The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 12, 2006
This was just like you find in a restaurant. But one batch is too large for a single gal. I suggest cutting it in half so it doesn't spoil before it can be finished.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 10, 2006
Delicious!! I made this in less than 5 minutes. I couldn't wait to dress up a little salad with it, until I noticed that all I had was cilantrillo and tomatoes... :( so I just added some cut up chunks of mozarella and Perfecto! (I'm pregant and it's 11 am)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 6, 2006
My husband and I found this dressing to be a little overpowering. It would probably be good as a marinade or something other than a salad dressing.
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Cooking Level: Intermediate

Home Town: Mount Vernon, Indiana, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 25, 2006
This is a delicious dressing. It reminds me of another Asian dressing I make that uses miso. It's excellent on a mixed-greens salad with watercress, red pepper, mushroom, and bean sprouts. The only change I made is I used about half the amount of water, and I made it in the blender and drizzled in the oil to emulsify it.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 23, 2006
This dressing has a lovely 'light'taste. I did follow others recommendations with reducing soy by 1/2, used 1/2 olive oil 1/2 peanut oil with a tablespoon of sesame oil. Served over a green salad with fish parcels. Family enjoyed - even MIL that I didnt think would like it.
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Cooking Level: Intermediate

Home Town: Tamworth, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 5, 2006
This is delicious and simple! I will make it again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 23, 2006
Great basic recipe. I used Canola oil instead of Olive oil. I also cut the soy sauce as recommended from others. I added a couple of tablespoons of seasame seeds because I love them.
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Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 22, 2006
Delish! I wasn't a fan of the sauce alone until I added it to the cabbage salad but it turned out amazing! I did cut the soy sauce in half and used a food processor to make it creamy. Perfect texture then!
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Cooking Level: Expert

Living In: Alvarado, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 12, 2006
I think this is THE BEST asian dressing I have ever made! Thank you! I let it sit and absorb the flavors for a day, then strained it. Yum.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 27, 2006
A little watery, but other than that it was very good.
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Cooking Level: Expert

Home Town: Carmel, California, USA
Living In: Nampa, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 4, 2006
I used ground ginger and garlic powder, and added ~1 tsp sesame oil. YUM!!!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Schenectady, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 4, 2006
This is an simple and delicious recipe.... you really did a good job of making a traditional asian dressing. I think I think I know what you were going for. The dressing tastes like a very flavorful chinese chicken salad dressing, awesome in fact, but far from anything that is used for a traditional iceberg lettuce dressing. It was exactly what you wanted it to be, great!!!
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Cooking Level: Expert

Home Town: Camarillo, California, USA
Living In: Fullerton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 3, 2006
Though this doesn't taste exactly like the dressing in Japanese restaurants, it was still very good. I used about 2/3 of the soy recommended, and overall I like it a lot.
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Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA
Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 6, 2006
This is a great dressing, I used peanut oil, a bit more honey and half the soy sauce. I also put it together in a processor, gave it a creamier substance. Excellent stuff..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2005
Really great. I reduced the amount of soy sauce and increased the H20 to cut back on the sodium.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 7, 2005
This was so good! The ginger really gives it a nice zing. I will definitely make this again.
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Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 9, 2005
Great sauce. My husband enjoyed it!! I used the advice and used less soy sauce. Tasted just like the restaurant style, except the consistency was a little watery. Used this sauce in a Chicken Salad, with tomatos, cucumbers, red pepper, and salad mix. Excellent-- if you love ginger dressing!! Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: 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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Photo by mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA
Living In: Clovis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 31, 2005
Actual I was a little concerned about how much soy sauce was being used, but I added a tbsp of ground ginger powder and a red habenero pepper to the batch and couldn't get enough of it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 30, 2005
It was a great addition to the asian themed dinner I made last night. My mom thought it was perfect... not to sweet, not too bitter. My sister thought it could have used a tbsp more honey and I agree. i thought that with the striking asian flavors of the pad thai with peanuts and shrimp and the chicken fried rice, a sweeter ginger dressing would have worked even better. so I would add one more tbsp of honey :) other than that, WONDERFUL!
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Cooking Level: Intermediate

Home Town: Loveland, Ohio, USA
Living In: Rensselaer, Indiana, USA

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