Applebee's Oriental Dressing

"Not only on a salad, I am fond of this (at room temperature) on barbecued veggie kebabs."
 
Download
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Sherry S. photo by Sherry S.
photo by diner524 photo by diner524
photo by sam84jo photo by sam84jo
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
10mins
Ingredients:
5
Yields:
1/2 cup
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Mix ‘em up.

Questions & Replies

  1. Does anyone know how long it will last in the fridge?
     
  2. Calories in dressing
     
Advertisement

Reviews

  1. I worked at Applebee's for 6 years and this recipe was pretty spot on. To get the consistency of the Applebee's dressing, add a little more sesame oil and take out the honey and sub 3 tablespoons of sugar diluted in a tiny bit of water.
     
  2. Loved this recipe! I am on a no carb, no sugar diet at the moment so I substitued the honey for 3 tbls Splenda diluted in a bit of water and light Mayo.<br/><br/>Perfect!<br/><br/>Thank you
     
  3. This turned out really well (eating it right now). Can't say it totally like the Applebees dressing, but close (trust me, I have that salad EVERY time I go to Applebees, no exception). The thickness is fine. I added some sugar (about a teaspoon) and some salt in addition to the ingredients and I thought it tasted better. Next time I make it, I will use only sugar, as the flavor of honey is too strong and doesn't really taste like the dressing should. Overall its delicious as its own dressing, but not really THE applebee's dressing. My advice is go with this recipe and change it as you like! Experimentation is the best part of cooking, anyway. :)
     
  4. Very close flavor to Applebee's. I think Applebee's has a thicker consistency, though. <b>TIP: </b>Let me share a secret of mine.... For those of you who don't have rice wine vinegar, you can use regular white vinegar-- after diluting it. For every 2 tbsp of white vinegar, add 1 tsp of water. Since this recipe just calls for 1 1/2 tbsp of rice wine vinegar, just discard the extra.
     
  5. I've made this dressing many times. I'm sorry I've neglected to review it. We love this dressing and it is my go-to dressing when I make a side salad to any Asian inspired meal, whether Chinese or Japanese. I make a lot of both and this just sort of fits with all of it. I usually whip it up in my magic bullet and store the leftover in the fridge. If it is made it gives us a good reason to have salad or cut up veg to dip in it (vs. chips or other not so good for you snacks).<br/><br/>When we used to go to Applebees (the prices have gotten out of control) I'd frequently have this salad. It is nice to be able to make it at home. Now, I can use grilled chicken and my favorite greens and leave off the nuts for my husband. I see some say it isn't exactly like the restaurant but it has been too long for me to judge. This is close enough and even better because I don't have to pay those high prices. <br/><br/>Thank you for posting this easy go to dressing.
     
Advertisement

Tweaks

  1. Double the sesame oil and Add a drop of almond extract. Perfect match!!!!
     
  2. I tweaked a tweak, so here we are. 3 tbsp granulated sugar 1/2 tsp water 1.5 tbsp rice vinegar 1/4 tsp toasted sesame oil - stir together until sugar dissolves 1/4 cup blue plate mayo 1 heaping tsp dijon mustard 1 pinch fine kosher salt 1 pinch powdered ginger
     
  3. Made this as directed and it tasted good! But, there are some of us that just can't resist the temptation to tweak! ;-) I had some frozed ginger in the freezer so I added a few passes on a fine grater plus a dash of reduced sodium soy sauce. This may be my new favorite Oriental/Asian dressing. Thanks for the inspiration!
     
  4. Really great flavor. I was just a little leary because of the fat and carbs, but a dressing of this nature is not going to be fat free and carb free ( cant have my cake and eat it too!) I did substitute the rice wine vinegar for apple cider vinegar and I didnt have sesame oil so I grinded up some sesame seeds.
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes