The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Aug. 2, 2009
I used this recipe as a springboard for a salad that I made for our state fair. I substituted seasoned rice vinegar for the red wine vinegar and left out the salt and seasonings and added 1 T. of sesame oil. I tossed it with napa cabbage and other Asian veggies and topped it with bay scallops sauteed in sesame oil. The salad won me a blue ribbon and a great signed cookbook and $150 stainless steel pan. Eternally grateful to Trishie for submitting it -geranium's mom
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
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Reviewed: Jul. 17, 2009
Excellent, thanks for the recipe! I don't think I've ever had Hoisin sauce before. I'm kind of a vinegar wimp, so I changed the oil/vinegar ratio just a bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
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Reviewed: Jul. 5, 2009
One amazing delicious salad dressing. This will be a new staple in my house. Thanks Trishie, excellant job!
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Cooking Level: Intermediate

Home Town: Chino, California, USA

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