Ginger is considered one of the healthiest spices. It helps strengthen the immune system, lowers cholesterol and has antimicrobial properties. And the root of this wonderful plant completely transforms the taste of a dish, especially if it is correctly combined with other ingredients. Fresh, it is often used in various salads, adding a touch of piquancy to them.
Japanese and Taiwanese cuisine
Ginger salads are especially common in the Far East Asian countries. This spice gives this dish a sweetish-spicy aftertaste with a light citrus aroma characteristic of Asian cuisine. Moreover, they put it not only in vegetable salads, but also in those that are 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, is great in a light salad with 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 beat two eggs in a fluffy foam, fry them in a pan and cut the cooked omelet into wide strips. Next, you need to chop the spinach with green onions and grate the carrots. Then mix all the ingredients with the soy sprouts and pour over the ginger root dressing.
This spice should also be added to spinach, avocado and orange salad. For a 3 person serving, grate 10 g of ginger root, mix with coarsely chopped spinach, 1 avocado and 1 orange pieces. It is customary to use sesame oil and wine vinegar as a dressing for such a light salad.
Ginger is harmoniously combined with shrimp, so this spice can also be added to a 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 Chinese cabbage, ½ teaspoon of grated ginger and 100 g of canned pineapples. For dressing, mix a tablespoon of olive oil with the same amount of lemon juice and 1 teaspoon of Dijon mustard.
Indian food
Ginger root is no less popular in Indian cuisine. It goes well with legumes, vegetables and spices used in salads in India.
Ginger, for example, is almost always added to chickpea salad. To prepare it, chickpeas must be soaked in cold water overnight, and then boiled until gently. Then it is mixed with chopped ginger root, seasoned with lemon juice, any vegetable oil and black pepper.
Ginger root will also come in handy in a vegetable salad made from cucumbers and bell peppers. The cucumbers should be cut into thin slices, and the ginger and pepper should be cut into strips. You can add cilantro greens and cumin seeds to these ingredients. And such a salad is dressed with sesame oil.
