koko's corner

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

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. 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

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

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

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.