Recipe by sal
"This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice."
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reduced-sodium soy sauce
grated fresh ginger root
fresh lime juice
This was way too strong as a dressing in my and my husband's opinion, but we used most of it as a marinade for flank steak and it was incredible.
Not bad, but make sure you use reduced sodium soy sauce! Too salty if you sub the regular stuff!
So delicious! Very tasty without overpowering the salad. Also great as a marinade for grilled prawns and chicken kabobs.
This was a little too strong for a salad dressing, however I marinated chicken with it. Then a couple days later with beef..... I was very yummy. I also added a little more garlic. I loved the added zing of the ginger. Will defiantly use again. Thanks!
I think this is a wonderful combination of ingredients, but I had to change the proportions for our taste. I found the dressing as written to be too salty (even with lite soy sauce)like others have said.
To fix this I added extra rice vinegar, lime juice and a little olive oil and honey . I used it to dress shredded cabbage with raisins and it was a hit!
I had to come back and update review. I ended up adding some fat free miracle whip and blended it up. It became a wonderfully creamy, nutty, flavorful dressing. But nothing like the original recipe though.
I thought this was excellent. I made it to accompany an Asian salad at Easter. I left out the chili oil -- didn't have any. Probably added more lime than it called for. Nice and tart, and yes, salty. Yum.
I loved this. But I don't like soy sauce much, so I used about 1/3 of a cup, then added 1/2 cup of water to the dressing. This was great on a cabbage salad. I had leftover dressing, so I added peanut butter and some veggie broth and made a veggie rice-noodle dish topped with peanuts. Great!
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Ginger Lime Salad Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 10
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