Can't Beet it Slaw

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This slaw will be hard to beet (pun intended ;-) The ingredients are crispy, crunchy, and will hold up under the dressing for a few days, not that it will last that long. It's not very often that you run across a recipe that calls for raw beets but trust me, they are great. 

 

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Gather up an apple, jicama, celery, and beets for the slaw. Then gather up the coconut aminos, or soy sauce, ginger, lemon, olive oil, salt, and pepper for the dressing. 
Julienne the apple, beets, and jicama and slice the celery on the diagonal. 

In a small bowl combine the ginger, coconut aminos, lemon juice, salt and pepper, then whisk while drizzling in the olive oil. 

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Add the julienned vegetables to a medium bowl. Drizzle in the dressing and toss. Sprinkle the sesame seeds over the slaw right before serving. 

Enjoy!

Can't Beet it Slaw

Ingredients

  • 1 tablespoon grated ginger
    3 tablespoons fresh lemon juice
    1 teaspoon coconut aminos
    1/4 teaspoon cracked black pepper, or to taste
    Dash of sea salt
    3 tablespoons olive or avocado oil
    2 cups beets, peeled and julienned
    1 large Granny Smith apple, cored and julienned
    1 small jicama, peeled and julienned
    3 celery ribs, thinly sliced on the diagonal
    1 tablespoon sunflower seeds
    Torn cilantro leaves, to taste (optional)

Directions

  1. For the dressing
    Combine the ginger, lemon juice, coconut aminos, black pepper, and salt in a small mixing bowl. Whisk in the oil and set aside.

    For the slaw
    In a large bowl, combine the beets, apple, jicama, and celery. Toss in the prepared dressing and refrigerate until ready to serve. Toss with sunflower seeds, cilantro leaves and serve.

    4 servings

And that's that!


Mexican Watermelon Cucumber Salad

Jump To Recipe  Print Mexican Watermelon Sala1

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Citrusy, crunchy, and spicy with cooling watermelon and cucumber. 

Let's start with spicing up the pepitas.

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Just a bit of ancho chili powder, cayenne pepper, salt, oil, and fresh lime juice. 

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Combine them all in a bowl and mix well. 

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The recipe calls for raw pepitas and toasting the spiced pepitas in the oven. Since the pepitas I have are already roasted and salted, I just gave them a little sauté in a non-stick skillet to bloom the spices and get a little more color on the seeds. 

While the seeds are cooling let's attend to the melon. 

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In the bowl are the watermelon, cucumber, and red onion slices that had been chilling out in some ice water. To that, you are going to add the oil, ancho chili powder, cayenne pepper, salt, lime zest, and juice.  

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Sprinkle on the spiced pepitas and chopped mint right before serving. 

Make it, you'll be happy you did 

Mexican Watermelon Salad

Ingredients

  • Ingredients

    For the Smoky Lime Pepitas
    1 cup raw pepitas
    1 teaspoon extra-virgin olive oil or avocado oil
    ¾ teaspoon Diamond Crystal brand kosher salt
    ½ teaspoon smoked paprika or ancho chili powder
    ¼ teaspoon cayenne pepper
    Juice from1 medium lime

    For the Mexican Watermelon Salad
    ¼ cup thinly sliced red onions
    1 small seedless watermelon about 5 pounds, cubed
    1 English or Japanese cucumber cut into ½-inch slices
    ¼ cup extra-virgin olive oil
    1 teaspoon ancho chili powder
    ½ teaspoon Diamond Crystal kosher salt
    ¼ teaspoon cayenne pepper
    2 medium limes finely grated zest and juice
    2 tablespoons fresh mint leaves

Directions

    1. Let’s make the spiced pepitas first! Preheat the oven to 325°F with the rack placed in the middle position. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Mix well.
    2. Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.
    3. Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.
    4. While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.
    5. In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Toss to mix. Taste for seasoning, and adjust as necessary.
    6. Garnish with fresh mint leaves and toasted pepitas. Serve immediately!

    Michelle Tam Ready or Not Cookbook

And that's that!


Tomato Salad with Cucumber

 

Jump To Recipe Print Tomato Salad

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Tomato salad with cucumbers, olives, and an herbal vinaigrette. 

Don't we all love a good bargain? Well, be sure and check out the marked down produce section in your supermarket

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I got 4 lbs of hothouse tomatoes for .99, yes that's 99 cents for the whole bag and they were all usable. 
You need to check them over pretty good but I figure that if about half of what I get is usable, I'm still money ahead and my friend's chickens love me because they get the rest. 

Just an F.Y.I. you can freeze the tomatoes whole. They will be good for stews/soups and salsa, but won't hold up to being sliced or be good in salads. 

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This is a popular Middle Eastern salad and according to the cookbook, it's Turkish in origin. The lemon-based vinaigrette is fresh and tangy.
I think it would be good for potato salad also. I like a mayonnaise alternative during the hot summer months. 

Besides the tomatoes and cucumbers, you'll need a lemon, mint, parsley, olive oil, salt, and pepper and black olives. 

Onions are not listed in the ingredients nor mentioned in the instructions but are typically used. 

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Enjoy!

Tomato Salad

Ingredients

  • 4 tomatoes, sliced
    1 cucumber, thinly sliced
    juice 1 lemon
    2 tablespoons olive oil
    1 tablespoon parsley, finely chopped
    1 teaspoon mint, finely chopped or ½ teaspoon dried mint
    ½ teaspoon salt
    ¼ teaspoon black pepper
    a few black olives
    Garnish pinch cumin

Directions

  1. On a large plate arrange the tomato and cucumber slices decoratively.
    In a cup mix the lemon juice, oil, parsley, mint, salt, and pepper.
    Pour this dressing over the tomatoes and cucumbers and chill for 1–2 hours.
    Just before serving arrange some black olives on the plate. Sprinkle with the cumin and serve.

    Middle Eastern Cookery, Arto der Haroutunian

And that's that!


Mango Cabbage Slaw

 

Jump To Recipe Print Mango Cabbage Slaw

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I really, really, really, I mean REALLY need to get my eating habits back on track. I've enjoyed my "foodie" staycation, maybe just a little too much.
You know how it goes, we have the freedom of choice, but not freedom from the consequences of our choices. 

One of the first things I made to get myself back to reality is this cabbage slaw. It's so easy even a...well you know the rest. 

I like that the mango is the only sweetness you need in the slaw and the little bit of lime and shallots temper that. I didn't add the jalapeño because there are some lightweights in the household and besides, I didn't have one or I would have added some to my portion.
Just don't make it too far in advance because it does weep. 

We had it with pork in BBQ sauce sandwiches, a great combination. 

BTW it's pretty darned good for breakfast too.  

Mango Cabbage Slaw

Ingredients

4 servings
30 minutes total time

  • 1/4 cup thinly sliced shallot or red onion
    Juice from 2 limes
    2 mangoes, peeled, pitted, and thinly sliced
    1/2 small cabbage, cored and thinly sliced
    1/4 cup fresh mint leaves, thinly sliced
    1 jalapeño pepper, thinly sliced (optional)
    Kosher salt
    Freshly ground black pepper.

Directions

  1. In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes
    When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl.
    Add the soaked shallots and lime juice.
    Add the mint and jalapeño pepper (if you want the slaw to pack heat).
    Season with salt and pepper to taste, and toss well.

    From Ready or Not Cookbook: Michelle Tam & Henry Fong

And that's that!

 


Peach Panzanella Salad

 

Jump To Recipe Print Peach Panzanella Salad

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I know, I know Panzanella salads have bread in them. This was going to a BBQ later, so I added the bread and dressing when I got there. 

This is my take on the Peach and Cornbread Panzanella salad Katie Lee has on the food network. 

I say "my take" on the salad as if my creative juices were flowing when in actuality, whenever I made this if I was lacking some basil I’d substitute flat leaf parsley, and so far I’ve never used cornbread, I’ve been using pita bread that I toasted and cut into cubes.  I always use Persian cucumbers, I can't remember the last time I bought an English cucumber the original recipe calls for. 

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The dressing is a pretty straight forward vinaigrette with the addition of capers. 

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I usually make salad dressings in canning jars. They have nice wide mouths, and the lids don't leak when you shake the jars to mix the ingredients. 

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The salad ingredients are few and simple, with the exception of the peaches and bread,  this is one of the salads I make frequently.
Our Middle Eastern students loved it so I tried to have cucumber, onion and tomato salad with the evening meal.  

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I hope this entices you to make this salad. You don't even have to add the bread, just don't call it panzanella or the salad police will come looking for you. 

 

Peach Panzanella Salad

Salad:

  • 2 large peaches cut into cubes
  • 3 Persian cucumbers cut into same size cubes as the peaches
  • 1-pint grape tomatoes halved
  • 1/2 red onion thinly sliced
  • 15 basil leaves torn or parsley leaves from 6-8 sprigs of parsley roughly chopped

  • Salad toppings:
  • 2 cups of toasted and cubed bread of your choice cut into 1/2 to 1-inch cubes, .
  • 6 slices prosciutto for garnish, optional

  • Dressing:
  • 1 Tablespoon Dijon style mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped capers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  • For the dressing:
    In a pint size canning jar combine all the dressing ingredients, screw the lid on tightly and shake.
    Or; whisk the dressing ingredients together in a large salad bowl

  • For the salad:
    Add the salad ingredients to a large salad bowl and toss with the shaken dressing.
    Or; add the salad ingredients and toss with the whisked dressing in the salad bowl.

  • Salad topping:
    Add the bread cubes and toss again, then place prosciutto slices on top of the salad.  

And that's that!