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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Aimee'

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: May 2, 2009

After just finishing having this for the first time, I can tell I'll be making it a lot and using it in salads and as a marinade. I skimped a little on the honey and used tamari instead of regular soy sauce, because it was all I had. I also subbed about a teaspoon of sesame oil (all I had) for some of the olive oil. Next time I'll use more sesame oil. This was delicious on my spinach salad with veggies and pepper-crusted tuna steak bites.

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Kim

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 9, 2009

Awesome dressing! Love it!

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Farren

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Reviewed: Apr. 8, 2009

Great salad dressing. As suggested by other reviewers, I decreased the amount of olive oil and added some sesame oil.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

This was pretty good. I did have to tweak it a bit after reading other reviews. I added 1/2 EVOO and 1/2 canola oil and 1 TBS. pure dark sesame oil. I cut the honey to 1-1/2 TBS. and I used reduced sodium soy sauce and only 2 TBS. of water. It makes alot of dressing. Next time I think I will half the recipe.I used it sparingly on an Asian Salad I make.It was tangy and flavorful. Sorry I had to tweak this I hate changing recipes, but this was an great starter. Its all about cooking with your own flair.

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missD43

Cooking Level: Expert

Living In: West Valley, Utah, USA

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Reviewed: Mar. 23, 2009

Great recipe... I made some of the suggested changes, cut out the honey because I prefer salty to sweet. Also, I added a 2 tablespoons of minced onion. Yum!

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GingerBeer

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

This salad dressing turned out fabulously! I took other reviewer's suggestions and cut the amount of soy sauce in half. I also used 1/4 cup sesame oil and the rest canola oil. Rather than using honey, I used a tbsp of splenda. And I didn't have fresh ginger, so I used ground ginger powder and eyed the amount. I also added some red pepper flakes, although I'm not sure this made a lot of difference. My husband raved about it!

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BumperJr

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 9, 2009

My husband loved this; I just liked it. We served it over a spinach salad with hearts of palm, kalamata olives, feta cheese, carrots, grape tomatoes, avocado and cashews. Sounds like a weird combo but it was pretty good. Next time I'll add a sprinkle of fresh cilantro. Topped it with grilled chicken.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 22, 2009

I wanted a dressing that could be used on an Asian salad with mandarin oranges. This dressing was too strong and overpowered everything.

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4GsMOM

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 30, 2009

This turned out great and was just what I was looking for. i did use a combination of Sesame and Chili Oil and then I added toasted Sesame seeds.

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dgbg100106

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

It was fabulous! My husband and whole extended family loved it (even the really picky ones). The ginger shines in this dressing.

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Acala

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

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Reviewed: Nov. 19, 2008

This recipe was so good over salad that we used it as a chicken marinade, and then as a sauce over noodles, chicken and veggies. We did leave out the water as someone had suggested, and liked it a bit thicker...but even without the water it was still thin and enjoyable. Since we did not have any ginger root we substituted 1/2 tbsp of ground ginger and it came out wonderfully! Highly recommend!

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Rich

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Reviewed: Nov. 7, 2008

The dressing is not what I was expecting. It tastes OK. It reminds of the old-fashion Chinese steam seafood sauce. The texture is too thin that it doesn't sit on the veggies. The sour and saltiness don't blend well with the natural sweetness of the veggies.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Nov. 4, 2008

Great. I used apple cider vinegar because that's all I had. Delish!

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Jennifer

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2008

My fiance and i thought it was delicious. Only thing is the garlic stays with you for awhile, so i only used 1 clove of garlic the second time i made it. I also followed the suggestion for 1/4 cup of soy sauce.

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Lizette

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Reviewed: Oct. 21, 2008

Great basic recipe. Like others I tweaked it a bit by reducing the soy sauce to 1/4 cup, adding the juice of 1/2 of a fresh lemon, some diced spring onions and with 1/4 cup of sesame oil I slowly added to taste since it can become over powering. If you like it a bit sweeter try adding a 1/2 tsp of sugar or some extra honey. My kids loved it.

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Bonnie

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Reviewed: Oct. 16, 2008

This is good stuff! I will not be buying the yucky store stuff anymore!

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Donna

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

To me, it doesn't taste much like restaurant versions, but it's still good. As written it's a bit sweet. I like it with about 1/2 the soy sauce, 1/2 the honey, and twice the ginger.

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