STEAMED SPINACH AND PICKLED GINGER SALAD
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
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
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 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
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
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
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
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
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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