Ginger Salad

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Ginger Salad

by Lemon Drop from A Recipe Reborn

““A zesty salad that beckons with the aroma of fresh-cut ginger.””

— Eorzea Database

• Prep time: 1 hour
• Cook time: 15 minutes
• Yields 4 servings

Pickled ginger

US	Ingredients	Metric
3.5 oz	ginger	100 g
½ cup	rice vinegar	100 mL
4 tbsp	sugar	45 g
½ tsp	kosher salt	3 g

1. Peel and then slice the ginger into thin strips using a vegetable peeler.
2. To make the brine, combine the vinegar, sugar and salt in a small pot over medium-low heat.
3. Simmer for 3 minutes and then set it aside to cool.
4. Boil the ginger in water for 3 minutes.
5. Transfer the ginger into a resealable container and then pour the brine over it.
6. Allow the ginger to pickle at least 4 hours before serving.

Sesame dressing

US	Ingredients	Metric
2 tbsp	rice vinegar	30 mL
2 tbsp	soy sauce	30 mL
1 tsp	mirin	5 mL
1 tsp	sugar	5 g
½ tsp	sesame oil	2.5 mL
4 tbsp	Japanese mayonnaise	60 g
4 tbsp	sesame seeds	36 g

1. Toast the sesame seeds in a dry pan over low heat until your desired level of toastiness is achieved.
2. Combine the rice vinegar, soy sauce, mirin, sesame seed oil, Japanese mayonnaise and toasted sesame seeds in a blender or measuring cup and blend until smooth.

Toasted almonds

US	Ingredients	Metric
4 tbsp	sliced almonds	20 g

1. Preheat the oven to 350°F/175°C.
2. Spread the almonds into a single layer on a pan.
3. Bake the almonds until they are golden brown, about 7 minutes.

Wonton chips

	Ingredients
	wonton wrappers
	vegetable oil
	kosher salt

1. Heat 1 inch of oil in a pan over medium high heat.
2. Cut the wontons wrappers into strips.
3. Fry the wontons in batches, for about 20 seconds until golden brown.
4. Drain the wonton chips on a wire rack lined with paper towels.
5. Season them with kosher salt while still warm.

Salad

	Ingredients
	spinach or lettuce
	napa cabbage, sliced
	carrot, sliced
	daikon, sliced
	red bell pepper, sliced
	toasted almonds
	pickled ginger
	wonton chips
	sesame dressing

1. Arrange the ingredients in a bowl.
2. Slice the pickled ginger in to small strips.
3. Garnish the salad with the pickled ginger, toasted almonds and wonton chips.
4. Pour the dressing over the salad immediately before serving.

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This recipe was created by adapting from:

Sesame Dressing - Just One Cookbook

Pickled Ginger - Just One Cookbook