5 Easy Ways to Use Caravel Gourmet's Asian Ginger Sea Salt in Vegan Recipes

Posted by Nelson Marroquin on

Great on asian cuisine like noodles, stir-fry, soups and sauces!

Crispy Asian Ginger Cinnamon Carrots.   When roasting carrots in your oven, blend a teaspoon of Caravel Gourmet's   Asian Ginger Sea Salt with a teaspoon of cinnamon and toss to coat the carrots before roasting them in the oven for 40 minutes at 450F.  

Cucumber Asian Ginger Salad.   Give this one a bit of time and it will reward you.   Chill your cucumbers first, then skin them and slice them into ⅛” discs.   Lightly salt them with Caravel Gourmet's   Asian Ginger Sea Salt, and toss.   Let them sit covered in the refrigerator for 30 minutes, then drain and toss with rice or white vinegar for a tasty, refreshing treat!

Sauteed Asian Ginger Mushrooms.   Grab your favorite mushrooms, and (if they’re not already small), slice them up and saute them up in olive oil.   When they start to become soft, sprinkle with Caravel Gourmet's Asian Ginger Sea Salt, and continue to saute until they have roughly halved in size.

Flash Fried Asian Ginger Green Beans.   Keep the beans crispy and get all of the flavor, too, by quickly flash frying them.   Toss the beans with olive oil and Caravel Gourmet's   Asian Ginger Sea Salt, put a bit of olive oil in the pan, then quickly heat the beans in the pan till they turn bright green.

Roasted Asian Ginger Cauliflower.   The great thing about cauliflower is that it absorbs so much of the flavors you give it, and this salt is no exception.   After cutting the cauliflower into ½”-thick pieces, toss them gently in olive oil, sprinkle both sides of each piece with Caravel Gourmet's   Asian Ginger Sea Salt, and bake them at 375F for 30 to 35 minutes, turning once.  

GINGER SPICE FLAVOR

Great on asian cuisine like noodles, stir-fry, soups and sauces! This Ginger infused sea salt is made with pure, fresh ginger and is great with, vegetables, noodle dishes and even contemporary desserts to enhance the flavor and balance.


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