It was fabulous! My husband and whole extended family loved it (even the really picky ones). The ginger shines in this dressing.

This recipe was so good over salad that we used it as a chicken marinade, and then as a sauce over noodles, chicken and veggies. We did leave out the water as someone had suggested, and liked it a bit thicker...but even without the water it was still thin and enjoyable. Since we did not have any ginger root we substituted 1/2 tbsp of ground ginger and it came out wonderfully! Highly recommend!

The dressing is not what I was expecting. It tastes OK. It reminds of the old-fashion Chinese steam seafood sauce. The texture is too thin that it doesn't sit on the veggies. The sour and saltiness don't blend well with the natural sweetness of the veggies.

Great. I used apple cider vinegar because that's all I had. Delish!

My husband LOVES this recipe, the kids and I thought it was pretty good as well.

My fiance and i thought it was delicious. Only thing is the garlic stays with you for awhile, so i only used 1 clove of garlic the second time i made it. I also followed the suggestion for 1/4 cup of soy sauce.

Great basic recipe. Like others I tweaked it a bit by reducing the soy sauce to 1/4 cup, adding the juice of 1/2 of a fresh lemon, some diced spring onions and with 1/4 cup of sesame oil I slowly added to taste since it can become over powering. If you like it a bit sweeter try adding a 1/2 tsp of sugar or some extra honey. My kids loved it.

This is good stuff! I will not be buying the yucky store stuff anymore!

To me, it doesn't taste much like restaurant versions, but it's still good. As written it's a bit sweet. I like it with about 1/2 the soy sauce, 1/2 the honey, and twice the ginger.

Great Dressing, perfect combination of flavors. I may try w/less oil next time to reduce fat, but my husband and I LOVED it!!

Really yummy! Have had it 3 times this week

I added a teaspoon of sesame seeds.

Mmmmmm!! We have a dressing almost exactly like this one at the restaurant I work at and I always wanted to copy the recipe but this one does the job. As recommended by other reviewers I did half olive oil, half seseme seed oil and halved the amount of soy sauce. I realized at the last minute I had white wine vinegar, not rice vinegar but it worked just the same. As a personal touch I toasted about 1/2 tsp seseme seeds and added them. They add so much flavor and are so easy, just lay them on some foil in the toaster oven at 450, watch them closely because they only take a minute or two, every second counts! I let it sit in the fridge several hours before hand, it came out delicious. My only change would be to add a little more vinegar to make it more like the version at my restaurant.

This is a good recipe, but for a salad dressing, it doesn't have enough vinegar for me. I like my salad dressing with kick. I made this with 1/4 cup sesame oil and cut the soy sauce in half. In fact, I substituted Bragg's Liquid Aminos, which has only 110 mg sodium per tablespoon. Bragg's tastes like soy sauce but is high in protein and low in sodium. I've substituted it for years. The dressing has less body than I like, too--it's kind of watery. But tastes OK. Like I said, I'd double the vinegar next time. Bon apetit!

SUPER I LOVE IT I OWN A SUSHI BAR RESTAURANT AND MY CLIENTS LOVE IT THANKS

This recipe makes a great dressing. I used minced garlic, red wine vinegar and canola oil.....it still came out wonderful. Thanks for sharing this recipe.

WOW! This was incredible, not only for salad but this would be wonderful as a marinade for fish or chicken or pork chops! I did cut back on the ginger a tad and sub'd 1/4 cup of the olive oil with sesame seed oil. I think next time I'll add some crushed roasted sesame seeds too. Thanks Bunches for the recipe! It was really great!