Ginger Vinaigrette Recipes
Recipe From epicurious.com
Categories Food Processor Garlic Ginger No-Cook Salad Dressing Soy Sauce Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 8
Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer.
Recipe From food.com
Provided by Katzen
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
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- 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.
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1 2-inch piece of ginger, peeled and roughly chopped 1 tablespoon sherry vinegar 2 tablespoons fresh lime juice Salt freshly ground pepper Add to …
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Directions. Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops …
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Add sliced carrot to the boiling water and cook for 1 ½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry. Advertisement. Step 2. Transfer the carrot …
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Ingredients ¼ cup toasted sesame oil ¼ cup rice vinegar 1 tablespoon sugar 2 teaspoons minced fresh ginger ¼ cup sliced green onions ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions Step 1 In a screw-top …
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Mar 26, 2020 Ingredients ¼ cup sesame oil ¼ cup rice vinegar 1 tablespoon sliced green onion 2 teaspoons minced fresh ginger 2 teaspoons maple syrup ¼ teaspoon salt ¼ teaspoon ground black …
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