Asian Ginger Dressing

Asian Ginger Dressing

DIETER_WEBER

"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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Ingredients

10 m servings 86 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • 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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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

Read all reviews 299
  1. 386 Ratings

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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...

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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...

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!

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...

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