Browsing Category

Salad

Japanese, Lactose Free, Pasta, Recipes, Salad, Vegan, Vegetarian

Ramen Salad

June 24, 2022

I can’t think of a more refreshing and satisfying combination than crisp vegetables served over ramen, drizzled with a tangy dressing. Although we usually think of ramen served in a steaming hot broth, it can also be used in cold or room temperature dishes like this one. The colorful vegetables are served on a bed of toothsome noodles that make for a delightful lunch.

All the vegetables for this dish as well as the dressing can be prepared the night before you plan to serve it (except for the avocado). If you can’t find fresh ramen you may use dried noodles. I used fresh Sun Noodle ramen this time, however, Hakubaku brand dried ramen is a good choice if fresh is not available. If you prefer a wavy noodle, you might choose Ichiban dried ramen. Just be careful not to overcook the noodles so they retain their chewy texture. The noodles are best cooked just before serving.

There are lots of options for the salad toppings. I used cabbage, cucumbers, carrots, radishes, and avocado. Other good choices would be watercress, summer squash, green onions. Make your dish colorful.

The dressing for this salad uses ingredients that are not difficult to find at your local market. The fresh lime juice makes this dressing pop!

This is a one bowl meal that really hits the spot especially this time of the year when temperatures are soaring.

Ramen Salad
Pin
Print

Ramen Salad

Recipe by Kiyo
Servings

2

servings

A refreshing ramen salad perfect for a summer meal

Ingredients

  • 1/4 cup seasoned rice vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons fresh lime juice

  • 2 tablespoons low sodium soy sauce

  • 1 tablespoon roasted sesame seeds

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon roasted sesame oil

  • 10 ounces fresh or 6 ounces dried ramen noodles

  • 2-3 cups shredded or julienned vegetables (radishes, iceberg lettuce, red cabbage, cucumber, summer squash, carrots, scallions, avocado

Directions

  • Combine seasoned rice vinegar through sesame oil in a jar. Shake and set aside.
  • Cook noodles according to package directions until just al dente. Immediately drain the noodles in a colander and rinse under cold water to stop the cooking. Transfer to a medium bowl, toss with half of the dressing.
  • Divide the noodles between bowls. Arrange vegetables over the ramen and serve with remaining dressing.
Dinner, Dressing, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Kale Caesar Salad with Lemony Breadcrumbs

March 31, 2022

Kale Caesar Salad with Lemony Breadcrumbs

The Caesar salad is iconic and one of the best salads ever created.  A simple combination of crispy greens, a creamy dressing with a hint of anchovies, and crunchy croutons make it the perfect salad.  In this version, kale replaces the romaine and toasted panko replaces the croutons.  If you are fond of kale, you will love this salad.  If you are on the fence about kale, you will still love this salad.  

Kale Caesar Salad with Lemony Breadcrumbs Ingredients

The dressing does not include an egg but you won’t miss it.  With the flavorful anchovies, Parmesan, garlic and other ingredients, it makes a very tasty dressing that is perfect for the nooks and crannies of the curly kale leaves.

Lemony Breadcrumbs Ingredients

Having crunchy breadcrumbs with every bite of the salad is an additional plus.

Torn Kale, Caesar Dressing

Kale is a hardy green that keeps well.  If you are serving the salad for fewer than four people, store the remaining freshly torn kale in an airtight bag in your refrigerator until you are ready to make another salad.  The dressing will keep for several days, as will the panko bread crumbs.

Kale Caesar Salad with Lemony Breadcrumbs

Kale Caesar Salad with Lemony Breadcrumbs
 
Save Print
Adapted from Bon Appetit Magazine
Author:
Serves: 4
Ingredients
  • 2 tablespoons Buttery Sticks or regular butter
  • ½ cup panko
  • ½ teaspoon kosher salt, divided
  • freshly ground black pepper
  • 1 tablespoon finely grated lemon zest, divided
  • 4 cups packed curly kale (1 large bunch with ribs and stems removed, leaves torn into 1-inch pieces)
  • 2 tablespoons plus ¼ cup extra virgin olive oil
  • 2 oil-packed anchovy fillets
  • ¼ cup fresh lemon juice (3 tablespoons if you prefer a less tangy dressing)
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 medium garlic cloves, finely grated (Microplane works great)
  • ½ ounce Parmesan, finely grated (about ½ cup) plus more for serving
Preparation
  1. Melt Buttery Sticks or butter in medium skillet over medium-low heat. Add panko, ⅛ teaspoon salt (1/4 teaspoon if using unsalted butter), and a few grinds of pepper. Cook panko, stirring often, until golden brown, about 4 minutes. Transfer to a small bowl and stir in half of the lemon zest.
  2. Place torn kale into a very large bowl and drizzle 2 tablespoons olive oil over the greens. Massage kale with your hands until dark green and very soft, about 4 minutes.
  3. Using the flat side of a chef's knife, smash the anchovy fillets on a cutting board to a fine paste. Transfer the paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic,1/2 ounce grated Parmesan, and ¼ teaspoon kosher salt. Gradually stream in remaining ¼ cup olive oil, whisking constantly until dressing is smooth and creamy.
  4. Add half of the dressing to bowl with kale and toss evening to coat. Taste and add more dressing by the tablespoon until salad is well dressed. Taste and season with more salt and pepper if needed.
  5. Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over the top with more Parmesan, reserved panko, and lemon zest. Serve immediately.

 

 

Beans, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill

August 8, 2021

Tomato-Wax Bean Salad with Chickpeas, Feta & Dill

The summer weather has been quite brutal here in South Maui.  With temperatures reaching 90+ degrees, it’s hard to imagine cooking up a fancy meal in the kitchen all afternoon.  If you’re looking for a superb summer salad, consider making this.  Not only does this salad make a satisfying lunch, it can be transformed into a delightful dinner served with some good sourdough bread or focaccia.  

Salad Ingredients

You will briefly turn on the stove to cook the beans for a few minutes until they are tender-crisp.  No other cooking is required for this dish.

Wax Beans from the Garden, Cherry Tomatoes, Chickpeas

We grew these beautiful beans in the garden just before the summer heat became too much for successfully growing most vegetables.  There are plenty of green beans at the market that will work perfectly for this recipe.

Wax Beans from the Garden, Cherry Tomatoes, Chickpeas, Feta, Dressing

The crisp beans, juicy tomatoes, earthy chickpeas and creamy feta works out to be the perfect combination, with fresh dill being the icing on the cake.  A bright and tangy dressing makes this salad sing.

Tomato-Wax Bean Salad with Chickpeas, Feta & Dill

I highly recommend grilling some good sourdough bread to accompany the salad.  The slightly smoky flavor of the bread completes the meal.  Toasted cornbread or focaccia would also be a good option.


Tomato-Wax Bean Salad with Chickpeas, Feta & Dill with Grilled Bread

Tomato-Wax Bean Salad with Chickpeas, Feta, Dill & Grilled Bread

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill
 
Save Print
Adapted from New York Times Cooking
Author:
Serves: 2 - 4 as side dish
Ingredients
  • 6 ounces wax beans or green beans
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon red wine vinegar
  • 1 small garlic clove, minced (or ½ medium clove)
  • 1½ tablespoons extra-virgin olive oil
  • ½ pint cherry tomatoes, halved
  • ½ can (15-ounce) chickpeas, drained and rinsed
  • 2 ounces crumbled (large pieces) feta, Mt. Vikos recommended
  • 1 tablespoon roughly chopped fresh dill
  • ¼ teaspoon dried oregano
Preparation
  1. Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
  2. In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  3. Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.

 

Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

July 29, 2021

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad

This refreshing salad comes from Samin Nosrat, writer of a James Beard award-winning New York Times best selling cookbook, Salt, Fat, Acid, Heat.  We watched a documentary on Netflix featuring Ms. Nosrat a few years ago and really enjoyed it.  I love the simplicity of this recipe.  It has just a few ingredients but it packs loads of flavor.  It’s the perfect summer salad.

Diced Cucumber, Red Onion, Green Onion, Tomato & Fresh Herbs

The cucumbers and onions are crispy, the tomatoes are sweet, and the fresh herbs add life to this wonderful salad.

Italian Parsley in the Garden

Our herbs do quite well in our hot climate.  Italian parsley is an herb that we always have in our garden.

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad

This salad is delightful on its own, but pair it with grilled chicken and tahdig, and you’re in for a real treat.

Salad-e Shirazi - Persian Cucumber, Tomato & Onion Salad with Grilled Chicken and Tahdig

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
 
Save Print
Adapted from Samin Nosrat's recipe
Author:
Serves: 4
Ingredients
  • 8 ounces Persian or Japanese cucumber
  • 3 tablespoons diced red onion
  • 2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro
  • 2 teaspoons finely chopped fresh mint
  • 1 tablespoon diced green onion
  • 8 ounces diced grape or cherry tomatoes
  • ¼ cup freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
Preparation
  1. Remove alternating stripes of peel on the cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs including mint. Cut grape or cherry tomatoes into quarters, about ¼-inch pieces.
  2. In a small bowl, whisk together ¼ cup lime juice, olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper. Just before serving, dress vegetables with some of the vinaigrette and stir to combine. Taste and adjust seasoning with salt and pepper and more dressing. Serve slightly chilled with your favorite grilled chicken, tahdig or buttered rice. Leftover salad can be refrigerated for 1 day.

 

 

Dinner, Fruit, Gardening, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian

Avocado Salad with Herbs & Capers

March 26, 2021

Avocado Salad with Herbs & Capers

Now that it’s avocado season, we have been enjoying avocado sandwiches with cheddar, chunky guacamole, avocado toast, and avocado eggs Benedict.  The Green Gold tree in our back yard is a heavy bearer and the avocados are incredibly tasty.  So here we have a new addition to our ever expanding recipe file.  The tart dressing and herby flavors compliment the rich, velvety avocado slices.  This salad is a keeper.

Green Gold Avocados

The Green Gold avocado has to be one of the best varieties to grow in Hawaii (a cultivar developed by the University of Hawaii).  The trees are heavy bearers and produce beautiful fruit that are rich and creamy and known for their high oil content.  If you are thinking of planting an avocado tree I highly recommend seeking out the Green Gold.

Herb Dressing

The dressing is reminiscent of a chimichurri sauce. A good splash of red wine vinegar gives the right acidic touch to the herbs, jalapeño and garlic.

Green Gold Avocado, Green Onions, Jalapeño, Garlic, Cilantro & Parsley

The addition of a jalapeño makes for a nice pop of heat.  Since jalapeños vary in their level of spiciness, test the one you use and add more or less according to your taste.  If you don’t have one, sprinkle in some red chili flakes.  You could even use pickled jalapeños if you have those in your refrigerator.

Avocado Salad with Herbs, Capers & Grilled Sourdough Bread

My favorite way to serve this salad is with good, crusty grilled sourdough bread.  Drizzle some of the dressing onto the grilled bread, or scoop some of the avocado salad onto the bread.  Delicious.

Avocado Salad with Herbs, Capers & Grilled Sourdough Bread

Avocado Salad with Herbs & Capers
 
Save Print
Adapted from NYT Cooking
Author:
Serves: 2
Ingredients
  • 1 medium bunch cilantro
  • 1 medium bunch Italian parsley
  • 2 scallions, very finely chopped
  • 1 medium garlic clove, finely grated or minced
  • 1 small or ½ medium jalapeño, seeded and very finely chopped
  • ¼ teaspoon fine sea salt
  • 1 tablespoon red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 medium avocados, peeled, pitted and sliced
  • 2 teaspoons capers, drained
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
Preparation
  1. Reserve ½ cup of both whole cilantro leaves and parsley leaves. Finely chop the rest of the leaves and transfer to a medium bowl. Add scallions, garlic, jalapeños, salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both if needed.
  2. Scatter the reserved whole cilantro and parsley leaves over two serving plates. Fan the avocado slices over the top, and sprinkle lightly with salt to taste. Spoon herb dressing over the avocado slices, making sure to include the oil in the bowl (you may not use all of the dressing), and top with the capers. Sprinkle with Maldon sea salt and pepper. Serve with crusty grilled sourdough bread brushed with olive oil.

 

 

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Champagne Vinegar & Dijon Vinaigrette

November 11, 2020

Champagne Vinegar & Dijon Vinaigrette Dressed Salad

I love tangy vinaigrettes that have nearly equal parts of acid to oil.  Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing.  If there is too much oil and not enough acid, the salad can taste bland and heavy.  Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.

Champagne Vinegar & Dijon Vinaigrette Ingredients

Champagne vinegar is at the top of my list when it comes to making salad dressings.  It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil.  Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods.  It may be bit more expensive than white wine vinegars, but it is definitely worth the price.  A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl.  On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings.  It whisks up the ingredients thoroughly and quickly.

Champagne Vinegar & Dijon Vinaigrette

This dressing will keep well in the refrigerator for about 1 week.

Champagne Vinegar & Dijon Vinaigrette Tomato Salad

Champagne Vinegar & Dijon Mustard Vinaigrette Dressed Salad

Champagne Vinegar & Dijon Vinaigrette
 
Save Print
Author:
Serves: ¾ cup
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt + more for serving
  • few grinds of freshly ground black pepper + more for serving
  • 1 teaspoon finely minced shallot, optional
Preparation
  1. Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
  2. Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.

 

Follow

Get every new post delivered to your Inbox

Join other followers: