Tangy Ginger Lime Salad Dressing Recipe - Allrecipes.com
Tangy Ginger Lime Salad Dressing Recipe
  • READY IN 5 mins

Tangy Ginger Lime Salad Dressing

Recipe by  

"This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings
ADVERTISEMENT

Directions

  1. Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This was way too strong as a dressing in my and my husband's opinion, but we used most of it as a marinade for flank steak and it was incredible.

 
Most Helpful Critical Review
Nov 01, 2004

Not bad, but make sure you use reduced sodium soy sauce! Too salty if you sub the regular stuff!

 

21 Ratings

Jan 25, 2004

So delicious! Very tasty without overpowering the salad. Also great as a marinade for grilled prawns and chicken kabobs.

 
Jan 25, 2004

This was a little too strong for a salad dressing, however I marinated chicken with it. Then a couple days later with beef..... I was very yummy. I also added a little more garlic. I loved the added zing of the ginger. Will defiantly use again. Thanks!

 
Jan 25, 2004

WONDERFUL!

 
Jan 23, 2008

I think this is a wonderful combination of ingredients, but I had to change the proportions for our taste. I found the dressing as written to be too salty (even with lite soy sauce)like others have said. To fix this I added extra rice vinegar, lime juice and a little olive oil and honey . I used it to dress shredded cabbage with raisins and it was a hit! I had to come back and update review. I ended up adding some fat free miracle whip and blended it up. It became a wonderfully creamy, nutty, flavorful dressing. But nothing like the original recipe though.

 
Apr 09, 2007

I thought this was excellent. I made it to accompany an Asian salad at Easter. I left out the chili oil -- didn't have any. Probably added more lime than it called for. Nice and tart, and yes, salty. Yum.

 
Apr 25, 2012

I loved this. But I don't like soy sauce much, so I used about 1/3 of a cup, then added 1/2 cup of water to the dressing. This was great on a cabbage salad. I had leftover dressing, so I added peanut butter and some veggie broth and made a veggie rice-noodle dish topped with peanuts. Great!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 26 kcal
  • 1%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 709 mg
  • 28%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Grilled Fish Tacos with Chipotle Lime Dressing

Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.

Asian Ginger Dressing

This fresh-tasting dressing is especially tasty on cabbage salads.

Cranberry Mustard Salad Dressing

See how to make a tangy cranberry and mustard-based vinaigrette.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States