Reviewed: Oct. 30, 2009

This is fantastic! Like another reviewer, I put in sesame oil as well as canola oil. It was perfect. Will be having this dressing often. Thanks.

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SandraO

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Reviewed: Jun. 28, 2009

I followed the recipe exactly and I thought it had a strong vinegar taste, almost too tangy. I added two tbs of peanut butter and I'm letting it sit. I hope this mellows it out.

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lichi66

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Apr. 22, 2009

The best dressing ever! I made a small batch to see if we liked it. My boyfriend took a bite and said he wanted this salad every night! I served it over field greens with chow mein noodles. Absolutely perfect! I'll be making a big bottle next. Can't wait to serve it to guests. Thanks for sharing!

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 28, 2009

Very good! I used only about 1/3 cup oil and substituted part of it with sesame oil. I used 8 tbsp rice wine vinegar and less sugar (substituted splenda). Very nice flavor - used on coleslaw mix. Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Very tasty and crunchy...you can substitute any size peanut...for a change of pace, this kicks it up a knotch, and stores well too.

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Lasol96

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Reviewed: Feb. 6, 2009

Awesome! At a dinner party, the guests looked skeptical but everyone raved once they tasted it!

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Christine

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Reviewed: Jan. 14, 2009

This is a great simple recipe that tastes great. Like other reviewers, I used peanut butter instead of peanuts, decreased the sugar, and used soy sauce instead of salt. Threw everything into the blender while toasting the sesame seeds then shook it all up in a jar before serving. Served on a crisp green salad (thinly sliced onions, celery, julienned carrots) with chicken katsu donburi over white rice -- just like one of my favourite Japanese restaurant dishes. Mmm, I'm salivating.

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AIMEE82

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Reviewed: Jan. 12, 2009

I brought this dressing to a party and everyone asked for the recipe. Definitely a crowd pleaser. I used half the amount of sugar and substituted half the amount of peanuts for peanut butter. Will use again!

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TOOCUTE4UJANELLE

Cooking Level: Intermediate

Living In: Oviedo, Florida, USA

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Reviewed: Oct. 18, 2008

Very tasty as is, but I might change it up in the future. I used on a pasta salad and it was great. Would work nicely as an Asian slaw dressing as well.

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sheilah

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Reviewed: Aug. 21, 2008

After mixing the ingredients, I let the dressing sit in the fridge for about an hour before I put it on my salad. I thought it was very oily and had a very strong vinegar taste. I was going to throw it away, but decided to give the dressing another try 24 hours later and it was pretty good! I would recommend eating/serving this dressing after letting it sit in the fridge overnight.

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susanne

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

I made this with a few changes. I used peanut oil instead of canola, 5 TBSP of the rice vinegar, 1 TBSP peanut butter instead of 1/4c of chopped peanuts, used about 1 tsp of soy sauce instead of salt, no green onions, cut back on the sugar due to the peanut butter, used white pepper, and about 1/4 tsp of ground ginger. Come to think of it, my recipe didn't really resemble the original very much. But it was YUMMY!

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JULESMICHY

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Reviewed: Jul. 22, 2008

This is a fabulous dressing which is now favourite in our house. The only thing I changed was that I decreased the amount of sugar to 1/8 cup. I think the other wonderful flavours of this recipe shine through a little more with the decrease in sugar. Also, I chopped the onions and peanuts in my food processor and then added the rest of the ingredients. Very fast and less mess. Thank you for such a grat recipe!!

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Pamela

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Reviewed: May 26, 2008

Amazing. I subbed some almonds for the sesame seeds and used half canola half sesame seed oil. Tastes like the salad from my favorite sushi place. Thank you so much! :)(:

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Sarah Emily

Home Town: Framingham, Massachusetts, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 6, 2008

Great dressing!!! Did not have canola oil so 1/4 cup of olive oil and 1/4 cup of sesame oil works very well. Must add 2 TBS of peanut butter. Family loved it with romaine lettuce and cucumbers. Great with Asian main dishes.

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kenjiannie

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 3, 2008

This dressing has become a staple in our refrigerator. It's extremely tasty and very easy to make and gets us to eat our salad on a regular basis. It's delicious on mixed greens. I recommend adding about 2 tablespoons of smooth peanut butter to the mix as this gives it more of a peanut buttery flavour. Love this dressing.

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gloria

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 5, 2007

Made it exactly as per the instructions. I'm not a huge fan of peanuts, but I really liked it. I crushed the unsalted peanuts with a hand blender. I must say that you cant really taste it actually but perhaps its the kinds of peanuts i used. You can enjoy the texture though. In my case, I might try adding a bit of peanut oil to it to see if I can get some peanut flavor there for my fiancee. It is quite sweet as people have mentioned, but I do like sweet dressings so it was perfect for me. Utilizing brown sugar may help keep the sweetness down.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 12, 2007

I used this over fresh spinach, bacon and hard boiled eggs, it was very tasty - not as sweet and overpowering as the standard spinach salad dressing. I used white wine vinegar and mixed nut sundae topping and it turned out great. I look forward to trying it on various kinds of salads.

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DebM

Home Town: Cheyenne, Wyoming, USA

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Reviewed: Sep. 8, 2007

I like the 'kick' this dressing delivers. I'll make it again.

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Robert from San Diego

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Aug. 23, 2007

This was SO good, so much better than bottled dressing and better than a restaurant. I DID make some changes though, just to suit my own taste. Instead of 1/2 cup canola, I used a 1/4 cup canola and 1/4 cup dark sesame oil. I added about 1 1/2 TBS peanut butter to give it more substance and about 1 tsp cayenne pepper for some heat. I omitted the chopped peanuts and the green onion, but still used the sesame seeds. It turned out so flavorful and it's my favorite dressing now.

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