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Reviewed: Jan. 23, 2008

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.

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shawnessym

	Cooking Level: Intermediate
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Reviewed: Sep. 25, 2007

A little crazy on the soya sauce, even though I cut the amount suggested in half. I found it a very, very salty dressing, not something I enjoyed much on a salad. I compensated this time by adding a whole lot of fruit to my salad, but I probably won't make again. Thanks anyway.

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APCOOKING

	Cooking Level: Intermediate Home Town: Marmora, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Apr. 9, 2007

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.

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lons65

	Cooking Level: Intermediate Living In: Pike Creek, Delaware, USA
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Reviewed: Aug. 3, 2006

We also used this as a marinade for flank steak. Used 1/2 the amount of soy sauce and all other amounts the same. Didn't bother blending the mixture, just put the ingredients into a ziploc bag with the steak and froze it...pulled it out, thawed and marinated it during the day and then threw it on the grill that night. Easy and delish!

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seattlecooks

	Cooking Level: Expert Home Town: Belleville, Illinois, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 1, 2004

Not bad, but make sure you use reduced sodium soy sauce! Too salty if you sub the regular stuff!

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12 users found this review helpful

Reviewer:

CAIRA01


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Reviewed: Jan. 25, 2004

WONDERFUL!

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12 users found this review helpful

Reviewer:

DEMENTED


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Reviewed: Jan. 25, 2004

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.

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17 users found this review helpful

Reviewer:

MCNERK


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Reviewed: Jan. 25, 2004

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!

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Reviewer:

BLENDER5

	Cooking Level: Expert Home Town: Aurora, Colorado, USA
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Reviewed: Jan. 25, 2004

So delicious! Very tasty without overpowering the salad. Also great as a marinade for grilled prawns and chicken kabobs.

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13 users found this review helpful

Reviewer:

CurvyChef


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