By DangerBun on March 31, 2005
Photo by gemini08
Photo by gemini08
"This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe."
Serving Size: 1 (27 g)
Servings Per Recipe: 6
"I didn't add the scallions or sesame seeds at the end, and I used 1/2t of dried ginger, but this was YUMMY! Served over a salad of field greens, chicken tenderloins, avocado, and mandarin oranges."
"This is delicious... Having it for lunch on a salad with avocado, hearts of palm, artichoke, tuna, etc. salad. Whew... say that five times fast. ;-) I did use dried ginger, and about a teaspoon of that, as well as half grape seed oil and half sunflower oil, since I like the flavor. Buzzed this in the magic bullet about ten seconds. It does separate a bit, so be prepared to re-mix it, but no biggie. Thanks for sharing a great dressing."
"Good stuff! I doubled the garlic and minced a tiny bit of onion instead of the scallions. Oh, I also used honey instead of sugar. This was awesome on a kale salad with carrots and toasted almond slivers! Thanks danger bun!"
"This dressing is FAN-tastic! I followed the recipe - didn't need to change one thing. I also used it as marinade for shrimps - outstanding! Thank you, DangerBun this is a keeper!"
"We love this dressing! I like a bit more vinegar than called for. The flavors are just delicious over a salad with grilled chicken."
"This is exactly like the salad dressing we fell in love with in Japan, but can't find in America. I am so excited to have this recipe, we've already made it twice. Thank-you for posting it!"
"I would suggest decreasing the amt. of sugar in the recipe as I found it to be pretty sweet. Otherwise I followed the recipe exactly and thought the dressing was delicious - very much like Trader Joe's asian vinaigrette but even tastier."
"Very good recipe, its light, sweet and tangy. I used peanut oil and omitted the sesame seeds and scallions. Next time, like most fellow reviewers, I'll use honey instead of sugar and cut back on the oil (1/2 cup is a tad too much). Added to a mixed greens salad, with white onions, grape tomatoes and avocado (so yummy with the ginger/garlic twist) and served with Vietnamese Chicken Curry with Sweet Potatoes over basmati rice. Thank you for sharing this great recipe."
"Excellent dressing. DH wants it thicker to stay on the salad but I loved it."
"Loved this recipe! Originally wanted to make one I saw in a magazine but quickly realized I was out of a couple of ingredients, so I searched and Im so glad I found and tried this one! I substituted honey for the sugar and it turned out great. The salad was chopped romaine, sliced bell peppers, mango and a sprinkle of sesame seeds. YUM!"
"easy and delicous, can't wait to serve it to my dinner guest."
"Made for Zaar Alphabet Soup Tag Game 2010 and this was delicious. I cut the recipe in half and I did add some chili paste and a little less oil. I served this with a salad of shredded napa cabbage, lettuce, blanched pea pods (cut), green onions, shredded carrots, red peppers and mushrooms. I topped with sliced asian tuna and it made for a wonderful meal. Thank you for a recipe I will use again and again."
"This is the same marinade I use for ahi tuna, minus the sugar and 1/2 c. oil. Super yummy."
"We enjoyed this light dressing over a salad, thanks for sharing! We will definitely making this again!"
"This was really good but I found it was a little heavy on the sesame oil for my taste. I will make it again and maybe only use half the sesame oil and a little more sugar. It was what I was looking for. Thanks."
"This was delicious on my Asian chicken salad (chicken, lettuce, snow peas, broccoli slaw, chow mein noodles, sliced almonds, and pineapple)! I brought it to a church lunch and received many compliments. I did add a bit more sugar. I left out the sesame oil because I didn't have any. I used light olive oil for the oil."
"I wanted an Asian dressing and chose this one because of DangerBun saying the ingredients could be varied. I used what I had which was the rice wine vinegar, sugar, 2 tablespoons of regular soy sauce, 1 tablespoon of KAME chili sauce, 1/2 cup of canola oil and the sesame seeds, which I was too lazy to toast. Even half right, it was really good! I can't wait to try it with ALL of the ingredients. We ate it on romaine and red cabbage salads, but I think it would also be a fantastic in a noodle dish. Thanks DangerBun!"
"Very light and slightly sweet! A nice change to the Balsamic Vinaigrette that we always use to dress our salads...went nice with fish seasoned with Asian spices!"