Category: SALADS, SALSAS & SLAWS

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

  • Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
  • Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

  • Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
  • Cook the other side for another minute.
  • Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
  • Tilt the pan around a few times and turn the fish until it’s well coated with the sauce.
  • Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


  • Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
  • Place them in the bowl, add the dill, and toss to combine.
  • Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
  • Taste and season to taste with more salt and pepper as needed before serving.

CREAMED EGG SALAD

CREAMED EGG SALAD
6 eggs, hard boiled and cooled
3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon sugar
1/4 teaspoon onion powder
FRESH ground sea salt and black pepper
2 tablespoons sweet pickle relish, drained

  • Mix cream cheese and sour cream together until smooth.
  • Add sugar, onion powder, salt and pepper, mixing until well blended.
  • Grate hard boiled eggs with a cheese grater into the mixing bowl.
  • Add pickle relish.
  • Serve on croissants.

SMASHED CUCUMBER SALAD

SMASHED CUCUMBER SALAD adapted from Molly Yeh

Evidently smashing cucumbers is quite common in Asia. Oddly it provides a deliciously rustic presentation and releases the excess moisture.

2 LARGE English cucumbers
2 LARGE green onions, sliced thin
FRESH ground sea salt and tri-color pepper
2 tablespoons Bragg’s liquid aminos
2-3 tablespoons apple cider vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red chile flakes
Toasted sesame seeds and fresh cilantro, for garnish

  • Peel strips down each cucumber and cut off ends.
  • Place the cucumbers in a resealable plastic bag.
  • Seal and use the palm of your hand to lightly smash the cucumbers.
  • Take the cucumbers out of the bag and cut into 1-inch chunks.
  • Add to a bowl and season to taste with FRESH ground sea salt and black pepper.
  • Toss to coat.
  • Combine the liquid aminos, vinegar, sesame oil, sugar and chile flakes in a medium bowl.
  • Whisk well to dissolve the sugar. 
  • Add the cucumber chunks and green onions, toss to coat.
  • Garnish with the toasted sesame seeds and cilantro.

NOTE: The recipe does NOT call for tomatoes, but I had a few that I threw in for color 😀

TACO BOWLS

I LOVE this recipe because there is an actual saladness to it and no tortillas are needed. It is as refreshing as it is filling and hearty.

TACO BOWLS serves 4
1 pound ground beef
2 tablespoons avocado oil
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
4 ounce can diced green chiles, drained but reserved
1 bunch green onions, sliced thin
1/2 cup mini pepper rings
4 LARGE radishes, sliced thin
2 cups grape tomatoes, halved
6 cups shredded cabbages and carrots
1-2 LARGE avocados, sliced
1 LARGE lemon, juiced
FRESH ground sea salt and black pepper
FRESH chopped cilantro, to taste
1 cup sour cream
1-1 1/2 cups shredded cheddar
salsa (optional)

  • Heat oil in large skillet over medium high heat.
  • Add garlic and pepper rings, cooking and stirring 5-7 minutes until it begins to brown.
  • Add beef, chili powder, cumin, cayenne pepper, green chiles and salt. Cook, stirring occasionally until beef is cooked through.
  • Whisk together the lemon juice and reserved green chile liquid.
  • Arrange FRESH ingredients in bowls.
  • Drizzle with lemon juice mixture.
  • Sprinkle generously with FRESH ground sea salt and black pepper.
  • Divide the shredded cheese and a dollop of sour cream to each bowl.
  • Add a large scoop of the meat to each bowl, garnish with cilantro and serve immediately.

WILTED GREENS with HOT BACON DRESSING ~ BLOG 366.277

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

  • Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
  • Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add half of the bacon pieces and toss well.
  • Top with red onion slices, sliced hard boiled egg and crumbled bacon.
  • Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW

This couldn’t be a simpler recipe if you tried.

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW
2 cups torn rotisserie chicken pieces
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon red pepper flakes
OR
2 cups of your favorite BBQ sauce (I used a Cherry Chipotle)

  • Whisk together the vinegar, water, sugar and red pepper flakes in a saucepan over HIGH heat, simmering 8-10 minutes until reduced by half.
  • Stir in chicken and cook several minutes until warmed through.

OR

  • Bring YOUR FAVORITE BBQ sauce to a SLOW simmer.
  • Add chicken, stirring to coat all the pieces.
  • Simmer 5-10 minutes until heated through.
  • Serve on buns with FRESH corn on the cob.

CARROT SLAW
1 1/2 cups shredded matchstick carrots
1/2 cup broccoli matchstick pieces
1/4 cup bread and butter pickles, chopped
2 tablespoons apple cider vinegar or juice from the pickles
1/2 cup sour cream
FRESH ground sea salt and black pepper

  • Whisk together the sour cream, vinegar or brine, salt and pepper.
  • Toss carrots and broccoli pieces together with dressing.
  • Chill several hours before serving.

FARMHOUSE CHOPPED SALAD

FARMHOUSE CHOPPED SALAD serves 6

12 ounces bacon, chopped

  • Cook bacon over medium heat until crispy.
  • Drain on paper toweling.

DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup FRESH parsley, chopped
2 tablespoons FRESH chives, chopped
2 cloves garlic, minced
FRESH ground sea salt and black pepper

  • Whisk the mayonnaise, sour cream and buttermilk together until smooth.
  • Fold in the parsley, chives, garlic, FRESH ground sea salt and black pepper.

1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
1 bunch green onions, THINLY sliced
1 cup carrot matchsticks
2 cups shredded sharp white or yellow cheddar cheese
2-3 cups grilled or rotisserie chicken pieces (see note)

  • In a large bowl toss together the lettuce, green onions, carrots, tomatoes, 3/4 of the bacon pieces, chicken pieces and 1 1/2 cups of the cheese.
  • Add dressing, tossing to coat.
  • Garnish with remaining cheese and bacon.

NOTE:

  • I like to make this salad the same day I go to Costco.  I pick up a rotisserie chicken from their deli and it’s the perfect time to pick the chicken from the bone, make a salad and make FRESH chicken stock from the carcass.
  • I sometimes add chopped avocado or even radishes.

FRESH updated COLE SLAW

FRESH updated COLE SLAW
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
1 cup chopped snap peas
1/2 cup chopped parsley
1 shallot halved and sliced thin**
1 LARGE watermelon radish, sliced thin
2 tablespoons caraway seeds
1 cup golden raisins (optional)
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages,  carrots, parsley, shallot (onion), radish pieces and snap peas.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins if using.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.

NOTE: Green onions or thin slices of red onion make GREAT substitutes for the shallot.

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
1 shallot, halved and sliced thin
8 slices bacon, diced
1 1/2 pounds Brussels sprouts, roots trimmed, halved and sliced thin
2 cups shredded red cabbage
1 bunch green onions, sliced thin
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted

  • Whisk together vinegars, liquid aminos, sugar, salt and pepper in a small bowl.
  • Add shallot slices and cover tightly with plastic wrap.
  • Microwave for 1 minute until steaming.
  • Stir making sure shallot are submerged.
  • Recover and let cool 15 minutes.

 

  • While vinegar mixture is cooling cook bacon until rendered and crisp.
  • Remove from heat and whisk in shallot mixture, stirring well.
  • Add Brussels sprouts, red cabbage and green onions, tossing and cooking 2 minutes until well coated.
  • Transfer to a large salad bowl and sprinkle with cheese and almonds, gently tossing again.
  • Season to taste with FRESH ground sea salt and black pepper.

SALTED WATERMELON SALSA SALAD

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste

  • Combine everything but the watermelon and toss to mix well.
  • Gently fold in watermelon.
  • Chill and enjoy!

PINEAPPLE STRAWBERRY SALSA

PINEAPPLE STRAWBERRY SALSA
1 pineapple, sliced, grilled and chopped
1/2 cup small diced red onion
1 jalapeno, seeded and diced small
2 cloves garlic, minced
1 lime, juiced
1/2 teaspoon sea salt, to taste
2 quarts strawberries, cleaned and chopped

  • Toss everything in a salad bowl.
  • Chill several hours before serving.

VIETNAMESE CUCUMBER SALAD

VIETNAMESE CUCUMBER SALAD
2 pounds Persian or Japanese cucumbers, semi-peeled (stripes) and thinly sliced*
1 jalapeno pepper, seeded and chopped
1 small bunch green onions, sliced thin
1 large stalk celery, diced small
1/2 cup cilantro, diced
1-2 cloves garlic, minced
1/2 cup coarsely chopped peanuts (OPTIONAL)
1/4 cup avocado oil
Juice of 2 lemons
2 tablespoons rice wine vinegar
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste

  • Whisk together the oil, lemon juice, vinegar, liquid aminos, sugar, garlic, salt and pepper.
  • In a large bowl, toss the cucumbers, celery, jalapeno, green onions and cilantro.
  • Pour marinade over greens and toss well.
  • Add peanuts and toss again.
  • Serve and enjoy!