Friday, March 29, 2013

Warmed Lemongrass & Ginger Potato Salad

Lemongrass is one of my favorite ingredients to cook with. Not only does it add an interesting flavor to recipes, it is also awesomely healthy. Lemongrass has been used for centuries to help alleviate many ailments including stomach upset, and tension. Lemongrass is a germ fighter: a mild antiseptic, antifungal and antibacterial, it helps lessen symptoms of the common cold and coughs. Some studies suggest that lemongrass may help lower high blood pressure and could play a role in cancer prevention. Nutritionally, it is high in folate, iron, potassium and magnesium.

Adding lemongrass to dishes adds a light, refreshing, citrus accent without the sourness of lemon. Not all grocery markets carry lemongrass but it is worth seeking out. I happened to find grated lemongrass in the frozen section at a local global supermarket in the Lou. Anytime a recipe calls for lemongrass, I can break off a hunk, thaw out, and rock-and-roll.

If you are not able to find lemongrass, Cooking Light offers a good substitution: try using 1 ½ teaspoons grated lemon rind plus 1 teaspoon fresh lemon juice to equal 4 teaspoons lemongrass. Not exactly the same flavor, but a pretty good option in a pinch.
This Warmed Lemongrass and Ginger Potato Salad combines lemongrass with fresh ginger, an award-winning combo with an Asian flair. You may recall this dynamic duo in another recipe, Succulent Blueberry Turkey Burgers, a literal award winner- a $1000 grand prize recipe contest winner! I bet it was the lemongrass that swayed the judges.

I'd sure love to hear how you use lemongrass! Leave a comment at the end of this post, or connect on Eating Local in the Lou's Facebook page. 
until next time...

Warmed Lemongrass and Ginger Potato Salad
(recipe adapted from Cooking Light)

  • 2 pounds red potatoes, cut into small pieces
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 3 Tbsp. fresh lemongrass, peeled and thinly sliced
  • 1 1/2 Tbsp. fresh ginger minced finely
  • 3/4 tsp. salt
  • 1 jalapeno pepper, minced
  • 1/3 cup green onions, thinly sliced
  • 2 Tbsp. cilantro, chopped
Cooking Directions
  1. In a medium saucepan, place potatoes and cover with cold water; bring to boil, reduce heat and cook until tender, about 10 minutes, drain.
  2. In a large bowl, combine vinegar, oil, lemongrass, ginger, salt and jalapeno. Add cooked potatoes to vinegar mixture, toss gently.
  3. Sprinkle with green onions and cilantro and serve immediately warm or chill in refrigerator until ready to serve.

1 comment:

  1. Yummy sounds delicious! I am definitely going to have to give this a try :)

    Happy Blogging!
    Happy Valley Chow


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