Best 20 Ginger Salad Recipes

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JAPANESE STEAKHOUSE GINGER SALAD DRESSING COPYCAT SHOGUN STEAK



Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak image

Make and share this Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak recipe from Food.com.

Provided by Dropbear

Categories     Salad Dressings

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 13

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients in a blender.
  • Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
  • This recipe yields 1 3/4 cups.

JAPANESE GINGER SALAD DRESSING



Japanese Ginger Salad Dressing image

This is a great dressing just like the kind they serve in the Japanese steakhouses.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 8

1 cup olive oil
¼ cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste

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.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 3 g, Fat 18 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 312 mg, Sugar 1.1 g

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING



Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
  • Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC



Cucumber Salad With Soy, Ginger and Garlic image

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 13

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Steps:

  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams

CHICKEN STRAWBERRY SPINACH SALAD WITH GINGER-LIME DRESSING



Chicken Strawberry Spinach Salad with Ginger-Lime Dressing image

This salad is as good-looking as it is tasty!

Provided by JPMJ

Categories     Salad

Time 30m

Yield 2

Number Of Ingredients 11

2 teaspoons corn oil
1 skinless, boneless chicken breast half - cut into bite-size pieces
½ teaspoon garlic powder
1 ½ tablespoons mayonnaise
½ lime, juiced
½ teaspoon ground ginger
2 teaspoons milk
2 cups fresh spinach, stems removed
4 fresh strawberries, sliced
1 ½ tablespoons slivered almonds
freshly ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
  • In a bowl, mix mayonnaise, lime juice, ginger and milk.
  • Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 7.5 g, Cholesterol 40.3 mg, Fat 17.3 g, Fiber 2.4 g, Protein 15.8 g, SaturatedFat 2.6 g, Sodium 116.9 mg, Sugar 2.3 g

TANGY GINGER LIME SALAD DRESSING



Tangy Ginger Lime Salad Dressing image

This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 8

1 cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons sesame oil
1 teaspoon chili oil
⅓ cup fresh lime juice
¼ cup rice vinegar
¼ teaspoon onion powder

Steps:

  • Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

Nutrition Facts : Calories 25.7 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 708.8 mg, Sugar 0.5 g

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 25m

Yield 2

Number Of Ingredients 6

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 (12 ounce) package DOLE® Very Veggie™
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

Steps:

  • Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  • Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING



Asparagus and Chicken Salad With Ginger Dressing image

Asparagus takes easily to many kinds of seasonings, so after you've tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/4 cup vegetable oil
1 pound asparagus
Salt and pepper
1 serrano chile, thinly sliced (optional)
1/2 cup roasted peanuts, crushed
3/4 pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about 1/2 cup total

Steps:

  • To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
  • Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
  • To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
  • Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 6

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 pkg. (12 oz.) DOLE® Very Veggie®
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

Steps:

  • Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  • Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
  • Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)



Miso Carrot Sauce With Ginger (Japanese Salad Dressing) image

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

Provided by Kumquat the Cats fr

Categories     Sauces

Time 10m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 8

2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste

Steps:

  • Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
  • If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
  • Taste and add salt and pepper to taste.
  • Serve immediately or cover tightly and refrigerate for up to several days.

SESAME-GINGER CUCUMBER SALAD



Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

  • For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE



Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Ginger     Appetizer     Quick & Easy     High Fiber     Dinner     Mango     Shrimp     Avocado     Healthy     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

  • Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER



Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories     Salad     Fruit     Ginger     Breakfast     Brunch     Side     Low Fat     Quick & Easy     Low Cal     Lime     Cantaloupe     Mint     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

  • Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

GINGER-MISO PASTA SALAD



Ginger-Miso Pasta Salad image

No mayo alert! This pasta salad takes inspiration from spring rolls with edamame, carrots, and bell peppers. The dressing is a savory combination of miso, ginger, soy, and sesame. This salad gets better as it sits, making it perfect for picnics.

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 17

Kosher salt
1 pound cavatappi pasta
3 cups broccoli florets
2 Persian cucumbers, sliced in half, then into 1/4-inch-thick half-moons
1 red bell pepper, diced
1 cup frozen shelled edamame, thawed
1/2 cup shredded carrot
3 tablespoons chopped fresh chives
1 tablespoon toasted sesame seeds
3 tablespoons yellow miso paste
3 tablespoon grated ginger
2 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • For the salad: Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until al dente. Add in the broccoli and cook for 1 minute more. Drain and set aside.
  • Meanwhile, make the dressing. Add the miso paste, ginger, lime juice, soy sauce, canola oil, vinegar, sesame oil, and sesame seeds to a mason jar, cover and shake to emulsify. Set aside.
  • Add the cucumbers, bell peppers, edamame, and carrots to a large bowl. Add in the warm pasta and broccoli. Pour the dressing onto the salad and toss to combine. Garnish with chopped chives and sesame seeds.

FRESH GINGER CARROT SALAD



Fresh Ginger Carrot Salad image

I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! -Lauri Cherian, Scott Depot, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 cans (8 ounces each ) unsweetened crushed pineapple, undrained
3-1/2 cups shredded carrots
1 cup raisins
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts
1-1/2 cups fat-free plain yogurt
2 teaspoons minced fresh gingerroot

Steps:

  • Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 291 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 6g protein.

CRISPY THAI BEEF SALAD WITH GINGER-LIME DRESSING



Crispy Thai Beef Salad With Ginger-Lime Dressing image

Make and share this Crispy Thai Beef Salad With Ginger-Lime Dressing recipe from Food.com.

Provided by DailyInspiration

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup lime juice
2 tablespoons fish sauce
2 teaspoons brown sugar (packed)
2 teaspoons fresh ginger, peeled and grated
1 teaspoon sriracha sauce
1 lb sirloin steak, trimmed and sliced
3 cups napa cabbage, thinly sliced
1 small red onion, thinly sliced
1/2 cup carrot (packaged matchstick-cut)
1/2 cup of fresh mint, chopped
1/4 cup fresh cilantro, chopped
1/4 cup peanuts (unsalted, dry roasted, finely chopped)

Steps:

  • To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl.
  • Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate.
  • Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE



Carrot and Beet Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Appetizer     Side     Vegetarian     Quick & Easy     Dinner     Lunch     Vinegar     Beet     Carrot     Spring     Shallot     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

Steps:

  • In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
  • In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

GINGER CHICKEN WITH CRISP NAPA SALAD



Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

  • Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
  • In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
  • Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
  • Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
  • Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

CARROT, MISO, AND GINGER SALAD DRESSING



Carrot, Miso, and Ginger Salad Dressing image

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
1 large carrot, finely grated
2 tablespoons plus 1 teaspoon rice-wine vinegar
2 teaspoons white miso
3 tablespoons canola or vegetable oil
1 tablespoon water, if needed

Steps:

  • In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
  • With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g, Sodium 147 g

SPICY SEARED AHI TUNA SALAD WITH SESAME GINGER DRESSING



SPICY SEARED AHI TUNA SALAD WITH SESAME GINGER DRESSING image

Categories     Salad     Leafy Green     Fry     Low Carb     Quick & Easy     Dinner     Grill/Barbecue

Yield 2 people

Number Of Ingredients 21

8 ounce wild caught fresh Ahi tuna steak (I used Hawaiian Bigeye, ask your fishmonger for tuna that is suitable to eat raw)
1 Tablespoon black sesame seeds
1 Tablespoon sesame seeds
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon canola oil
Salad:
4 cups organic mixed greens (I used a blend of spring greens and baby spinach)
2-3 Tablespoons shelled edamame (optional)
3 Tablespoons diced red bell pepper (optional)
fresh lime (optional)
Dressing/Dipping Sauce (makes 1/2 cup):
1/4 cup plus 1 Tablespoon O Ginger Rice Vinegar (O Yuzu Rice Vinegar would work well, too)
1/4 cup toasted sesame oil
1 1/2 Tablespoons tahini paste (I used Artisana Organic Tahini that I found at Whole Foods, but any tahini paste will work)
1 Tablespoon honey
1 large clove garlic, finely minced
1 teaspoon finely minced fresh ginger (less than a one inch knob)
1/2 teaspoon kosher salt
Sesame Ginger Dressing
Whisk all the dressing/dipping sauce ingredients together until emulsified and well blended.

Steps:

  • Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it's well coated. Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds. Pulling it all together: Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.

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