changes that everyone has loved: I omit the water, and use 1-2Tbs. sugar instead of honey. Instead of olive oil, I used half vegetable oil and half sesame oil. I also added 2 Tbs. fresh lime juice, and chopped green onions, then blended with food processor/blender for the right texture. I have made this dressing a few times and with the little adjustments are always a hit with everyone.
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13 users found this review helpful
This is a fantastic recipe and will make it again! I did make a few changes that everyone has...
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Reviewed on Sep. 15, 2004 by Amanda Fetters
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Amanda Fetters
Sep. 15, 2004
This is exactly what I was looking for, and it tasted fantastic on the Almond Mandarin Salad also on this web site. I did substitute half the olive oil for sesame oil & left out the water, which I think made a really big (and positive) difference.
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13 users found this review helpful
This is exactly what I was looking for, and it tasted fantastic on the Almond Mandarin Salad...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
The amount of soy sauce called for in this recipe is way too much!! Either reduce it dramatically or triple the honey. I used ground ginger and red wine vinegar. Don't think I'll make this again. Thanks anyway.
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12 users found this review helpful
The amount of soy sauce called for in this recipe is way too much!! Either reduce it...
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Reviewed on May 12, 2003 by
JENNIFER72_00
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JENNIFER72_00
May 12, 2003
I cut down on the soy sauce and added some sesame oil in place of half of the olive oil. I also toasted a few spoons of sesame seeds and added them as well. I used this as the dressing in both a garden salad and a chinese chicken pasta salad. I let the pasta salad marinate in the mixture overnight and it was really good.
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11 users found this review helpful
I cut down on the soy sauce and added some sesame oil in place of half of the olive oil. I...
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Reviewed on Jun. 5, 2003 by
aClockworkOrange
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aClockworkOrange
Jun. 5, 2003
Good recipe! I followed the other review suggestions and only used 1/2 cup of soy. I realized after making the dressing that I had forgotten the water, but it didn't matter! I liked having a creamy, tangy dressing with bite! My two friends that I shared it with said they could drink it straight!
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9 users found this review helpful
Good recipe! I followed the other review suggestions and only used 1/2 cup of soy. I...
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Reviewed on Sep. 17, 2005 by
mjhutch
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mjhutch
Sep. 17, 2005
This was very good, it was exactly what I was looking for. I tossed it with red leaf lettuce, shredded carrots, chopped green onions, grape tomatoes, and sesame seeds; it was wonderful!
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8 users found this review helpful
This was very good, it was exactly what I was looking for. I tossed it with red leaf lettuce,...
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