How to Hand Press Ginger

Video Transcript

I'm going to cut it in small enough pieces so that it will fit into a garlic press. And I probably used about a two inch piece of ginger for this whole recipe. And again, whenever I make a salad, I don't like the dressing to overwhelm. I like the taste of the vegetables to come through. So I probably tend to under dress my salads. But if you are person that likes a lot of dressing, just double the recipe or make more. So, using the garlic press, I'm just pushing the ginger through to get the juice out of that hunk of ginger. You got to kind of push a little bit hard. Sometimes you have to clear it in between, because it is sort of fibrous ginger. So you get the flavor without all that...This is why some people should go to the gym. Some pieces are- even though it didn't go all the way through, I can still get a lot of the juice. Also can cut it smaller. And I've actually seen ginger juice in the store. I've never tried it, but I've seen it. So, just want all that juice. And it's a good idea to clear the press in between, because that's why sometimes I'm having problems pressing it. Also, the smaller the piece, the easier it's going to be to press. See, you're going to get more of that juice out. And it's coming down. So that's basically it. Rice vinegar, a little sweetener - I used agave, the fresh lemon zest - and the ginger. So, there's absolutely no oil at all in this. So the people that choose not to have oil or are on a low fat diet, this is a really great recipe. And I just kind of push it up and down, mix it together, and it's done. So we're going to put that aside for now. And I call it ginger slaw, because often I just make it with coleslaw, which you can already buy shredded nowadays in just about any market. But I thought it would be fun to show you that really any vegetable could work. Most of us don't eat enough fresh fruits and vegetables. The surgeon general says we need five to ten servings. And there's a lot of people out there that don't even get one serving of a fresh fruit or vegetable today and a cherry slurpee is not a fruit. And a French fry is really not a vegetable. So I want to show you that nowadays you can buy stuff already made. Like these carrots are cut in just the way that I would like to cut these for this recipe. If I'm using- I'm using three vegetables today: jicama, carrot and red bell pepper, because the color is really pretty. But I want to try to get each vegetable roughly the same size, so that when I'm putting it in my mouth I'm not going to have one vegetable be really big and one be really small. But this cut is a beautiful cut and it comes just like that in the store. So, I want the same amount of all three vegetables. So, basically I have a pound of each. But I want to just show you that it does come- I would rather see people use things that are pre-packaged that not eat vegetables at all. And they're still fresh. So, also when you're buying this way, it shows the weight right on it so that I know I'm getting the exact same amount of carrots as the other vegetables.

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