Category: Salads

  • Agurkesalat, or Danish Pickled Cucumbers

    Agurkesalat, or Danish Pickled Cucumbers

    Salt the sliced cucumbers and let them sit for about 15 minutes. Pour off all the liquid from the cucumbers. In a small bowl, mix the water, vinegar, sugar, and pepper. Add the onions if using. Pour this over the cucumbers and place in the refrigerator. They can be ready to eat after an hour,…

  • Creamsicle (Orange-Vanilla) Fluff

    I came up with this recipe for a 1970’s-themed book club potluck. It’s very much in keeping with the “fluffy salads” of the 70’s. They were so sweet, they were actually desserts that were served with, instead of after, the meal. 2 cans of mandarin oranges 1 can of apricot halves (peaches would also work)…

  • Fish Ambrosia

    1 pound fish fillets, cut in 1-inch cubes 1/2 C mayonnaise 2 T lemon juice 1/2 C shredded coconut 1/2 C diced celery or water chestnuts (optional) 2 t sugar (optional) 1 medium pineapple, cut in bite-sized pieces Simmer the fish in lightly salted water for 5 minutes, until it’s firm and flaked easily. Drain…

  • Breadfruit Salad

    Quarter, peel, and core one breadfruit and cook in salted water until tender. Let it cool, then dice it and continue with your favorite potato salad recipe. Here are a few options to inspire you: Caesar Potato Salad Sweet Potato Salad with Spicy Peanut DressingGerman Hot Noodle Salad

  • No-cook Lentil Salad

    From The Best of People and Food Cookbook, edited by Barbara Davis Soak 1-2 C of lentils in water for a minimum of 4 hours — or longer. When they are soft enough to enjoy, drain them and dress with an oil and vinegar salad dressing (such as French, Italian, or Poppy Seed). Add some…

  • Perpetual Salad

    Chop up any of the following vegetables: Carrots Green pepper Cabbage Onion Celery Cucumbers (seeded) Tomatoes (seeded) Broccoli Cauliflower Radishes Mix with Italian dressing (you can use bottled dressing or make your own) and serve with a slotted spoon. After you have served it, add more vegetables to the dressing. Then you’ll have salad for…

  • Warm Wakame and Beet Salad With Cabbage

    1-2 T dried wakame 1/4 head large cabbage 1 medium onion 3 cloves garlic 1 large beet or 1 can of beets 1-2 T sesame oil 2-3 T rice vinegar 1-2 T soy sauce or Tamari Sesame seeds In a small bowl, cover the wakame with water until it softens. Then drain and dice it.…

  • Gingered Cucumber Salad with Seaweed

    1/4 C wakame 1 cucumber, peeled, seeded, and sliced ultra-thinly (I use a peeler for this) 2 t ginger, sliced ultra-thinly 1 shallot, sliced Place the dried seaweed in water and soak for 10 minutes. Drain well. Dice the seaweed, ginger, and shallot together. Combine in a bowl with the cucumber. Dress with a vinaigrette…

  • Spicy Mint-Pickled Vegetables

    1 red bell pepper, cut into 1-inch by 1/4-inch strips 1 C cauliflower, cut into 1/2-inch pieces 1 C jicama, peeled and cut into 1-inch by 1/4-inch julienne pieces 1 red Thai chile or red jalapeno cut into slices 1 C white wine vinegar 1 C fresh mint leaves 1/2 C sugar 1/2 t salt…

  • Kielbasa Salad

    I never think to eat kielbasa cold, but since it’s fully cooked when you buy it, you certainly can. This would go well on a bed of leafy greens, or you could serve it as a small-plate appetizer for a party. 1 clove garlic, peeled Pinch salt Fresh ground pepper 2 T dijon mustard 4-5…