Spicy Ginger Vinaigrette Recipes

GINGER VINAIGRETTE

Ginger Vinaigrette image

Make and share this Ginger Vinaigrette recipe from Food.com.

Provided by Julesong

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon ginger, minced
2 tablespoons shallots, minced
1 tablespoon rice wine vinegar
2 tablespoons lime juice
2 teaspoons soy sauce
1/4 cup oil, olive
1/2 teaspoon oil, sesame
black pepper

Steps:

Combine all ingredients and whisk to blend well.
Store in refrigerator for a short period.
Serve with hearty salads, fish, beef, or vegetable chunks.

Nutrition Facts : Calories 45.8, Fat 4.8, SaturatedFat 0.6, Sodium 56.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.2

GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE

Grilled Chicken with Spicy Ginger Vinaigrette image

Provided by Robin Miller : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
1/4 cup rice wine (mirin)
2 tablespoons vegetable or olive oil
1 teaspoon wasabi paste
2 teaspoons hot mustard (not powder)
2 teaspoons finely grated fresh ginger
2 teaspoons sesame oil
2 cups prepared cole slaw mix
1 tablespoon reduced-sodium soy sauce
16 wonton wrappers
1 tablespoon peanut oil
1/2 cup reduced-sodium chicken broth

Steps:

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.
In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.
Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.
Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.

SPICY PEANUT GINGER VINAIGRETTE

Spicy Peanut Ginger Vinaigrette image

This macro-friendly spicy peanut ginger vinaigrette is so light and refreshing it is going to be your favorite sauce to put on salads or drizzle over grilled meat.

Provided by Lillie

Categories Dressings and Sauces

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar ((60 g))
1/4 cup So delicious dairy-free plain coconut yogurt, or nonfat Greek yogurt ((60g))
2 TBS natural peanut butter ((30 g))
4 frozen ginger cubes, or 4 tsp minced ginger
2 TBS frozen garlic cube, or minced cloves
2 TBS sriracha ((30 g))
1 TBS pure maple syrup, or honey ((13 g ))
a squeeze of lime ((10 g))

Steps:

Whisk everything together! Enjoy over an Asian salad or drizzled over grilled chicken etc.

Nutrition Facts : ServingSize 30 g, Calories 39 kcal, Carbohydrate 3 g, Fat 2 g, Protein 1.4 g, Fiber 0.3 g

SPICY GINGER VINAIGRETTE

Spicy Ginger Vinaigrette image

Categories Condiment/Spread Garlic Ginger No-Cook Quick & Easy Gourmet

Yield Makes about 2 cups

Number Of Ingredients 13

Ingredients

1/3 cup finely chopped peeled fresh gingerroot
3 garlic cloves, minced
1 shallot, chopped fine (about 2 tablespoons)
1 teaspoon firmly packed brown sugar
1 tablespoon soy sauce
1/4 cup seasoned rice vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon five-spice powder*
1/2 teaspoon dried red pepper flakes, or to taste
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
1 cup vegetable oil
*available at Asian markets and many specialty foods shops and supermarkets

Steps:

In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.

GINGER LIME VINAIGRETTE

Ginger Lime Vinaigrette image

An easy, yet zesty vinaigrette for use on both green and pasta salads. This dressing is best made the day before so flavors meld. Adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and mark Bittman.

Provided by threeovens

Categories Salad Dressings

Time 10m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup extra virgin olive oil
fresh ginger, rough chopped (2-inch piece)
1 tablespoon sherry wine vinegar
2 tablespoons fresh lime juice (about 2 limes)
salt & freshly ground black pepper
1 tablespoon warm water

Steps:

Process all ingredients in a blender; be sure to use plenty of black pepper.
Add 1 tablespoon, or so, warm water to reach desired consistency.
Let rest in refrigerator 1 day before using so flavors meld.

Nutrition Facts : Calories 239.6, Fat 27, SaturatedFat 3.7, Sodium 0.7, Carbohydrate 0.3, Sugar 0.1

SPICY VINAIGRETTE

Spicy Vinaigrette image

Use this spicy vinaigrette recipe to dress Red Bean and Rice Salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

3 tablespoons fresh thyme leaves, or 1 tablespoon dried
3/4 cup olive oil
4 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 clove garlic, peeled and slightly crushed
3/4 teaspoon freshly ground black pepper

Steps:

Chop thyme leaves to release the flavor. In a small bowl, combine remaining ingredients. Add chopped thyme; whisk well.

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