Category: Salad

Citrus Slaw

I love the bright citrus flavor of this slaw!


1 red cabbage, shredded

1 1/2 tablespoons raw sugar

1 teaspoon sea salt

1/2 cup fresh parsley leaves, minced

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

1 lemon, juiced

1 lime, juiced

Freshly cracked black pepper

Combine all ingredients except cabbage in a small bowl and whisk to combine.

Toss with cabbage. Chill and serve.

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Langostine Salad

This salad is so perfect for warm summer nights when you don’t want to cook.

  • 1 bunch fresh chives, thinly sliced
  • 2 medium lemons, zested and juiced
  • 1/4 c mayonnaise
  • 2 tbsp sour cream
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp celery salt
  • Pinch cayenne pepper
  • 1 pound cooked langoustine tails
  • 1 large ripe avocado
  • 1 large head butter lettuce
  • 1/2 pint cherry tomatoes, halved
  • Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
  • Add langoustines to the bowl and stir well to combine.
  • Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
  • Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.

Kimchi

We have so much cabbage, so I made Kimchi!

  • 1 cabbage
  • 1 daikon (Japanese white radish) or 50g red radish (about 5)
  • 1 carrot
  • 1 yellow onion (about 1)
  • 2 chopped garlic cloves
  • 2 teaspoons chopped fresh ginger
  • 3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
  • 2 tablespoons sea salt (or weight equivalent to 2% of total weight)
  • 1 tablespoon dried fish or shrimp sauce* (optional)
  • Cut the cabbage and the onion into small pieces.
  • Grate the daikon and carrot.
  • Chop the garlic and ginger very finely.
  • Mix all the ingredients in a large bowl.
  • Wait 15 minutes, until the vegetables have released their liquid.
  • Put in each jar and compress well.
  • Add a weight and close the jar.
  • Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.

Roasted Beet Salad

This salad uses all the beet! Perfect for summer.

6 tbsp olive oil

2 1/2 tbsp red wine vinegar

1 tbsp minced garlic

7 medium-large beets (about 3 inches in diameter) with greens

2 tbsp chopped drained capers

3/4 c crumbled feta cheese

Preheat oven to 375°F.

Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; lined with foil – you will want enough to wrap them up. Drizzle with olive oil and fold the foil over the beets and wrap tightly. Bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Creamy Coleslaw

Creamy slaw
  • 6 cups shredded cabbage
  • 1 small carrot (shredded)
  • 2/3 c mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp neutral oil (I used walnut)
  • 1 tsp celery seeds
  • Salt (to taste)
  • 1 c drained pineapple pieces
  • 1/2 c raisins
  • 1/2 c toaster pumpkin seeds
  • Toss the cabbage in a large bowl with the carrot
  • In another bowl, whisk together the mayo, vinegar, oil, celery seeds, and salt.
  • Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and toasted pumpkin seeds.

Watermelon Salad

This salad is amazing!! Perfect for a hot summer day! Sweet, crunchy, salty and umami from the miso dressing.

Watermelon – 3/4 inch diced: 1 pint


English cucumber – thin half-moons: a few slices

Couple grinds of black pepper

A few sprigs of mint, chopped

2 tbsp sunflower seeds


1/4 c Feta, crumbled


1 tsp alleppo or red chilli flakes


Miso dressing https://cookinwithchris.wordpress.com/2021/08/12/miso-dressing/dressing

Directions:
Toss all ingredients together leaving out the mint and sunflower seeds. Place in a serving bowl and top with sunflower seeds and mint leaves.

Miso Dressing

This dressing is amazing!! Unami, sweet, a little spicy from the ginger! It lasts for weeks in the fridge. It makes a LOT of dressing.

1/3 c Miso paste
1/3 c Honey
1 tbsp Ginger
2 c Rice vinegar
3 c grape seed or neutral oil
1 1/2 tbsp salt
1 tbsp Sesame oil


In a blender add miso paste, honey, vinegar, salt, and ginger together and blend. Slowly whisk in blended oil and sesame oil until emulsified.

Cold shrimp with tarragon cream sauce

This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.

1 lemon, halved

1 c white vinegar

6 cups water

3 tbsp sugar

3 tbsp of salt

1 lb raw wild shrimp

2 tsp celery seed

1/2 c – 3/4 c creme Fraiche

3 tbsp finely chopped tarragon

Lettuce for serving the shrimp

Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.

Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

  • 1/2 sweet onion, sliced thin
  • 2 cucumbers, sliced paper thin
  • 1 c fresh basil leaves

Dressing

  • 1/4 c basil oil
  • 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.