hites, soy sauce, sesame oil, ginger, and scallion. Whisk together until
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.
and raisins. Drizzle with Curry-Ginger Dressing and toss to coat the
Ginger Dressing:
Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender.
Drain and refresh under cold water. Pat dry with paper towel.
Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.
To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
eaves.
To make the ginger dressing, whisk together all ingredients. Season
In a medium bowl, combine crab, cilantro, green onions and pickled ginger.
To make ginger dressing, in a small bowl, whisk together all ingredients. Drizzle over crab salad just before serving and toss well.
Top watermelon rounds with crab mixture. Serve sprinkled with coconut. Garnish with parsley.
Whisk dressing ingredients together and set aside.
If using frozen green beans and/or broccoli, follow microwave directions on packaging.
Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes.
Stir the green beans and add the fresh broccoli.
Cover and microwave together on HIGH for 2 minutes.
Drain green beans and broccoli.
Mix in dressing while vegetables are still warm.
Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.
nd add to my favorite dressing recipe alog with some of the
ice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate
Place lettuce, chicken, green onions, and sesame seeds in a large bowl and toss.
Combine the vegetable oil, white wine vinegar, sugar, soy sauce, pepper, ground ginger and salt in a container with a tight fitting lid. Shake all ingredients vigorisly until well combined. Pour Dressing over salad and refrigerate for at least 2 hours. Serve the same day.
sugar, oil, five-spice powder, ginger and garlic in a large
Note to make this recipe for three people use three
For the dressing, combine honey, olive oil, vinegar and ginger in a
br>Meanwhile, to make the ginger dressing, whisk together soy sauce, vinegar
ooled rice.
*Combine the dressing ingredients in a bowl then
drizzle of miso ginger dressing.
Dressing:
Toss everything into a
Combine the chicken, green beans, tomatoes, onion, mint and cilantro in a large bowl.
For the ginger dressing, whisk all the ingredients in a small bowl. Season to taste.
Drizzle the dressing over the salad just before serving.
he skillet. Add onion and ginger. Cook for 1 minute. Add
dollop of Preserved Lemon Dressing on a plate and place