Sarina’s Spinach-Ginger Salad (recipe)


This quick and simple salad is perked up by the addition of slivered stem ginger. Stem ginger is an ingredient that doesn’t get as much love as I think it should. It’s usually found in the baking aisle, but at times I have seen it hiding rather uncomfortably in the aisles that house ‘international ingredients’ and/or random salad dressings.

From the Good Food Channel:

Preserved or stem ginger is made from tender young ginger root – which is technically not a root at all but a rhizome or underground stem of a tropical plant.

Finely chop or slice the ginger pieces to sprinkle over cream, ice cream, mascarpone, pancakes and fruit salads, adding a little syrup from the jar too if a sauce is desired.

Preserved ginger goes especially well with chocolate, caramel and honey.

Watercress Salad W/ Ginger

slivered stem ginger (stored in syrup)
1 bag shredded carrot

(play around with the proportions, do what’s right for you!)

8 ounces sesame tahini
juice of 1/2 medium sized lemon
2 medium sized garlic cloves
1/4 teaspoon Celtic sea salt or Himalayan crystal salt
1 cup filtered or spring water

Put all ingredients in a blender and blend on high until smooth and creamy. Pour over salad and toss.

Season with freshly cracked pepper and salt to taste.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting A link back to our site is not necessary but always appreciated 🙂