Asian Ginger Dressing
This dressing is so delicious!! I love ginger dressing but can never find one in the store that tastes as good as what you might get in a restaurant. I have made it a couple times, and although it tastes great as written, the changes below are the result of some experimentation to get what I think is the best flavor.
Like other reviewers, I substituted sesame oil for olive oil to give it a more authentic flavor. I also added ~1 tablespoon of brown sugar. I think it is safe to say that you can eliminate the water altogether; the recipe does not really need it. If you really like ginger, you can add 1-3 more tablespoons based on taste preference, but be careful because a little ginger goes a long way.
Lastly, the one thing I would say (which is certainly optional, less authentic, and based on taste preference) is that for those of you who prefer creamy dressing, adding a very small amount of mayo or miracle whip can really customize this dressing to your palate. It makes it more creamy/less purely oily, which a lot of people like. Add sparingly and in iterations, as you don't want the mayo flavor to be overwhelming.
The finished product is great over thinly sliced carrots, broccoli, red & white cabbage (+ any other crunchy vegetables). Toss and finish with some sesame seeds and you have a unique take on cole slaw that will be well-received at any gathering!
1 user found this review helpful
Nov. 25, 2012