Kohlrabi and Radish Slaw

Kohlrabi and Radish Slaw

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.

Kohlrabi and Radish Slaw 2


Spicy Thai Cucumber Salad

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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.


Warm Barley Salad with Swiss Chard

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I made this simple salad using the last of the Swiss chard from my garden. The Swiss chard turned the barley a pretty pinkish color. Barley is one of my favorite grains and I am always looking for new ways to add it to our diet. Barley has lots of fiber, so this salad is very filling. I was thinking that the next time I make it, I will add some cooked lentils and maybe even some finely chopped celery.

Warm Barley Salad with Swiss Chard (640x465)

Warm Barley Salad with Swiss Chard

1/2 cup pearled barley
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 small bunch Swiss chard, washed and chopped (I use the stems, but you may remove them and reserve for another use)
juice of 1 lemon
Kosher salt and pepper, to taste

Bring the barley and 3 cups of water to a boil. Reduce to a simmer and cook until the barley is tender, about 30 to 45 minutes. Drain in a colander. At this point, I like to rinse the cooked barley with water and let drain completely.

In a sauté pan, heat the olive oil over medium heat. Add the onions and cook until tender. Add the minced garlic and cook for another minute. Stir in the chopped Swiss chard and cook until wilted. Stir in the cooked barley. Squeeze the lemon juice over the mixture and season to taste with Kosher salt and pepper. Drizzle with a little extra olive oil, if you wish. Serve the salad warm or at room temperature.

 


Coleslaw

Coleslaw

I love cabbage. It can be used in so many different dishes. In the United States, especially the southern US, coleslaw is a very common dish made with cabbage. There are a gabillion different ways to prepare it, but I like a basic slaw. If you shred your cabbage and carrots in a food processor, coleslaw is quick to prepare. Serve it alongside BBQ, sandwiches, or fried fish.

Coleslaw

1 head green cabbage, cored and thinly shredded
2 carrots, peeled and shredded
1/2 cup mayonnaise
2 tablespoons sugar
3 tablespoons vinegar
1/2 to 1 teaspoon celery seeds, to taste
salt and pepper, to taste

Combine the cabbage and shredded carrots in a large bowl. Combine the mayonnaise, sugar, vinegar, celery seeds, salt, and pepper together and pour over the slaw. Toss together and refrigerate the coleslaw until time to serve


CSA Week One and a Buttercrunch Lettuce Salad with Strawberries and Spring Onions

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Doesn’t that box of produce look amazing? My 3 year old could not wait to get his hands on those awesome strawberries.

I joined a CSA (community supported agriculture) this season and for 12 weeks I will get a box each week filled seasonal vegetables and fruits. The produce in each weekly box is grown within 2 hours of my home and picked within 48 hours of me getting it. Plus, the money I pay for the produce goes directly to the farmer. How awesome is that?

Today was the beginning of the season and I picked up my first CSA box at a location about 5 minutes from my home. I was super excited.

My box included:

2 heads of buttercrunch lettuce
1 head of romaine lettuce
1 bunch of spinach
1 bunch of arugula
broccoli
strawberries
1 bunch of collard greens
1 stalk of bok choy
1 large bunch of spring onions

What am I going to cook with all these interesting veggies? Well, tonight I made a nice salad with the buttercrunch lettuce, strawberries, and spring onions. It was wonderful!

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Buttercrunch Salad with Strawberries and Spring Onions

adjust amounts according to your needs

buttercrunch lettuce, washed, spun dry, and torn into bite-size pieces
fresh strawberries, washed, dried, and sliced
spring onions, washed, ends trimmed, and thinly sliced
pecan pieces (or almonds)
bleu cheese crumbles (or goat cheese)

Dressing:
1/4 cup sugar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
3 tablespoons white wine vinegar
1 tablespoon poppy seeds
1/2 cup oil (canola is fine)

To make the dressing, combine all of the ingredients in a Mason jar. Screw on lid and shake until combined.

Place torn buttercrunch lettuce in a serving bowl. Top with sliced strawberries, spring onions, pecan pieces (or almonds), and bleu cheese (or goat cheese) crumbles. Drizzle with desired amount of dressing and serve.

I can’t wait for my next CSA box!

If you are in South Carolina and are interested in joining a CSA, check into Pinckney’s Produce – http://pinckneysproduce.com/

Here is a similar salad made with spinach, spring onions, strawberries, goat cheese crumbles, and poppyseed dressing:

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Asian Noodle Salad

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I made this Asian noodle salad for lunch today. Yum! I love noodles! I would typically make something like this with rice vermicelli noodles, but today I used somen noodles and thought they were pretty awesome. Angel hair pasta would probably be fine too. I used green cabbage, but red cabbage would add nice color to the mix. You can make this salad a couple of hours ahead of time, but after too much time the noodles will become soggy. This salad is definitely best eaten the day it is made. For something a little more substantial, try tossing in shredded cooked chicken.

 Asian Noodle Salad

4 ounces noodles (your choice)
1 clove garlic, finely minced
1/4 cup rice vinegar
1/4 cup fish sauce
2 tablespoons sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 small head cabbage, cored, thinly sliced
1 cucumber, peeled, seeded, thinly sliced
2 carrots, peeled, shredded
2 jalapenos, seeded, minced
1/4 cup fresh cilantro leaves, chopped
crushed peanuts

Cook noodles according to package instructions. When noodles are done, drain in a colander and rinse with cold water. Let noodles sit in the colander to drain completely.

Combine minced garlic, rice vinegar, fish sauce, sugar,  soy sauce, and sesame oil in a small bowl. Set aside.

Combine drained noodles, cabbage, cucumber, carrots, jalapeno, and cilantro. Pour dressing over the mixture and toss to combine. Serve noodle salad topped with crushed peanuts.


Kale Salad

Kale Salad (640x480)

I am in love with this kale salad. Sometimes the simplest things are the best. This kale salad is simple and it’s absolutely amazing. I like making this salad with any kale other than the typical curly kale you find in the grocery stores. There are many varieties of kales, so branch out. I got organic purple kale at Earth Fare and it rocks. Kale is one of the most nutritious things you can eat, so I’m always looking for new ways to add it to my diet. This salad will definately be a favorite.

1 bunch kale
juice of 1 lemon, about 2 tablespoons
2 cloves garlic, smashed and minced
3 tablespoons olive oil
salt and pepper, to taste
Parmesan cheese, finely grated, to taste
croutons, about 1 cup worth

Wash the kale and spin it dry in a salad spinner (or blot dry with paper towels). Remove the tough ribs and discard. Chop the kale into bite-size or smaller pieces and place in a serving dish.

Whisk together the olive oil, lemon juice, garlic, salt, and pepper in a  small bowl (or shake together in a lidded mason jar). Pour over the kale and toss until coated. Sprinkle with the Parmesan cheese (I use a couple of tablespoons, but use as much or as little as you like), toss again, and let the salad sit for 5 to 10 minutes. Toss in the croutons and serve.


Korean Cucumber Salad

I’m teaching myself to cook some popular Korean dishes. This cucumber salad is a typical accompaniment to Korean meals. It is delicious.

Korean Cucumber Salad

1 English cucumber
1 tablespoon vinegar (I like to use rice vinegar, but white vinegar works well too)
1 tablespoon sugar
1 tablespoon Korean coarse red pepper powder
Kosher salt

Cut the ends off the cucumber and then cut in half horizontally. Slice and place in a bowl. Add the vinegar, sugar, and red pepper powder. Mix well. Season to taste with Kosher salt. Serve chilled or at room temperature.


Avocado Citrus Salad

This is a beautiful salad.  It tastes as good as it looks.

Avocado Citrus Salad

Per two servings:
1 ripe avocado
1 grapefruit
1 navel orange
2 cups arugula
1 tablespoon olive oil
salt
pepper
sugar

Using a knife, peel the grapefruit, making sure to also remove the pith.  Segment the sections of the grapefruit over a bowl (to catch the juice) by cutting carefully along the membranes.  Squeeze the juice from the remaining membranes into the bowl. Repeat with the navel orange. Cut the avocado in half, remove the peel and pit and then slice.  Place the arugula on a serving dish.  Arrange grapefruit segments, orange segments, and avocado over the arugula. In a small bowl, whisk 2 tablespoons of the citrus juice with 1 tablespoon of olive oil and a pinch each of salt, pepper, and sugar. Drizzle dressing over the salad and serve.


Apple Salad

From October 28, 2006:  I’m still looking for ways to use up all the apples in my house.  This nice little sweet salad is a twist on Waldorf Salad.  I used fresh pineapple instead of canned crushed and put in about 1 cup.  This salad keeps well.  I think I took it in my lunch everyday this past week and it was as crunchy on Friday as it was on Monday (the marshmallows didn’t hold up that well though).

Apple Salad

Dressing

1/4 c. sugar
2 tbsp. vinegar
2 tbsp. flour
1 tsp. vanilla
1 c. water
1 tbsp. butter

Mix all ingredients for dressing in a saucepan. Bring to a boil, stirring constantly. Remove from heat and cool.

Salad
3 red apples, cored, diced but not peeled
1/2 c. chopped nuts
1/2 c. drained crushed pineapple
1/2 c. chopped celery

When dressing is cool, pour over fruit mixture and toss lightly. Refrigerate overnight. Will keep for several days in airtight container.