I’ve been experimenting with the ratio of the semi-dried ginger in the dressing, and we are finding that some uses require much more of the ginger than others.
As a dressing for these crispy chicken strips, I put in a big blob of Dijon mustard and an enormous pinch of the ginger in with the Cole slaw dressing.
We had an appointment in Tucson yesterday, so that required a packed lunch. I used the remaining bits of the dressing as a spread for the sandwiches. The other ingredients were sliced chicken breast meat, pepper Jack cheese, cucumber, tomato, and red pepper slices, and a good handful of spinach leaves. I slathered up the sandwich buns with a lot of the ginger dressing, adding even more of the ginger, and the ginger overtones brought out the flavors of each item quite nicely.
Both of these meals were certainly enhanced by the addition of the piquancy of the ginger.