Asian Cucumber Salad | Easy Delicious Recipes. Asian Cucumber Salad Asian Cucumber Salad – healthy cucumber salad with Asian spices. So refreshing and easy. A perfect appetizer for any meals Prep time: Total Time: Makes2 Ingredients: 1 cucumber, about 8 oz3/4 teaspoon salt or to taste2 cloves garlic, minced1 teaspoon Apple cider vinegar1 1/2 tablespoons sugar1 teaspoon Korean chili powder or regular chili powder1 teaspoon chili oilSesame seeds, for garnishing Method: Rinse the cucumber thoroughly and slice it into pieces. Combine the vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well.
Drain the salt water from the cucumber. Asian Cucumber Salad – healthy cucumber salad with Asian spices. I love cucumber, it’s so light, fresh and healthy. The key to making a great Asian cucumber salad lies in the dressing. Zucker, Zimt und Liebe. Watermelon Tomato Salad with Cumin and Fennel Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 279 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: I had this revelatory spiced watermelon tomato salad at a dinner hosted by Kitchensurfing, a marketplace for chefs that gives people access to great restaurant cooks and chefs for private events.
Surbhi, who owns the bakery Bittersweet NYC, and does gigs with Kitchensurfing on the side, first had the salad in Rajistan. In Brooklyn, Surbhi adds tomatoes, and makes a curry sauce separately, with cumin, fennel, chile powder, watermelon juice, and citrus, then mixes the sauce with the two fruits, and serves it as its own course. Serves 6 This recipe is a Community Pick! More Great Recipes: Watermelon|Fennel|Fruit|Salads|Tomatoes. April Bloomfield's Lemon Caper Dressing Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 2,731 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place.
Got it! If you like something… Click the heart, it's called favoriting. Author Notes: At first glance, this is a shockingly brash dressing. Makes about 1 cup 2 medium lemons 3 tablespoons finely chopped shallots 2 tablespoons Dijon mustard (choose one whose flavor you like on its own -- we used Maille) 2 tablespoons drained capers, finely chopped 1/2 teaspoon Maldon or another flaky sea salt 1/2 teaspoon superfine sugar 1/4 cup extra virgin olive oil Segment the lemons over a bowl to catch the juices (see note below).
This recipe is a Community Pick! More Great Recipes: Vegetables|Condiments|Salads|Olive Oil. Genevieve Gorder’s Norwegian Cucumber & Red Onion Salad. Spring Radishes Salad in a Sour Cream and Yogurt Sauce Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 30 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: As soon as spring comes, this is the first salad on my menu. Food52 Review: This salad is the perfect I-wish-I-was-outside salad. Kukla's directions on chopping and slicing the vegetables are sparse, and unfortunately, she’s no longer with us to ask exactly how she did it.
Serves 6 to 8 This recipe is a Community Pick! More Great Recipes: Side Dishes|Eggs|Vegetables|Salads|Appetizers Topics: Cooking with Scraps, Salads, Spring 💬 View Comments (3) Share this Recipe Tweet this Recipe. MASHED CHICKPEA SALAD - THE SIMPLE VEGANISTA. Since I eat this salad all the time, I figured it was time to post it here. This is one of my favorite to go lunches lately. It reminds me of a potato or egg salad.
I typically serve this on a bed of chopped romaine or sometimes arugula. I’ll add sliced tomatoes and cilantro along the side and top with salt, cracked pepper and paprika along with a squeeze of lemon. This will be what I graze on for most of the day. It’s completely satisfying and tastes great while giving me more than half of my required protein and fiber for the day! All you need to do is chop, mash, combine and mix. Mashed Chickpea Salad Ingredients Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Serve however you like…make a sandwich, serve on a bed of leafy greens or scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
Store leftovers in an air-tight container in the fridge for up to a week. Notes: Enjoy! Grilled potato and vegetable salad {vegan, gluten-free} Potatoes must be one of the least popular vegetables I know. Most people I know avoid them or eat them in really small portions. Probably because in Belgium – and a lot of other countries – potatoes used to be the main ingredient of a typical dinner.
You had potatoes, meat and vegetables. Day after day after day. But I love potatoes. I guess because we didn’t have them at home so often, so for me there is still something special about it. This salad is perfect for dinner of lunch the day after. There is also a really good dressing, which you can also use for pasta’s, spread,… Based on this recipe from The First Mess. How to: Carrot Salad with Yogurt and Coriander Recipe.
Sqirl's Genius Crispy Rice Salad is Rice Living Its Best Life. This might not be the best way to cook rice, but it's the best way to eat it. In fact, "I want to eat this every day of my life," is what Amanda Hesser (my boss) said, upon tasting Crispy Brown Rice "Kabbouleh". Its name was probably irrelevant. What she was responding to was that same crackly rice that cultures across the world hold on high—the well-toasted bottom layer of rice in a good paella, tahdig, or bibimbap. But this holy grail of texture doesn't have to come only at the end of a perfectly made dish—it can be broken apart and distilled for us to eat whenever we like.
In this case, it's in a souped-up grain salad of sorts. Bon Appetit called it kabbouleh, a portmanteau stemming from tabbouleh made with kale, but it's really its own creation entirely, straight out of the mind of Jessica Koslow, the founder of Sqirl, which is maybe the most famous breakfast and lunch and toast restaurant (and jam workshop) on Instagram. There, it's just called crispy rice salad. Serves 4. Pumpkin & Chickpea Salad with Tahini - Genius Recipes. Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: The salad you want to eat right now (and the dressing you'll want to put on everything). Our local farmers' markets -- just when we need them most -- are starting to look a little grim. We're ready for bright and restorative; the market says, "How about a nice onion instead? " Don't be defeated, and definitely don't give up on your local market. There is an answer, and it's not the hothouse tomatoes and cucumbers, which feel like infiltrators from another world. "When everybody's trying to counterbalance all the butter they ate during the holidays, but they still want a lunch or dinner that's tasty and satisfying (and brightly colored)," Food52er Ameliorator wrote to me: "This is the salad to turn to.
" More: 11 Butternut Squash Recipes Then, while they're still a little warm, you'll toss them with chickpeas -- best cooked from scratch, but a can will do. Food52. Quinoa and Mango Salad with Lemony-Ginger Dressing Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 1,260 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting.
Author Notes: This salad has its roots in a salsa. In the summer I switch it up a little and grill the components (onion, mango and avocado), and sometimes add grilled corn. I'm not a huge fan of heat in my dishes, so I don't call for any here, but spicy-fans may want to throw in a little minced jalapeno or chile pepper. Food52 Review: Love at first bite! Serves serves 4-6 as a main course, 6-8 as a starter Quinoa and Mango Salad Lemony-Ginger Dressing This recipe is a Community Pick!
More Great Recipes: Beets|Cabbage|Quinoa|Beans & Legumes|Fruit. Freekeh Pilaf with Haloumi, Mint, Lemon and Almonds - Dish. Milk and Honey: Freekah Salad with Halloumi, Toasted Almonds, Lemon and Parsley. I like my winter salads to be big and hearty and packed with nutty grains and satisfying cheese. I like them to be able to hold their own as a one bowl meal, or next to a piece of roasted chicken. I really like to eat them cross legged in front of the TV with a glass of deep scarlet wine and with my eyes on Jax and Opie from SOA.
I nearly saved this salad for Friday just so I could say "Freekah Friday", but I thought that would be too silly.Freekah Salad with Halloumi, Toasted Almonds, Lemon and Parsley slightly adapted from Karen Marini's Feasting Serves 4 300g freekah 70g dried blueberries 100ml extra virgin olive oil juice 1 lemon Sea salt and freshly ground black pepper 1 red onion, finely diced 1 large bunch parsley, leaves picked 50g toasted natural almonds, roughly chopped 250g halloumi Bring a large saucepan of water to the boil and add the freekah. Slice the halloumi into 1/2cm slices. Mediterranean Vegetable Bowls with Quinoa, Toasted Chickpeas, and Harissa Tahini Recipe on Food52. Red & White Salad of Radish, Fennel, Jicama & Macadamia Nuts–Happy Canada Day! | The Alkaline Sisters. There’s no better time than this weekend for a red & white salad. Canada day will find many of us Canucks taking advantage of the long celebratory weekend to prepare some yummy food to share with friends and family.
If you celebrate the 4th of July in the US, perhaps you can add some blueberries to this salad along with blue napkins for your holiday festivities. Thinly shaved veggies create a new take on easy, simply dressed, salads and side dishes. A mandolin slicer becomes your best friend and it needn’t be a pricey one either. Just be sure that it has a wafer thin option so you can achieve this desired effect.
In our little town of Sidney BC we manage to do a pretty good job celebrating Canada day with events that include markets, fireworks, live music, parades and more. Shaving these veggies transforms them into works of art, don’t you think? Wild Blueberry and Pine Nut Rice - Dreamy Leaf. Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad Recipe on Food52. Watermelon Tomato Salad with Cumin and Fennel Recipe on Food52. Demeter and Persephone's Antioxidant Salad Recipe on Food52.
Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 222 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This recipe is my riff on the classic pairing of juicy summer melon with feta. Aside from requiring no cooking, the beauty of this salad is that it can be made ahead and served at room temperature; it'd also be great for a picnic.
Food52 Review: This is a sprightly and satisfying salad, bright in color and in flavor. Serves 6 Tags: no cook, raw, Summer This recipe is a Community Pick! 💬 View Comments (21) Share this Recipe Tweet this Recipe. How to Cook with Tempeh. Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today, Gena is boldly going where no Food52 column has gone before: she's cooking tempeh.
And you are, too. When I mention to people that tempeh is one of my favorite foods, I’m often given a blank stare. “Tempeh?” They ask. “Is that sort of like tofu?” Sort of. I prepare tempeh a lot of different ways: I chop it into cubes and use it in stir fries; I make tempeh chili by grating it and stewing it with tomatoes and spices; I give it a spice rub and grill it. More: Read Gena's tips for rich, satisfying salads. Below, you’ll find my tried-and-true recipe for marinated tempeh slices, as well as instructions for a cool, crispy salad that contrasts nicely with the earthy tempeh. Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh Serves 4 See the full recipe (and save and print it) here. Photos by James Ransom. 10 Recipes for No-Cook Meals to Eat Cold. It's hard to be a cook, or to enjoy cooking, when it's this hot outside. (Do ice pops for dinner count as "eating seasonally"?
Please?) For days when every fan is pointed directly at you and the last thing you want to be doing is making dinner, don't look too hard at the thermometer—is it 80°? 90°? Is it in the 80s? Cold Sauce by Roxanne DeRosa Cold Vegetable and Noodle Salad with Ponzu Dressing by Sarah Jampel Tomato Salad with Corn, Summer Squash, and Roasted Onions by Merrill Stubbs Linguine with Red Pesto and Corn by Posie Harwood ...or in the 90s? Summer Melon Salad with Harissa, Feta, and Mint by EmilyC Heirloom Tomato and Cornbread Panzanella by Kendra Vaculin Watermelon Gazpacho with Feta and Mint by Heather Morris Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing by creamtea Viana La Place's Umbrian Black Olive Panino by Genius Recipes Watermelon Tomato Salad with Cumin and Fennel by Amanda Hesser What's your go-to dinner when it's just too hot to cook?
Summer Melon Salad with Harissa, Feta, and Mint Recipe on Food52. Beet, potato + avocado salad with horseradish vinaigrette. Pin it! Any one of my friends will tell you that I’m pretty enamored with the whole Momofuku collective of restaurants and the Dave Chang/Christina Tosi-worship/obsession thing. I have the cookbooks, subscribe to Lucky Peach and dream of future trips to New York for some ramen, birthday cake truffles and a cup of cereal milk soft serve often.
Like crazy often. The whole thing is just too cool without trying to be too cool. You know? There are the wildly popular (and super pork-y) items that everyone talks about (for good reason), but last time we were in town, there was a beet salad that seriously got me so, so excited about root vegetables. There was a heaped schmear of creme fraiche on the bottom of the plate, lovely cooked beets all diced on top, capers, rough chopped parsley and fresh horseradish. A little snag: I can’t eat creme fraiche every day. Pin it! Make the vinaigrette: Combine the minced shallot and vinegar in a small bowl. Peel and pit the avocado. You might also like… Jalapeno Lime Cucumber Salad - The Creekside Cook. 20 Delicious Spring and Summer Salads You Need to Try. Clementine Jicama Salad Recipe. Detox Salad with Orange Avocado Dressing. Scandi Home: Toasted buckwheat and beetroot salad. Red Quinoa Salad with Citrus and Pistachios recipe on Food52.com. Miso cabbage salad recipe on Food52.com.
Pretty Radish and Broccoli Slaw recipe on Food52.com. Purple red root winter bowl recipe on Food52.com. Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta recipe on Food52.com. Red Quinoa Salad with Spicy Lime Vinaigrette recipe on Food52.com. Chopped Spinach Fattoush Salad with Tahini-Sumac Sauce recipe on Food52.com. Food52. Mango, Avocado and Pomegranate Salad with the BEST Mango Chilli Dressing. Curried Sweet Potato Salad. Sweet Potato Salads and Other Joyful Things. Madhur Jaffrey's Stir-Fried Cabbage with Fennel Seeds recipe on Food52.com. Vegetarian. Quinoa Salad with Zucchini, Mint, and Pistachios, Recipe from Martha Stewart Living, September 2013. Salads.