Ginger Salad Food

GINGER SALAD DRESSING

Steps:

• In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
• Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
• This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

GINGER STEAK SALAD

Steps:

• For the steak and marinade: Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time).
• For the salad dressing: Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl.
• Heat a grill pan over medium-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly.
• For the salad: In a bowl, toss the salad greens, tomatoes and half of the green onions with about three-quarters of the salad dressing.
• Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

JAPANESE GINGER SALAD DRESSING

Steps:

• In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

GINGER SALAD

Steps:

• Whisk oil, pickling liquid, lime juice and fish sauce in a large bowl. Add pickled ginger, lettuce, cabbage, jalapeño, garlic, peanuts, sunflower seeds and sesame seeds; mix to combine. Transfer to a serving platter or bowl and sprinkle with cilantro, chickpea flour and crushed red pepper.

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Combine all the ingredients in the blender and blend until smooth. Reserve.
• Start by cooking edamame according to package instructions.
• Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
• Garnish with sesame seeds and crushed peanuts and serve.

JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)

Steps:

• Put all the ingredients except for the canola oil in a blender and blend until smooth.
• Slowly add the oil and blend until the mixture has emulsified.
• Serve with iceberg lettuce, tomatoes, onions, cucumber.

GINGER LIME SALAD DRESSING

Steps:

• Combine all ingredients in a glass jar or plastic container.
• Shake well until dressing is combined.
• Refrigerate until ready to use.
• Shake well before serving.
• Keeps well in refrigerator.

SESAME GINGER DRESSING

Steps:

• Combine all ingredients in a jar and shake well to combine.
• Enjoy over salads, as a marinade, in stir fries or as a dip.

GINGER CUCUMBER SALAD

Steps:

• Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.
• In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.

ASIAN SALAD DRESSING

Steps:

• Add all of the ingredients, except for the oil, to a medium-sized bowl. Whisk together.
• Slowly drizzle in the oil, while continuing to whisking vigorously.

BEET & GINGER SALAD

Steps:

• Clean, trim, foil wrap and roast the beets at 375 degrees for approximately 1 hour. They are done when they give a little when squeezed. Remove from oven, cool, skin and cut into large, bite-size cubes.
• Remove from oven, cool, skin and cut into large, bite-size cubes.
• Finely mince 2 tablespoons of fresh ginger.
• Combine the beets, ginger and walnut oil in a roomy glass bowl. Season the mixture with salt and black pepper. Toss thoroughly and serve.

GINGER SALAD

Steps:

• In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
• Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

THAI GINGER CHICKEN SALAD

Steps:

• Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
• Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
• Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
• Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

FOOD BABE'S JAPANESE RESTAURANT GINGER SALAD DRESSING

Steps:

• Throw everything in a high speed blender and blend until smooth

JAPANESE GINGER SALAD

Steps:

• Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth.
• Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.