I have had this serious sushi craving lately! Or, at least a need for those flavors that go along with it. (like soy sauce, ginger and wasabi) Anyone else have this problem?
I don’t know what it is about that flavor combination, it’s just so perfect! It’s got that whole Unami (a pleasant savory taste) thing going on.
Since going out for sushi does not fit into my schedule this week, I made this yummy salad to munch on for the next few days.
This salad is perfect to pack for your weekday lunch. It is light yet filling and packed with protein and healthy carbs to keep you fueled throughout the day.
And I incorporated those Unami flavors to satisfy that craving. For now, anyways! My sushi day will come.
Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds:
- 1/2 small head green cabbage chopped
- 2 cups cooked chicken breast (I used rotisserie chicken)
- 3 green onions fine sliced
- 1 cup cooked shelled edamame
- 1/2 cup wasabi soy almonds, rough chopped (blue diamond almonds)
Place above ingredients in a large bowl and toss with dressing to coat.
- 1 teaspoon fresh garlic, finely minced
- 1 1/2 teaspoons fresh ginger, finely minced
- 1/4 cup soy sauce
- 1/2 cup seasoned rice vinegar
- 1/2 cup canola or vegetable oil
- 1 teaspoon sesame oil
Place dressing ingredients in a jar with tight lid and shake to combine. Pour over salad above and toss to coat. Garnish with toasted sesame seeds and a couple of cherry tomatoes for color.
It was on a recent stop at the produce stand that I found these beautiful Watermelon Radishes. I had never had a Watermelon Radish before, so I decided to grab a couple and give them a try.
I was pleasantly surprised. They are not as harsh as a regular radish, they only have a slight peppery note to them and a nice crisp sweetness.
I decided to thinly slice them on the mandoline and then do a sweet and sour pickle. I ended up using them on the Bahn Mi sandwich sliders that I made for a catering event. The bright pink radishes added a brilliant pop of color and their crisp sweet and sour deliciousness were the perfect compliment to the sandwiches (recipe for the Bahn Mi sliders coming soon).
These Pickled Watermelon Radishes are so simple to make and a great addition to sandwiches, salads, vegetable trays and more. They are simply delicious on their own as well.
Quick Pickled Sweet and Sour Vegetables:
- 1 cup organic sugar
- 1 cup seasoned rice vinegar
- 1 cup water
- 1/2 teaspoon Kosher salt
- 3 cloves fresh garlic, peeled and cut in half
- 1/2 inch piece of fresh ginger, peeled and cut into slices
- Vegetables of your choice ( watermelon radish, carrots, cucumbers, cabbage, sweet peppers, etc..)
Place sugar, vinegar, water, salt, garlic and ginger in a saucepan. Bring to a boil, stir, then remove from heat. Let pickling mixture cool completely.
Place sliced vegetables of your choice in a glass bowl or jar and pour cooled liquid through strainer over vegetables. Toss to coat, then cover and let stand in the refrigerator for about an hour. Keep pickles stored in the refrigerator up to a week. But they probably won’t last that long!
Oh my! I meant to post this recipe a couple of days ago but the week has caught up with me. I made this salad to go with my Lemon rosemary grilled chicken but it will go great with any BBQ, really.
I made mine with dried beans (1/2 pound) that I soaked overnight , drained and then covered with water seasoned with salt, granulated garlic and a couple of bay leaves. Canned Great Northern Beans will work nicely as well.
Great Northern Bean Salad with Sweet Peppers and Fresh Basil
- 1/2 pound dried beans, cooked or 2 cans beans drained and rinsed
- 1 medium sweet onion, julienne
- 3-4 mini sweet peppers, julienne
- 1 clove fresh garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- Torn fresh basil leaves
- Freshly grated parmesan cheese
Rinse dried beans and place in a bowl. Cover with cold water and place in the refrigerator to soak overnight.
The next day, drain and rinse beans. Place in a pan and cover with cold water. Season with a couple generous pinches of kosher salt, 2 bay leaves and about 1/2 teaspoon granulated garlic. cook until tender, about 1 hour. Drain and set aside to cool.
In a skillet, heat the olive oil. Add julienne peppers, onions and minced garlic. Cook until soft and a little brown. Add cooled beans, chopped basil, balsamic and salt and pepper to taste. Stir until well combined. Remove from heat, transfer to a bowl and place in the refrigerator until chilled.
When ready to serve, whisk together dressing ingredients. Pour over salad and toss to coat.
Garnish with washed, fresh torn basil leaves and freshly grated parmesan cheese.
Enjoy! and Happy fourth of July!