Asian Ginger Dressing Recipe -
Asian Ginger Dressing Recipe
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Asian Ginger Dressing
This fresh-tasting dressing is especially tasty on cabbage salads. See more
  • READY IN 10 mins

Asian Ginger Dressing

Recipe by  

"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 Edit and Save

Original recipe makes 20 Servings Change Servings
  • PREP

    9 mins
  • COOK

    1 min

    10 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2003

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!

Most Helpful Critical Review
Jul 23, 2003

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.

Sep 17, 2003

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.

Sep 24, 2003

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.

May 09, 2005

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.

Aug 25, 2003

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.

Sep 15, 2004

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.

May 12, 2003

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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