Roasted Corn Coleslaw
Posted: June 23, 2020 Filed under: CSA, Salad Recipes, Slaws, Tex Mex/Mexican Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: cabbage, coleslaw, corn, food, recipes, vegetarian Leave a comment
A perfect side dish for summer.
Roasted Corn Coleslaw
4 ears of fresh corn, husked or 16 ounce bag of frozen sweet corn kernels
1/2 head green cabbage, cored and shredded
2 jalapenos, seeded and chopped
1/2 cup fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon vinegar
juice of 1/2 lime
1 tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
dash black pepper
dash ground cayenne
Roast the corn. If using fresh corn on the cob, you can roast it in the oven or on the stove top (or even on a grill). For the oven method, preheat the oven to 400° F. Place the ears of fresh corn directly on the middle rack and cook for 25 minutes, or until golden. Let cool. Cut the kernels off the cob and set aside. For the stove top method, heat a skillet over medium-high heat. When hot, add the corn and cook, turning often, until there is a little char around the entire ear of corn. This takes about 8 – 10 minutes. Let cool. Cut the kernels off the cob and set aside. Alternatively, if using frozen corn, add the frozen corn (no need to defrost) to a non-stick skillet over medium-high heat. Cook, stirring often, for 10 – 12 minutes. You want a little char on the kernels. Let cool.
Combine the roasted corn, shredded cabbage, jalapenos, and cilantro in a large bowl.
In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, lime juice, sugar, cumin, salt, black pepper, and cayenne. Pour over the corn and cabbage mixture. Toss well. Refrigerate until ready to serve.
Southeast Asian Cabbage Salad
Posted: August 9, 2019 Filed under: Asian Recipes, CSA, Gluten-free Recipes, Low Calorie Recipes, Salad Recipes, Side Dishes, Slaws, Vegetable Recipes | Tags: cabbage, carrots, cucumbers, food, recipes, salad, side dishes, Southeast Asian, vegetables Leave a comment
I love this salad! It’s something I make quite a bit. It’s fresh, crunchy, colorful, virtually fat-free, nutritious, and very flavorful. This salad keeps fairly well in the fridge for up to two days.
Southeast Asian Cabbage Salad
1 head green cabbage, cored and thinly sliced
1 to 2 carrots, grated
1/2 to 1 cucumber, seeded, peeled, and chopped
3 tablespoons cilantro, chopped
2 (or more) fresh chiles (I usually use jalapenos or serranos), seeded and chopped
2 cloves garlic, minced
1/4 cup rice vinegar
1 1/2 tablespoon sugar
1 1/2 tablespoon fish sauce
chopped roasted peanuts
Combine cabbage, carrot, cucumber, cilantro and chiles in a large bowl. Mix vinegar, sugar, garlic, and fish sauce together in a small bowl. Pour vinegar mixture over cabbage mixture and toss well. Sprinkle with crushed peanuts right before serving.
Collard Greens Slaw (2 Ways)
Posted: May 3, 2016 Filed under: CSA, Low Calorie Recipes, Low Iodine Diet (LID), Salad Recipes, Side Dishes, Slaws, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: collard greens, CSA, food, recipes, slaw, vegan, vegetarian 1 Comment
Last week when I posted the Pickled Collard Greens recipe on my Facebook page, a friend of mine commented that she liked Collard Greens Slaw. I thought the idea of making slaw with collards was interesting, but didn’t get any details from her.
Today, I decided to try making slaw with collards. I had a couple of bunches of collard greens from my CSA in the fridge that I need to use. For the sake of experimentation, I made two different dressings, my basic coleslaw dressing and the dressing that I used on my Broccoli Salad. I mixed up a bowl of collards, red cabbage, carrot, and green onions. The combination of the green, purple, and orange colors is so beautiful! I divided the mixed veggies and dressed 1/2 with one dressing and half with the other dressing. Honestly, both resulting slaws were good. My husband preferred the vinegar-based slaw and I slightly favored the mayo-based slaw. I thought the slaws were best eaten the day they were made.
Collard Greens Slaw (2 Ways)
1/2 bunch collard greens, washed, dried, center rib removed, thinly sliced
1/4 head red cabbage, cored and thinly sliced
1 large carrot, shredded
2 green onions, thinly sliced
dressing of your choice, recipes below
Combine the collards, red cabbage, carrot, and green onions in a large bowl. Add the dressing, tossing well to coat the veggies. Refrigerate until ready to serve.
Mayonnaise-Based Dressing
1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 tablespoon vinegar
salt and pepper, to taste
Combine the ingredients in a small bowl.
Vinegar-Based Dressing
1 tablespoon Dijon mustard
1 tablespoon sugar
4 tablespoons white wine vinegar
1 tablespoon canola oil
salt and pepper, to taste
Combine the ingredients in a small bowl.
Broccoli Salad
Posted: February 27, 2016 Filed under: CSA, Dairy-Free Recipes, Gluten-free Recipes, Low Calorie Recipes, Salad Recipes, Side Dishes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: broccoli, CSA, food, recipes, salad, vegan, vegetarian 1 Comment
Earth Fare has organic broccoli on sale for 99¢ per pound right now. I won’t lie, I’m a little more excited about it than I should be. Broccoli wasn’t a favorite as a kid, but I just love it now. So far, I have made a couple of different soups and a stir-fry featuring broccoli. I also made this salad.
Recipes for Broccoli Salad often feature lots of mayonnaise. It’s no secret that I am not a mayo fan. The slightly sweet vegan dressing in this recipe is a perfect replacement for a mayonnaise-based dressing. Not only is it lower in calories, it also doesn’t mask the flavors of the fresh ingredients. This salad is not drowning in dressing. You could double the dressing recipe if you would like a bigger dressing to salad ratio.
Broccoli Salad
1 large bunch of broccoli (about 2 big stalks), washed, and cut into bite-size florets (save the stalk for something else)
1 large apple (I prefer Fuji or Honeycrisp), cored and chopped
1/4 cup Craisins (dried cranberries)
1/4 cup sliced almonds (or pecans, walnuts, or sunflower seeds)
Dressing
1 tablespoon Dijon mustard
1 tablespoon sugar
4 tablespoons white wine vinegar
salt and pepper, to taste
1 tablespoon canola oil
Combine the broccoli florets, chopped apples, Craisins, and sliced almonds in a bowl.
In a small bowl, whisk together the Dijon mustard, sugar, white wine vinegar, salt, and pepper. Slowly whisk in the canola oil. Alternatively, shake the dressing ingredients together in a sealed Mason jar.
Pour the dressing over the broccoli salad and toss to combine. Refrigerate until ready to serve.
This salad keeps up to 3 days in the fridge.
Corn Salsa
Posted: January 10, 2016 Filed under: Appetizers & Snacks, Dairy-Free Recipes, Gluten-free Recipes, Low Calorie Recipes, Low Iodine Diet (LID), Salad Recipes, Salsa Recipes, Sauce & Salsa Recipes, Side Dishes, Uncategorized, Vegan Recipes, Vegetarian Recipes | Tags: corn, dairy-free, food, Gluten-free, LID, low iodine diet, recipes, salsa, vegan, vegetarian Leave a comment
Corn Salsa
This colorful salsa, eaten with tortilla chips is a tasty snack. It is also a nice addition to tacos, fajitas, or rice bowls. It can even be eaten on its own as a side dish or salad of sorts. It keeps well in the fridge for a week or so.
Poblano chiles (fresh or roasted) can be substituted for the bell pepper and jalapenos.
Corn Salsa
1 pound frozen corn
1/2 large onion, small dice (red onion looks pretty with corn)
1/2 green bell pepper, small dice (you could also use red bell peppers)
2 jalapenos, or to taste, minced
handful fresh cilantro, chopped
juice of 1/2 lime
kosher salt, to taste
Heat a large skillet over high heat. Add the frozen corn and cook, stirring often, until heated through and starting to char. Cooking it this way really brings out the sweetness of the corn. Let the corn cool completely.
Once the corn is cooled, add the remaining ingredients and mix to combine. Taste and add more lime juice or kosher salt, if needed.
Greek Tomato, Cucumber, and Chickpea Breakfast Salad
Posted: July 12, 2015 Filed under: Breakfast Recipes, CSA, Salad Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: breakfast, CSA, food, recipes, salad, vegetables, vegetarian 2 Comments
Cooking Light and Saveur are my two favorite cooking magazines. I love Saveur for the beautiful pictures and articles on global cuisine, as well as, the ethnic recipes. Their recipes tend to be a bit more time-consuming and better for special occasions. On the other hand, Cooking Light has easy, healthier, everyday recipes that tend to utilize lots of fruits and veggies. Their recipes are great for day-to-day cooking.
Recently, I found a recipe for Greek Cucumber and Chickpea Breakfast Salad in the June 2015 issue of Cooking Light. I prefer savory foods for breakfast, so this salad was right up my alley. I adapted it a bit to accommodate the ingredients I had on hand, like fresh grape and yellow cherry tomatoes and cucumbers from my garden and sweet onions and purple bell peppers from my CSA box. The result was delicious! I ate it with a small bowl of vegetable soup and was quite satisfied. You can find the original recipe in Cooking Light here.
Greek Tomato, Cucumber, and Chickpea Breakfast Salad
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
Pinch of kosher salt
1/2 cup drained canned chickpeas
6 – 8 cherry or grape tomatoes, halved
4 pitted kalamata olives, chopped
1/4 small bell pepper (your choice of color)
1/4 small sweet onion (or to taste)
1 small cucumber, thinly sliced (I used a pickling type cucumber)
2 tablespoons crumbled feta cheese
Combine the first 4 ingredients in a medium bowl, stirring with a fork or whisk. Add chickpeas, tomatoes, olives, bell pepper, and sweet onion; toss to combine. Arrange cucumber slices on a plate or in a bowl and top with the tomato and chickpea mixture. Top with the feta cheese.
Red Cabbage Salad with Bleu Cheese and Candied Pecans
Posted: April 19, 2015 Filed under: Salad Recipes, Side Dishes, Slaws, Vegetable Recipes, Vegetarian Recipes | Tags: cabbage, food, recipes, salad, slaw, vegetarian Leave a comment
This is my adaptation of a recipe I found in the March/April 2014 issue of Eating Well magazine. I love all the different textures and flavors of this salad. It’s delicious when first made, but even better the next day, when the flavors have had time to meld.
I’m not a huge fan of bleu cheese, but I picked up a particularly mild one at Aldi and have enjoyed it. Lately it seems as if I am going out of my way to include more cheese in my diet. I think I’m trying to make up for the time I lost during my 16 day low iodine diet (I couldn’t have dairy) to prepare for my nuclear whole body scan. By the way, my scan results came back with “no abnormal distribution” !! This is a really, really good thing. I’m meeting with my oncologist at the end of May and I’m hoping that she will finally consider me to be cancer free. Meanwhile, I’m feeling pretty good and am getting on with life.
Red Cabbage Salad with Bleu Cheese and Candied Pecans
1/2 head red cabbage, cored and thinly sliced
2 green onions, thinly sliced
1/4 cup dried cranberries
crumbled bleu cheese
For the candied pecans:
1/2 cup pecan halves
2 tablespoons butter
3 tablespoons sugar (you may use maple syrup or brown sugar instead)
pinch salt
For the dressing:
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
For the candied pecans:
Add the pecans, butter, sugar, and pinch of salt to a skillet over medium heat. Cook, stirring to coat the pecans, until the sugar has caramelized (about 5 to 7 minutes). Pour out onto a piece of foil or wax paper and let cool. Break up the nuts.
For the dressing:
Combine the olive oil, red wine vinegar, Dino mustard, and salt and black pepper in a Mason jar with a lid. Secure the lid on the jar and shake to combine ingredients.
For the salad:
Combine the red cabbage, green onions, and dried cranberries in a large bowl. Add enough dressing to coat the cabbage (you may not use all that you have prepared) and toss well. Serve topped with the bleu cheese and candied pecans.
Arugula and Tatsoi Salad with Grapefruit
Posted: November 16, 2014 Filed under: CSA, Dairy-Free Recipes, Gluten-free Recipes, Salad Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: arugula, CSA, food, grapefruit, recipes, salad, tatsoi, vegan, vegetarian 1 Comment
This simple salad was a nice accompaniment to teriyaki salmon and rice. I got the arugula and tatsoi in my CSA box this week. Tatsoi isn’t readily available in most grocery stores, but you could substitute spinach or just use an Asian greens mix.
This dressing is yummy. Segment the grapefruit over a bowl to catch the juices. Use the fresh grapefruit juice in the dressing. Read the rest of this entry »
Kohlrabi and Radish Slaw
Posted: November 7, 2014 Filed under: CSA, Dairy-Free Recipes, Gluten-free Recipes, Salad Recipes, Side Dishes, Slaws, Vegetable Recipes | Tags: cabbage, CSA, dairy-free, food, Gluten-free, kohlrabi, radishes, recipes, salads, slaw 2 Comments
I’ve made this recipe two days in a row with kohlrabi and radishes from my CSA. It’s downright addicting. It’s a simple and delicious slaw has the perfect amount of crunch and sweetness. There is no added fat and 1/4 of the recipe comes in at about 66 calories.
Kohlrabi and Radish Slaw
Makes about 4 servings
1/4 head green cabbage, cored and thinly sliced
2 bulbs kohlrabi, leaves removed, ends trimmed, peeled, and julienned
6 radishes, ends trimmed, julienned
1 clove garlic, minced
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon fish sauce
Combine the cabbage, kohlrabi, and radishes in a large bowl. In a smaller bowl, combine garlic, sugar, rice vinegar, and fish sauce. Stir until the sugar is dissolved. Pour the dressing over the slaw and toss well.
Spicy Thai Cucumber Salad
Posted: July 13, 2014 Filed under: Asian Recipes, CSA, Dairy-Free Recipes, Gluten-free Recipes, Low Iodine Diet (LID), Salad Recipes, Side Dishes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes | Tags: Asian, CSA, cucumbers, dairy-free, food, Gluten-free, LID, low iodine diet, recipes, salads, vegan, vegetarian 2 Comments
The cucumbers in my garden are doing well this year. It makes me happy because I really love cucumbers. I especially love cucumber salads. This is my favorite one. It’s adapted from a recipe in one of my all-time favorite cookbooks, The Best of Vietnamese & Thai Cooking by Mai Pham (Prima Publishing, 1996).
I often make this salad using regular cucumbers found at the grocery store. Peel and then remove the seeds before slicing. Most of the time I make this salad only using cilantro since it’s an easy-to-find and inexpensive herb. In the summer months, I also use mint and Thai basil that I grow in my garden. I love the combination of cilantro, mint, and basil in Southeast Asian foods. Use any one of these herbs or a combination when you make this salad.
Spicy Thai Cucumber Salad
2 cucumbers (English cucumbers work well), cut in half lengthwise and thinly sliced
1/2 small sweet onion, thinly sliced
1 – 3 jalapenos or other hot chile (to taste), seeded, quartered lengthwise, and thinly sliced
fresh herb(s), to taste
….fresh cilantro, chopped
….fresh mint leaves, chopped
….fresh Thai basil leaves, chopped
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon salt
Combine the sliced cucumbers, onion, jalapenos, and herb(s) in a bowl. In another bowl (or measuring cup) combine the rice vinegar, sugar, water, and salt. Pour the mixture over the cucumber salad. Mix to combine. Let sit at least 15 minutes before serving.
Recipes for Sustenance 