Ginger is considered one of the most useful spices. It helps strengthen immunity, lowers cholesterol and has an antimicrobial property. And the root of this wonderful plant completely transforms the taste of the dish, especially if you combine it correctly with other ingredients. Fresh it is often used in various salads, adding a touch of piquancy to them.
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Japanese and Taiwanese Cuisine
Ginger salads are especially common in Far Eastern Asian countries. This spice gives this dish a sweetish-sharp flavor with a light citrus aroma that is characteristic of Asian cuisine. Moreover, they put it not only in vegetable salads, but also in those prepared on the basis of various seafood and meat. Ginger in such dishes can be added both to the dressing and to the main ingredients.
Ginger root, for example, will come in handy in a light salad of omelet and vegetables. To prepare it, you must first prepare a dressing by mixing a tablespoon of lime juice, the same amount of rapeseed oil, ½ teaspoon of chili sauce and 1/3 teaspoon of grated ginger root. Then you should beat two eggs in a lush foam, fry them in a pan and cut the cooked omelette in wide strips. Next, chop the spinach with green onions and grate the carrots. Then mix all the ingredients with germinated soybean sprouts and pour dressing based on ginger root.
This spice should also be added to a salad of spinach, avocado and orange. For a portion for 3 people, grate 10 g of ginger root, mix with coarsely chopped spinach, slices of 1 avocado and 1 orange. As a dressing for such a light salad, it is customary to use sesame oil and wine vinegar.
Ginger and shrimp are harmoniously combined, therefore this spice can also be added to salad to such seafood. To prepare such a hearty and healthy dish, you need to mix 500 g of peeled and boiled shrimp, 100 g of Beijing cabbage, ½ teaspoon of grated ginger and 100 g of canned pineapple. For dressing, you should mix a tablespoon of olive oil with the same amount of lemon juice and 1 teaspoon of Dijon mustard.