Best Lime And Ginger Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING



Soba Noodle and Steak Salad With Ginger-Lime Dressing image

Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.

Provided by Colu Henry

Categories     dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces soba noodles
1/4 cup soy sauce
1/4 cup lime juice (from 2 limes)
2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon light brown sugar
1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil, plus more as needed
8 ounces baby bok choy, halved lengthwise if large
1 cup julienned or thinly sliced carrots
3 to 4 radishes, thinly sliced (optional)
1/2 cup thinly sliced scallions (2 or 3 scallions)
1/4 cup fresh mint, torn
Flaky salt, for serving (optional)

Steps:

  • Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
  • Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
  • Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
  • In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad with Lime Ginger Dressing and Shrimp image

This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

  • In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  • In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams

LIME AND GINGER DRESSING



Lime and Ginger Dressing image

Categories     Condiment/Spread     Ginger     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Lime     Summer     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 7

2 1/2 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded jalapeño chili
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1/2 teaspoon sugar
3 tablespoons vegetable oil
1 tablespoon oriental sesame oil

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

GRILLED OCTOPUS SALAD WITH MARINATED FIGS AND GINGER-LIME DRESSING



Grilled Octopus Salad with Marinated Figs and Ginger-Lime Dressing image

Inspired by restaurant in the center of Paris in 2009. The chef prepared this dish right in front of our table. It's amazing how quickly all the ingredients on his tray turned into one unforgettable appetizer. Serve immediately while warm.

Provided by Juliette Wooten

Categories     Salad     Seafood Salad Recipes

Time 27m

Yield 8

Number Of Ingredients 13

1 teaspoon Dijon mustard
½ teaspoon honey
1 teaspoon crushed ginger
2 tablespoons fresh lime juice
½ lime, zested
2 tablespoons extra-virgin olive oil
½ teaspoon ground pink pepper
1 small octopus, head and tentacles separated
1 tablespoon extra-virgin olive oil
6 celery ribs, thinly sliced
1 cup flat-leaf parsley leaves
⅓ cup chopped inner celery leaves
⅓ cup marinated figs

Steps:

  • Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
  • Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
  • Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.

Nutrition Facts : Calories 169 calories, Carbohydrate 12.4 g, Cholesterol 41.9 mg, Fat 6.4 g, Fiber 3.8 g, Protein 14.9 g, SaturatedFat 1 g, Sodium 404.9 mg, Sugar 6.3 g

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



Quinoa Salad With Lime Ginger Dressing and Shrimp image

This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.

Provided by Kats Mom

Categories     < 15 Mins

Time 15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 14

2 tablespoons lime juice, freshly squeezed if possible
1 tablespoon seasoned rice wine vinegar
1 teaspoon fresh ginger, minced (more to taste)
1 small garlic clove, minced
salt, to taste
1 pinch cayenne
2 teaspoons sesame oil or 2 teaspoons walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 -16 cooked medium shrimp, peeled

Steps:

  • In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
  • In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
  • Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7

PAPAYA AND BLUEBERRY SALAD WITH GINGER-LIME DRESSING



Papaya and Blueberry Salad With Ginger-Lime Dressing image

Though blueberries aren't a tropical fruit, they go well with bright yellow or orange fruits from warm places. Papaya is high in potassium and contains enzymes that help break down proteins.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 5m

Yield Serves four to six

Number Of Ingredients 6

3 tablespoons freshly squeezed lime juice
1 tablespoon mild honey
2 tablespoons finely chopped crystallized ginger
2 ripe papayas, peeled, seeded, and diced
1 cup blueberries
1 tablespoon slivered fresh mint leaves, plus mint sprigs for garnish

Steps:

  • Mix together the lime juice, honey and ginger in a large bowl. Add the fruit and slivered mint leaves, and toss together. Serve, garnishing each bowl with a sprig of fresh mint.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 20 grams

HERB-ROASTED TURKEY TENDERLOIN WITH MANGO, LIME AND GINGER DRESSING AND ROASTED SWEET POTATOES



Herb-Roasted Turkey Tenderloin with Mango, Lime And Ginger Dressing And Roasted Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 turkey tenderloins (about 1 pound each)
Salt and freshly ground black pepper
2 teaspoons ground cumin
Olive oil
2 large sweet potatoes, peeled and cubed (2-inch pieces)
2 ripe mangoes, peeled and flesh sliced from seed
1/2 cup fresh mint leaves
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh ginger
1/4 cup plain yogurt

Steps:

  • Preheat oven to 400 degrees F.
  • Season turkey tenderloins all over with salt, black pepper and cumin.
  • In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
  • Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes.
  • Reserve remaining turkey for Thai Turkey and Rice.

LEMONGRASS, LIME LEAF AND GINGER DRESSING



Lemongrass, Lime Leaf and Ginger Dressing image

A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre

Provided by lindseylcw

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lemongrass sticks
5 fresh lime leaves, spines removed
20 g fresh gingerroot, finely grated
6 thai pink shallots, finely chopped
100 ml lime juice
25 ml lemon juice
100 g coriander, chopped
50 g basil, chopped
1 teaspoon garlic, finely chopped
2 teaspoons green chilies, finely sliced
1 teaspoon red chile, finely sliced
3 teaspoons toasted sesame oil
50 ml olive oil
15 g dark brown sugar

Steps:

  • Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
  • Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
  • Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.

BLUEBERRY AND PAPAYA SALAD WITH GINGER-LIME DRESSING



Blueberry and Papaya Salad with Ginger-Lime Dressing image

Number Of Ingredients 1

1 dash blah

Steps:

  • blah

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP



QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 16

For the dressing:
2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 small garlic clove, minced
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
For the salad:
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, sliced thin
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
12 to 16 cooked medium shrimp, peeled

Steps:

  • 1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk. 2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING RECIPE



Soba Noodle and Steak Salad With Ginger-Lime Dressing Recipe image

Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers) Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash This flexible dish also works well with seared or grilled shrimp or chicken

Provided by @MakeItYours

Number Of Ingredients 15

8 ounces soba noodles
¼ cup soy sauce
¼ cup lime juice (from 2 limes)
2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
½ teaspoon light brown sugar
1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil, plus more as needed
8 ounces baby bok choy, halved lengthwise if large
1 cup julienned or thinly sliced carrots
3 to 4 radishes, thinly sliced (optional)
½ cup thinly sliced scallions (2 or 3 scallions)
¼ cup fresh mint, torn
Flaky salt, for serving (optional)

Steps:

  • Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside. Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad. Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat. In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.

MANGO, LIME AND FRESH GINGER DRESSING



MANGO, LIME AND FRESH GINGER DRESSING image

Categories     Fruit

Yield 2 cups

Number Of Ingredients 7

2 ripe mangoes, peeled, flesh sliced off
1/2 teaspoon grated fresh ginger (dried is too harsh)
1/2 cup fresh mint leaves
Juice of two limes
1/2 teaspoon Dijon mustard
Salt and white pepper to taste
6 tablespoons plain yogurt

Steps:

  • 1. In a blender, combine all ingredients except the yogurt. Puree until smooth. 2. Add the yogurt and puree. Taste -- it should be smooth and moderately sweet. Store in an airtight jar for up to two weeks.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #salads     #easy     #salad-dressings     #dietary     #low-sodium     #low-carb     #low-in-something     #3-steps-or-less

Related Topics