"This sweet, gingery dressing has the nutty flavor of sesame, a hint of garlic, and just a little bite." — sal
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minced fresh ginger root
red pepper flakes
Wonderful dressing with modifications. I reduced vinegar to 1/2 cup and I used Rice Vinegar instead. I'm not a vinegar person and 1 cup was very watery. I also upped the Sesame Oil from 1 tsp to 2-3tsp.
I was looking for the flavorful ginger dressing you'd find at a Japanese hibachi steakhouse, and this recipe is definitely not it. It tastes ok, but I ended up throwing it out after eating one serving over salad. The ingredients just didn't seem to mesh well together after whisking. Alas, I continue my search for that elusive creamy ginger dressing...
Very good salad dressing, although it does require a bit of tweaking! The list of ingredients is perfect, but the measurements need a little changing. One tip- if you have a good seasons bottle follow the vinegar and oil lines on the bottle and add everything else in varying quantities according to your tastes and it will turn out well! Also, rice wine vinegar gives it a bit more authentic taste!
I made this dressing to take to work and I liked it so good that I kept it. It was well worth the time to make it.
CHANGE THE WHITE VINIGER TO RICE VINIGER AND USE TO TASTE. 1 CUP OF VINIGER IS ALOT.
This recipe has potential if you lessen the amount of vinegar used. That's all I could taste!
Definitely only use half the vinegar. But it needs something else.. soy sauce I think. There's another recipe for Asian Ginger Dressing on this website that I like better.
This is exactly what we were looking for complement our Oriental Spinach salad with stir fried pork. Tangy, and that little bite was just what the salad needed. It's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Oriental Style Ginger Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 136
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