Creamy Oriental Salad Dressing Sam Choy

"This salad dressing comes from Sam Choy, one of my favorite Hawaiian chefs along with Alan Wong and Roy Yamaguchi. The dressing is good just as it is, but you can also use this dressing as a jumping off place for improvising such as addition of garlic, hot pepper, etc. Ono good!"
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
3 cups




  • Combine all ingredients together well. You can add a bit of water if you prefer thinner dressing.

Questions & Replies

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  1. Jennifer B.
    Could you please include nutritional information with your recipes?


  1. januarybride
    Tad too sweet, but my husband said it was "good" and ate all of his salad, so we'll give it a 4. I will make it again and use less sugar (splenda), a little salt. more garlic and a splash of rice wine vinegar. Made for ZWT4.
  2. 2CsMom
    I've been looking for this exact dressing in bottled form for years! Who knew it was so easy. A couple of salad ideas: 1) I worked at a restaurant for years which made this salad I loved. Lettuce, red bell peppers, carrots, mushrooms, green onions. That part was dressed in a sweet sesame ginger dressing. It was topped with spaghetti noodles dressed in THIS dressing, and a grilled chicken breast. 2) Use this dressing on a simple romaine salad topped with a grilled chicken breast and a good amount of fresh pineapple salsa.
  3. Sharon123
    Yummy dressing! I had over romaine lettuce and enjoyed it. I did add a little water to thin. Thanks so much!
  4. morgainegeiser
    This was quite good, very different from most salad dressing. I followed the ingredients according to the directions but made only 1 cup, so I do believe I might have used a tad too much soy sauce, next time I will use a little less and it will be even better.
  5. greggwilson
    The fun part--; you can make this FROM SCRATCH, including from-scratch mayo, in a smallish food processor while your Korean Short Ribs and short-grain rice are finishing, Total time about fifteen minutes, but the ribs and rice will give you enough flex time. I served it over iceberg wedges, can;t wait to try it over cucumber and bell pepper! If you're after it, make mayo first, then add soy and sugar. Excellent, Thank You!


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