Ginger has a lot health benefits: It contains antioxidants, is an anti-inflammatory, relieves gastrointestinal distress, and protects against several kinds of cancer.
Bought in the root form, it is easy to use and store. Simply peel the ginger and either slice it, mince it, or grate it depending on the intensity of flavor you are wanting in the dish. If you add ginger in the beginning of cooking, you'll get a subtle taste, but when added to the end it'll be spicier. To store, keep the ginger un-peeled and in the refrigerator for up to three weeks. Or, what I do is put it in an airtight bag in the freezer. It will last up to six months this way and when you need it, you can simply grate it directly into the meal. Easy and yummy!
I've always been a fan of ginger but lately I've been experimenting with it in fun, new ways. Throughout this week I'll bring you some of my staple recipes, along with ones I've experimented with, to give you a variety of ideas on how to use ginger in every type of dish. Enjoy!
I came across this dressing recipe in Cooking Light, and decided it would go perfectly with my Thai Chicken Soup. Missed this recipe? Find the soup here!
1/4 cup grated carrot
3 tablespoons fresh orange juice
2 tablespoons finely chopped onion or shallots, divided
1 1/2 tablespoon extra-virgin olive oil
4 teaspoons rice vinegar
1/2 teaspoon dark sesame oil
1 teaspoon honey
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
8 ounces Trader Joe's broccoli slaw (any cabbage slaw will do, but this is my favorite!)
1 cup quartered cherry tomatoes
1 large red bell pepper, thinly sliced
- 1. Combine carrot, orange juice, 1 tablespoon onion, olive oil, rice vinegar, sesame oil, honey, ginger, and salt in a mini food processor; process 1 minute or until well combined.
- 2. Place slaw, tomatoes, and bell pepper in a large bowl. Add the remaining 1 tablespoon onion. Toss with dressing.