gonna make it today thanks for sharing it looks easy and delish ty

You can use the same amount of sugar to replace the honey.

citrus juice or yogurt ,thats a tough one but thanks for asking I just googled and got these 2 I was curious, thanks great ?

Oil has a very mild flavor, so you can replace part of it with water or a mild flavored liquid without changing the flavor of the dressing too much.

Did you even hear what she said? She originally uses minced garlic and ginger and fyi, it is a bit more time consuming peeling garlic and fresh ginger so she uses ground powders to speed up the process. If you don't like powders just don't use them. Your opinion, her opinion, my opinion. But it's her recipe so she uses whatever she likes. Have a nice day😊

@@bluedelmar213 yes, I heard what she said. My comment was in regards to that statement. Try to follow along. I simply stated that I don’t think mincing garlic and ginger are that time consuming for a superior product. And I’m quite aware that it’s my opinion. But also a fact, as a retired chef, BTW I made a comment in the comment section, amazing ain’t it! I think it’s great that this is the biggest thing you have to deal with. You’re a very lucky person.

You may not realize this, but Asian Chicken Salad (sometimes called Chinese Chicken Salad) is an American dish. The salad dressing pays homage to Asian dishes with the flavors used, but it is not a traditional Asian recipe. Feel free to substitute whatever oil you prefer.

Agreed! toasted sesame oil is all u need. And since when is mincing garlic and ginger time consuming?

@@Oldcrow77 Who's mentioned mincing garlic & ginger ?

@@debbieball900 she does! At the beginning, when discussing the recipe in her book. She says “ it’s a bit more time consuming using minced garlic and ginger”

@@Oldcrow77 I get what you mean now 👍

You can if you use a liquid coconut oil, so the dressing doesn't solidify.