Category: Salads

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Southwestern Jicama Slaw

Southwestern Jicama Slaw

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Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Salad
Cuisine Southwestern
Diet Vegan, Vegetarian
Keyword Jicama, Salad, Slaw

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • 2 Large Mixing Bowls
  • Whisk
  • Large Kitchen Spoon
  • Vegetable Peeler

Ingredients
  

  • 2 Tablespoons Lime Juice
  • 1 teaspoon Red Pepper Flakes
  • 2 teaspoon Chili Powder
  • 2 teaspoon Paprika
  • 1 teaspoon Cumin
  • 5 Tablespoons Rice Vinegar
  • 1 Tablespoon Sugar
  • 1/2 Cup Olive Oil
  • 2 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 Cups Jicama Peeled & Julienned
  • 1/2 Cup Carrots Peeled & Julienned
  • 1 Cup Napa cabbage Shredded Fine
  • 1/4 Cup Red Onions Thinly Sliced
  • 1 Each English Cucumber Peeled & Julienned
  • 1 Each Red Bell Pepper Seeded & Julienned
  • 2 Tablespoons Cilantro Chopped Fine

Instructions
 

  • In a large mixing bowl whisk the lime juice, spices, vinegar, sugar & olive oil together. Season with salt & pepper.
  • In a large mixing bowl combine all the vegetables together.
  • Combine the lime mixture with the vegetables & toss well.
  • Refrigerate for at least 4 hours.

Notes

You can make this salad a day before you are ready to serve it.  
Keyword Jicama, Salad, Slaw
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Curry Quinoa Salad

Curry Quinoa Salad

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 1 day
Total Time 1 day 40 minutes
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Keyword Curry, Quinoa,, Salad

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Large Mixing Bowl
  • Small Mixing Bowl
  • 4qt Sauce Pan
  • Fine Mesh Strainer
  • Large Kitchen Spoon
  • Small Whisk

Ingredients
  

  • 1 Cup Quinoa
  • ¼ Cup Red Onion Finely Diced
  • ½ Cup Raisins
  • ½ Cup Dried Cranberries
  • 1 Cup Roasted Unsalted Peanuts
  • ¼ Cup Red Pepper Small Diced
  • ¼ Cup Yellow Pepper Small Diced
  • ¼ Cup Italian Parsley Finely Chopped
  • 1/8 Cup Cilantro Finely Chopped
  • ¼ Cup Celery Small Diced
  • ¾ Cup Granny Smith Apples Small Diced
  • 1 Tablespoon Madras Curry Powder
  • 1/8 teaspoon Chili Flakes
  • ½ teaspoon Grated Fresh Ginger OR Dried Ginger
  • 5 Tablespoons Olive Oil
  • 4 Tablespoons White Balsamic Vinegar
  • Salt & Pepper To Taste

Instructions
 

  • Rinse The Quinoa In Cold Water, For About 5 Minutes And Drain Using A Fine Mesh Strainer.
  • In A 4qt Sauce Pan add The Quinoa & 4 Cups Of Water. Bring To A boil, cover, then reduce to a simmer for 7 minutes Or Until Grains Are Soft. Do Not Overcook.
  • Immediately Put The Quinoa Back Into The Sieve And Run Cold Water Over It For 5 Minutes Or Until It Is Completely Cooled.
  • Put The Quinoa Into A Large Bowl And Mix It With All The Vegetables.
  • In A Small Mixing Bowl, Whisk Together The Oil, Vinegar, Curry Powder, Chili Flakes And Ginger And Set It Aside.
  • Add The Oil And Vinegar To The Quinoa Mixture And Mix.

Notes

I Suggest Making This Salad A Day In Advance.  It Will Give The Flavors A Chance To Infuse Together.
Keyword Curry, Quinoa,, Salad
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Ginger Sesame Asian Slaw

Ginger Sesame Asian Slaw

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Prep Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Salad, Side Dish
Cuisine Pacific Rim
Diet Vegan, Vegetarian
Keyword Ginger,, Pacific Rim, Salad, Sesame
Servings 5 Cups

Equipment

  • Cutting Board
  • Knife
  • Large Mixing Bowl
  • Whisk
  • Large Kitchen Spoon
  • Large Slotted Spoon
  • Vegetable Peeler
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 2 Cups Red Cabbage Shredded
  • 1 Cup Carrots Peeled & Julienne Cut
  • 1/4 Cup Red Onion Thinly Sliced
  • 1/2 Cup Red Bell Pepper Seeded & Julienne Cut
  • 2 Each Green Onion Finely Chopped
  • 1/4 Cup Dikon Root Peeled & Julienne Cut
Ginger Sesame Marinate:
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Ginger Paste
  • 3 teaspoons Garlic Minced
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Soy Sauce
  • 2 teaspoons Sesame Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1 teaspoon Five – Spice
  • 1/2 teaspoon Cinnamon
  • 2 teaspoons Sriracha (Optional)

Instructions
 

  • Add all the vegetables into a large bowl & mix together.
  • In a separate bowl, whisk all the marinade ingredients together.
  • Pour the marinate, over the vegetables and refrigerate for 3 hours.

Notes

I like to prepare the slaw a day ahead of time. In my opinion, it gives the flavors time to really infuse together. 
Keyword Ginger,, Pacific Rim, Salad, Sesame
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Watermelon, Cucumber & Feta Salad

Watermelon, Cucumber & Feta Salad

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Prep Time 30 minutes
Assembly Time 5 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Diet Vegetarian
Keyword cucumber,, Feta, Pickled Red Onions, Watermelon

Equipment

  • Cutting Board
  • Knife
  • Peeler
  • Large Mixing Bowl

Ingredients
  

  • 3 Cups Red Watermelon Cut Into 1 Inch Cubes
  • 2 Cups Golden Watermelon Cut Into 1 Inch Cubes
  • 4 Each English Cucumbers Peeled & Cut Into ¾ Inch Cubes
  • 5 oz. Block Feta Cheese Cut Into
  • 1 Tablespoons Pickled Red Onions To Garnish
  • 3 Tablespoons Chopped Mint To Garnish
  • 3 Tablespoons Chopped Basil To Garnish
  • Pepper To Garnish

Instructions
 

  • To cube the cucumber: Cut the ends off the cucumber. Then thinly slice off all four long sides of the cucumber so that it resembles a long rectangle. Cut into thirteen 1-inch cubes.
  • To cube the watermelon: Cut off the ends. Cut the watermelon into 1-inch round slices. Use a cucumber cube as a guide to cut the watermelon into thirteen 1-inch cubes.
  • To cube the feta: Cut into four 1-inch cubes using a cucumber cube as a guide.

Notes

To build the salad:
Start with the bottom layer. Arrange 3 cubes across the top of a serving platter and then 5 cubes down, alternating cucumber and watermelon cubes (you should have something that resembles the number "7"). Fill in the "7" to make a 3-by-5-inch rectangle by alternating cucumber and watermelon cubes to create a checkerboard pattern. Occasionally swap out a cube of cucumber or watermelon with a cube of feta to integrate the 4 cubes into the pattern. There should be 15 cubes.
To build the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes making sure that all the feta cubes are covered, and every bottom cucumber cube is topped with a watermelon cube and vice versa.
Drizzle with the Moroccan vinaigrette; sprinkle with pepper, basil & mint. Lay the pickled red onions around the outside of the salad.  
Keyword cucumber,, Feta, Pickled Red Onions, Watermelon
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Quinoa Strawberry Salad With Chipotle Chia Vinaigrette

Quinoa Strawberry Salad With Chipotle Chia Vinaigrette

Steven Hazell
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 42 minutes
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Keyword Chia,, Chipotle,, Quinoa,, Strawberries,

Equipment

  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • 4qt Saucepan
  • Fine Mesh Strainer
  • 2 Large Mixing Bowls
  • Small Mixing Bowl
  • Whisk
  • Large Kitchen Spoon

Ingredients
  

Strawberry Corn Quinoa Salad
  • 1 1/2 Cups quinoa (red or white)
  • 1 Cup Fresh Corn or Frozen Corn
  • 2 Cups Fresh Strawberries Rinsed & Sliced Thin
  • 2 Each Green Onions Sliced Thin
  • 1/2 Cup Italian Parsley Chopped Fine
  • 1/2 Cup Pumpkin Seeds Toasted
Chipotle Chia Vinaigrette:
  • 1/4 Cup orange juice
  • 1 Tablespoon lime juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon chipotle chiles in adobo sauce finely chopped
  • 1 Tablespoon agave nectar
  • 1 Tablespoon chia seeds
  • 1 Clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions
 

  • Put the quinoa in a fine mesh sieve and rinse it under cold water for 5 minutes.
    Transfer to 4qt Sauce Pan add 4 Cups of water. Bring to a boil, cover, then reduce to a simmer for 7 minutes.
    Immediately put the quinoa back into the sieve and run cold water over it for 5 minutes or until completely cooled.
    Transfer the cooked quinoa to a large bowl, add the corn, strawberries, green onions, parsley and pumpkin seeds. Toss With The Vinaigrette .
    Refrigerate for 1 hour and serve.

Chipotle Chia Vinaigrette

  • Whisk together all of the ingredients into a large mixing bowl.

Notes

You can make the salad up to 24 hours before service.  
Keyword Chia,, Chipotle,, Quinoa,, Strawberries,