Ginger Salad Recipes

GINGER SALAD

Ginger Salad image

Ginger salad is nearly as popular as tea-leaf salad in Myanmar and is just as crunchy. This version uses purchased pickled ginger; i.e., the same ginger on your sushi tray. This healthy salad recipe also has the nontraditional addition of romaine lettuce, which gives it a lighter bite.

Provided by Kate Leahy

Time 20m

Number Of Ingredients 14

Ingredients

2 tablespoons fried shallot oil (see Tips) or canola oil
¼ cup thinly sliced pickled ginger plus 1 tablespoon pickling liquid
2 tablespoons lime juice
1 tablespoon fish sauce (see Tips)
6 cups sliced romaine or Little Gem lettuce
2 cups shredded green cabbage
¼ jalapeño pepper, seeded and minced
3 tablespoons fried garlic (see Tips)
2 tablespoons chopped roasted peanuts
2 tablespoons toasted sunflower seeds
1 tablespoon toasted sesame seeds
½ cup fresh cilantro
1 ½ tablespoons toasted chickpea flour (see Tips)
¼ teaspoon crushed red pepper

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.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 276.1 mg, Sugar 3.3 g

GINGER SALAD

Ginger Salad image

Categories Condiment/Spread Salad Ginger Side No-Cook Lime Peanut Shrimp Hot Pepper Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 condiment servings

Number Of Ingredients 12

Ingredients

2 tablespoons bottled kizami shoga (red pickled ginger)*
3 tablespoons yellow split peas, fried
2 large shallots, sliced lengthwise and fried (4 ounces)
2 large garlic cloves, thinly sliced and fried
1 tablespoon sesame seeds, toasted
1 tablespoon salted roasted peanuts, finely chopped
1 tablespoon dried shrimp, chopped if larger than 1/2 inch long
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
2 tablespoons peanut oil
1 tablespoon fresh lime juice
1 tablespoon Asian fish sauce
Garnish: fresh cilantro leaves and lime wedges

Steps:

Wring ginger in a kitchen towel to remove excess moisture, then toss well with remaining ingredients and serve.
Also called beni shoga, kizami shoga is available at Asian markets and by mail order from Uwajimaya (800-899-1928).

GINGER STEAK SALAD

Ginger Steak Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 1 serving

Number Of Ingredients 16

Ingredients

2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons brown sugar
2 cloves garlic, minced
1 rib eye, strip or sirloin steak
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon lime juice
1 tablespoon granulated sugar
2 cloves garlic, finely diced
1/2 jalapeno, seeded and diced
8 ounces salad greens (baby lettuce, endive, radicchio, etc.)
1 cup cherry tomatoes
2 green onions, sliced

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.

GINGER SALAD

Ginger Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and chopped
3/4 cup canola oil
Kosher salt
1/8 teaspoon fresh ground black pepper
1/2 head iceberg lettuce, shredded
2 tablespoons chopped fresh parsley leaves
Lemon slices, for garnish

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.

Nutrition Facts : Calories 377 calorie, Fat 41 grams, SaturatedFat 3 grams, Carbohydrate 1 grams, Fiber 1 grams

CRUNCHY BURMESE GINGER SALAD

Crunchy Burmese Ginger Salad image

Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime and crunchy roasted peanuts for wild contrast and crunch.

Provided by Julia Moskin

Categories weekday, salads and dressings, side dish

Time 5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup Japanese-style pickled ginger, rinsed, drained and sliced into fine shreds
1/2 cup roasted or fried soybeans (available at Asian markets)
1/2 cup toasted pumpkin seeds (pepitas), or use additional soybeans
1/2 cup chopped roasted, unsalted peanuts
1/2 cup toasted white sesame seeds, or use additional peanuts
1 ripe tomato, preferably plum, seeded and sliced into thin wedges
1 heaping cup shredded Napa cabbage
1/4 cup fried shallots (see recipe)
2 tablespoons fresh lime juice, more to taste
2 tablespoons powdered dried shrimp, or 1 tablespoon fish sauce
2 tablespoons shallot oil (see recipe), more to taste
Salt to taste

Steps:

In a large bowl, combine all the ingredients except the shallot oil and salt. Toss together with your hands. Add oil and salt, mix again, and taste. Adjust the seasonings with lime juice, fish sauce, salt, and oil.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams

JAPANESE GINGER SALAD

Japanese Ginger Salad image

Make and share this Japanese Ginger Salad recipe from Food.com.

Provided by alligirl

Categories Salad Dressings

Time 5m

Yield 2 cups dressing, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup vegetable oil
1/3 cup soy sauce
1/3 cup white vinegar
1/4 cup sesame seeds
3 tablespoons minced fresh ginger
1 small onion, chopped
1/2 celery rib, chopped
1 teaspoon sugar
1 teaspoon ketchup
5 cups mixed salad greens

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.

Nutrition Facts : Calories 284.4, Fat 29.5, SaturatedFat 3.9, Sodium 680.1, Carbohydrate 3.9, Fiber 0.8, Sugar 1.4, Protein 2.2

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

Ingredients

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

GINGER SALAD

Ginger Salad image

Provided by Marian Burros

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2/3 cup peeled julienne ginger
2 tablespoons ground roasted peanuts
2 tablespoons whole roasted peanuts
2 tablespoons peanut oil
2 teaspoons fish sauce (nam pla or nuoc mam)
1 to 2 tablespoons ground dried shrimp
2 tablespoons toasted sesame seeds
2 plum tomatoes, halved and thinly sliced
1 cup very thinly sliced cabbage
2 teaspoons toasted yellow split pea flour (see note)
2 teaspoons fried garlic slices
Serrano or other hot green chilies, chopped, for garnish

Steps:

Combine all ingredients except chilies in a large bowl. Mix well. Divide among four plates, and serve, garnished with chopped chilies.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 272 milligrams, Sugar 2 grams

GINGER-PORK SALAD

Ginger-Pork Salad image

Not your average salad, this colorful, hearty main dish features pork chops, broccoli, red cabbage, and brown rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 10

Ingredients

3 tablespoons rice vinegar
5 tablespoons vegetable oil
4 cups finely shredded red cabbage (from 1/2 head)
Kosher salt and freshly ground pepper
4 boneless pork chops (1/2 inch thick; 1 pound total), patted dry
4 cups broccoli florets (12 ounces)
4 scallions, thinly sliced, whites and greens separated
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 mini cucumbers, halved lengthwise and thinly sliced (3/4 cup)
1 cup cooked brown rice

Steps:

In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add cabbage; toss to coat. Season generously with salt. Season pork with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli; season with salt and pepper. Saute 2 minutes. Add 1/4 cup water; cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger; cook, stirring, 30 seconds. Transfer to bowl with cabbage.
Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook, flipping once, until a thermometer inserted in thickest parts registers 140 degrees, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and rice with cabbage mixture; season with salt and pepper. Divide among plates; serve with pork and top with scallion greens.

GINGER CUCUMBER SALAD

Ginger Cucumber Salad image

A refreshing summer side dish, this Ginger Cucumber Salad is a great addition to any summer menu.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

4 pounds cucumbers, preferably Persian
1 cup rice vinegar
3/4 cup sugar
1/4 cup peeled and finely grated ginger
1 teaspoon coarse salt

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.

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

Ingredients

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.

GINGER DRESSING

Ginger Dressing image

I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1/3 cup rice vinegar
3 tablespoons finely chopped onion
2 tablespoons minced fresh gingerroot
2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
3/4 cup olive or peanut oil

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.

Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

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