Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Lentil and Salsa Salad

2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end] One 28-ounce can whole tomatoes 1/2 a large or 1 small white onion, chopped 1 to 2 fresh jalapeños, to taste, chopped 2 cloves garlic, chopped 1 cup chopped fresh cilantro leaves, divided 1 teaspoon kosher salt Freshly ground black… Continue reading Lentil and Salsa Salad

Apple and Cheddar Crisp Salad

DRESSING 1 small shallot, minced 3 tablespoons (45 grams) apple cider vinegar 1/2 teaspoon smooth dijon mustard 1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt 6 tablespoons (80 grams) olive oil Salt and freshly ground black pepper CRISPY STUFF 1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated 1 cup (85 grams)… Continue reading Apple and Cheddar Crisp Salad

Sesame-Miso Slaw

1 tablespoon minced fresh ginger 1 medium garlic clove, minced 2 tablespoons well-stirred tahini 2 tablespoons white miso 1 tablespoon honey 1/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons olive or a neutral oil Salt and Sriracha to taste SLAW 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps,… Continue reading Sesame-Miso Slaw

Date, Feta and Red Cabbage Salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste About 1/2 cup pitted dates, coarsely chopped or sliced 4… Continue reading Date, Feta and Red Cabbage Salad

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4… Continue reading Napa Cabbage Salad with Buttermilk Dressing

Crispy Cabbage and Cauliflower Salad

VEGETABLES 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes DRESSING 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa, to taste… Continue reading Crispy Cabbage and Cauliflower Salad

Cauliflower Salad with Dates and Pistachios

1 large head of cauliflower (2 pounds or 905 grams) Olive oil Kosher salt Freshly ground black pepper 1 bundle (6 ounces or 170 grams) of scallions About 8 dried dates 1/2 cup shelled salted pistachios Juice of 1 medium lemon Heat oven to 450°F and coat a large baking sheet well with olive oil,… Continue reading Cauliflower Salad with Dates and Pistachios

Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Total Time 35 minutes It might be worth getting an air-fryer just to make brussels sprouts. Crunchy and deliciously bittersweet, the charred air-fryer brussels sprouts come to life in this refreshing grain salad, where they are tossed with bits of briny feta, sweet-tart cranberries, and a fennel- and nigella-seed-spiced maple syrup vinaigrette. If I’m looking… Continue reading Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Orange and Cashew Cabbage Salad with Sesame Dressing

For the dressing 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sesame oil 2 tablespoons mustard, preferably Chinese or Dijon 1 tablespoon honey 1 tablespoon sesame paste, may substitute tahini 2 teaspoons grated fresh ginger 1 teaspoon chili oil, or more to taste 1/2 cup peanut oil, or another neutral oil Fine… Continue reading Orange and Cashew Cabbage Salad with Sesame Dressing

Glass Noodle Salad with Chicken

Glass noodle salad: 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1) 3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2) 2 packed cups (180g) green cabbage, finely sliced 1 cucumber, cut in half, sliced 3mm / 1/8″ thick on the diagonal 1 carrot, peeled then… Continue reading Glass Noodle Salad with Chicken

Nan Gyi Thoke (Burmese Udon Rice Noodle Salad with Chicken Curry)

For shredded chicken: 1 lb. or 3 bone-in skinless chicken legs 4 garlic cloves 1/2 inch thick ginger piece 2 tbsp. fish sauce 3 cup water For chicken curry: 6 tbsp. vegetable oil 1/2 cup chopped onions 1 tbsp. minced garlic 1/2 tsp. turmeric powder 2 tsp. paprika 1 tbsp. fish sauce For garlic chili… Continue reading Nan Gyi Thoke (Burmese Udon Rice Noodle Salad with Chicken Curry)

Burmese Chicken Salad

For the chicken: 3 bone-in chicken thighs, skins and fats saved for later use 1 lemongrass stalk 1/2 inch ginger 3 garlic cloves, peeled 1 shallot, halved 1 1/2 tsp. salt For flavored garlic oil: 3 garlic cloves, minced Skins and fats from the chicken thighs 2 tbsp. oil For salad: 1 cucumber, julienned 1/2… Continue reading Burmese Chicken Salad

Burmese-style Shrimp and Avocado Salad

2 avocados, cut into cubes 2 lbs of shrimps, peeled and deveined 1/2 cup of chopped tomatoes 1/2 cup of sliced cucumber 3 tbsp. chopped cilantro 3 tbsp. peanut powder 2 tbsp. fish sauce 1 tsp. sugar 3 tbsp. lime juice 2 garlic cloves, minced 4 tbsp. vegetable oil Pinch of turmeric powder Salt to… Continue reading Burmese-style Shrimp and Avocado Salad

Persimmon and Pomegranate Salad

6 Fuyu persimmons Salt and black pepper 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/2 cup pomegranate seeds (from 1 medium pomegranate) 2 tablespoons pomegranate juice Mint leaves, for garnish Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt… Continue reading Persimmon and Pomegranate Salad

Pomegranate-Glazed Baby Beets

2 1/2 pounds baby beets with greens (1 1/2 pounds trimmed), root ends intact and all but 1 inch of stems removed 2 tablespoons unsalted butter 1 cup pomegranate juice 1 tablespoon sugar, or to taste Salt Preheat the oven to 350 degrees. Have a rimmed baking sheet and a pair of food-safe gloves at… Continue reading Pomegranate-Glazed Baby Beets

Spicy Watermelon Salad With Pineapple and Lime

3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon fresh lime zest, plus 2 tablespoons juice 1 tablespoon honey 1 jalapeño, thinly sliced Kosher salt and black pepper 1/4 cup finely chopped red onion 1 1/4 pounds fresh watermelon, chilled 1 1/4 pounds fresh pineapple, chilled 4 ounces feta, crumbled (about 2/3… Continue reading Spicy Watermelon Salad With Pineapple and Lime

Blue-Cheese Hanger Steak and Endive Salad for Two

For the Steak 4 tablespoons unsalted butter, slightly softened 2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola 1 tablespoon finely chopped shallot 3/4 to 1 pound hanger or skirt steak, at room temperature Kosher salt and black pepper 1 tablespoon canola or grapeseed oil Flaky salt (optional) For the Salad 2 Belgian… Continue reading Blue-Cheese Hanger Steak and Endive Salad for Two

Sheet-Pan Roasted Salmon Niçoise Salad

1 pound baby Yukon Gold potatoes, halved 8 tablespoons extra-virgin olive oil 2 teaspoons kosher salt, plus more to taste 1 1/4 teaspoons black pepper 2 large eggs 2 tablespoons red-wine vinegar 2 teaspoons Dijon mustard 1 teaspoon minced garlic (about 1 clove) 1 anchovy fillet, minced (optional) 6 ounces haricots verts or green beans,… Continue reading Sheet-Pan Roasted Salmon Niçoise Salad