The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 11, 2009
Great recipe, I did sub the olive oil for 1/2 cup mayo to give it a creamy texture and it was great. I also subbed sugar for the honey and used 1/4 cup of sesame oil.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 15, 2009
Great Dressing! 2 garlic, 2 TBS Ginger, 1/2 cup olive oil, 1/4 cup sesame oil, 1/4 cup soy sauce, 1/3 cup rice wine vinegar, 1 TBS honey, 1/4 cup water!! ENJOY!!
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Kat
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Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 7, 2009
Delicious! I used this as a marinade for chicken breasts that I grilled, and basted the chicken with the marinade as it cooked. I didn't have the vinegar, so I tried just 1/4 teaspoon of Hoisin sauce (careful with that, it is very 'rich') and added the zest of one orange. Everyone loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 20, 2009
Excellent -- a big hit with hubby, and a huge improvement over the bottled ginger sesame dressings. I followed Houstongal31's suggestion, substituting the olive oil with half sesame oil and half safflower/canola, and omitted the water. It smells and tastes authentic. I also added a few shakes of dried red pepper flakes. Some reviews mention cutting back on the soy sauce, but I used the full amount of soy sauce, and it tasted good to me. I served it over steamed green beans, with a few thin slices of carrot for color. I let the beans and carrots chill in a small amount of dressing, then sprinkled on a little more dressing before serving. This is also good with spring mix and with sprouts of any kind.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 31, 2009
I made this into an asian pasta salad using brown rice noodles and chopped veggies. I did follow the advice and cut the soy (thanks) The one thing I did to make it extra special was I added a good squirt of sriacha hot sauce to the recipe. Now when I take this to potlucks I print the recipe beforehand because everyone always wants it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 28, 2009
Very tasty! Definitely use both sesame and olive oils, though - I used only olive oil as that was all I had, and it came out tasting a bit too strongly of soy sauce. With 1/4 cup sesame oil, this definitely becomes a 5 star recipe!
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 23, 2009
Followed the suggestions and we loved it! Less soy sauce, no water, and used rice vinegar instead of regular. Finally have a salad dressing to serve with our Asian dishes!
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Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA
Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 22, 2009
Really tasty! My husband and I love this stuff! I left the garlic and ginger whole and stuck everything in my chopper! I warmed up the honey in the microwave added it to the chopper and it was done! Followed other suggestions and used 1/4 cup sesame oil/ 1/2 cup olive oil and cut soy sauce in half. Perfect!
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Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 13, 2009
Very nice salad dressing! I combined 3 recipes from this site to make a restaurant quality salad. I made the Oven-Roasted Vegetables, the Asian Ginger Dressing and the Seared Ahi Tuna Steaks and put all the above on Romaine Lettuce. Will definately make all 3 again!
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RAM

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 2, 2009
I did not follow it to the T. The vinager threw it off so much I tried to fix it by adding more honey, ginger, soy and honey dijoun dressing. I ended up adding to much ginger because it tasted good at first but then it had an after taste. I will use this as a marinade.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 23, 2009
This turned out just okay for me. My husband liked it but I didn't. I followed other reviewers advice and cut back on the soy sauce, omitted the water and used some peanut oil. Maybe I should have stuck to the original recipe because at first it turned out horrible. I ended up using alot of extra honey to doctor it up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 23, 2009
This stuff is very good - it makes a lot so I will have it to eat with salads all week at least. I did add just a hint of sesame oil - I'm thinking some toasted sesame seeds would be good in this. I'm sure this will taste even better after it sits for a few hours. Thanks for the recipe Dieter-Weber!
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 21, 2009
EXCELLENT! We used a little less water because our jar was too small, but it was still good. I'm not big on salads, but I could have eaten my weight in lettuce with this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 17, 2009
Fabulous...Love this and so do my friends. Easy inexpensive. I will definitely put this on my keeper list.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 13, 2009
The restaurant dressing I was trying to replicate was packed full of ginger, but when I finished making this dressing as written (except with only 2 tablespoons of honey, as suggested), it was basically just liquid. Luckily I had a 9oz jar of ginger paste in my pantry. I added the ginger paste one or two spoon fulls at a time, tasting in between each addition. It kept getting better until I'd ultimately added the entire jar and had ended up with a very tasty dressing. Oh yeah, I also used seasame oil instead of olive oil, but didn't have rice vinegar, so I used regular white vinegar.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 8, 2009
I did not like this as a salad dressing but it's not bad as a marinade for chicken or steak. I think it calls for too much soy sauce but if you cut that in half and add a little extra honey, it's fine. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 6, 2009
This stuff is goooood!! Used it for a dipping sauce for Asian lettuce wraps delish. I didn't add the water and cut the soy in half. Oh yeah and I added some thinly sliced green onions. It looked beautiful in the carafe!
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 5, 2009
Per other reviews, I cut back on the soy by 1/2, glad I did. I used this dressing for a quinoa, edamame salad that had pickled ginger in the recipe, so I did not add the ginger. I ended up adding more honey.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 1, 2009
Surprisingly bland--didn't cut it here!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 22, 2009
Yummy! My husband loved it!! I used it on a cold, whole grain spaghetti salad loaded with diced chicken and veggies. It was great with the addition of green onions and toasted sesame seeds!
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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