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Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.
Sour Plum Sauce
- 3 red plums, each cut into 8 wedges
- 1 1-inch piece ginger, peeled
- 2 cardamom pods, lightly crushed
- 2 tablespoons apple cider vinegar
- 1 teaspoon juniper berries
- ½ teaspoon gochugaru (coarse Korean red pepper powder) or ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh lime juice
- 1 red plum, sliced into thin wedges
- ¼ cup unseasoned rice vinegar
- ¼ teaspoon kosher salt, plus more
- 1 medium jicama, peeled, cut into matchsticks
- 2 medium watermelon radishes, cut into matchsticks
- ½ English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided
- ⅓ cup unsalted, roasted peanuts, coarsely chopped, divided
- ¼ cup mint leaves, thinly sliced, divided
- 1 teaspoon Aleppo pepper, plus more for serving
- 1 teaspoon sumac, plus more
- Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.
Sour Plum Sauce
Toss plums, sugar, and salt in a medium saucepan. Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours.
Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20–25 minutes. Stir in lime juice; let cool.
Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.
Do Ahead: Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.
Toss plum, vinegar, and ¼ tsp. kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain.
Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 tsp. Aleppo pepper, and 1 tsp. sumac in a large bowl. Add 2 Tbsp. sour plum sauce and toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as desired. Serve sprinkled with sea salt, plus more Aleppo and sumac.
Nutritional ContentCalories (kcal) 230 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 40 Dietary Fiber (g) 11 Total Sugars (g) 20 Protein (g) 5 Sodium (mg) 1040Reviews Section
Renaissance + Rediscovery in the Kitchen
I can distinctly recall the first summer I began experimenting with flavors in my kitchen: it was July 2007. We had just finished renovating one of many apartments in Dumbo, and for the first time in my urban existence I had a grill, a terrace and an outdoor space to gather overlooking the Brooklyn Bridge and NYC skyline. Everything had come together with symbiotic timing: just as I was welcoming a new network of friends to my home and hosting more and more terrace dinner parties, I was also beginning to play with new flavor combinations, inspired by the booming foodie movement in Brooklyn. Pickling was having a celebrated moment at the time, and I was excited to explore this tangy sour realm as its properties playfully compliment the summer heat. I was discovering new tricks, absorbing shocking flavors and textures within the palette—that and the sheer joy of entertaining in my new kitchen had me on quite the foodie high. Sweet, salty, sour, textured, crunchy and every element in the food took center stage—it was as though something came alive within me—it was a very precious and creative time of discovery.
Since then I have come a long way in the cooking space. Those early days are doubtless what lead me to eyeswoon, but that experimentation has now been replaced with a whole slew of exciting endeavors. Creating swoony collaborations, hosting incredible events, cooking with some of the most amazing chefs and swooning with like-minded tastemakers: the journey has been unbelievable and super-swoony over the past few years.
BUT, something recently reminded me of those early days and I yearned to get back to those bubbling, creative, quieter moments in my kitchen. Just me and my camera—riffing and concocting juxtaposing flavors—not knowing what the final outcome would be. As I sat with a markets-worth of summer produce, pickling came to mind… So I sliced up some ripe ruby red plums, added a dash of this and a sprinkle of that, whipped out the mandolin to sliver some shallots, and boom: I was pickling once again – something quite beautiful, magical, and new was happening. The rest unfolded with swoony splendor as I sliced the remaining veggies I’d scooped up from the farm. Unknowingly, I created the perfect summer salad: sweet, spicy, sour and crunchy, and finished with Good Water Farms swiss chard microgreens to tie in all the beautiful colors and vibrant flavors. I couldn’t have been more excited to get back to those moments of discovery, only now I had the added joy of capturing each step and finding just the right angle, where the light captures the fruit just-so, highlighting its naturally abundant beauty…
Those moments I am propping through the lens, adjusting the napkin, adding a delicate touch of an herb or the zest of lemon to elevate a dish—those are the most spectacular, swoony moments where I am fully absorbed in creating, and loving what I do. And then I get to enjoy the crunchy swoony fruits of my labor!
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Spring Radishes Star in Mexican Jicama and Orange Salad
Craving something light and Springy? These days I’m all about crunch, and tangy citrus flavors that seem to taste of the sunshine. The winter doldrums are lifting, and all the energy is flowing again. It’s amazing how you learn to live in darkness and cold, only to have a joyous reunion with warmth every year. You almost forget how great it feels.
Nothing shouts Spring like radishes. They are the first roots to ripen in the garden, crisp with Spring snow melt and sunshine. For a fun salad, you can’t beat them. For this salad, I wanted a companion to a Mexican meal, full of earthy beans and sweet and tangy tomato sauces. This one serves as a perfect palate cleanser, waking up your mouth in between bites of burritos or tacos. Jicama pairs with the radishes, adding a moist and mild counterpoint and amping up the crunch even more.
There are still a few Cara Cara oranges available, and I love their sweet, pink-orange flesh in this salad. If you can’t find them, you can always use navel oranges. Just get something sweet. A red grapefruit would be a slightly tarter substitution, but would add a nice bitterness, too.
The one trick I use in the prep is a good one to adopt. I like to cut the citrus into supremes, slicing the fruit free of the membranes, then when the fruit is all freed, squeeze the leftover membrane over a measuring cup to extract the remaining juice. There are always at least a couple of tablespoons of juice hiding there in the skeleton of the fruit, and it’s a frugal move to utilize them in the dressing.
All you need then is a jolt of lime and a sprinkle of red Fresno chile and cilantro. Just enough olive oil to smooth it all out and give the salad a teensy bit of weight, and you have a perfect companion to your Mexican meal.
If you don’t want to make a whole entree to go with, you can always build it out with a handful of drained and rinsed black beans, or even some seared seitan, sprinkled with cumin and chili powder. For the cheese lovers, a crumble of queso fresco could make a light meal of it.
You have important outdoor activities to attend to, so a one plate meal may be just the thing.
Reawaken your mouth and jump start your Spring with a sprightly salad, you’ll be glad you did.
Mexican Jicama and Orange Salad with Watermelon Radishes
1/4 cup fresh cilantro, torn
8 ounces jicama, julienned
1 medium watermelon radish, julienned
2 large Cara Cara oranges, supremed, then squeeze the membranes for juice
1 large red chile, chopped
1 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Do the slicing, and when you supreme the oranges, squeeze the leftover membrane into a cup for the dressing.
On four small salad plates, sprinkle a few leaves of cilantro and compose the jicama strips, watermelon strips and orange sections. Sprinkle with red chile.
to the saved orange juice, add the lime juice, olive oil and salt and whisk to combine. Drizzle over the salads and serve.
In a small saucepan, cover green garbanzo beans with water and simmer over medium heat for five minutes. Drain well.
In a serving bowl mix chayote, radishes, and green garbanzo beans. In a small bowl, whisk together all dressing ingredients. Pour over vegetables and mix well. This dish can be made in advance and chilled several hours beforehand as the chayote and radishes will not wilt.
Per Serving (excluding unknown items): 111 Calories 6g Fat (43.5% calories from fat) 4g Protein 13g Carbohydrate 4g Dietary Fiber 0mg Cholesterol 94mg Sodium. Exchanges: 1/2 Grain(Starch) 0 Lean Meat 1/2 Vegetable 0 Fruit 1 Fat.
The first time I bought green garbanzos at the Pro’s Ranch Market in Albuquerque, I looked online for information and found out they’re mixed with chile and lime in Mexico and called guisana. Because chayote and radishes are also commonly mixed with chile and lime I decided to put them all together in a salad and the results were wonderful. You can substitute frozen shelled edamame in this recipe if you can’t find green garbanzo beans.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos information on all the booklet versions is on her web site Cooking in Color .
Yee sang, Chinese salad (aka 'prosperity toss')
Yee sang Chinese salad is commonly eaten for Chinese New Year in a number of Chinese communities around the world. It might start looking pretty, but the vegetables, fried wontons & sometimes sashimi salmon are tossed together. Fun & tasty!
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I know some people view January as a month to detox and get over all the festivities that have just ended. But for some people, there are still festivities to come such as the Chinese New Year.
The foods eaten for Chinese New Year, or the Spring festival, can vary greatly from one area of China to another, as well as in different Chinese communities across the world. One tradition celebrated in some Chinese communities (eg in Malaysia and Singapore) is making yee sang, a Chinese salad.
Given it's packed with shredded vegetables, it sits pretty well with any New Year's resolutions to eat healthier, and is tasty too.
Symbolic foods for Chinese New Year
It's probably fair to say most foods eaten for Chinese New Year are symbolic in some way. Sometimes the name sounds like something else, such as mandarins in the Southern dialect sound like the word for luck.
Other times it's the shape - dumplings looking like silver ingots and spring rolls looking like gold bars, both symbolizing wealth. In the case of fish, a common main, &rsquoYu&rsquo, the word for fish, sounds like the word for leftovers, so a little of the fish is typically left for good luck.
Get ideas for a Chinese New Year celebration in this short video:
Yee sang is symbolic for a different reason. You see, in some ways this Chinese salad is as much an activity as a dish to eat. Traditionally the whole family stands around the salad ingredients with chopsticks in hand and then tosses it up in the air. The belief is the higher you toss it, the better the next year will be. As you can imagine, this makes it kind of messy, though a lot of fun too.
Of course, don't feel like you need to toss this Chinese salad all over the room in order to be able to enjoy it. I don't think you'll be that disappointed if you simply mix it together and serve. Plus, that way you don't miss out on anything.
It's full of lots of tasty, crunchy vegetables, but the real crunch here comes from the fried wonton strips. They're so good in here, kind of like croutons but almost better. Traditionally you drizzle over plum sauce, though you can use hoisin if you can't find any, it will still be good. I have included sashimi salmon as is common, but you can miss this out for a vegetarian version.
This Chinese salad is certainly not bad in the healthy stakes being packed with a range of veggies, but you could argue the sauce and fried wontons don't quite fit as well. You can make a couple swaps to improve things, if you like. You can make plum sauce from scratch which will no doubt be healthier. Then you can try brushing the wonton strips with oil and baking them rather than frying so they absorb less. Personally I have not tried either yet so haven't given instructions. But, given this was something I'd love to have again, I might try it next time.
I've made this a little simpler than some versions and also kept it colorful by having watermelon radish in there, which may not be totally traditional. It's still pretty close, though, and is definitely a tasty mix. Assuming you have leftover wontons, use some for easy wonton soup or steak taco salad wonton cups, for something more unusual.
Yee sang is a delicious, crisp Chinese salad that while traditionally eaten for Chinese New Year is something I could eat any time. It makes a great lunch, or appetizer, and while I might not toss it in the air each time, I'll gladly gobble it up. So take a leaf out of tradition and enjoy yourself a colorful, tasty salad. Color, texture and flavor, this salad is such a good combination.
12 Japanese Pickles You Can Make At Home
Shiozuke is the simplest Japanese pickle to start with. You can literally use almost any vegetables – cucumbers, carrots, eggplant, daikon, celery – with this salt pickling method. There’s plenty of tips and easy-to-follow guides in the post. Put your vegetables to work today and enjoy the pickles with Japanese steamed rice and miso soup!
How To Make Cucumber Melon Salad
The preparation for this summer cucumber salad is so easy.
1.Combine all the ingredients in a large bowl &ndash cucumbers, cantaloupe, pickled red onions, fresh basil, pepitas and sunflower seeds (love the crunch they bring!)
2. Mix the simple dressing together, pour over the salad and toss until well combined.
We talked about how to make quick pickled red onions in the creamy cucumber salad recipe earlier this week so check that out because they&rsquore such a great addition to so many salads (and sandwiches too!)
This summery melon cucumber salad is incredibly refreshing and quenching (if you can even say that about a salad).
With the pops of sweetness from the cantaloupe, it almost acts like a fruit salsa and would be great with any grilled meat.
Much like these BBQ grilled short ribs are served with a pineapple salsa, you could use this cucumber cantaloupe salad like that and top ribs, a steak, chicken, pork chops or even fish with this.
Talking about that pineapple salsa got me thinking &ndash you could even use pickled pineapple in place of or in addition to the cantaloupe in this salad!
That would be hella delicious, especially if you love pickled things like me.
Or, try the pickled blueberries from this pickled blueberry panzanella in place of the pickled red onions.
The pepitas and sunflower seeds aren&rsquot totally necessary but I do love the added texture they bring to this summer salad.
If you have one but not the other, that&rsquos fine. Use what you&rsquove got.
Toasted nuts would also be good if you prefer.
10 Health Benefits of Radish: The Power Source of Potassium, Vitamin C and Fiber
Have you ever been conned to eat something you despise, and then actually grown to like it? My list is, or rather used to be, fairly long. And somewhere right on top was radish, or rather the humble mooli. It would take serious coercion to get me to eat it irrelevant of the various ways it was camouflaged - in a curry, parathas, dal, or even a salad.Incidentally, there are various kinds of radishes with some growing in spring and summer, and some in winter. Daikon, the white variety most commonly found in India, is a spring-summer vegetable. The other varieties available in the country are the pink, and sometimes even the black. Now even though not everyone likes radish, it comes with a host of health benefits.For instance, radish actually helps to cleanse our liver and stomach, thus detoxifying it black radish and its leaves have been used for the longest time to treat jaundice because it can get rid of excess bilirubin. And because of that particular property, it also helps to purify our blood. They keep hypothyroidism in check too, thanks to its sulphur content.Radish benefits: Not many know of the benefits of this vegetable. Photo credits: iStock
Let's take a look at some of the other benefits of this root vegetable:
1. Saves those RBCs: Radish is known to control damage to our red blood cells, and in the process also increases oxygen supply to the blood.
2. High on Fiber: If you eat it as part of your daily salad intake, without going overboard of course, radish also provides your system with ample roughage and fibers, therefore improving your digestion. It also regulates bile production, safeguards your liver and the gall bladder, and is great for taking care of water retention.
3. Guards the Heart: Radishes are a good source for anthocyanins that keep our hearts functioning properly, reducing the risk of cardiovascular diseases. Plus they are high on vitamin C, folic acid, and flavonoids too.
4. Controls Blood Pressure: Radish also provides your body with potassium, which can help lower your blood pressure, and keep your blood flow in control, especially if you are known to suffer from hypertension. According to Ayurveda, radish is believed to have a cooling effect on the blood.
Radish benefits: Radish is enriched with fibre and Vitamin C. Photo credits: iStock
5. Improves Immunity: Given that the radish has high vitamin C, it can protect you from common cold and cough, and improve your basic immunity system. But you must consume it regularly. It also controls the development of harmful free radicals, inflammation and early ageing.
6. Fortifies Blood Vessels: Now this is important - radish plays an important role in the generation of collagen, which in turn boosts our blood vessels and decreases our chances of getting atherosclerosis.
7. Metabolism-Friendly: This root vegetable is not only good for your digestive system, but it also helps to fix acidity, obesity, gastric problems, and nausea, among others.
8. High on Nutrients: Red radishes are packed with Vitamins E, A, C, B6, and K. Plus it's high on antioxidants, fiber, zinc, potassium, phosphorous, magnesium, copper, calcium, iron and manganese. And each of these is known to keep our body in good working condition.
9. Good for the Skin: If you drink radish juice every day, you're giving your skin special boosters to stay healthy, and that's mostly because of the Vitamin C, zinc, and phosphorus. Plus it also keeps dryness, acne, pimples, and rashes at bay. Plus you can use radish paste to cleanse your face. And if you apply it on your hair, it helps to remove dandruff, prevent hair loss, and strengthens the root too.
10. Good for Hydration: If you tend to eat radish a little more in summer, it's probably because it keeps the body hydrated because of its high water content.Radish benefits: Radish comes in a number of regional varieties. Photo credits: iStock
Cooking with Radish
Now if you thought there is only so much you could do with radish, you'd be wrong. Apart from slicing it really thin, almost like Carpaccio if you can, and serving it with salad, there are plenty of other ways to maximise this vegetable. From making chutneys (such as the famous mullangi pachadi, a famous Andhra chutney) and curries or a poriyal, to using it to stuff parathas, or even adding it to raita - the options are aplenty.
For instance, you can make slices of radish, mash avocado, and use generous smears of goat cheese and use it to fill delicious multigrain bread slices for a quick sandwich - the bite of the radish, and the subtle flavours from the avocado can be a good pairing. Plus there's always cheese to add to the taste. You can also make a delicious radish soup, in case you need something comforting. It requires a bit of work, but the end result is quite tasty. And this is just the beginning. For interesting radish recipes, click on 9 Best Radish Recipes.Radish benefits: You can eat the winter vegetable in a number of ways. Photo credits: iStock
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Shrimp and Avocado Salad
1. Rinse and drain the cooked shrimp. Reserve 8 whole shrimp. Chop the remaining shrimp into 1/4-inch pieces and put in a bowl. If made ahead, add all of the remaining ingredients except the avocado to prevent it from turning brown. Refrigerate the shrimp mixture.
2. About one hour before serving, mix the avocado into the shrimp salad and refrigerate again until ready to serve. To serve, place 2 lettuce leaves on each of 4 serving plates. Tightly pack about 1/2 cup of the shrimp salad into a 1/2 cup ramekin or flat-bottomed measuring cup. Invert onto a serving plate. Repeat with remaining plates. Place 2 of the reserved whole shrimp on top of each salad. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp and Avocado Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.