So I’m trying to get more creative with my salads. And this is definitely going to be filed under filling, delicious, interesting salads. This is a great summer salad, full of fresh, strong flavors. The marinade is wonderful on the chicken, and then it’s very easily transformed into a dressing for the salad. If you’re looking for a new, interesting salad, you’ll definitely want to give this one try. I made this on a grill pan, but it’ll be great for outdoor summer barbecues too!
Grilled Ginger-Sesame Chicken Salad
Adapted from Menu Musings
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 3 Tbsp minced fresh ginger
- 2 Tbsp hoisin sauce
- 1 Tbsp sesame oil
- 1 tsp sriracha sauce
- 1 tsp kosher salt
- 1 pkg chicken tenders, or two large chicken breasts cut into strips
- 1/4 cup red wine vinegar
- 3 scallions, thinly sliced
- 1 lb Napa cabbage (1/2 a large head), thinly chopped
- 2 carrots, grated
- 3 scallions, thinly sliced
- 1/2 cucumber, chopped
- 1 bunch cilantro, chopped
- 2 tsp white toasted sesame seeds
- 2 tsp black toasted sesame seeds
In a measuring cup, whisk together the soy sauce, canola oil, ginger, hoisin sauce, sesame oil, sriracha, and salt. Add the chicken to a large ziploc bag, then add in 3 Tbsp of the marinade. Seal the bag and allow to marinade for at least 30 minutes. Add red wine vinegar and scallions to the remaining marinade and set aside.
While the chicken is marinating, prepare the salad ingredients, and toss together in a large bowl.
Grill the chicken for about 4-5 minutes on each side, until cooked through. Slice the chicken, and place on top of the salad. Dress the salad, and serve.
With summer approaching and the temperatures rising, you can bet I will be eating a lot more of this tofu. This is super simple to prepare, it’s refreshing and cold and light. This goes great with a salad (I’d recommend an Asian cabbage salad like this or this or this) for a quick, light summer meal. Tofu is also a great vegetarian (vegan too!) source of protein, iron and calcium. And while the biggest complaint with tofu is that it’s bland, this dish adds spicy fresh ginger, scallions and soy sauce…I think it’s anything but bland with all those flavors going on. Try it and let me know what you think.
I like Silken brand soft tofu for this, it has a really smooth texture. If I’m really lazy I even cheat on using fresh ginger and use some from a squeeze tube. But using fresh ginger does taste a bit better and is pretty easy to use with a proper sharp knife.
I like to store gingerroot in the freezer and break off a knob when I need to use it. I use a pairing knife to carefully peel the outer layer (you can run some warm water over the root for a little so it’s not quite so cold to hold). Once it’s peeled I use a sharp knife and slice, then mince the still mostly frozen ginger. This works great for getting a good mince. Ginger can get a bit stringy, so I’ve found this to be the best way. You can also try using a microplane to grate the ginger, but that takes longer in my opinion.
Ginger-Scallion Cold Tofu
- 1 block Silken soft tofu, preferably chilled
- 1-2 scallions, thinly sliced
- 1 tsp fresh ginger, minced (about 1/2 inch knob)
- 1 Tbsp soy sauce (more or less to taste)
- 1/2 tsp ponzu (optional, this adds a hint of citrus…you could try a squeeze of lime juice too)
Carefully open the box of tofu and squeeze tofu out onto your serving dish (something with a bit of an edge to hold soy sauce). Sprinkle with scallions, place ginger on top of the tofu block, then drizzle with soy sauce and ponzu. Serve and enjoy!
This chicken is awesome. It’s super flavorful, easy to whip together, and oh so yummy! It reminds me a little of the Island Lime and Coconut Chicken I’ve made in the past, but the yogurt in this adds a great slightly tangy taste. You can throw this in a ziploc bag (double bag, just to be safe) and let it marinade overnight, or make it in the morning and you’ll have an awesome dinner. I served this with some whole wheat Israeli couscous, but rice, quinoa, roasted or mashed potatoes would all be good options as well.
Burmese Spiced Yogurt Chicken
Adapted from Girl Cooks World
- 6 boneless, skinless chicken thighs (about 2 lbs),
- 3/4 cup Greek yogurt
- 3 garlic cloves, minced
- 1 1/2 tsp minced fresh ginger
- 1 tsp salt
- 3/4 tsp turmeric
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground cardamom
Double bag a large ziploc, and place all ingredients inside. Seal and smoosh (technical term) around to mix all ingredients. Refrigerate for at least 6 hours.
Preheat oven to 350°F. Pour chicken/marinade into a 9×13″ pan and bake for about 30 minutes, or until cooked through.
These were delicious! I was a huge fan of this meal. It’s veggie packed, with lean but moist and super flavorful turkey patties that are conveniently baked in the oven. While I did have a bit of a challenge finding green curry paste (…how is that not at my local Asian market??), I was able to find it in the international aisle at larger chain grocery store. And while usually I’m a bit hesitant to buy new sauces that require refrigeration, I’m sure that this green curry paste will be gone soon, because these sliders are definitely going to be made again and again. While I just served these on top of the slaw, you could easily serve them on mini-buns for the full slider effect. Since I knew I wouldn’t eat all of the slaw in one day, I only dressed the amount of slaw I was going to eat and saved the rest for leftovers, makes for super easy and convenient lunches during the week!
Thai Turkey Sliders with Cabbage Slaw
Adapted from Lemons and Anchovies
- 3 limes, juiced
- 4 Tbsp sesame oil
- 1 tsp kosher salt
- 1 Tbsp agave syrup (or honey)
- 1/2 green cabbage, thinly sliced
- 4-5 kale leaves, stems removed, thinly sliced
- 1/2 bunch cilantro, chopped (about 1/2 cup)
- 1/2 jalapeño, seeds removed, thinly sliced
- 1 avocado, diced (I didn’t have one, but it sounds delicious)
Prepare the slaw first so it has time for the flavors to meld. Combine first four ingredients in a bowl, and whisk to combine. In a large bowl, toss to combine remaining ingredients (if you’re nervous about the jalapeño you can omit it, but it just ads a nice mild heat). Pour dressing over the slaw and toss to combine. Let sit while you prepare the remaining the turkey sliders.
- 2/3 cup panko (Japanese breadcrumbs)
- 4 green onions, thinly sliced
- 1/2 jalapeno, minced
- 1 lb lean ground turkey
- 2 Tbsp plain Greek yogurt or mayonnaise
- 1 1/2 Tbsp green curry paste
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 2 tsp chili-garlic paste (or sambal oelek)
- pinch of salt
- 1 tsp fresh grated ginger
- 1 large egg
Preheat oven to 350°F. Line a baking sheet with foil and set aside. In a large bowl, combine panko, green onions, jalapeno, and ground turkey. In a large measuring cup, whisk together the remaining ingredients. Pour sauce over the turkey mixture and mix until just combined (this is probably easiest to do with your hands). Divide meat into 12 patties and place on prepared baking sheet. Bake for about 17 minutes, then turn on the broiler and broil for 1-2 minutes until lightly browned. Remove from oven and serve over cabbage slaw.
White fish can be kind of boring, but this just means it’s a great blank slate for more exciting flavors. I used tilapia for this, but you can use whatever white fish looks good at the store. Fish is a great low calorie protein source and provides micronutrients and omega-3s. I’d recommend serving this with brown rice or quinoa and a side vegetable (although I served it with Roasted Eggplant, the flavors competed so I’d recommend something a little blander to really let the fish shine).
This is a really fast recipe, so it’s great for a weeknight, or on a busy day when you’ve been running errands (like grocery shopping so your fish is super fresh), it probably takes less than 30 minutes to have delicious flavorful fish. You can also use frozen fish if that’s what you have on hand, just take it out the night before and let it thaw in the fridge before cooking.
Ginger and Sesame Baked Tilapia
Adapted from The Kitchn
- 3 large tilapia fillets
- 6 garlic cloves, minced or pressed
- 2 inches ginger, peeled and grated (I recommend keeping your ginger root frozen and then finely chopping it after you’ve peeled it. It’s less stringy when frozen)
- 1/4 cup soy sauce
- 1/2 cup white wine
- 2 tsp sesame oil
- chopped cilantro and/or scallions for garnish
Preheat oven to 475°F. Rinse and pat the fish dry and season lightly with salt and pepper. Place fish in glass baking dish (I overlapped the thinner parts of the fish to get it all in the pan which worked well). In a blender, food processor, or magic bullet, blend minced garlic, grated ginger, soy sauce, white wine, and sesame oil. Pour sauce over the fish and rub it in a little. Bake for 8-10 minutes until fork tender (fish should flake a bit when poked with a fork).
This is a wonderfully simple soup. The flavors are delicate and warm. I think it would be a great soup for when you’re feeling a little under the weather, or when you just need a light but delicious soup. Roasting the carrots brings out their sweetness, and the ginger and thyme infused vegetable stock adds a nice warmth and earthiness in the background. I think you could make this even easier by roasting the onions with the carrots. This was very popular at the last School of Christian Living class of the term. I served it with Black Bean, Quinoa and Citrus Salad and a Dark Chocolate Cardamom Mousse, but this would also be sublime with a sandwich, or a simple green salad.
Roasted Carrot Soup
Adapted from Food 52
- 5 lbs carrots, peeled and cut in 1/2″ rounds
- 1/4 cup extra-virgin olive oil
- 1 tsp kosher salt (more to taste)
- 3 1/2 (32oz) boxes good quality vegetable stock
- 3 one-inch pieces of ginger, peeled
- 5 sprigs of thyme
- 2 large sweet onions, chopped
- 6 large garlic cloves, minced
- 1 1/2 tsp ground ginger
- salt and freshly ground pepper to taste
On a large rimmed baking sheet, toss the chopped carrots with half the olive oil and sprinkle with Kosher salt. Set oven rack 6-8 inches from the broiler and turn the broiler on. Broil for about 10-15 minutes, rotating the carrots every 4-5 minutes until they’ve got some color and are tender.
Meanwhile, bring stock to a boil in a large pot with the ginger and thyme in it, simmer for 15 minutes.
In a large skillet, heat remaining olive oil over medium high heat. Add onion and sauté for a couple of minutes, then add garlic and sauté until fragrant and onions begin to brown.
Remove ginger and thyme from the stock pot and then carefully add onion/garlic, the roasted carrots, and ground ginger. Simmer for another 5 to 10 minutes until carrots are soft enough to puree. Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste.