Reviewed: Sep. 14, 2005

This is one of the best Ginger dressings I have ever tasted. The only 2 things I do differently are add 2 tablespoons of rice vinegar and use a grinding bowl instead of mincing the ginger. Grinding it makes it more pasty and juicy.

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276 users found this review helpful

Reviewer:

Cheroquee

Reviewed: Jul. 20, 2005

If I have to give this a star, it can only be 1! It was horrible!! I LOVE japanese restaurants and been to a few in my time and NONE of them serve a dressing that even "looks" like this one. What a waste of good olive oil! Hate to be so harsh, but this is NOT your typical japanese salad dressing!! I would say, if you were going to do this, that you could follow the directions for the spice mixture, but mix it with mayo instead of olive oil. I am half-tempted to try it that way myself, because it tasted fine before the olive oil was added. Just a thought for those of you who like to experiment!

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40 users found this review helpful

Reviewer:

NOMOREOUT2EAT

Reviewed: May 13, 2005

This is a wonderful dressing! Nice ginger taste...not at all overpowering!

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6 users found this review helpful

Reviewer:

CYNTHLANE1

Reviewed: Jun. 9, 2004

This didn't taste at all like the dressing I eat at Japanese resturants. Maybe it's in the olive oil. Just seemed strong to me.

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8 users found this review helpful

Reviewer:

S Moody

Reviewed: Feb. 8, 2004

I was looking for the ginger dressing they make in sushi restaurants, and this was not it. I really tried doctoring it up even though I am by no means a experienced cook. I used sesame oil, but felt it was entirely way to oily, so I added more ginger, honey, and mustard. I then added some mayonaise to make it a little creamier. What i ended up with was a little too gingery, but closer.

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8 users found this review helpful

Reviewer:

kittyball

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 3, 2003

This recipe is pretty good, but I made a couple of changes. I used 3 Tablespoons of honey and only 1 teaspoon of ginger, plus I added sesame oil to taste. On the salad I added chow mein noodles to use as croutons.

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11 users found this review helpful

Reviewer:

TruCooking

Reviewed: Jun. 26, 2003

Oh, this was a very nice dressing! I'm not sure if it was exactly like what we have at the japanese restaurant, but it's a very good homemade version. I followed one of the reviewers and added rice wine vinegar and some granulated sugar (about 1 tbsp each). Thanks for the recipe. We'll be making this again and again.

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6 users found this review helpful

Reviewer:

Jennifer : )

Cooking Level: Intermediate

Home Town: Madison Heights, Michigan, USA

Living In: Frisco, Texas, USA

Reviewed: May 30, 2003

I made this cause I wanted to try something different, and everyone loves it. My mom actually took the rest of the dressing and wouldnt give it back. The only thing I did was add more garlic, since I am a garlic freak.

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6 users found this review helpful

Reviewer:

PEASWEETS

Reviewed: Mar. 11, 2003

This ginger dressing is very good, but it isn't what I'm looking for. I would like the one that they serve on salads in restaurants like Benihanas. I wonder if it needs sugared ginger?

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44 users found this review helpful

Reviewer:

PEPPER68

Reviewed: Feb. 28, 2003

Tangy, flavorful and delicous. I made a marinated grilled chicken salad with the Peanut Cilantro dip on this site and this dressing. Add some fresh mango and red pepper strips and cashews. It is now one of my favorite salads.

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18 users found this review helpful