Best 11 Spicy Ginger Vinaigrette Recipes

GINGER VINAIGRETTE

Steps:

• Combine all ingredients and whisk to blend well.
• Store in refrigerator for a short period.
• Serve with hearty salads, fish, beef, or vegetable chunks.

GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.
• In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
• Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.
• Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.
• Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.

SPICY ASIAN VINAIGRETTE

Steps:

• Whisk the vinegar, honey, fish sauce and Sriracha together in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in sesame seeds and a few grinds of pepper.
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SPICY GINGER VINAIGRETTE

Steps:

• In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.

GINGER VINAIGRETTE

Steps:

• Combine all ingredients in a blender. Puree until smooth. Store in a covered container in the refrigerator for up to 3 days.

GINGER VINAIGRETTE

Steps:

• Blend first 7 ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)

SWEET AND SPICY GINGER DRESSING

Steps:

• Whisk together the oil, vinegar, honey, sesame seeds, ginger, sesame oil, garlic, and red pepper flakes in a small bowl. Serve as salad dressing.

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

PIERRE FRANEY'S GINGER VINAIGRETTE

Steps:

• To make the vinaigrette, place mustard, ginger, shallots, garlic, vinegar, pimentos, salt and pepper in a mixing bowl. Blend well with a wire whisk.
• Add the olive oil, whisking rapidly until well blended.

SPICY VINAIGRETTE

Steps:

• Chop thyme leaves to release the flavor. In a small bowl, combine remaining ingredients. Add chopped thyme; whisk well.

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!