Sesame oil, chile oil, fresh ginger, and lime juice brighten up this spicy, nutty, ginger-lime dressing.
| Prep Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 cup reduced-sodium soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons grated fresh ginger root
- 2 teaspoons sesame oil
- 1 teaspoon chile oil
- ⅓ cup fresh lime juice
- ¼ cup rice vinegar
- ¼ teaspoon onion powder
Instructions
- Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar, and onion powder in a blender. Blend until evenly combined.
- Chill for at least 15 minutes before serving.
Reviews
You get good tang from the lime juice, and the chili oil gives you just a hint of heat (I actually added a bit more of that). A refreshing and simple dressing served over some chilled cucumber slices.
An outstanding dressing. I added 1/2 tsp crushed red pepper before mixing just to add a little bite. the lime pulled through and was tangy enough to even out the sauce.
Great as a marinade and dressing. If you don’t like it as a dressing cut it with some mayo and it’ll turn into something you’re use too.
Made it with less soy sauce, (1/3 cup) 1 TBS of freshly grated ginger root and 1/4 tsp of dried ginger (for less bite). Quite tasty.
I wanted the sesame oil, rice vinegar, and ginger to be the star flavors so I halved the low-sodium soy sauce then omitted the chili oil and onion powder because I didn’t have any on hand. Delicious!!
Very tasty
i really enjoyed this.. but then again i love strong pungent foods.. i only had regular soy sauce so i cut the amount in half and then added some water.. about a quarter of the original amount.. but followed everything else to a T.. i just chopped everything up as fine as i could get it as i had reduced this to 1.5 servings (my math) so it would obviously be too small to put in a blender.. i had it over a cucumber that i sliced up and de-seeded.. very yummy.. i could totally see how this would make an awesome marinade for meat.. ty for the recipe
This was GREAT! I read the reviews before I made it, and I used half the soy sauce, 1/4 cup water, and 1/4 cup jalapeno juice (the juice that comes in the can of jalapenos). It was awesome!
Too stong with soy sauce.
I loved this. But I don’t like soy sauce much, so I used about 1/3 of a cup, then added 1/2 cup of water to the dressing. This was great on a cabbage salad. I had leftover dressing, so I added peanut butter and some veggie broth and made a veggie rice-noodle dish topped with peanuts. Great!
not much of a dressing
Delicious- even if you dont have chili or sesame oil handy.
This a great salad dressing and marinade. I substituted Bragg Liquid Aminos for the reduced sodium soy and found it to be the perfect touch. I used it to marinate my tofu in and then I heated in a bit more of the dressing/marinade and served it on a salad with sesame seeds that I had toasted with garlic paste. Yum….
Couldn’t find low sodium soya – had to use regular. We were drinking water all night!! Not impressed.
Great recipe. I server this with a nappa cabbage and whatever veg I’m in the mood for(red peppers, radish, etc.) salad. Seared tuna goes well on the salad.
I think this is a wonderful combination of ingredients, but I had to change the proportions for our taste. I found the dressing as written to be too salty (even with lite soy sauce)like others have said. To fix this I added extra rice vinegar, lime juice and a little olive oil and honey . I used it to dress shredded cabbage with raisins and it was a hit! I had to come back and update review. I ended up adding some fat free miracle whip and blended it up. It became a wonderfully creamy, nutty, flavorful dressing. But nothing like the original recipe though.
A little crazy on the soya sauce, even though I cut the amount suggested in half. I found it a very, very salty dressing, not something I enjoyed much on a salad. I compensated this time by adding a whole lot of fruit to my salad, but I probably won’t make again. Thanks anyway.
I thought this was excellent. I made it to accompany an Asian salad at Easter. I left out the chili oil — didn’t have any. Probably added more lime than it called for. Nice and tart, and yes, salty. Yum.
We also used this as a marinade for flank steak. Used 1/2 the amount of soy sauce and all other amounts the same. Didn’t bother blending the mixture, just put the ingredients into a ziploc bag with the steak and froze it…pulled it out, thawed and marinated it during the day and then threw it on the grill that night. Easy and delish!
Not bad, but make sure you use reduced sodium soy sauce! Too salty if you sub the regular stuff!
This was a little too strong for a salad dressing, however I marinated chicken with it. Then a couple days later with beef….. I was very yummy. I also added a little more garlic. I loved the added zing of the ginger. Will defiantly use again. Thanks!