Spicy Ginger Salad Dressing Recipes

GINGER SALAD DRESSING

Steps:

• In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
• Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
• This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

SPICY SQUASH SALAD WITH GINGER-LIME DRESSING

Steps:

• Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
• Whisk oil, chiles, and ginger into shallot mixture.
• Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING

Steps:

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
• Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
• While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

SPICY SOY GINGER SALAD DRESSING.

Steps:

• In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, Asian red chile sauce (Sriracha), and ginger. Slowly drizzle in 1/4 cup vegetable oil, whisking constantly. Season with salt to taste.

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
• In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
• For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
• Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
• In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
• Thread the chicken pieces and orange segments alternately on the skewers.
• To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

SPICY SALAD DRESSING

Steps:

• Blend all ingredients thoroughly.
• Chill.
• Enjoy.

SPICY GINGER SALAD DRESSING

Steps:

• purchase candied ginger or use ginger root pealed and cut into long thin slices 2mm x 2mm by what ever lenth. boil in 2-4 cups of water for 20 min then remove ginger and retain 1/4 cup of water. add ginger and the same wt of sugar to a sauce pan and also add the 1/4 cup of water that is left over from the boil. cook down until a sticky conglomeration is left and then dry on cookie sheets that are sprayed with non stick seasoning.
• combine the vinegar, mustard, ginger, soy sauce, salt, pepper, honey, and wasabi paste in a food processor.
• then add the olive oil slowly while blending.
• this will make a very strongly flavored dressing. you can add balsamic vinegar to the end product for a slightly different taste if desired, also garlic can be added if desired.

SPICY ASIAN DRESSING

Steps:

• In a medium bowl, whisk together oil, vinegar, fish sauce, ginger, jalapeno and sugar, until sugar dissolves.