Refreshing, easy to make Italian salad sporting the colors of Italy's flag. Simple ingredients and everything is fresh. Only 3 main ingredients necessary. One of my favorite dishes that I will make often.
1 ball fresh mozzarella in water
8 oz cherry or grape tomatoes (imitating San Marzano tomatoes found in Italy)
8-10 basil leaves, chiffonaded
Fresh black pepper, ground
Salt to taste
2-3 T extra virgin olive oil
In a serving dish, cut up fresh mozzarella into bite size pieces. Cut tomatoes in half and add to dish.
Roll up basil leaves, slice thinly and add to dish. Sprinkle pepper and salt. Mix well and caprese salad is ready to eat.
Mango, tomato and fermented tea salad are represented here. They are all unusual, tasty and have various ingredients and seasonings. Very little oil is used and each has its own colors and crunch. The most unusual item is the laphet (tea leaf) which is only grown in mountainous areas in Burma, steamed and pressed to ferment in bamboo vats for many weeks. These are unlike any Western type salads with oily dressings.
Fermented tea leaves: https://amzn.to/3Gu1hI8
Vegetable peeler: https://amzn.to/3EOK0sR
Ingredients for Laphet:
1/4 c laphet (usually preserved in salt and oil)
2 T toasted sesame seeds
3 T crispy garlic-homemade or commercial
3/4 c finely shredded head cabbage
3 T ground dried shrimp or 6 dried shrimp, soaked, drained and cut in pieces
1/4 c diced tomato
1-2 T lime or lemon juice
1-2 diced jalapeno or chili
Fish sauce to taste
1/4 c chopped cilantro
1/4 c chopped green onion
Variety of crispy fried beans, peanuts, lentils, etc. (premade and comes with laphet kit)
Directions for Laphet:
Toss everything in a bowl. Adjust seasonings. Eat immediately to keep everything crispy.
Ingredients For Burmese Tomato Salad:
2 medium size firm and ripe tomatoes, cut into 1" cubes
1/4 small onion, sliced thin, rinsed, covered with water and refrigerated about 30 minutes to crisp up
1/4 c ground dried shrimp
2-3 T fish sauce
1 T lemon or lime juice
2 T garlic oil (from garlic slices fried in oil)
2 T toasted Chana powder (chick pea powder)
2 T coarsely ground roasted peanuts
3 T fried garlic (homemade or commercial)
1/4 c cilantro
1 small chili or jalapeno, diced
Directions For Burmese Tomato Salad:
Mix everything together. Eat immediately.
Ingredients For Burmese Mango Salad:
1 lb green mango, peeled and shredded (2 medium sized mangoes)
1/4 c ground dried shrimp
1/2 small onion, thin sliced, rinsed, soaked in ice water for 30 minutes and drained
3 T fried garlic
1/4 c fried onion
1/2 c diced tomatoes
1/4 c chopped green onions
3 T fish sauce
1 fresh chili, chopped or sliced
1 T toasted sesame seeds
1/8 t salt
1/4 c chopped cilantro
1 T lime or lemon juice
1 T palm sugar or brown sugar
Directions for Burmese Mango Salad:
Mix everything together and eat immediately.
Papaya Salad was first made in Laos and is their national dish. Most people think of it as a Thai salad. It is full of textures and colors. It is sweet, sour, salty and spicy. It is healthy and gluten free. There is no special papaya to use. The size or shape doesn't matter. As long as the fruit is green, you may use it.
2 c green papaya, peeled and shredded
2 cloves garlic
1 or more Thai chilis (optional)
2 T palm sugar
3 long beans or 5 string beans, broken into 1 1/2" pieces
1T roasted peanuts
1/4 c dried shrimp, soaked in water 10 minutes and drained (cut in pieces if large)
Juice of one lime
1 T tamarind juice (optional)
2 T fish sauce
1 small tomato, cut in pieces or 6 cherry tomatoes, 1/2'd
In mortar, put garlic, chili, beans, shrimp, peanuts and palm sugar. Pound with pestle and bruise everything. Add papaya, fish sauce, tamarind and lime juice. Crush and add tomatoes, bruising slightly. Mix well.
If no mortar and pestle, put everything in a ziploc bag and pound with a mallet or rolling pin.
3 ways to shred the papaya:
1. Kiwi shredder or any grater, mandolin or food processor
2. Thinly slice papaya, then julienne
3. Whack papaya lengthwise close together with a long, sharp knife. Slice off shreds.
Full of fresh crunchy vegetables, tofu, fishcake and canned red salmon. Cool and refreshing for the hot summer. Great dish for family, potluck, picnics and parties.
8 oz somen noodles
2 T oil
14 oz firm tofu, drained in colander for 30-60 minutes
1 large tomato, diced
2 c watercress, broken or cut into2 " pieces (use the tops, save the thick stems for soup)
1/2 c green onion, sliced in 1/4" pieces
1 1/2 c bean sprouts
1 medium Japan cucumber, diced
1/2 c red onion, diced
7 1/2 oz can of red salmon, flaked
Cook noodles in boiling water about 5 minutes till soft. Drain and rinse in cool water. Drain again and put into a bowl. Pour oil over and mix well to avoid sticking.
In a serving bowl, add noodles first, then the rest of the ingredients following the list.
Each person can scoop down to get noodles and other items, then drizzle the sauce over.
Sauce: (Stir all ingredients together)
1/2 c sugar
1/2 c soy sauce
1/2 c vinegar
2 T sesame oil
1 t garlic, minced
This is the most delicious chicken salad you've ever tasted. It is colorful and healthy, containing colorful vegetables and chicken. The crunch is from the won bok cabbage and the crisp is from the fried won ton chips. The dressing is creamy and tangy and you'll want lots of it.
1 small head won bok (Napa cabbage) or iceberg cabbage
1/2 c carrots, shredded
1/2 c thinly sliced celery
1 c bean sprouts
1/4 c green onions, chopped
1/2 c cilantro, sliced in 2" pieces
2 c cooked chicken, diced (rotisserie or other leftover chicken)
2 T sesame seeds, toasted
Fried won ton chips
Assembly of salad:
In a large bowl, mix together won bok or lettuce, carrots, celery, bean sprouts, green onions, cilantro and chicken. Sprinkle sesame seeds over, toss in dressing and garnish with fried won ton strips. Or let each person make their own salad and pour as much dressing as desired.
1 c mayonnaise
1/2 c sugar
1/2 c fresh lemon juice
1/2 c oil
1 T sesame oil
Salt and pepper to taste
In a small bowl, whisk mayonnaise till smooth. Add rest of ingredients and whisk everything together till very smooth and sugar is dissolved.
Won Ton strips:
1 pkg won ton wrappers
1 c oil for frying wrappers
Cut won ton sheets into 1/2" strips. Drop a small handful in hot oil. Turn pieces over as they brown. Don't overcook, it burns quickly. As soon as it is light brown, remove from oil as it will continue to brown. It only takes seconds. Drain on paper towels. Keep extra for snacks in a covered container.
This is a colorful Italian style salad that is fresh, tangy and so refreshing. Use various vegetables to get that attractive presentation.
1 small Artisan or sourdough loaf, cut into 1/2" or 1" cubes
1/4 c extra virgin olive oil
1 t salt
2 large tomatoes, cubed or about 2 cups cherry tomatoes, halved
20 or more basil leaves, shredded
3 Persian cucumbers (may also use 1 Japan or 1 hot house cucumber), cubed
1 yellow bell pepper, cut into matchsticks or cubed
1 red bell pepper, cut into matchsticks or cubed 1/2 small red onion, sliced thin
3 T capers Vinaigrette
2 t garlic, minced
1 t Dijon mustard
3 T red or white wine vinegar
1/2 c extra virgin olive oil
1 t salt
1/2 t pepper
Whisk all dressing ingredients and set aside. Heat a large frying pan, add 1/4 c oil and salt. Toss in bread cubes and keep turning till bread absorbs oil (may add more oil if dry). Stir every few minutes till cubes are very crunchy and golden brown. Set aside. In a large bowl, add all veggies and mix well. Half hour before serving, add croutons and dressing and mix well.
Who doesn't like a tasty potato mac salad? So easy to make .
1 lb potatoes (russet, Yukon or red) cooked, cooled and diced
1 lb macaroni (cooked, drained and cooled)
1/2 c onions, diced
5 eggs, hard boiled, peeled, and cut up
1/2 c celery, diced
1/2 c carrots, grated
1/2 c sweet dill pickles, diced
1 1/2 -2 c mayonnaise
salt and pepper to taste Instant Sweet Dill
How To Make The Pickles:
Put all ingredients in a large bowl. Mix well, adding more mayonnaise if necessary. Refrigerate and serve cold. Note: Some people like to add other items such as: tuna, olives, mustard, sour cream, etc.
This is a delicious coleslaw that makes it Hawaiian with the addition of pineapple. Many people have asked for the recipe and can't believe how simple it is to make. My mom always made this for the family and it was one of my favorite side dishes.
1 quart head cabbage, finely shredded
1/2 c crushed canned pineapple, drained
1/4 c mayonnaise
salt and pepper to taste
Put everything in a bowl and mix well. If too dry, add more mayonnaise. More pineapple can be added and you can use tidbits or chunk type. Plate and serve.