Japanese Ginger Dressing ***SO ADDICTIVE*** EASY VEGAN RECIPE (生姜ドレッシング)
LAY HO MA everyone! You will absolutely make this incredible salad dressing again and again. It is so addictive and so easy. Join me in this episode and learn how to make the popular Japanese ginger dressing (this is also a popular sauce in Japanese steakhouses). You'll also learn how to make a delicious Japanese style slaw to go with this ginger dressing. Let's begin
Ingredients:
DRESSING / SAUCE:
1 medium sized ginger (about 4 tbsp worth)
1 shallot
1/4 peeled apple
1-2 pieces garlic
2 tbsp soy sauce
1/4 cup rice vinegar
1 tbsp cane sugar
1 tbsp sesame paste
1 cup grapeseed oil
SLAW:
2 cups red shredded cabbage
2 cups green shredded cabbage
1 cup shredded carrot
1/2 cup shredded daikon
Directions:
1. Blend the dressing ingredients on medium high
2. Shred the slaw ingredients
3. Enjoy the dressing on the slaw or use as a sauce in other recipes!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Beth's Shrimp Salad with Avocado and Mango
Learn how to make my spicy shrimp salad recipe with avocado and mango. This is a great salad recipe for summer entertaining or when it's just too hot to cook!
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WATCH MORE SALAD RECIPES
3 Spring Salads
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Grilled Chicken Caesar Salad
BETH’S SHRIMP WITH AVOCADO AND MANGO SALAD
Serves 4
INGREDIENTS:
2 lbs (900g) shrimp, peeled deveined, tails removed
1 tbsp (15ml) olive oil
Salt and pepper to taste
FOR DRESSING:
Zest of 1 lime
½ cup (120ml) lime juice
¼ cup (60ml) soy sauce
2 tsp (10ml) brown sugar
2 tsp (10ml) rice wine vinegar
2 tsp (10ml) fresh ginger, grated
3 cloves garlic, minced
¼ tsp (1.25ml) red pepper flakes
2 tbsp (30ml) grapeseed oil
4 tsp (20ml) toasted sesame oil
FOR SALAD:
10 Napa cabbage leaves, julienned
1 cup cabbage, julienned
¼ cup (60ml) mint, julienned
½ red bell pepper, sliced
1 cup (150g) mango, diced
1 cup (150g) peanuts, dry roasted unsalted
1 avocado, sliced
METHOD:
Preheat oven to 350F(175C). Score shrimp backs. Toss with olive oil, salt and pepper. Bake for 6-8 minutes until cooked through. Allow to cool and set aside. Refrigerate if not using within 30 mins.
Mix dressing ingredients until combined, whisk in oils and set aside.
Place all salad ingredients (except avocado) with shrimp in a large bowl. Add half the dressing, toss to coat. Transfer to large platter, add avocado slices, and freshly torn mint as garnish. Serve remaining dressing on the side.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
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How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
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Ich kann nicht aufhören, diesen Salat zu essen! Kohl, Karotte und Apfel! So frisch und knusprig!
Erstaunlicher Salat! Kohl, Karotte und Apfel! Der Salat ist sehr einfach und in wenigen Minuten zubereitet. Ich kann nicht aufhören, diesen Salat zu machen! Der Salat ist erfrischend, knackig und lecker! Wenn Sie abnehmen und sich gesünder ernähren möchten, ist dieser Salat genau das Richtige für Sie! Dieses Rezept ist sehr lecker und sehr gesund! Ich hoffe, dir gefällt dieses einfache Salatrezept auch! Schreib in die Kommentare, wie dir dieses Gericht schmeckt!
Rezept und Zutaten:
Kohl 150 gr.
Rotkohl 150gr. F
2 Karotten.
Schnittlauch.
1 Apfel.
Olivenöl 50 ml.
Ein bisschen Zucker.
Nach Geschmack salzen!
Senf 1 Esslöffel.
Saft von 1/2 Zitrone.
Gut mischen.
Lassen Sie uns ausgezeichnete Bruschettas für diesen Salat machen.
Brot.
Olivenöl.
Salz.
Im Ofen 10 Minuten bei 180°C (350°F) backen.
1 Tomate.
1 Knoblauchzehe.
Salz.
Olivenöl.
Feta 20 gr.
Gut mischen.
Petersilie.
Dill.
1 Knoblauchzehe.
Salz.
Olivenöl.
Etwas Zitronensaft.
Das alles ist sehr lecker!
Die Kombination ist großartig!
Es ist sehr wichtig für mich! Guten Appetit!
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Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
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