Ethiopian Salad Dressing Recipe with Ginger and Garlic
The Ethiopian House is a restaurant in Toronto, Ontario, and their salad is famous in the area. The following recipe shows you how to make your own Ethiopian House dressing using tomatoes, onions, parsley, ginger and more. This salad is served in the restaurant with bread or “injera” which is a slightly spongy, yeast-risen flatbread. As for the chili, jalapeno is a good one to use, or you can simply use any kind of chili pepper. Take the seeds out to get rid of some of the fieriness.
Ethiopian cuisine features a variety of spicy meat and vegetable dishes which are usually presented in the form of a thick stew. These will be piled on top of injera. An Ethiopian will eat with their right hand, using pieces of the injera bread to pick up other foods. Utensils are hardly ever used when eating injera and stew. The food is usually served on a tabletop called a “mesob” which is made from woven straw. The mesob is covered with a lid until mealtimes. A basin of water and soap is brought out just before eating so everyone can wash their hands. The food is placed in the top of the mesob, or basin, and the soap and water is brought back out for hand-washing when the meal is over.
- 1 finely chopped tomato
- 2 minced garlic cloves
- 3 tablespoons chopped fresh parsley
- 3 tablespoons lemon juice
- 1 finely sliced large green onion (or 2 small ones)
- ¼ teaspoon minced fresh ginger
- 3 tablespoons extra-virgin olive oil
- ½ minced hot green chili pepper
- Salt and black pepper, to taste
- Combine the lemon juice, olive oil, garlic, parsley, and ginger.
- Season to taste with salt and pepper, and whisk well.
- Stir in the hot pepper, green onion, and tomato.
Whether you consider this a salad dressing, side dish or a condiment, it is well worth making to add an Ethiopian flair to your meal. The recipe calls for tomatoes and green onion, and then the flavor accents come from garlic, parsley, lemon, ginger, and hot chili. Extra-virgin olive oil binds it all together. As you can imagine, the result is a colorful and deliciously different salad dressing which includes aromatic, fresh flavors as well as a touch of spice. Try this as a dip for bread or spoon some over mixed baby leaves. You can adjust the amount of hot chili to suit your palate.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16847 Views)
- Lobster Seafood Salad Recipe with Green Onions (8816 Views)
- An Easy Grilled Bean Salad Recipe (3322 Views)
- Warm Grilled Veggie Salad (3288 Views)
- Grilled Pineapple Salad (3128 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2644 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2511 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2435 Views)
- Warm Chicken Breast for Salads Recipes (2407 Views)
- Marinated Chicken Salad with Eggplant (2400 Views)
- Grilled Salad Recipe with Halloumi Cheese (2368 Views)
- Healthy Grilled Bell Pepper Salad (2326 Views)