Editor's note:The recipe and introductory text below are fromBikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg.
This yummy dressing is a favorite at Bikini Bootcamp. Try it over salads, fish, and vegetables. You can dilute with water to your liking.
Ingredients
Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.
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Reviews (24)
Back to TopJust made this today. Subbed rice wine vinegar and splenda and used ginger paste from a tube that I already had and mince garlic from a jar. Now I have a delicious dressing that's low/no sugar but still has the fats. Woot!
HungryHungryMos
Savannah, GA
4/14/2018
我现在已经做了一段时间,希望米ention that I definitely agree with Julielind that balsamic vinegar doesn't seem to make sense for an Asian dressing. I use Spectrum Canola/Coconut Oil and rice vinegar and all remaining ingredients as written. Perfect!
Anonymous
Miami, FL
6/6/2017
Quick, easy, and addicting! Everyone else who tried it loved it too. :)
bnykamp13
Massanutten? VA
10/19/2016
I'm of the small cohort that found this somewhat too sweet. but I liked the curious blend of East and West that the balsamic vinegar and olive brought. But it seems to be a recipe that admits of easy variations, so it will be fun to work with again.
wbode
Long Island, NY
2/3/2016
I followed JULIELIND's advice and used canola oil instead of olive oil, and rice wine vinegar instead of balsamic vinegar. It turned out super amazing! I keep garlic ginger paste in the fridge at all times, purchased from a nearby Indian grocery, and it worked great. I'm recommending this dressing to everyone I know. Yum!
danburgess67
Downers Grove IL
1/21/2016
I didn't use a blender, just minced/grated fine the garlic and ginger, combined in a bottle, and shake it like crazy. Shake again before pouring. Really easy and tasty dressing. Reminds me of Ken's ginger dressing but this is better.
laholladay
Howell, MI
12/7/2015
4 forks hahah I'm new
newjin
London ontario
5/22/2015
I have been making a toasted sesame ginger dressing for years . And this is a great recipe for beginner or intermediate cooks out there . Always remember their is no wrong way of making things always sub or add ingredients to fit you're pallet.( exception is baking :) Recipe s are ment as a guideline you will always have to make adjustments to any recipie. Happy cooking fellow food lovers
newjin
London ontario
5/22/2015
Loved this! I did half the garlic and served it over brown rice, chicken and yellow peppers. Delish! My 7 and 2 year olds also loved it!
RecoveringMicrowaver
Scottsdale, AZ
2/28/2015
I followed another reviewers advice and used rice vinegar. What a delicious and refreshing dressing. All I had on hand was sugar but im looking forward to making this with local honey.
tiz4tggr
Austin tx
6/16/2014
I think I just found my go-to dressing. wow.
southernbohyne
6/13/2014
Delicious, the balsamic vinegar was great!
bceisinger
Kalispell, MT
11/15/2013
606 calories?! is that a typo?
wed53009
PA
11/12/2013
I took the advice of julielind (previous reviewer) and used rice vinegar as I have never heard of balsamic vinegar in Ginger dressing and thought it would be better. Tried to skimp on the honey but the full amount in the recipe really made the difference. Other than that, didn't change anything and thought it was great and husband loved it.
MarcyR
Miami, FL
10/28/2013
It's kind of funny to rate a recipe when you've made significant changes to it, but I give it 4 stars (forks) the way I made it! I used rice vinegar instead of balsamic and canola oil instead of olive oil. Otherwise I made it exactly the same, cutting down on the garlic and ginger because of the kids. This dressing is even better that Newman's Own Sesame Ginger vinaigrette! It was great on spinach salad with red onion, avocado, and toasted almonds. Yum. I could drink it.
julielind
Verdi, NV
9/5/2013
