Thai Minced Chicken Salad

This Northeast Minced Chicken Salad recipe is another recipe that I wanted to showcase from the Simple Thai Food cookbook by Leela at She Simmers. As I mentioned, I reached out to them and I will be republishing 3 recipes from the cookbook, with permission. The last recipe of Miang Kham is such a hit on Rasa Malaysia as well as my social media channels, so I have no doubt that this Thai Minced Chicken Salad from the northeast region of Thailand will win you over.

Isaan, or the Northeast part of Thailand is a vast land that is land-locked, and bordered by Cambodia and Laos. Due to the proximity to Laos, the cuisine for this part of Thailand is very different from what we know about Thai cuisine. Dishes such as lap (larb), a ground meat salad is very popular. This minced chicken salad is one of the variations of the popular pork larb.

Anyway, I think this dish is extremely flavorful and refreshing, with really complex and exotic flavors. Since it’s made with chicken, everyone can eat it. This minced chicken salad makes a great springtime salad, and I am sure you will find it delightful. If you like what you see from the Simple Thai Food cookbook, you can pre-order now at Amazon.

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Vietnamese Pomelo Salad Recipe

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April 24, 2014Vietnamese Pomelo Salad Recipe

Friends, the site was down late last week and into this week. My service provider, Typepad, suffered several security attacks. That was a first in my seven years of using their blogging platform. It's hard to fathom why someone would want to screw up blogs all over the world like that but it happens. Sorry that you didn't have regular access to VWK. Things came back online late Tuesday night, so here's the latest dispatch from my kitchen.

About a month ago, I bought a giant pomelo at our local farmer’s market. It’s always challenging for me because who knows how much actual flesh is inside. I’d tasted his samples and decided to buy one. “Pick a heavy one,” he advised. I must have spent 5 minutes picking through his bins before settling on one the size of a volleyball. I paid about five dollars.

Once home, I weighed the pomelo. It was about 3 pounds (1.5 kg)! Quite proud of my newly acquired pomelo selection skills, I planned to gift it to my mom when we visited during my husband’s spring break. I carefully packed the pomelo in the car, and drove close to 400 miles to my parent’s house. When I presented it to my mom, saying that it’s wonderfully sweet, farm grown, perfect for Vietnamese goi buoi pomelo salad. She demurred and said, “I can’t eat grapefruit because of the Lipitor I take.” Geeze, I didn’t consider the drug interactions when I bought “Big Boy.”

I turned to my sister, Tasha. You want it? “What am I going to do with it?” she asked. Tasha isn’t a super adventurous cook and despite my suggestion that she follow my recipe on VWK, she shook her head. Her son and husband were not into it. Plus, it looked like a lot of work to remove the grapefruit segments. That's the point of Viet goi special event salads, I responed but she didn't give in. Fine, I took the pomelo and set it near my purse so that I’d remember to take it home.

No one wanted this gorgeous pomelo as a gift!Kind of looks like a pomelo book as you remove the flesh.

Back in Santa Cruz, the pomelo sat for a good week in our dining room before I cut into it to make pomelo salad. Unbeknownst to me, the three-pound pomelo yielded a heck of a lot of flesh. I made pomelo salad twice, the first time as a rendition of Thai pomelo salad recipe that Betsy Andrews of Saveur recently wrote about from New York chef Dale Talde. I got through half of the pomelo and kept the remainder covered with plastic wrap in the fridge, where it sat for over a week.

We ate the rest for Easter Sunday lunch in the form of a Vietnamese pomelo salad (goi buoi tom thit). There was leftover poached chicken from the Sichuan cold sesame noodle salad so my workload was cut down. These types of Viet salads have a fair amount of protein because they're considered luxe dishes for entertaining, parties, or holidays. We had it as main course with a little soup. 

The hardest part of making an Asian pomelo salad is removing the segments. However, Big Boy gave me little trouble. The flesh peeled off the skin with ease and it even separated into discreet tear-drop pieces and chunks without much hassle from my fingertips. When it comes to selecting fruit, it pays to listen to the farmer.

There's a Thai version of pomelo salad too, but I'm not familiar with it. Are you?

RECIPE

Vietnamese Pomelo Salad

Goi Buoi Tom Thit

Yields: 2 as a main dish, 4 to 6 as a side dish

Ingredients

1/2 teaspoon salt8 ounces (240 g) large shrimp, peeled and deveined4 ounces (120 g) boneless skinless chicken breast or boneless pork chop1 medium pomelo, or 1/2 large pomelo1 carrot, peeled and cut into fine shreds1/4 cup mint leaves, chopped2 tablespoons chopped cilantro, leafy tops only1/4 cup chopped unsalted, roasted peanuts2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)Dressing

2 tablespoons fish sauce1 1/2 tablespoon fresh lime juice1 tablespoon water1 1/2 tablespoons sugar1 small clove garlic, finely chopped and mashed, or put through a press1 red Thai chile or 1/2 Fresno chile, chopped

Method:

1. Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.

2. Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you're using the Vietnamese sausage, skip this step because it's already cooked.)

3. Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

4. If the pomelo is big, halve it lengthwise and save one half for another day. Cut off the ends of the pomelo, then cut off the skin and pith to reveal the pinkish flesh underneath. Pry the pomelo open and split into two parts. Use your fingers and as needed, a knife and scissors, to peel away the flesh from the skin. Work segment by segment, and separate the flesh into bite-size pieces. Deposit the flesh in a bowl as you work.

5. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.

6. Right before serving, add the shrimp, chicken (or pork), carrot, mint, cilantro, peanuts and fried shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve. 

Related posts:

2008 Vietnamese Pomelo Salad Recipe (Goi Buoi Tom Thit)How to cut ingredients into Asian fine shredsCrispy Caramelized Shallot (hanh phi)Thai Pomelo Salad  (Dtam Som Ooo) from SAVEURPosted in Recipes: All, Recipes: Chicken, Duck, Poultry, Eggs, Recipes: Gluten-Free , Recipes: Main Course, Recipes: Salad, Recipes: Vietnamese | Permalink

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Leaf-Wrapped Salad Bites (Miang Kham)

I have known Leela at She Simmers for a few years now. Even though we have never met in person, we connected through our blogs and our email exchanges. I admire Leela’s beautifully written blog She Simmers; more importantly, I love her many authentic Thai recipes. In fact, I perfected my Thai Tom Yum recipe through her blog post and the secrets she shared. She Simmers is one of my to go blogs when it comes to authentic Thai cooking.

I am so psyched when I learned about her new cookbook Simple Thai Food. I got in touch with Leela and her publisher’s PR because I wanted to share a few of her amazing recipes in her gorgeously photographed and well-written cookbook. The first recipe I wanted to showcase is Miang Kham, or betel leaf-wrapped salad bites, one of my favorite Thai recipes.

My great grandmother was from Thailand…as a result, my grandmother spoke Thai and Thai influences were evident in her cooking and some of our family recipes. Through my grandmother and my aunt—whom I spent most of my childhood and teenage years with—I was introduced to Miang Kham, an iconic Thai concoction that I consider a flavor explosion in a bite! Who would have thought that random raw ingredients of cut ginger, bird’s eye chilies, toasted coconut, roasted peanuts, shallots, dried shrimp wrapped in betel leaves with a sticky, sweet and savory sauce would be such a delicacy? Well, that’s basically the premise of Thai food,  the perfect balance of flavors with the most unassuming—and humble—ingredients.

When I was growing up, my aunt would travel to the border town of Hatyai not that far away from Penang, and she would always bring back Miang Kham, all wrapped up in plastic bags. Our family would be so happy savoring all the foods she brought back for us from Hatyai, and Miang Kham was always one of them. We would quickly wrap up the salad bites, and reveled in the wonderful great taste of the dainty package.

Anyway, here is Leela’s recipe of Miang Kham. Simple Thai Food is a wonderful compilation of some of the most popular and delicious Thai recipes, all made with easy-to-get and store-bought ingredients. If you want to learn how to make Thai food, and to learn the fundamentals of Thai cuisine, for example: making the curry pastes from scratch, pick up a copy of Simple Thai Cooking when it releases in May. You can also pre-order the cookbook now at Amazon. I can assure you that you will love Leela’s book, I know I do.

View the original article here

Refreshing and Light Sesame Cucumber Carrot Salad

It’s this time of year that everyone around us seems to be sharing lists of resolutions and aspirations of what their vision of 2014 could be. For us? We’ll just say that instead of listing-out resolutions, we started off New Years Day with a big batch of yummy fried chicken and some extra sips of proseco. That’s how we roll, as of late, by enjoying things that make us happy, even if it includes delicious moments of crispy chicken skin and a drink. Or Two.

But that’s not to say that we’ve totally jumped off the wrong end of 2014. Though we’ll have our moments of splurge, there’s still that joy of cooking fresh vegetables while their at their peak. Regardless of how decadent our meals are, there’s always a fresh green salad, some raw snacking veggies or a platter of fresh herbs to accompany our meal. It’s these bites of fresh greens that really highlight our meals.

Yes, the fried chicken was great, but so was this refreshing cucumber salad. This is one of our go-to salads. It’s one of those salads that we threw together one day and has now become a favorite. Doesn’t that often happen to you too? when you’re just whipping something together real-quick in the kitchen and suddenly it’s quickly becomes one of your favorites. Well, this 15 minute cucumber salad is just-it and it’s the perfect accompaniment to any entree or even on it’s own as a light snack.

So aside form the fried chicken, we really did start off the new year on a fresh”er” and healthy-”er” dish. And best of all? this salad is light, crisp, refreshing and satisfying that you don’t even have to think about calorie-counting.

And how was your New Year? Hope it was grand and safe. Hope you’re all rested, refreshed and ready for the big ’14. Enjoy this year as much as you can, because before you know it, it’ll be 2015!

Happy New Year everyone!

Yield: Serves about 4

Total Time: 30 min

Our favorite cucumbers are the crisp, seedless kind like persian or japanese cucumbers. These cucumbers have such a tender outside skin and crispy texture that they just make the perfect snacking cucumber. And when it comes to salads, these cucumbers can't be beat.

1 pound (455g) cucumbers, sliced thin1 large carrot, julienned1 tablespoon grape seed oil (or other clean tasting oil)2 tablespoons rice vinegar1 teaspoon sesame seed oil2 teaspoons sugar2 teaspoons soy sauce1 tablespoon toasted sesame seedsCombine the cucumbers and carrots in a bowl. Set aside.In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce.  Taste for seasoning and adjust to individual preference.Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve.

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Garlicky Winter Greens and Chickpea Salad

Before we left on our crazy seven week Bountiful book tour and jet down to Southern Australia, we took a look at our dormant and sleepy garden. And then we sighed, wondering if it’s too early to try to seed for Winter veggies. It’s usually during end of October to beginning of December that the garden takes a bow and begins her dormant period. She’s been busy all summer with our a few hundred pounds of fruit and a load of tomatoes.

It’s a much deserved break and with the weather in its awkward Fall/Winter transition, not many vegetables tend to grow. But we were heading into a big travel period and by the time we’d return, we might have missed the perfect time to seed. We figured we didn’t have anything to lose if we seeded a little earlier and doing it all before we headed out on the road might give us the possibility of having some tender Winter greens to graze on when we returned.

Throwing in a bunch of mustard, beet, turnip and bok choy greens was a good idea because when we finally settled back home at the end of November, we started to see everything pop-up and welcome us back home. Well, at least the ones that Lexi, our bratty 1.5 year old Ridgeback didn’t dig up.

Now, we have the most tender Winter greens to eat, chop, stir fry, steam and cook with. This is why we love living in Southern California, despite all the smog and traffic congestion. We suffer for hours on the 405 freeway, but yet we have great weather and thus, a plethora of yummy green salads during December and January.

There’s always sacrifices to anywhere we all live. For us, we get sunshine and garden veggies while all you lucky East Coast or mountian folks get beautiful Winter snow. And tons of skiing. We’re jealous!

It’s also during this time of year that we crave vegetables and anything leafy green. The flavor of the seasons first young greens are always the best with great texture and flavor without the toughness and over-bitter bite of late greens. Today our fluffy-top napa greens looked perfect to picking. They could use a little thinning out too, so that meant making a lunch of winter greens with some chickpeas.

These greens are quickly wilted because that’s all they really need. Cook them for too long and they disappear into a green pile of mush. Cook them to perfect tender-wilt and you have a wonderful bite of flavorful, peppery and tender greens to satisfy the soul. The chickpeas add a great bite of protein and texture. That’s it. A simple salad of garlicky-greens and beans makes a great side dish or, in our case, an afternoon meal that’s energizing and not too heavy that it’ll put us in a food coma.

Happy January.

-Diane

Yield: Serves 2-4

Total Time: 15 min

You can use any greens you want (cabbage, kale, collard greens, mustard greens, beet greens, swiss chard) but as long as they are tender. If your greens are a little tougher, you might want to blanch them in hot water to tenderize them before the saute.

2 Tablespoons olive oil4-5 medium cloves fresh garlic, mincedabout 1 pound of greens, chopped (remove any tough stems or inner ribs)1 - 14.5 ounce can chickpeas (garbanzo beans), drained & rinsed2 teaspoons soy sauce1 teaspoon sesame seed oil1 teaspoon rice vinegarkosher or sea salt, to tastefresh cracked black pepper, to tasteHeat large saute pan on medium-high heat. Add oil, then add the garlic. Cook garlic until translucent and fragrant, about 2 minutes.Add the greens and cook the greens until they are wilted and tender, folding the greens a couple times while cooking to help them cook evenly (depending on the greens this usually only takes a minute or two). Remove the pan from heat.Add the chickpeas, soy sauce, sesame seed oil, rice vinegar and season with salt and pepper to taste. Gently fold the chickpeas and seasonings into the greens until everything is combined well.Serve warm or cold.

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Thai Beef Salad

I first came to know Simon from Rice and Sticks a while back ago. He would always leave kind comments on my website and I started checking out his website. Today, I am so glad that he is guest posting on Rasa Malaysia. As Simon travels quite a bit and loves Asian food, I suggested that he shares a Thai Beef Salad or Yum Nuea. It just happened that Simon had just returned from Phuket not too long ago and shares a version that he had at a famous Thai restaurant there. Please welcome Simon and please check out Rice and Sticks, a website about Asian recipes, travel, and reviews.

Hi everyone. My name is Simon, the guy behind Rice & Sticks (@RiceAndSticks). Thanks to Bee for giving me this opportunity to guest post on her blog. I started following Rasa Malaysia primarily because of my deep interest in learning more about Malay/Nyonya food. When she kindly asked for my contribution, I immediately said yes.

When it comes to Bee, I deeply respect her honesty, humble attitude, awesome writing/photography skills and down to earth personality.

After a few visits around south East Asia, including Malaysia I became instantly hooked on the balance between sweet, sour and spicy.

What I will share with you this time is a simple, light and personal take on a dish called Yum Nuea, or Thai Beef Salad. In Thai language yum means to combine spicy and tangy ingredients, and nuea simply means beef. When tasting the dressing you’ll understand what they mean about tangy and spicy.

If you’re the kind of person into spicy and sour flavors then this Thai Beef Salad is the dish for you.

Enjoy!

(Click Page 2 for the Thai Beef Salad Recipe)

Pages: 1 2

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Garlic and Sesame Tofu Salad + Giveaway

I like to think that on most days, I eat pretty well. As in, balancing proteins and carbs with lots of fresh vegetables. And sticking to moderation. But put me in a room full of cheese and I'm a lost cause. Or worse, put me in a 675,000-square-foot convention center full of cheese, and I won't even know I'm well past the point of fullness.

In July I attended the Summer Fancy Food Show, a trade show for anyone working in the food and beverage industry to discover new, interesting products. It's a great show and I always end up learning a lot about both local products and international products that have yet to find distributors in the U.S. The show is also a sampler's paradise. Everywhere you turn a producer is offering an enticing food to sample, and many of these foods happened to be cheeses. (Or maybe I'm just magnetically drawn to cheese booths. Who knows?)

This is all to say that by the end of two days at the trade show, I was in dire need of food that was very light and healthy. Fortunately, I was working on a campaign with Wildwood to try out their products for a post. Now, I'd actually been using various Wildwood fresh and baked tofu for over a year, since discovering them at my local co-op, so I was really excited to try out the tofu in a simple summer salad.

The product I used for the salad was the High Protein Super Firm Tofu, and organic, Non-GMO-verified tofu made with sprouted soybeans. It came in a vacuum pack instead of the conventional tubs, which I love because the lower amount of water means lighter grocery loads to carry. (Every little bit helps when the store is a 15-minute walk from home!)

For the leafy greens portion of the salad, I just dressed mesclun greens with cider vinegar and olive oil. As for the tofu, I cut it into 1-inch cubes, seared them with ginger and a good amount of garlic, and added a light sauce made with sesame oil, soy sauce, rice vinegar, and honey. A bit tangy, a bit salty, a bit sweet. It was an ideal healthy meal after two days of gluttony.

A few days later, I also served this salad to friends who were visiting, and I'm happy to report it got rave reviews, even from those who don't normally like tofu. And since the salad is so easy to make in big batches to serve to groups, it just might become a cookout or picnic staple before it gets too cold out.

For a chance to win a $100 Visa Gift Card, tell me in the comments below: What would be your ideal dinner recipe using Wildwood tofu?

______________________________________

Garlic and Sesame Tofu Salad

Serves 4

1 pound Wildwood Super Firm Tofu3 tablespoons cider vinegar3 tablespoons extra-virgin olive oil4 ounces spring mix salad or baby romaine3 cloves garlic, minced1 teaspoon minced ginger2 tablespoons soy sauce2 teaspoons sesame oil2 teaspoons rice vinegar2 teaspoons honey or agave nectar1 teaspoon white sesame seedsDrain and rinse the tofu and pat dry with a clean kitchen towel. Cut the tofu into 1-inch cubes and press gently between two more clean kitchen towels to remove excess water.In a small bowl, whisk together the cider vinegar and olive oil. Using your hands, toss the salad greens in a large bowl with the dressing. Set aside.In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey.Heat a large skillet over medium heat. Add the garlic and ginger and gently cook just until aromatic, about 30 seconds. Add the tofu and spread it out into a single even layer on the pan. Allow the tofu to sear undisturbed for about 1 minute. Stirring occasionally, cook for another 3 minutes until all or most of the sides are golden. Add the soy sauce mixture and stir until the tofu is well-coated. Transfer the tofu to the large salad bowl and serve. (Alternatively, divide the tossed salad greens into individual bowls and top off with the tofu.)

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Leave a comment in response to the sweepstakes prompt on this postTweet (public message) about this promotion; including exactly the following unique term in your tweet message: "#SweepstakesEntry"; and leave the URL to that tweet in a comment on this postBlog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this postFor those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

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Thai Beef Salad (Yum Nuea)

I first came to know Simon from Rice and Sticks a while back ago. He would always leave kind comments on my website and I started checking out his website. Today, I am so glad that he is guest posting on Rasa Malaysia. As Simon travels quite a bit and loves Asian food, I suggested that he shares a Thai Beef Salad or Yum Nuea. It just happened that Simon had just returned from Phuket not too long ago and shares a version that he had at a famous Thai restaurant there. Please welcome Simon and please check out Rice and Sticks, a website about Asian recipes, travel, and reviews.

Hi everyone. My name is Simon, the guy behind Rice & Sticks (@RiceAndSticks). Thanks to Bee for giving me this opportunity to guest post on her blog. I started following Rasa Malaysia primarily because of my deep interest in learning more about Malay/Nyonya food. When she kindly asked for my contribution, I immediately said yes.

When it comes to Bee, I deeply respect her honesty, humble attitude, awesome writing/photography skills and down to earth personality.

After a few visits around south East Asia, including Malaysia I became instantly hooked on the balance between sweet, sour and spicy.

What I will share with you this time is a simple, light and personal take on a dish called Yum Nuea. In Thai language yum means to combine spicy and tangy ingredients, and nuea simply means beef. When tasting the dressing you’ll understand what they mean about tangy and spicy.

If you’re the kind of person into spicy and sour flavors then this is the dish for you.

Enjoy!

(Click Page 2 for the Thai Beef Salad (Yum Nuea) Recipe)

Pages: 1 2

View the original article here

Edamame Salad with Miso Dressing

For the last two weeks, we've been trying to survive an intense heatwave here in New York. As in, temperatures ranging from 90 to 100 degrees F every single day. I've been trying to keep cool by working next to my wonky AC, though unfortunately I can't glue myself to it.

Walking around outside any time before 7pm can be quite brutal. As is waiting for the subway any time of the day. When you look forward to the sun setting so the temps can cool down to 91 degrees, that's a bad sign.

Evidence from New York Magazine: "How hot is it in New York right now? This Hot."

So other than the days I teach, I've been doing very little cooking the past couple of weeks. And when I do, the result has mainly been salads.

Like this edamame salad with miso dressing from Izakaya: Japanese Bar Food. It's supposed to be an appetizer, but I've been eating double or triple the portions as a full-on meal. The amount of time in front of the stove is minimal. And the salad is so crisp and refreshing that I don't even mind having to cook part of it.

It's a great salad to know about for the summer, but I have a feeling I'll still make it even after I get back into regular cooking mode.

_____________________________________

Serves 4

Ingredients

2 tablespoons white miso1 teaspoon Japanese rice vinegar1 teaspoon mirin1/2 teaspoon sugar1/4 teaspoon Japanese mustard8 ounces frozen shelled edamame4 ounces mizuna or arugula leaves

Instructions

In a small bowl, combine the white miso, rice vinegar, mirin, sugar, and Japanese mustard with 2 tablespoons of warm water. Stir until the miso and sugar and dissolved. Set aside for 1 hour for the flavors to develop.Bring a medium pot of water to boil. Add the edamame and cook for 5 to 6 minutes, until tender. Drain into a fine mesh strainer and run under cold water. Shake out the excess water.In a large bowl, toss the edamame and salad leaves with the dressing, then serve.

View the original article here

Asian Chopped Chicken Salad – a delicious fridge-clearing recipe

There comes a time when we all try to be good and clear out the fridge or pantry. Sometimes we call it “everything but the kitchen sink” recipe or “fridge clearing” dish. What ever you decide to call it, we’ve all had this focus and ambition to make the most of leftovers. Waste is never our prerogative, so these moments when we attempt to make something edible out of small-batch ingredients can be either rewarding or just “meh”. That’s when it’s time for In-n-Out! Anyone with us!?

A few months we were heading out of town for a convention after two big back to back shoots. We were overloaded with small bits of almost every ingredient under the sun. You should have seen our studio. It was like a rainbow of vegetables all strewn between two refrigerators. In an attempt to polish off all our excess ingredients we called some family over for breakfast, lunch AND dinner. With a collection of hungry brothers, it’s really simple to have a fridge-clearing feast.

This Asian chopped chicken salad was one of the favorite recipes that made great use of the leftovers. And it’s now our go-to lunch salad.

It’ll be your favorite Asian chopped chicken salad too. Just make it your own and go to town with it.

Toppled with what ever you want, this Asian chicken salad has all the base ingredients that we all love: grilled chicken breast, pineapple, crunchy lettuce, peanuts and a creamy peanut dressing. We had cucumbers and thought about adding it in, but decided to keep it simple and save the cucumber for another salad. How about some crumbed bacon? chopped boiled egg? chopped ham? tomatoes? chopped apples? avocado? Geez, the list can go on, especially if you haven’t had a fridge-clearing session in a long time.

After the fridge was finally cleared and everyone was fed, it felt so gratifying to make something out of what some would consider, nothing. Even the smallest amounts of ingredients can go a long way if you just become a little creative. And daring.

Do you have any favorite-fridge clearing recipes? Indulge us!

Eat Well,

diane and todd

Yield: Serves 4

Total Time: 1 hour

This chicken salad recipe is so versatile, so have fun with it. You can add cucumbers, tomatoes, avocado, apples, chopped boiled egg and even ham! Make it your own. Also, this dressing also makes a great dip. Just make it a little thicker for dips.

about 2-3 cups of chopped cooked chicken (here's recipe for poached chicken and oven baked chicken breast1 head of chopped crisp lettuce (green leaf, ice berg or romaine)1/2 cup shredded carrots1/2 cup roasted peanuts1 cup chopped pineapplechopped boiled egg, avocado, cucumbers, apples, mango (optional, have fun with it!)3 cloves minced garlic2 Tablespoons vegetable oil or grape seed oil1/2 cup smooth peanut butter2 Tablespoon rice vinegar1 Tablespoon fresh lime juice2 Tablespoon fish sauce or soy sauce (try fish sauce, it tastes so much better!)1/2 teaspoon brown sugar1 Tablespoon chili garlic hot sauce (optional)about 3/4 cup wateradditional water to thin out dressingFor a better tasting dressing, make it the night before and refrigerate it before eating.In large bowl, add peanut butter, rice vinegar, lime juice, fish sauce , brown sugar, chili garlic hot sauce and water. Whisk and combine ingredients. If the dressing is too thick, add additional water.Heat medium sauce pan. Add oil, then garlic and cook garlic till translucent and fragrant. Do not burn garlic.Add dressing mixture to the pan with garlic and cook on low heat for about 1 minute.Remove dressing from heat and allow to completely cool. After cooling, add additional water to your desired thickness In large bowl, combine all chopped salad ingredients. Toss peanut dressing to chopped salad ingredients right before serving.

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Japanese-style cucumber salad with a very versatile sesame dressing

The weather has finally gotten warm around these parts after a very cold spring, and we're eating more summertime food now. This is one of our favorite salad-type dishes. The sesame dressing is very versatile, and you can use it for any manner of things, but here I've just used it with cucumber.

Tip: the longer you let it rest before serving, the saltier the cucumber will get, so if you want to serve it as a salad you'd want to combine the cucumber with the dressing just before serving. On the other hand, if you let it marinate in the refrigerator the cucumber becomes assertive enough to eat with plain rice as part of a Japanese meal.

A simple cucumber salad with a very versatile sesame dressing. I like this with a ton of toasted sesame seeds.

Type: Salad, Japanese, vegan (use seaweed based dashi granules)

Prep time: 10 min :: :: Total time: 10 min

Yield: 2 to 4 servings

Serving size: 1/2 to 1 cucumber

2 long English-style cucumbers 2 tablespoons lemon juice 2 tablespoons rice vinegar or white wine vinegar 2 tablespoons soy sauce a pinch dashi stock granules (optional) 2 teaspoons sugar (or equivalent sweetener of your choice) 1 teaspoon sesame oil 3 to 4 tablespoons toasted sesame seeds a pinch salt (optional, to taste) Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned). Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad). Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

If you're using small Japanese cucumbers any other small, immature cucumber, you don’t need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.)

If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.

Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

This sesame dressing is very versatile. Try it with any number of vegetables. It’s great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.

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By Makiko Itoh

Published: June 24, 2013

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Thai Carrot and Mint Salad

The last couple of days in New York, we seemed to have transitioned from winter right into summer. The weather has been gloriously sunny, with temperatures in the high 70s and low 80s. With April being so fickle, the gorgeous weather is not predicted to last, but while it’s here I’m taking full advantage.

Which means long walks in the park in the morning and shorter walks in the afternoon as a work break. And leaving the windows open all day. And putting together simple salads as part of a light lunch.

This carrot and mint salad is one of those easy appetizers I’ll make on days like this, to go with some fried rice or noodles. The summer I spent backpacking through Southeast Asia I came across these salads quite a bit at outdoor street markets and restaurants. Whether you’re chowing down on hot noodle soups and blistering curries or just eating some grilled chicken skewers, a simple carrot salad is quite the refreshing thing to have on the side.

Not to say that this salad isn’t a tinge spicy. Along with lime juice, honey, brown sugar, and fish sauce, I add a bit of chili garlic sauce (this is my go-to brand), which you can also leave out. It’s a very tart salad balanced with the savory, earthy fish sauce and sweetness from the sugar and honey. And the salad is perfect for days when it’s way too nice to spend indoors cooking for very long.

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Asian Carrot and Mint Salad

Serves 4 as an appetizer

1 pound carrots, peeledJuice from 2 small limes1 tablespoon fish sauce1/2 tablespoon honey1 teaspoon chili garlic sauce1 1/2 tablespoons light brown sugar1 generous handful fresh mint1/4 cup chopped dry-roasted peanutsShred the carrots with the largest setting on a box grater. In a small bowl, mix together the lime juice, fish sauce, honey, chili garlic sauce, and brown sugar until the honey and sugar are dissolved.In a large bowl, toss the carrots with the lime juice mixture and mint. Top off with the chopped peanuts and serve.

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