Peach-Ginger Dressing


Peach-Ginger Dressing

June 6, 2018
Peach-Ginger Dressing

Peach-ginger dressing is definitely one of my favorite dressings during the summer and early fall months when peaches and nectarines are in season. Since focusing on a whole foods,plant-based diet, I have experimented much more with whole fruit dressings and this one is so simple due to the naturally high flavors of each of the ingredients. Initially created for the Asian Herbs & Noodles Dish, this peach-ginger dressing is also good on other noodle dishes, green salads,  a drizzle for vegetables and particularly good as a dip for fresh spring rolls. Fresh spring rolls are often served with and taste really good with a sweet-hot dressing and this peach-ginger dressing has the piquante and sweetness without the refined sugar.

Peaches are so good at the height of their season, sweet and tart at the same time. I have been using the yellow peaches for this dressing. Nectarines are also good and are interchangeable with peaches for this dressing. Ginger and peaches are a natural flavor combination, and with the addition of ripe red hot peppers, like the red jalapenos in this recipe, this dressing becomes magic. Often when peaches are at their best, the ripened red peppers are also coming in at Farmers markets. Grocery stores also carry ripened Fresno and Jalapeno peppers even when they aren’t quite in season locally. Peaches and nectarines and many other summer fruits and berries are already coming into the Farmers markets full swing.

To make sure you get the right level of piquant for your taste, it’s a good idea to start with half a pepper and add more as desired after all the ingredients are blended. The peach-ginger dressing should be quite a bit more concentrated for the piquant level, citrus and ginger than you like when tasted without noodles. Once dressed on the noodles or when dipped with a spring roll the flavors will mellow considerably. 

Peach-Ginger Dressing

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Category: Salad
Cuisine: Asian

  • 3 peaches, medium sized ripe, but still a little firm, cut into quarters or size suitable for your blender
  • 1/2” by 2” or so of ginger peeled and sliced crosswise in 1/8 slices (ginger has long fibers. Slicing thinly crosswise helps keep it from being stringy after blending)
  • 4 tbls lime juice (juice of 2 limes)
  • 1/2–2 red jalapeno(s) or 1/2–2 serrano or 2–6 thai chilis (seeds and membranes removed)
  • 1–3 teaspoons of maple syrup or 2–4 pitted dates (see SOS free note below) if the peaches don’t give enough sweetness to balance the taste,

    Tools I Use: knife; peeler; lime squeezer; stick blender and cup or blender.
  1. Place all of the ingredients except the hot peppers. in the blender cup or blender.
  2. Blend well and and start adding the hot pepper, taste and add more pepper as desired. Blend until smooth.
  3. Blend in the maple or pitted dates if using.

SOS Free option: Use 2–4 pitted dates in place of maple syrup if a sweetener is needed. They will blend smoother if they have been soaked for 30 minutes or more. You may need to add a little water (2–3 Tbls) to get the right consistency to easily dress the noodles.

Prep Time: 10 minutes
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