Salad Recipes

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Red Cabbage Coleslaw with Buttermilk Ranch Dressing Recipe

This recipe was inspired by a dish described to me by Chef Doreen T. Ross. We "met" through PhamFatale.com and we've exchanged several emails about dishes. She recently made a plate of very successful fish tacos that used cabbage coleslaw instead of the more traditional choice of lettuce. Doreen made her coleslaw with a buttermilk ranch dressing that sounded delectable. I had to try it myself, so today I tried to recreate the coleslaw that Doreen described to me as a stand alone dish.

I adapted the recipe so the vegetarians in the house could partake, which means there are no eggs. If that's not an issue for you, a standard egg-based ranch dressing would work fine. To make vegetarian ranch dressing, I usually incorporate silken tofu, but as I started working on the dish I realized that I had bought the wrong kind at the store. I had liquid soy lecithin and xanthan gum in my pantry, so I used those instead. If you're familiar with egg-free recipes, xanthan gum and lecithin are an excellent egg substitute.

I didn't think my first iteration of the buttermilk ranch dressing had enough of a kick on its own, so I melted blue cheese and added champagne vinegar to the mix. Because of its rich color, shredded raw red cabbage seemed like the right canvas to showcase the light-colored dressing. I paired the cabbage with cubed Granny Smith apples for a little sweetness and additional color contrast.

The result is an unexpectedly complex and flavorful dish. It was a big success at my house, so I have to say thanks again to Chef Doreen for the tip!


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Summer Orzo Pasta Salad Recipe

Summer Orzo Pasta Salad

04.07.10 by Jackie

Orzo pasta salad is a very quick and easy dish to prepare. You can vary the ingredients in the sauce, but the basics are the same: you need the orzo pasta, some vegetables and a sauce. I made a roasted red bell pepper paste, added some green beans for color, lentils for protein and finished the dish with enoki mushrooms and cashew nuts for texture.

If you're looking for a quick and easy recipe for a picnic, this dish is an excellent choice. It's a light dish that pairs well with almost any kind of protein (hamburgers, fish, etc.). It's also very flexible; as spring turns into summer, you can incorporate many different seasonal vegetables into the recipe. Our extended family has a lot of picnics and potlucks this time of year, and I often prepare some variation of an orzo pasta salad. It's great for both the vegetarians and non-vegetarians in our house.


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Kale with Homemade Pickled Ginger Recipe

Kale with pickled ginger is one of the healthiest and tastiest ways to get a meal packed with iron. I made my own pickled ginger and an Asian-inspired salad dressing with lemongrass, miso and sesame oil. The result is the perfect condiment for boiled kale.

The reason I've been trying to make iron-rich meals lately is that my sister-in-law, Sunny, was diagnosed with iron deficiency. It's a fairly common problem that primarily affects women. She had trouble with the iron pills, so it was suggested to us that we make her foods that are rich in iron. Because of this, I've been trying to cook more with kale.

If you have any suggestions, please do share! Sunny will thank you.


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Grapefruit Salad (Pomelo Salad) Recipe

Grapefruit Salad (Pomelo Salad)

02.25.10 by Jackie

It's been raining so much this season in the Bay Area (California) that our garden has produced a lot of citrus. Our pomelo tree has been particularly prolific. I've been pleasantly surprised by their sweetness, and I knew I was on to something delicious.

Pomelos have a subtle sweetness that is greatly enhanced by the addition of certain spices. To make this salad, I gathered the pomelo segments in a large bowl and covered them with ginger, coriander, agave nectar, sesame oil and red Thai bird chiles. It's a refreshing way to begin or end a meal.


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Asian Style Warm Potato Salad Recipe

Asian Style Warm Potato Salad

12.29.09 by Jackie
This potato salad is made with a medley of Japanese white sweet potatoes, yams, Yukons and Peruvian purples. The different varieties provide a contrast of both flavor and color. To give the salad an Asian flair, I also added bok choy and several types of mushrooms. The dressing, made of honey, rice vinegar, soy sauce and ginger paste, helps tie the flavors of the vegetables together.

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