Asian Salad With Sauteed Ginger Sesame And Garlic Recipes

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Combine all the ingredients in the blender and blend until smooth. Reserve.
• Start by cooking edamame according to package instructions.
• Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
• Garnish with sesame seeds and crushed peanuts and serve.

GINGER-SESAME STEAMED VEGETABLE SALAD

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.

ASIAN SALAD WITH SAUTEED GINGER, SESAME, AND GARLIC

Steps:

• Dressing --------- Put canola oil in a pan on medium high heat. When the oil is ready add the garlic (chopped very finely), crushed red pepper (or fresh red chili peppers with seeds), sesame seeds, and fresh ginger. Fry until garlic and sesame seeds are toasty brown and remove from heat. Let cool for a bit (10 minutes). You can also fry some finely chopped scallions and/or replace a tablespoon of canola oil with sesame seed oil if you like. No onions though because they soak up the oil. Put it in a mixing bowl. Add the (if you like low sodium) soy sauce, and vinegar. Add salt fresh ground pepper to taste (it shouldn't need any salt though because of the soy sauce). That makes enough dressing for about two salads. The salad ---------- On a bed of mixed greens (or spinach or kale), add sliced cucumber (about 1/2 per salad serving), finely sliced radishes and shrimp. At this point you can add some fresh finely chopped garlic now too if you like. Put about 4 tablespoons of dressing per salad and toss. Note: You should use the dressing right away, the fried garlic will lose it's crunch if you leave it sitting in the dressing overnight.

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

GARLIC SESAME SALAD DRESSING RECIPE BY TASTY

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Pour over your favorite salad ingredients and enjoy!