Ginger Tomato Salad Recipes

GINGERY CARROT SALAD

Steps:

• Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
• In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

CRUNCHY BURMESE GINGER SALAD

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.

CACHUMBAR (TOMATO, ONION AND GINGER SALAD)

Steps:

• Combine tomatoes, onions, cilantro, lemon juice ginger and salt, and mix well.
• Sprinkle the chili peppers on top.
• Refrigerate for at least 1 hour before serving.

HEALTHY PASTA SALAD WITH TOMATO AND ZUCCHINI

Steps:

• Slice the zucchini into half inch slices and then to half moons. I love to julienne the carrot just for added interest and texture, but you may cut it to any shape. Sometimes I also add sliced onion.
• Cook pasta according to package instructions.
• Add zucchini, tomatoes, carrot, white parts of the spring onion to a roasting pan, along with garlic, olive oil and a little salt and pepper to taste. Bake in a pre-heated oven of 400F (200C) for 20 minutes. If you want you can add the carrots later (15-16 minutes into the bake time) to keep its bite, but it's not necessary.
• Chop your favorite greens, add to a big bowl along with skinned edamame peas, fresh basil, crumbled feta cheese and dry roasted pine nuts. To dry roast pine nuts you add pine nuts to a dry non-stick pan on medium high heat and cook until fragrant. Swirl the pan.
• To make the pasta salad dressing you add all the ingredients to a glass or jar with a lid. Shake until combined.
• Serve cold: Wait until both pasta and roasted vegetables are cold before combining.
• Serve hot: Wait with cooking pasta so that it's freshly cooked when the roasted vegetables are done. Drain the pasta and serve rather immediately. My preferred way.
• Drizzle over the desired amount of basil lemon vinaigrette. A little goes a long way! Start with 2 teaspoon and see what you like.

GINGER-TOMATO CHICKEN

Steps:

• Heat oil in a large skillet over high heat. Add ginger and cook until golden brown, 3 to 5 minutes. Reduce heat to medium, add garlic, and cook for 3 minutes. Add onion and cook until it becomes translucent, about 5 minutes. Add chopped tomatoes and simmer until tomatoes are fully cooked, 7 to 10 minutes.
• Add chicken and continue to simmer, stirring from time to time to prevent sticking, for 10 to 15 minutes. Stir in tomato paste, bouillon cubes, and pepper. Pour in fish sauce and simmer for 5 minutes. Season with salt. Simmer until sauce has reduced and thickened, about 20 minutes. Serve hot.

TOMATO GINGER VINAIGRETTE

Steps:

• In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.

TOMATO SALAD WITH GINGER

Steps:

• Core the tomatoes, then slice them. Arrange them on a plate and sprinkle with salt and pepper; let sit for about 10 minutes.
• Meanwhile, combine the ginger with some more salt and pepper, the chile, and about 3 T of lime juice.
• Drain any liquid that has accumulated around the tomatoes, then dress with the ginger-lime mixture. Taste and add more lime juice if necessary, then garnish and serve.

GINGER-TOMATO SALAD

Steps:

• Mix the the first 4 ingredients toss in tomatoes and scallions and chill 1/2 hour then 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.

TOMATO SALAD WITH CUCUMBER AND GINGER

Steps:

• Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
• Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
• Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.