Recipe by 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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minced fresh ginger root
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 kick along with chopped green onions...what a delicious flavor!
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 again. Thanks anyway.
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 oil, and since my carafe was too small I didn't add the water. I did however have to stop myself from eating the dressing with a spoon. This stuff is great. Only additional change I would possibly make is to add more vinegar or less honey, I found it a little too sweet.
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 vegetable oil and half sesame oil. I also added 2 Tbs. fresh lime juice, and chopped green onions, then blended with food processor/blender for the right texture. I have made this dressing a few times and with the little adjustments are always a hit with everyone.
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 salad with grilled chicken and mandarin oranges. I have even marinated my chicken in the dressing, and it makes great marinade.
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 think made a really big (and positive) difference.
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 garden salad and a chinese chicken pasta salad. I let the pasta salad marinate in the mixture overnight and it was really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Ginger Dressing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 73
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