55 Reviews of Benihana Ginger Salad Dressing

From: Jill77

On Feb 4, 2003

I would give this more stars if possible. It tastes like an extremely close replica to Benihana's ginger salad dressing. Absolutley delicious! The only thing I didn't do was add the celery - not a big fan, and I don't think it changed the flavor much. One thing - I was tempted to add more garlic, but I'm so glad I didn't. The measurements in this are "right on the money." I served this over a bed of baby lettuces, plum tomatoes, & green onions. Day two - served on top of chopped up cucumber. This is going to be made in my house a lot! Thanks Mean!

From: KatO

On Apr 9, 2002

This recipe is incredible. You can't tell it from the restuarant's version. I took the time to finely mince each vegetable the first time I made it. However, cutting into bigger pieces saves a good bit of time. And running it through the blender will puree it to perfection. I like to serve this on grilled chicken breasts, over steamed carrots and broccoli, and especially on leafy green salads, chef style or Chinese style. I also substituted malt vinegar for the rice vinegar. It is easier to find; a lot of stores do not carry rice vinegar. Bon appetit' KatO

From: Miss Annie

On Jul 25, 2003

I am not sure what the original recipe is supposed to taste like, however this is a nice dressing. Just two substitutions....I used Splenda instead of sugar, and I used Lite Soy Sauce (less sodium). The overall result was very tasty and very versatile. I poured some of the dressing over blanced asparagus and marinated overnight. That was outstanding! Thanks for the recipe.

From: Bluenote

On Jun 3, 2003

I really love good ginger dressing for salads, etc. Tried this recipe recently and found it to be absolutely delicious! I dont cook a real lot because I am a bachlor, however I like to have a few dishes that I can make well, for guests, and girlfriends. I plan to add this dressing to my repertoire. I at first thought it needed more vinegar, and ginger. Tried that, and was quite wrong in my judgement. At first I was going to give this recipe a four star rating because I thought I like Makoto ginger dressing a tad more. However, after useing this recipe a few times, I have changed my mind, I like this one better now! Bravo Mean!

From: Latchy

On Jan 16, 2004

I did this recipe as is and found it terrific. Very similar to a sweet and sour sauce I make. I had this with prawn and avocado on a mesculan mix of salad leaves, just perfect for the prawns. As one of my guests said we can bring back the prawn and avocado appetizer in the new version.

From: Odenata

On Jan 19, 2003

This is a great dressing - tangy with an oriental flavor to it. I made one substitution; since I had no peanut oil in the house, I used about a 1/4 cup sesame oil and 3/4 cup olive oil. I also left out the celery since I didn't have any on hand. Turned out great!

From: Kauaian cook

On Nov 17, 2003

Greatly enjoyed this salad dressing...did not add celery or salt, and cut the sugar by 1/3 — a personal preference — feel that the dressing would easily carry the full ingredients and be great. Will use frequently! Mahalo nui loa (thanks much) for a wonderful addition to my recipe box.

From: sock-monster

On Jun 16, 2004

This dressing is excellent on most fresh or steamed vegetables. It complements just about any pan-Asian dish, and it's very easy to make. For fuller, more authentic flavor I add 1 teaspoon of Sesame Oil. And rather than adding the sugar, I use a nice sweet ketchup.

From: Haggis Ghillie

On Oct 6, 2008

Awesome. I found that I need a bit more salt, but otherwise, my kids loved it.

From: Twin6878

On Aug 14, 2005

I love this recipe! I thought the sugar and ketchup amde it sweeter than I remember, so I would probably reduce the amount. I also increased the celery for more body and ginger for more flavor. It freezes well, try it in an ine cube tray for easy portioning. thanks!