A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below
From my cookbook Pizza Night, this classic Italian dressing is perfect for all of your chopped salad needs. It takes no time to whisk together and yields enough for at least 3 large salads. Don't be afraid to double it, too. If you'd like to make the chopped salad pictured in the post above, you'll need: 1 head romaine lettuce, finely sliced ½ head radicchio, optional, finely sliced 1½ cups cooked or canned chickpeas (from a 16-ounce can), drained and rinsed 2-3 ounces salami, thinly sliced 1 small red onion, finely sliced 1 cup halved cherry tomatoes 1 red bell pepper, cut into 1-inch (or smaller) pieces (about 1 cup) 1 cucumber, peeled and roughly chopped (about 1 cup) ½ cup cubed or thinly sliced provolone cheese (2 to 3 ounces) ½ cup wrinkly black oil-cured olives or olive of choice or thinly sliced pepperoncini Freshly ground black pepper Flaky sea salt Toss everything in a large bowl with Italian dressing to taste.
A healthy, meal prep-friendly Chinese Chicken Salad that's built to impress (and satisfy)! Summer or not, this salad is a winner. It's hearty enough that you can prep ahead and enjoy as a satisfying meal throughout the week!
There is nothing better than a bright and refreshing Greek-style salad. Filled with crisp lettuces, bright herbs, and a creamy feta cheese dressing, Maroulosalata, aka a Greek lettuce salad, is the definition of just that. My Easy Maroulosalata Salad is a simple and healthy take on this traditional Greek recipe, and is a riff off of my favorite salad from famed San Francisco-based restaurant, Kokkari. It comes together in just a few minutes, and is perfect as an appetizer or as a main course!
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
If you'd like a vegan version of this soup, go to this post. I was supposed to go out with friends for dinner the other night but I called them and told them I was sick and shouldn't go out. About an hour later, they showed up at the door with some Tom Ka soup from the Thai place in Harvard Square. Isn't that sweet? It helped my sore throat and I really felt like it was really restorative so I thought I would make a batch of my own so I could have it again. This isn't vegetarian but I did find recipes online for it. I think you could just use vegetable stock and leave out the fish sauce. You could also add chicken which is called Tom Ka Gai. There are a lot of different recipes on line. This is how I made mine: To make the broth I used: 1 quart chicken stock 1 thumb-sized piece of ginger, diced 2 tablespoons lemongrass, chopped I added the ginger and lemongrass to the stock and heated just to boiling. I let the ginger and lemongrass steep in the hot stock for about 1/2 hour and then added: 1 14 oz. can coconut milk Juice of two limes 4 tablespoons of fish sauce 2 tablespoons Sriracha (to taste or optional) (If you think the soup is too sour, you can add a little (1 Tbl.) brown sugar to balance it.) These are the vegetables I used for my bowl of soup. I was feeling like (lucky) sevens would be good for me so I used 7 pea pods, 7 green beans, 7 pieces of raw zucchini, 7 slices of onion, 7 pieces of baby corn, 4 cremini mushrooms (cut into 7 slices), a few broccoli florets, 7 slivers of ginger root, 7 carrot flowers, and some cilantro leaves. To make carrot flowers, just cut several V grooves down the length of a carrot and then cut slices. How could carrot flowers NOT instantly make you feel better? This stuff all stays raw... ...but I blanched the brocolli, green beans and carrots for two minutes to soften them. Assemble all of the veggies in a bowl, ladle on the broth and top with a few extra cilantro leaves. (Damn, it's hard to take pictures with my left hand while pouring broth!) Piping hot Tom Ka Vegetable Soup. It's good for what ails you.
This Cilantro Lime Coleslaw is fresh, crisp and full of flavor! Thinly sliced green and purple cabbage, julienned carrots, green onion, jalapeño, lots of fresh cilantro is tossed in a simple citrusy lime vinaigrette. Yields 8 (1-cup) servings or 16 (1/2-cup) servings.
This Chinese chicken salad is a deeply-flavorful restaurant recipe. Drizzled with Asian salad dressing it's healthy, savory, and satisfying. Assemble in 15 minutes and enjoy right now. Or make a DIY salad kit.
Yes, we love a good green salad. But sometimes we want a healthy, vibrant dish that doesn't have a leafy green as its base. This crunchy, flavorful salad, which is made with shredded red cabbage, offers just that—and so much more.
This French-style potato salad is as good for a formal dinner party as it is with summertime BBQ classics.
Every other Saturday during my childhood, we would have this soup or a variation of it – sometimes with angel-hair noodles or egg stirred through it. I’ve always called it my Nonna’s soup, as it reminds me of her every time I eat it. It’s a regular wintertime soup on my menu. I usually double the recipe (adding extra salt to taste) and eat it over a couple of days for lunch and dinner. It’s really one of my favourites! I love the clear fennel-scented cleansing broth with droplets of olive oil coating on top and the fragrant taste of...
Light and refreshing, this Cucumber Salad Recipe is the perfect light lunch or go-to side dish. Feel free to prepare the quick-pickled red onions and vinaigrette in advance. Omit the cheese for a vegan, dairy-free, salad recipe.
A favorite Italian comfort food, this stracciatella soup is quick to make with just a few ingredients: eggs, chicken broth, Parmesan cheese, and spinach.
Fashion designer Rebecca Minkoff shared this recipe for one of her favorite salads—it's an updated take on a salad her Mom made when she was growing up in San Diego. We've included quantities for all the ingredients, but Minkoff encourages you to make this dish your own and to taste as you go. For more on Minkoff and to take a video tour of her New York City kitchen, see [In the Kitchen with Rebecca Minkoff.](/articlesguides/chefsexperts/interviews/rebecca-minkoff-video)
Made in a few short minutes, these homemade Air Fryer Croutons are flavourful, crispy, and perfectly seasoned! Air fried in less than 10 minutes, these air fryer sourdough croutons make for a great addition to salads, soups, or even as a snack.
Columbia's Famous 1905 Salad is a classic dish that has been a staple of the Columbia Restaurant in Tampa, Florida, for over a century. This iconic salad was first created by the restaurant's founder, Casimiro Hernandez Sr., in 1905, and has been a beloved menu item ever since.
Lemony Harissa Potato Salad
I can't remember why I call this my New Orleans coleslaw now (I've been making it, or a version of it, for so long), but I think it has something to do with all the wonderful pecan trees I saw when I was there. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Wondering how to cook kohlrabi? Looking for kohlrabi recipes and more info on kohlrabi nutrition? I’ve got you covered in this how to guide.
This Greek cabbage salad is the perfect recipe for a BBQ, or any time. It is healthy, flavorful, and a great spin on traditional coleslaw.
Recipe video above. I adore the bright Mediterranean flavours in this salad! Great one to take to gatherings for something a little different that everyone always loves. Serve as a side (6 to 8) or a meal in itself (serves 4).Also known as Israeli and gourmet Couscous, pearl couscous is the big brother version of the more common small couscous. Texture and taste like pasta – soft but a bit chewy, but has a pearly, slippery surface (hence the name).
