KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING
We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.
Provided by Josh Walker
Categories Bon Appétit Thanksgiving Salad Kale Cucumber Ginger Fall Chile Pepper
Yield Serves 8
Number Of Ingredients 17
Steps:
- Dressing:
- Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
- Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
- Assembly:
- Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
- Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
- Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
- Do Ahead
- Dressing can be made 3 days ahead. Cover and chill.
HONEY-GINGER KALE SALAD
Made with honey and orange juice, this crunchy salad is surprisingly sweet.
Provided by ChefBillT
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
- Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 110.9 mg, Sugar 1.9 g
TOMATO SALAD WITH CUCUMBER AND GINGER
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
KALE PASTA SALAD
Great side dish! Or, add shrimp and make this kale pasta salad a complete meal. Loaded with your favorite veggies and plenty of flavor, too.
Provided by Allrecipes
Categories Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 0
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta well.
- Combine pasta, kale, carrots, cherry tomatoes, olives, cucumber, bell pepper, and shallot in a bowl. Stir together Greek dressing and mayo in a bowl and drizzle over salad. Mix until well combined.
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- To make the dressing preheat oven to 180°C. Place the ginger, chillies, garlic into a baking dish and toss with the oil. Roast for 15 minutes, remove the chillies and garlic and roast the ginger a further 20 minutes until it is fragrant and soft when pierced with a fork.
- Cool slightly before transferring all the roasted aromatics into the Thermomix bowl. Add the coconut sugar, aminos and a drizzle more EVOO. Also add the stalks from the bunch of coriander used in the salad. Blend *1 min/speed 8.* Stop and scrape down sides of bowl as needed. Add a little bit of water if it is too thick.
- Add the lime juice and taste. If it needs salt, add some and blend to combine. (this will depend on the fish sauce you use.)
- Prepare the salad by placing all of the ingredients except the crispy fried shallots into a large bowl. When ready to serve, toss with the dressing. The dressing will 'cook' the salad, so don't do it too soon.
KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING
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4/5 (10)Estimated Reading Time 4 minsServings 8
- Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
- Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
- Toss kale and ¼ cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
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