Amandas Ginger Orange Dressing Recipes

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JAPANESE CARROT GINGER SALAD DRESSING (RESTAURANT-STYLE)



Japanese Carrot Ginger Salad Dressing (Restaurant-Style) image

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

Provided by Caroline Phelps

Categories     Dressings

Time 10m

Number Of Ingredients 8

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup organic canola or vegetable oil

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.

Nutrition Facts : ServingSize 1/4 cup, Calories 212 calories, Sugar 3.7 g, Sodium 372.6 mg, Fat 20.5 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 6.3 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

CAULIFLOWER, BEETS AND WATERCRESS WITH ORANGE GINGER DRESSING



Cauliflower, Beets And Watercress With Orange Ginger Dressing image

Provided by Amanda Hesser

Categories     easy, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 medium beets, trimmed
1 pound cauliflower, trimmed and cut into walnut-size florets
2 tablespoons fresh-squeezed orange juice
2 teaspoons grated orange zest
1 tablespoon rice vinegar
1 1/2 tablespoons finely chopped ginger
1/2 tablespoon mustard
Sea salt, to taste
3 tablespoons extra virgin olive oil
2 handfuls watercress, thick stems removed

Steps:

  • Preheat oven to 350 degrees. Place beets in a small casserole and roast until very tender, 1 to 1 1/2 hours. Let cool, then peel off skin, trim ends and cut into 1/2-inch cubes. Place in a large serving bowl.
  • When beets are almost finished cooking, put some water in a large steamer and bring to a boil. Add cauliflower and steam until tender but still slightly crisp. Add cauliflower to beets in serving bowl.
  • In a small bowl, whisk together orange juice, orange zest, vinegar, ginger, mustard and a large pinch of salt. Add olive oil a few drops at a time, whisking vigorously to emulsify. Season to taste with salt.
  • Pour dressing over cauliflower and beets. Toss well to coat. Just before serving, add watercress and toss until evenly dispersed.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 489 milligrams, Sugar 7 grams, TransFat 0 grams

AMANDA'S GINGER ORANGE DRESSING



Amanda's Ginger Orange Dressing image

This recipe comes from the family of my best friend in college, Amanda. The recipe was originally handed down written to make a gallon of the dressing so we were always too lazy to do anything but halve the recipe ended up making 2 quarts of the stuff at a time. At the end of the term when we were broke and there was nothing in the fridge but an old cabbage and some juicing carrots we would make a slaw with this dressing. Cheap and easy, but yummy! Here are quantities to make a pint of dressing, scale up as desired :) Chile flakes to taste, of course!

Provided by Alyss05

Categories     Salad Dressings

Time 10m

Yield 1 pint, 4 serving(s)

Number Of Ingredients 14

1/3 cup rice vinegar
1 tablespoon garlic, and
1 teaspoon garlic
1 tablespoon ginger, and
1 teaspoon ginger
2 tablespoons orange juice concentrate, and
2 teaspoons orange juice concentrate
3/4 cup sesame oil or 3/4 cup canola oil
3 teaspoons untoasted sesame oil or 3 teaspoons canola oil
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame oil
2 teaspoons honey, and
1 teaspoon honey
1/2 teaspoon chili flakes

Steps:

  • Place all the ingredients in a blender jar or mason jar that screws onto your blender. Process until the garlic and ginger are totally blended up.
  • Keeps in the fridge for months and months and months.

Nutrition Facts : Calories 476.1, Fat 48.9, SaturatedFat 7, Sodium 7, Carbohydrate 11, Fiber 0.5, Sugar 8.6, Protein 0.7

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