Time 7m Yield 8 Number Of Ingredients 6 Steps:
In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.
Time 20m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook’s Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through. Copyright 2012 Television Food Network, G.P. All rights reserved.
Time 10m Yield 1 cup Number Of Ingredients 7 Steps:
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
Time 10m Yield about 1 cup. Number Of Ingredients 7 Steps:
In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime zest and ginger. Cover and refrigerate until serving. Serve with melon.
Time 7m Yield 8 Number Of Ingredients 6 Steps:
In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.
Time 30m Yield 2 cups. Number Of Ingredients 13 Steps:
In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
More about “tangy ginger dip recipes”
Time 1h Yield 1 cup Number Of Ingredients 7 Steps:
To prepare the dipping sauce –. Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder. Refrigerate at least an hour to allow the flavours to blend. Tamarind concentrate is available in Indian or Asian markets.
