Category: Salads

Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat

Kachumber

The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Rice Noodle Salad With Salted Peanuts and Herbs

For the Salad 1 bunch radishes, thinly sliced 1 large carrot, grated 1 1/2 tablespoons rice wine vinegar 2 teaspoons granulated sugar Pinch of fine sea salt 8 ounces pad Thai rice noodles For the Dressing 3 tablespoons lime juice (from about 2 limes), plus more to taste 2 tablespoons grapeseed or other neutral oil… Continue reading Rice Noodle Salad With Salted Peanuts and Herbs

Southern Classic Carrot Salad

1 (8-ounce) can pineapple tidbits, drained (about 1 cup) 1/2 cup golden or brown raisins 1/4 cup mayonnaise or plain yogurt 1 tablespoon honey (optional) 1 tablespoon fresh orange zest, (optional) 6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks In a large bowl, add pineapple, raisins, mayonnaise,… Continue reading Southern Classic Carrot Salad

Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1/2 teaspoon finely grated garlic 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives Peel carrots and cut into fine julienne. Place in a medium bowl. Put shallot, lemon juice and garlic in a small bowl. Stir… Continue reading Classic French Carrot Salad (Carottes Râpées)

Carrot Salad With Cumin and Coriander

1 pound medium carrots, peeled and cut into thin matchsticks or grated 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice (from 1 lemon) 1 small garlic clove, grated 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground Pinch of ground cayenne Salt and pepper 2 tablespoons finely diced preserved… Continue reading Carrot Salad With Cumin and Coriander

Roasted Carrots

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin olive oil Salt freshly ground pepper 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon oregano 3 tablespoons finely chopped flat-leaf parsley Preheat the oven to 400 degrees. Oil a sheet pan or a… Continue reading Roasted Carrots

Chicken Souvlaki (with Grill, Oven, and Stovetop Variations)

2lb boneless chicken breasts or thighs 1/4 cup extra virgin olive oil juice of 1 large lemon 6 garlic cloves 1.5 Tbsp dried oregano 1 tsp salt 1/2 tsp pepper Cut the chicken into bite sized pieces and place in a ziploc bag. Mix all of the marinade ingredients together and pour it over the… Continue reading Chicken Souvlaki (with Grill, Oven, and Stovetop Variations)

Grilled Salmon Salad With Lime, Chiles and Herbs

2 limes 2 small fresh red or green chiles or 1 large one, thinly sliced, seeds removed if you like 1 shallot (or 2 scallions, or 2 tablespoons red onion), thinly sliced 2 tablespoons fish sauce Kosher salt Pinch of granulated sugar 1/4 cup extra-virgin olive oil or grapeseed oil, plus more for brushing 1… Continue reading Grilled Salmon Salad With Lime, Chiles and Herbs

Grilled Shrimp Skewers with Ginger and Turmeric

1 teaspoon ground ginger 1 teaspoon granulated garlic 1/2 teaspoon ground turmeric 1/2 teaspoon fine salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper (optional) 1 tablespoon neutral oil, such as avocado, grapeseed or canola 2 teaspoons fresh lemon juice 1 1/2 pounds large shrimp (26-30 per pound), cleaned, ideally tail on Lemon… Continue reading Grilled Shrimp Skewers with Ginger and Turmeric

Pretzel-Breaded Chicken

2 pounds boneless, skinless chicken cutlets 2 tablespoons fish sauce 1 cup all-purpose flour 2 teaspoons fine salt, divided, plus more to taste 1/2 teaspoon freshly ground black pepper 2 large eggs 2 tablespoons water 1 cup panko breadcrumbs 4 ounces pretzel sticks, finely ground in a food processor (1 cup) 1/2 teaspoon celery seed… Continue reading Pretzel-Breaded Chicken

Crispy Gnocchi with Tomatoes

5 to 6 tablespoons extra-virgin olive oil 1 (17-ounce) package shelf-stable (or frozen) potato gnocchi 1 1/2 pounds tomatoes (any variety) 1/2 red onion, thinly sliced 1 tablespoon balsamic vinegar Kosher salt (such as Diamond Crystal) and black pepper Handful of chopped parsley, plus more for serving Handful of torn basil, plus more for serving… Continue reading Crispy Gnocchi with Tomatoes

Chicken Tikka Salad

Chicken Tikka: 2 large Chicken Breasts, brought close to room temp (approx 9oz/250g per breast) 2 tbsp Vegetable Oil 3 tsp Garam Masala 2 tsp Chilli Powder 1.5 tsp EACH: Cumin, Paprika, Turmeric 1 tsp Ground Coriander 1/2 tsp Salt Salad: 1/2 cup / 120g Plain Unsweetened Yogurt 1/2 cup / 120g Full Fat Mayo… Continue reading Chicken Tikka Salad

Ideas for Boiled Eggs

When you’ve got a stash of perfectly cooked boiled eggs in your fridge, you’re never far away from a meal (or a meal enhancement). Of course, you can eat them whole, make deviled eggs, or cut them into wedges or slices to garnish any number of salads, but that’s only the start. Quarter them and… Continue reading Ideas for Boiled Eggs

Spicy Corn and Shishito Salad

3 1/2 tablespoons olive oil 2 tablespoons fresh lime juice 1/4 teaspoon ground cumin Kosher salt 1/3 cup diced red onion 1 garlic clove, minced 3 cups fresh corn kernels (from 4 to 6 ears of corn) 6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced… Continue reading Spicy Corn and Shishito Salad

Mango Slaw

1 (8-ounce) bag coleslaw (about 3 cups 2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups) 1/2 cup chopped fresh cilantro 2 tablespoons freshly squeezed lime juice 1 tablespoon honey or agave syrup 1/4 teaspoon celery salt 1/4 teaspoon freshly ground black pepper In a large bowl,… Continue reading Mango Slaw