This was really good. I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper. I will definatly use this recipe again. I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad. YUM YUM YUM.
I made this the other day and we've used it twice now. . .once on a lettuce salad with red pepper and sunflower seeds and then again today in a slaw of cabbage, bok choy, carrot, red pepper and green onions (with a piece of seared tuna on top). I liked it better in the slaw as a compliment to the tuna, but we didn't care for it just on the lettuce. It was very salt and the soy really overtook the flavor. I think perhaps I will add some honey to the leftovers to see if that helps. I do enjoy the fresh ginger in here. Thanks for posting!
The soy sauce overwhelmed all other flavors for me. I didn't care for this on salad, but I think it will make a good meat marinade.
I used a bit more water and a bit less soy and this came out very well. I pureed (to the extent that it worked) the garlic and ginger so that it could be more mixed throughout. The first night we had this (the day I made it), I found the raw garlic to be a little bit over-evident (it lingered as an aftertaste), but on subsequent nights, it was much more mellow and it is really a very nice dressing. I had been buying a fat-free asian sesame dressing at the store, full of unpronouncable ingredients, and I will now use this recipe instead. Thank you.
Nice dressing. I added a little extra sesame oil. :)
I used this recipe because most Asian dressing recipes I found use rice vinegar and I was out! I made this as directed, only substituting splenda for the sugar. GREAT stuff! Is now our go-to recipe for Asian dressing.
I found this to be quite salty and strong made as directed, so I diluted it with a little extra water, used more sesame oil, and doubled the sugar. Then I thickened it with a cornstarch slurry because I just prefer dressing with some body. With these changes I like it very much.
So good! I've lost some weight just by switching to this dressing with my daily lunch salad. Thanks!
Really great dressing. Used it on green salad with walnuts and cranberries and roasted chicken strips. This is a good one, SaraFish!
Fat-free or not, drizzled over salad greens, this is a marvellous, tangy dressing. Sara, thank you. Didn't have red-wine vinegar in the house, so prepared it using Cranberry Vinagrette instead. (See? There IS life for supposedly dead Xmas stocking stuffers!)