Reviewed: May 2, 2012

So, I'm calling it 4 stars as written, 5 stars for being so easy to tweak to my taste! I, too, cut the mayo and used half fat-free Greek yogurt. I, too, subbed honey for the corn syrup (and cut it to 1/4 C). I doubled the soy and ginger and added a couple tsp of sesame oil and vinegar. I think the oil is absolutely necessary! Still very sweet. BUT! I made it and ate it immediately. There's probably a reason for letting it chill for a while! Should be even better later! Thanks for the recipe!

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Reviewer:

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 21, 2011

This was DELICIOUS! I added a tiny bit more soy sauce and a little bit of white wine vinegar to off set the sweetness. I poured over the top of cubed, cooked chicken breasts, added some mandarin oranges and cashews and served it over rice. SO yummy!

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Trish_tuck

Reviewed: Aug. 16, 2011

Wow!! Super easy and very flavorful. Would give 5 stars but had to add sugar because the honey didn't quiet do it for this recipe.

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Rosie Apple

Cooking Level: Expert

Reviewed: May 19, 2011

This dressing was just like the dressing I've tasted in Oriental restaurants. Delicious. The only change I made was to use fresh ginger.

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Carol Singley

Reviewed: Apr. 19, 2011

two words, "LOVE IT!"

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Cooking Level: Expert

Reviewed: Apr. 14, 2011

This dressing is WAY TOO SWEET the way it is written. I have tried it as written and was not happy with it at all. I have taken the mayo, salt, soy, added xtra ginger, a bit of onion and garlic powders, a few drops of sesame oil, some white rice wine vinegar and a bit of ketchup for at tad of sweetness and color. My way, in my opinion anyway, made it much more authentically asian.

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Donna

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Reviewed: Oct. 28, 2009

Good base, I cut the mayo back, omitted the corn syrup and used a few Tbls honey, doubled soy sauce and ginger. I added a little garlic powder, sesame oil and rice vinegar for an added "Asian" taste. No sugar was necessary.

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sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

Reviewed: Aug. 27, 2009

Yum! Tastes as close as I can get to the local restaurant's dressing on their oriental salad. Thanks for the recipe!

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Leah

Reviewed: Jul. 5, 2009

I am not a fan of corn syrup, so I used about 3 tbsp of sugar instead. You might want to use more or less to taste. Because this decreased the liquids, I also added about 1 tbsp water and about 1 tbsp of gourmet white wine vinegar, and omitted the ginger (since my chicken was marinated in a ginger sauce). I also toasted about 1 tbsp of sesame seeds in a small pan with a little olive oil (this toasts really fast, so be careful!). I tossed this creamy dressing in a small head of organic green cabbage, thinly sliced, with a shredded medium carrot, and 4 small scallions. I would have added sugar snap peas if I had them on hand. I had la choy crispy chow mein noodles on hand, so I tossed in a very generous handful of those. But you can also toast up some ramen noodles (didn't have any!). Also, if you don't have sesame seeds (I get mine cheap at an asian foods store), you can use slivered almonds or pine nuts in their place.

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Jennifer

Reviewed: Jun. 18, 2009

I made this recipe exactly as instructed so I could make a fair rating, 4 1/2 stars. I've had better, but I really did like this too. I used it as a dip for fresh watercrest. I used to just whip up mayo, ketchup, salt n pepa, but this was different and perfect! Thanks Jeanie!!

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