Reviewed: Jan. 7, 2013

This was good, I wouldn't say it is as good as the Japanese restaurants I've been to, but it's close.

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Reviewer:

traceyposner

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Dec. 27, 2012

I also kicked up the ginger and added some garlic to help spice it up. I used half mayo and half Greek yogurt and it turned out great!

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Reviewer:

russnal

Reviewed: May 2, 2012

So, I'm calling it 4 stars as written, 5 stars for being so easy to tweak to my taste! I, too, cut the mayo and used half fat-free Greek yogurt. I, too, subbed honey for the corn syrup (and cut it to 1/4 C). I doubled the soy and ginger and added a couple tsp of sesame oil and vinegar. I think the oil is absolutely necessary! Still very sweet. BUT! I made it and ate it immediately. There's probably a reason for letting it chill for a while! Should be even better later! Thanks for the recipe!

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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 21, 2011

This was DELICIOUS! I added a tiny bit more soy sauce and a little bit of white wine vinegar to off set the sweetness. I poured over the top of cubed, cooked chicken breasts, added some mandarin oranges and cashews and served it over rice. SO yummy!

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Reviewer:

Trish_tuck

Reviewed: Aug. 16, 2011

Wow!! Super easy and very flavorful. Would give 5 stars but had to add sugar because the honey didn't quiet do it for this recipe.

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Reviewer:

Rosie Apple

Cooking Level: Expert

Reviewed: May 19, 2011

This dressing was just like the dressing I've tasted in Oriental restaurants. Delicious. The only change I made was to use fresh ginger.

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Reviewer:

Carol Singley

Reviewed: Apr. 19, 2011

two words, "LOVE IT!"

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Cooking Level: Expert

Reviewed: Apr. 14, 2011

This dressing is WAY TOO SWEET the way it is written. I have tried it as written and was not happy with it at all. I have taken the mayo, salt, soy, added xtra ginger, a bit of onion and garlic powders, a few drops of sesame oil, some white rice wine vinegar and a bit of ketchup for at tad of sweetness and color. My way, in my opinion anyway, made it much more authentically asian.

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Reviewer:

Donna

Reviewed: Oct. 28, 2009

Good base, I cut the mayo back, omitted the corn syrup and used a few Tbls honey, doubled soy sauce and ginger. I added a little garlic powder, sesame oil and rice vinegar for an added "Asian" taste. No sugar was necessary.

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