Steamed Spinach And Pickled Ginger Salad Recipes

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STEAMED SPINACH AND PICKLED GINGER SALAD



Steamed Spinach and Pickled Ginger Salad image

Ainsley says that this recipe is inspired by Japan and that it goes well with fried or oily dishes as it's clean and fresh tasting. Cooking time is cooling time.

Provided by Luschka

Categories     Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

350 g spinach leaves
1 tablespoon pickled ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

  • Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
  • Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
  • Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.

PICKLED VEGETABLES WITH GINGER



Pickled Vegetables with Ginger image

Provided by Food Network Kitchen

Categories     side-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1 cup each cider vinegar and water, 1/4 cup sugar, 2 tablespoons kosher salt, 4 slices fresh ginger, 1 crushed garlic clove and 1 teaspoon peppercorns to a boil in a saucepan. Pour over 2 sliced Persian cucumbers, 1 sliced red bell pepper and 2 small sliced carrots. Let cool. Cover and refrigerate at least 8 hours or overnight.

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

Categories     Healthy Lettuce Recipes

Time 20m

Number Of Ingredients 14

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-SESAME STEAMED VEGETABLE SALAD



Ginger-Sesame Steamed Vegetable Salad image

A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1 cup cut fresh green beans (2-inch pieces)
4 cups fresh broccoli florets
2 large carrots, julienned
1 package (9 ounces) fresh spinach
1/2 cup finely chopped unsalted dry roasted peanuts
Coarsely chopped fresh cilantro and julienned fresh gingerroot

Steps:

  • In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

JAPANESE GINGER SALAD



Japanese Ginger Salad image

This is a simple Japanese salad recipe that can be made at home that is similar to what you get in restaurants and in Bento boxes!

Provided by JackieOhNo

Categories     Japanese

Time 10m

Yield 1 1/2 cups dressing, 6 serving(s)

Number Of Ingredients 13

1/2 cup peanut oil
1/4 cup white vinegar
1/4 cup water
1 small onion, chopped (about 1/2 cup)
2 tablespoons soy sauce
2 tablespoons ketchup
2 teaspoons lemon juice
2 teaspoons sugar
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 head iceberg lettuce, coarsely chopped
2 medium tomatoes, diced

Steps:

  • Combine the dressing ingredients in a blender jar or food processor and blend until smooth. Just before serving, place the lettuce and tomatoes in a large bowl and toss with the dressing.
  • Note: If making this in advance, then make the dressing as above, cover, and chill. Toss with the lettuce and tomatoes just before serving.

Nutrition Facts : Calories 202.6, Fat 18.3, SaturatedFat 3.1, Sodium 597.2, Carbohydrate 9.1, Fiber 2, Sugar 6.1, Protein 2.1

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