Reviewed: Jul. 17, 2011

Super easy and really good! I scaled it to half the amount and put all the ingredients into a Italian dressing shaker bottle, tossed it with some coleslaw mix, added some crunchy chow mein noodles and voila! A perfect side to Mongolian broccoli beef and rice. :)

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2 users found this review helpful

Reviewer:

AmalAmer

Cooking Level: Expert

Living In: Salem, Oregon, USA

Reviewed: Jun. 24, 2011

Way too much vinegar for my family's taste. I will not make this again.

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1 user found this review helpful

Reviewer:

Amy P

Cooking Level: Intermediate

Home Town: Sturgeon Bay, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 5, 2009

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!

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3 users found this review helpful

Reviewer:

IMZADI_121

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Mar. 17, 2008

I used this to marinate my salmon. I cut the recipe in half for about 3/4 of a pound of fish. I used apple cider vinegar instead of white. I think it lacked a tiny bit...next time I make it Ill add some cracked black pepper. But it was definitely very yummy on fish. :)

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1 user found this review helpful

Reviewer:

iheartmochi

Reviewed: Feb. 12, 2008

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!

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17 users found this review helpful

Reviewer:

Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Apr. 18, 2006

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.

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4 users found this review helpful

Reviewer:

LisaD

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Schenectady, New York, USA

Reviewed: Aug. 5, 2005

This recipe has potential if you lessen the amount of vinegar used. That's all I could taste!

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9 users found this review helpful

Reviewer:

Kiss the Cook

Reviewed: Jun. 26, 2005

CHANGE THE WHITE VINIGER TO RICE VINIGER AND USE TO TASTE. 1 CUP OF VINIGER IS ALOT.

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11 users found this review helpful

Reviewer:

VNEMARA

Reviewed: Jun. 26, 2005

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.

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25 users found this review helpful

Reviewer:

JNSALGER

Reviewed: Mar. 11, 2003

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...

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32 users found this review helpful