Carrots, spring onions, purple cabbage.
The completed salad.
Serves: 4 to 8
- 4 ounces dry soba noodles
- 1 small purple cabbage, cut into vertical quarters, core removed
- 4 carrots, peeled or scrubbed
- 1 bunch green onions, roots trimmed, then sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
- 2 garlic cloves, pressed or minced
- handful of fresh cilantro, chopped
- Healthy handful of coarsely chopped peanuts for each serving
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
- Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
- In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
- Top each serving with peanuts, and squeeze a lime wedge over top.
We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.
- 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick
- 1 ½ cups prepared mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp lime juice
- 2 Tbsp chipotle pepper purée
- 1 large ripe tomato, seeded and diced
- ¼ cup cilantro leaves, chopped
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- ½ tsp cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- Prepare potatoes and set aside.
- Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
- Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
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Use any orzo or firm rice, along with any dark green tender greens.
- 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
- 4 cups kale, chopped (OR baby spinach or baby kale, chopped)
- 1 tsp. olive oil, only if using large kale
- 1 can (15.5 oz.) chick peas, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- The zest and juice of one large lemon (zest the lemon before juicing it)
- 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
- 2 T balsamic vinegar (or substitute any type of mild vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper.
- IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
- IF you’re using baby spinach or baby kale: do not cook it! Just put the chopped, raw leaves into a large salad bowl.
- Gently mix the rest of the salad ingredients into the bowl with the kale.
- Pour salad dressing over the salad, and toss to combine.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
Put everything into a jar and shake well. Refrigerate.
This salad tastes much better to me with a double batch of the dressing.
- 1/4 cup sliced almonds, toasted in dry frying pan or in oven
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
- 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain, low-fat yogurt (not Greek)
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced (about 2 tsp)
- salt & pepper to season
- Bring 3 cups of water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
- Remove from heat and cool, covered, in pot.
- Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers. Repeat with remaining spinach.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.
Betty didn’t specify how much couscous to cook , or how much feta to add for her delicious version of this salad, so I just wing it…
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed/minced
- 2 tbsp snipped fresh dill
- 1/2 tsp dried oregano
Whisk all ingredients together, or shake up in a jar.
- 2 ripe tomatoes, cut into small pieces
- 1 cucumber, unpeeled and cut into small pieces
- red onion, sliced (to taste)
- black olives, to taste
- feta cheese, crumbled or cut up
- Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
- Combine the salad ingredients in a bowl.
- Add the dressing to the vegetables and toss.
- Add the couscous to the vegetables, toss. Just before serving, gently stir in the feta cheese.
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
This delicious recipe is via Elise Bauer of Simply Recipes.