47 Reviews

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.

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LeeAnn June 10, 2002

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!

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JanuaryBride May 15, 2013

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.

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AlaskaStephanie April 02, 2011

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.

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Meredith C-ville January 30, 2010

Nice dressing. I added a little extra sesame oil. :)

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Lori Mama January 24, 2010

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.

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satchell September 17, 2009

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.

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kokeshi doll August 24, 2009

So good! I've lost some weight just by switching to this dressing with my daily lunch salad. Thanks!

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Coral_Jayne May 25, 2009

Really great dressing. Used it on green salad with walnuts and cranberries and roasted chicken strips. This is a good one, SaraFish!

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Clifford Boren September 19, 2003

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!)

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Gerry sans Sanddunes August 08, 2003
Fat Free Asian Salad Dressing