Sriracha Dressing Food
SRIRACHA SALAD DRESSING RECIPE
This easy Sriracha Salad Dressing will add a delicious kick to your next salad. It's simple to make and lasts for 3 weeks in the refrigerator! Plus it makes an almost instant side dish. Grab some prepared lettuce or shredded slaw mix, give your vinaigrette a shake then just drizzle it over. Simple side in seconds! The recipe is super fast! Coming together in 2 minutes, plus you can customize it to add more spice or more sweetness!
Provided by Claire | Sprinkle and Sprouts
Categories Sauce
Time 2m
Number Of Ingredients 5
Steps:
- Measure the oil into a jar or jug.
- Use the same spoon to measure out the honey (the oil will help the honey glide off the spoon)
- Add the apple cider vinegar, sriracha and soy sauce.
- Screw on the lid and give the mixture a good shake until the ingredients are combined. Alternatively use a fork to mix the ingredients until well combined.
Nutrition Facts : Calories 95 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 77 mg, Sugar 3 g, ServingSize 1 serving
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
QUICK YOGURT SRIRACHA DRESSING
Provided by Food Network
Categories condiment
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.
CREAMY SRIRACHA DRESSING
Try my Go South Salad with this easy homemade dressing with a kick. Sriracha does not have to be Asian all the time.
Provided by Victoria Dwek
Categories Sauce & Dressing
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Add all ingredients to a small bowl. Whisk until smooth.
Nutrition Facts :
RANCH DRESSING
Provided by Food Network
Time 5m
Yield About 1 3/4 cups
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
- Store in an airtight container in the refrigerator for up to 1 week.
CREAMY SRIRACHA DRESSING
Make and share this Creamy Sriracha Dressing recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients to a small bowl. Whisk until smooth.
SRIRACHA DRESSING
Found this online - I think it's a close approximation of P.F Chang's dressing for their Sriracha Shrimp Salad.
Provided by Karen in MA
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients together. Transfer, wrap and refrigerate until needed.
Nutrition Facts : Calories 315.2, Fat 0.2, Sodium 2926.7, Carbohydrate 81.7, Fiber 0.6, Sugar 70.1, Protein 2.7
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- In a small mason jar combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add sriracha sauce one teaspoon at a time until desired heat level is achieved shaking the jar well between additions.
- Store leftover vinaigrette dressing in the refrigerator for up to 14 days. Bring to room temperature and shake well before each use.
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5/5 (3)Estimated Reading Time 3 minsCategory SaladTotal Time 15 mins
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From neighborfoodblog.com
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Reviews 6Total Time 35 minsServings 4
- Place the fish filets in an oven safe baking dish lined with foil. Squeeze the lime juice and olive oil over top and sprinkle both sides evenly with cumin, chili powder, salt, and pepper. Refrigerate for 20 minutes. When ready to cook, preheat the broiler. Place the filets under the broiler and broil for 7-8 minutes or until fish is no longer translucent and flakes easily.
- Toss together the romaine and cabbage and divide it evenly between 4-6 bowls. Top each bowl with bell pepper, jalapenos, tomatoes, avocado, and queso fresco if desired.
- Whisk together the yogurt, mayo, sriracha, cilantro, and lime. Add milk until desired consistency is reached. Salt to taste.
- To serve, place a filet on top of each salad and cover with dressing. Garnish with tortilla strips, if desired.
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- In a medium bowl, whisk together Ranch dressing mix, 3/4 cup milk, mayonnaise and desired amount of Sriracha sauce.
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SRIRACHA LIME VINAIGRETTE SALAD DRESSING - RECIPES ...
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SRIRACHA DRESSING RECIPES
Steps: Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to …
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The dressing makes 1 1/2 cups total. You probably won't need it all for the salad. If not, use it as a marinade, dressing or dip! Keep it safely for a week or two in the fridge. The salad will hold up with the dressing on it throughout the day. Think: ate it for lunch and leftovers are still good at dinner but aren't good the next morning for ...
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Sriracha also flavors their sauce with sugar and garlic, which adds complexity to the spicy chile flavor. Its sugar content is roughly equal to that of ketchup. (Some worry about the added sugar, but according to National Geographic : “To eat the Food and Drug Administration’s recommended limit for sugar consumption of about 12 teaspoons a day, you’d have to down half a bottle of ...
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