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Asian Ginger Dressing


"Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe."
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10 m servings 86 cals
Original recipe yields 20 servings (20 Servings)


  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 318
  1. 415 Ratings

Most helpful positive review

I changed this dressing to give it more of an authentic Asian style flavor by substituting sesame oil for the olive oil and it ended up tasting GREAT!! I also added some pepper for a bit of a ki...

Most helpful critical review

The amount of soy sauce called for in this recipe is way too much!! Either reduce it dramatically or triple the honey. I used ground ginger and red wine vinegar. Don't think I'll make this ag...

Most helpful
Most positive
Least positive

I changed this dressing to give it more of an authentic Asian style flavor by substituting sesame oil for the olive oil and it ended up tasting GREAT!! I also added some pepper for a bit of a ki...

The only reason I didn't give this recipe five stars is I made the recommended changes that other reviewers posted. I cut the soy sauce to 1/4 cup. I used 1/2 cup olive oil and 1/4 cup sesame ...

My wife loves the ginger dressing you get at japaneese restaurants! When I made this she flipped! It was great. I did however take the suggestion of half the called for soy sacuce.

This is a fantastic recipe and will make it again! I did make a few changes that everyone has loved: I omit the water, and use 1-2Tbs. sugar instead of honey. Instead of olive oil, I used half v...

I love the ginger dressing at my favorite Japanese Steakhouse, and this is close. I cut the amount of soy in half, and substituted half of the olive oil with sesame oil. It was very good in sa...

This is exactly what I was looking for, and it tasted fantastic on the Almond Mandarin Salad also on this web site. I did substitute half the olive oil for sesame oil & left out the water, which...

I cut down on the soy sauce and added some sesame oil in place of half of the olive oil. I also toasted a few spoons of sesame seeds and added them as well. I used this as the dressing in both a...

Our favorite dressing! We use reduced sodium soy sauce and agave instead of honey sometimes and it's still delicious! Another great tip to avoid wasting ginger - peel it, stick it in a freezer...

This was very good, it was exactly what I was looking for. I tossed it with red leaf lettuce, shredded carrots, chopped green onions, grape tomatoes, and sesame seeds; it was wonderful!