Dressing

• 30 g (2 tbsp)  ginger, chopped
• 10 ml (2 tsp)  sesame seed oil
• 30 ml (2 tbsp)  canola oil
• 15 ml (1 tbsp)  soya sauce
• 10 ml (2 tsp)  mild pepper sauce
• 10 ml (2 tsp)  lime juice
• 15 ml (1 tbsp)  honey

Salad

• 400 g Authentic Bologna (see note)
• 1 cucumber, diced
• 1 red pepper, diced
• 8 baby corn, cut in half
• 200 g (2 cups)  bean sprouts

Note:

Ask the clerk at the deli counter for 4 slices of Authentic Bologna about 0.5 cm (¼" thick), approximately 100 g each.

1. In a bowl, mix the ginger, sesame seed oil, canola oil, soya sauce, mild pepper sauce, lime juice and honey. Set aside.

Salad

1. Cut the bologna into thin strips.
2. Dice the cucumber and red pepper.
3. Slice the baby corn in two.
4. Combine all salad ingredients in a large bowl.
5. Pour dressing over salad. Toss and serve.

Culinary Comment:

For millennia, ginger has been known for its aromatic and medicinal properties. Fresh ginger, which has a more pungent taste than dried or ground ginger, can be kept in the refrigerator for up to two weeks. After that, the fresh ginger may be sliced and marinated in a pot with some vinegar. Doing so will give the ginger a slightly acidic flavour, but it will keep longer.