Thai Cucumber Salad

Serves 4

Ingredients

DRESSING
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons fish sauce
  • 1/2 teaspoon red pepper flakes
CUCUMBER SALAD
  • 1 large hothouse (English) cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional for serving: 1/3 cup chopped peanuts

Instructions

  1. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Refrigerate until ready to use.
  2. Combine cucumbers, red onions, and toasted sesame seeds in a medium bowl.
  3. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing.
  4. Cover the bowl and allow the salad to marinate in the refrigerator for 15-20 minutes or up to 2 hours.
  5. Option to top with peanuts right before serving.

Note: Consider serving this dish with this Grilled Chicken Satay Skewers!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Mexican Brussels Sprout Salad with Tomatillo Dressing

Ingredients

Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
Creamy Tomatillo Dressing
  • 3 tomatillos, husked and rinsed
  • 1/3 cup fresh cilantro leaves and stems
  • 3 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
Brussel Sprout Salad
  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 cup frozen corn, thawed
  • 1 medium avocado, diced
  • 1/2 cup feta or cotija cheese, crumbled
  • 1/3 cup sliced almonds
  • pinch of salt

Instructions

Pickled Red Onions
  1. Place red onions in a glass bowl or mason jar.
  2. In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil.
  3. Turn off heat and pour vinegar mixture over red onions. If needed, add water to cover onions fully.
  4. Let sit for 30 minutes at room temperature then, refrigerate.
Creamy Tomatillo Dressing
  1. In a blender or food processor, blend all of the creamy tomatillo dressing ingredients on high speed until smooth and creamy.
Brussel Sprout Salad
  1. In a large bowl, assemble the salad ingredients.
  2. Add about two-thirds of dressing and toss well to combine.
  3. Transfer salad to a serving platter and drizzle remaining dressing overtop.
  4. Scatter (drained) pickled red onions over salad, and garnish with additional cheese and sliced almonds, if desired.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Caprese Salad

Makes 6 Servings

Ingredients

  • 4 tomatoes on the vine, 1/4″ slices
  • 16oz fresh mozzarella, 1/4″ slices
  • 1/2 cup basil leaves
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper and sea salt to taste
  • Optional: top with balsamic glaze

Instructions

  1. Alternatively layer tomato and mozzarella slices and basil leaves on a platter.
  2. Drizzle oil evenly across the layers.
  3. Season generously with cracked pepper and salt.
  4. If using, top with balsamic glaze.