Lemongrass Dressing Recipes

HEALTHY THAI SALAD WITH LEMONGRASS DRESSING

Steps:

• In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
• Cook the rice noodles according to package instructions.
• Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
• Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
• In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
• Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
• Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
• Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
• Enjoy!

REFRESHING LEMON-GINGER DRESSING

Steps:

• Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

KUMQUAT-LEMONGRASS DRESSING

Steps:

• Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
• Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.

GRILLED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING

Steps:

• In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.
• Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
• Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.

LEMONGRASS, LIME LEAF AND GINGER DRESSING

Steps:

• Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
• Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
• Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.

LEMONGRASS GINGER SAUCE

Steps:

• In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
• Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt-add some if you need it.
• Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.

LEMONGRASS DRESSING

Steps:

• Combine all ingredients in a bowl and stir until sugar dissolves.