Best Green Vegetables With Sesame Ginger Dressing Recipes

ASIAN SALAD RECIPE

Asian Salad Recipe image

This super easy to make Asian salad recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish

Provided by Kristen Stevens

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

2 medium carrots (grated)
1 medium red pepper (finely diced)
2 stalks celery (finely diced)
¼ medium red onion (finely diced)
¼ cup cilantro (chopped)
2 tablespoons toasted sesame seeds
¼ cup roasted peanuts (can sub almonds or cashews)
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons soy sauce (gluten-free if needed)
1 teaspoon grated ginger
1 small garlic clove (grated (preferably with a Microplane))
A pinch of sea salt

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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g

GINGER-SESAME STEAMED VEGETABLE SALAD

Ginger-Sesame Steamed Vegetable Salad image

A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1 cup cut fresh green beans (2-inch pieces)
4 cups fresh broccoli florets
2 large carrots, julienned
1 package (9 ounces) fresh spinach
1/2 cup finely chopped unsalted dry roasted peanuts
Coarsely chopped fresh cilantro and julienned fresh gingerroot

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.

Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

STEAMED VEGETABLES WITH GINGER MISO DRESSING

Steamed Vegetables with Ginger Miso Dressing image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons yellow miso
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon soy sauce
1-inch piece peeled fresh ginger, grated (about 1 tablespoon)
1/2 to 1 Thai bird chile, minced with seeds
1/2 cup peanut oil
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions

Steps:

For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

GREEN VEGETABLES WITH SESAME-GINGER DRESSING

Green Vegetables with Sesame-Ginger Dressing image

This is a delicious and healthy side dish with an Asian flair! Prep time includes the time to cut up the broccoli and green beans if using fresh.

Provided by Kree6528

Categories Vegetable

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups green beans, cut into 2 inch pieces (fresh or frozen)
2 cups broccoli florets (fresh or frozen)
1/4 cup water
2 tablespoons low sodium soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)

Steps:

Whisk dressing ingredients together and set aside.
If using frozen green beans and/or broccoli, follow microwave directions on packaging.
Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes.
Stir the green beans and add the fresh broccoli.
Cover and microwave together on HIGH for 2 minutes.
Drain green beans and broccoli.
Mix in dressing while vegetables are still warm.
Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.

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