Best Asian Ginger Dressing Recipes

ASIAN GINGER DRESSING

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

Steps:

• Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
• To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
• Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
• Garnish with sliced almonds (optional).

ASIAN-INSPIRED GINGER DRESSING

Steps:

• Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
• Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

ASIAN GINGER DRESSING

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

ASIAN KALE SLAW WITH GINGER PEANUT DRESSING

Steps:

• Instructions In a pan, toast the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool. Combine all of the ingredients for the salad in a large mixing bowl. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Serve immediately.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
• Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

TANGY ASIAN GINGER DRESSING

Steps:

• Add all ingredients into a dressing cruet (bottle). Place lid on and shake like crazy. If the honey does not dissolve, you may take the lid off the bottle and microwave for around a minute.

ASIAN COLESLAW WITH MISO-GINGER DRESSING

Steps:

• In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
• Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.

SEARED ASIAN BEEF WITH NOODLE SALAD AND GINGER DRESSING

Steps:

• Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking. In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions. Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.

ASIAN COLE SLAW WITH GINGER SESAME OIL DRESSING

Steps:

• mix dressing and let flavors to meld while preparing the slaw. Mix the slaw together and add desired amount of salad dressing.

SEARED ASIAN STEAK AND MUSHROOMS ON MIXED GREENS WITH GINGER DRESSING

Steps:

• Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.
• Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• 1 Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. 2 Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

ASIAN SLAW WITH GINGER-PEANUT DRESSING

Steps:

• 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. 2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold. *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots (or grated in food processor) 1 red pepper, thinly sliced into bite size pieces 1 cup pre-cooked, shelled edamame (available fresh or frozen) 2 medium scallions, finely chopped ½ cup chopped salted peanuts (you can also leave them whole) ½ cup loosely packed chopped 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. 2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold. *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole

ASIAN GINGER SALAD DRESSING

Steps:

• Mix it all together and pour it over your choice of salad leaves for a wonderful simple salad.

ASIAN GINGER DRESSING

Steps:

• In a small saucepan, combine all ingredients except cornstarch and water.
• Bring to a simmer.
• Cover and simmer for 10 minutes.
• Remove from heat.
• Using a slotted spoon, discard garlic and ginger.
• Dissolve cornstarch in water and stir into sauce.
• Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes.
• Transfer to small bowl, cover and refrigerate until thoroughly chilled.

ASIAN GINGER DRESSING RECIPE - (4.5/5)

Steps:

• Combine all ingredients in a blender, blend on high speed for about 30 seconds to 1 minutes, until all ingredients are well pureed. How easy is that! Tip: Froze the whole fresh ginger in the freezer until hard. Then grate with a cheese grater. It's easier than using knife to dice them.