Tag Archives: Salad

Coleslaw with Peanut dressing

My veggie bin has been delivering a lot of red cabbage lately and I have found my new favorite recipe to eat up all this goodness.   Super Slaw from Epicurious.  It is amazing!  There’s peanut butter, ginger, garlic and loads of cabbage.  I have been eating it daily.  I make the slaw, put it in a zip lock bag, and the dressing in a air tight container and it seems to last as long as the slaw does, about a week.

Here the recipe if you are not inclined to click on the link above…

Super Slaw – Epicurious

  • 6 tablespoons rice vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons (packed) golden brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons minced garlic

This is the part that you can mix anyway you like, I used only red cabbage, sometimes green pepper, sometime red etc.

  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 large red or yellow bell peppers, cut into matchstick-size strips
  • 2 medium carrots, peeled, cut into matchstick-size strips
  • 8 large green onions, cut into matchstick-size strips
  • 1/2 cup chopped fresh cilantro
Store the dressing in one container and the salad in a bag.  Add salad to bowl, add the desired amount of dressing toss and enjoy!

Mediterranean Pasta Salad

This is a simple and quick recipe for the summer.  I kind of winged this and I think you can add what you have on hand such as onion, chickpeas, etc and enjoy.

Mediterranean Pasta Salad

1lb pasta your choice of cut, I used ditali
1 tbsp olive oil (more for pasta)
1 pint of grape tomatoes
2 cloves garlic
2 cups cucumber diced
1/2 cup feta cheese cubed
1 can sliced black olives
1/2 cup chopped parsley

1.   Cook Pasta according to package instructions
2.  Drain and then toss with olive oil (about a tbsp)
3.  Cook tomatoes and garlic for a few minutes to soften them (3-5min)
4.  Combine all ingredients and serve!

Quinoa Chickpea Salad with Tomato Vinaigrette

This is the cover of this month’s Canadian Living, and it looks great!  My recipe turned out a bit mushier than what the cover looks like.  If you don’t know what Passata is, it’s basically slightly watered down tomato paste, so you could easily make some at home with tomato paste and water, I would go 2:1 ratio, so 2 tbsp paste, 1tbsp water to make the passata for this recipe.  It was pretty good as a leftover, but I think if I were to make it again, I would make some changes to the dressing, there are better quinoa recipes out there!

I wasn’t able to find the recipe on line, so I had to post it here…. Continue reading

Wild rice, lentil and orzo salad

I made this recipe for a crowd and it turned out great. Of course I read the part about letting it sit for 4 to 24 hours, but it registered about an hour before I was planning on serving it.   But it was fine after one hour, and the leftovers 24 hours later were also great. As were the leftovers 48 hours later. So don’t worry if it doesn’t rest for that long. It’s good either way.  This recipe is from Canadian Living.

What I liked about making this was that each ingredient was added to the pot, so it was truly a one pot wonder and I liked how you layered the cooking.  I don’t know, I think I am weird but I liked that.  Can’t explain it.

Wild rice, lentil, orzo salad

1/2 cup wild rice
2/3 cup green lentils or brown lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely chopped red onion
1/3 cup slivered almonds, toasted

1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup vegetable oil

  1. In large pot of boiling salted water, cover and cook wild rice for 10 minutes.
  2. Add lentils; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl. Add currants and onion.
  3. Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil. Pour over rice mixture and toss gently.
  4. Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.

Quinoa Taboule

It seems lately that everyone is talking about Quinoa, and I thought I would throw in my 2 cents. I first heard of quinoa (pronounced keen wa) when I saw a naturopath in 1996!  Back then you had to go to a specialty store to pick some up.  For me that was the Carrot Common, I felt all out of sorts buying and cooking it, but I was attempting to go gluten free.  Now you can get it at Costco.  But fret not it is still a virtuous grain, and don’t feel weird about eating it, it’s good for you and it’s pretty tasty too.

This recipe is my take on Quinoa Taboule found on the back of the Bobs Red Mill package.

2 cups cooked quinoa
1 cup chopped parsley
1/2 cup chopped green onions
2 tbsp chopped fresh mint
1 glove minced garlic
1 tbsp chopped fresh basil
1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt
fresh pepper
toss all ingredients together and let it rest for an hour or overnight to allow flavours to mix.

Napa and Radish Slaw

This salad was good.  But I think it could be better.  By using actual peanuts instead of peanut butter, since  I had none, I had to make do.  And something strange seems to be happening to the napa, it releases all this juice, well after washing and drying, and tossing.  Not sure why, but I don’t like it.  This was Day 9, I think, just I just checked and it is!   I am starting to lose track.  It’s almost a habit.

1/2 head napa cabbage thinly sliced
1 cup radiches thinly sliced
3 green onions thinly sliced
1 tbsp peanut butter
3 tbsp olive oil
2 tbsp lemon juice
1/4cup cilantro

Place thinly sliced napa, radish and green onions in bowl.
Mix peanut butter, olive oil, lime juice and cilantro.
Toss salad and serve

Swiss Chard “salad”

I was running out space in the fridge so for today’s “salad” I had to use up the two bunches of Swiss chard that were dangerously close to the back of the fridge where there is a risk of frost. That’s how full the fridge is. This time of year is so plentiful. Day 8 in the 101 salad is a first: “cooked” salad. This is my staple winter swiss chard recipe. Sometimes I add garlic and dried chipotle flakes instead. Makes for variety, when you are eating greens often. I’ll be honest this recipe is ok as far as chard recipes go, but I would rather be eating chocolate!

Swiss Chard

  • 2 bunches of swiss chard, stems removed, chopped
  • 1 tbsp olive oil
  • 1/2 cup red onion chopped
  • 1/4 tsp cumin
  • 1/8 tsp chili pepper flakes
  • 1/2 tsp salt
  • 1/2 cup grape tomatoes cut in half
  1. Heat the olive in a skillet add onion and on medium heat, cook till onion is soft.
  2. Add the cumin and pepper flakes and cook for a minute, till fragrant.
  3. Mix in chopped swiss chard and tomaotes, cook till chard is wilted and warmed through.
  4. Serve, and if you like add a splash of balsamic vinegar

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