By Chef Tweaker on September 14, 2009
"I had some soy ginger dressing but I had forgotten that I'd used it up and my chicken garden salad really cried out for it. I whipped this up and really like it. No ginger though. Note: I made this low calorie but one may find this dressing does not stick to the salad well. If calories aren't a problem for you, replace the water with a mild oil such as canola and add water if needed after tasting."
Serving Size: 1 (23 g)
Servings Per Recipe: 1
"Made this last night to go on a salad and I did use the oil option and added some minced ginger and a little sugar (for our tastes). DH loved the dressing and I liked it but felt something else needed to be added. Made for Spring PAC 2013."
"Nice last minute dressing that works well with a cabbage lettuce mix. Made this dressing as written and think if I was to make again would cut the soy sauce just a little as it was too salty even though I used low sodium soy sauce. Thanks for the post."
"I decided to go ahead and throw caution to the wind and use vegetable oil instead of water. I added a little fresh minced ginger for a dimension of sweet. Very similar to the base I use for many stir-fry recipes. Can't really go wrong with soy sauce! Simple but flavorful at the same time."