Korean Zucchini Khe Salad

  If you are familiar with Soviet Korean cuisine, this salad is similar to Korean Carrots salad. Humble ingredients and spices are balanced very well in this recipe creating very delicious healthy salad. 

I have used summer squash in place of zucchini this time. I have found out that zucchini or summer squash are equally great for this recipe. Otherwise, for the best result, stick to the recipe precisely. 

Traditionally this dish calls for quite a large amount of oil. I use a little sesame oil instead and don't think it compromises taste in any way.

Keep in mind, that this salad will keep in a fridge for a few days nicely.

Korean Zucchini Khe Salad

• 2 zucchini (or yellow summer squash)
• 1 large onion
• 3 carrots
• 1 tbsp salt
• 1/2 tsp red hot pepper flakes
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1 tsp ground coriander
• 3 garlic cloves, grated or minced
• 1 tsp sesame oil
• 2 tbsp white vinegar
• 2 tsp raw cane sugar
• fresh cilantro, chopped

- Slice zucchini into long thin pieces (see pictures). Place in a bowl, add all salt, mix, set aside for at least 15 minutes.

- Meanwhile, prep onion and carrots - cut carrots into thin matchsticks and slice the onion (see pictures below)

- Heat non-stick skillet, add sesame oil and cook your onion, stirring, until it softens slightly, for about 3 minutes. Do not overcook it - it shouldn't change color at all. Add carrots, cook, stirring for another couple minutes until carrots wilts a little but still keeps its bite. Take a skillet from a heat and let it cool down.

- Transfer wilted salted zucchini into colander and rinse thoroughly under cold water. Get rid of extra moisture by wrapping zucchini into clean cotton towel.

- Place all ingredients, zucchini, cooked onion with carrots, spices and all remaining ingredients into large bowl and mix it well.

- Enjoy!



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IN PICTURES

Coleslaw With Avocado and Pumpkin Seeds

It's not that boring type coleslaw you can order in every restaurant. It's a healthy version of complete meal I often choose as a dinner.  Nutritionally balanced and delicious, it is also a flexible and easy to cook option for after work meal at home.

Blog's Category: Effortless, Healthy, Salads, Vegan, Vegetarian

My usual dinner is Big Salad as known in my house. Anything can go there, from a piece of cabbage left from cooking borsch to frozen edamame or tortilla chips leftovers. The magic is in the fact it's always delicious! But sometimes, like this time, my spontaneous salad turn out really well - not that many ingredients, very well balanced and, of course, delicious. It makes me want to document it and share with you, so here we are, Coleslaw with Avocado and Pumpkin Seeds. 

Coleslaw with Avocado and Pumpkin Seeds

For one huge, one-meal salad:

• 2  cups of nice, preferably young, crispy and juicy, cabbage, shredded
• 1/2 carrot, grated
• 1 Persian cucumber (about 6 inch)
• 1/2 avocado, peeled and diced
• 3 tbsp roasted pumpkin seeds

Dressing:

• 1 tbsp liquid aminos (or low sodium soy sauce)
• 1 tbsp mayonnaise
• 1 tbsp white vinegar
• 1 tsp coconut aminos (or 1/2 tsp sugar)
• 1 tsp dill (fresh, frozen or dried)
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp water

- On your dinner plate, place all ingredients in layers in the order above.

- Make dressing combining all ingredients with whisk.

- Pour over the salad and dig in. Enjoy!

Notes:

- Don't shy away from the recipe just because I use not so common ingredients such as vegan staples Liquid Aminos and Coconut Aminos. Use Low sodium soy sauce and sugar instead. But I insist you try those aminos, they are delicious and healthy. You can find them in any good grocery store such as Whole Foods, Giant Eagle etc. Liquid Aminos has really great umami taste, Coconut Aminos  are more on a sweet side and can be added as dressing ingredient balancing acidic ingredients such as vinegar in this recipe.

- This is the basic recipe, which can be easily expended by adding additional ingredients, such as tomatoes, other veggies, nuts, seeds or legumes, croutons etc  But I'd like you to know that this salad is perfect as it is, with a minimum ingredients and maximum satisfaction.

- One note of warning. You have to have a good quality cabbage, crispy and juicy. This recipe, in fact was born from a simple event - at a local market, my favorite Sweet Berry market, I come across the most beautiful cabbage I ever seen. It was labeled Dutch Cabbage, huge, about 12 inches in diameter, flat-shaped, shiny, crispy and light on weigh when I took it in my hands. See picture of this beauty below. If you ever see this kind of cabbage, grab it and make fresh salads, non-stop, like this one!



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IN PICTURES

 Young cabbage, like this, is yellowish inside, becoming greener toward outside layers. It's light, airy, crispy and juicy. It can be eaten as is, just like you would be bunny :)

I apologize for low quality picture with artificial light yellowish tint :) Trust to my word - this cabbage is real-deal beauty.

Dressing - easy peasy :)

It is served as layered salad. When you start eating, just stir it lightly as you eat. My camera didn't catch the presentation moment. So here it is - working one :)

Marinated Red Cabbage Salad

It's not just about color. Although science insists - better color means more nutrition. This marinated cabbage salad is also delicious! And easy to make too! 

Blog's Category: Appetizer, Healthy, Holidays, Salads, Side Dish, Vegetarian, Vegan

Note 

- For this recipe I was inspired by the old recipe from my Ukrainian past. Back in Kiev, we  cut regular green cabbage into fairly large pieces and blanched in a boiling water until it softens a bit. It was drained, some fresh herbs, garlic, splash of vinegar and sunflower oil, a little bit of sugar and salt was added and you had a delish dish!

- This cabbage is a great addition to any meal. It can be stored in a fridge for a few days and it is best when eaten cold.

- Some substitutions can easily be made here. I used fresh cilantro, but parsley or dill would be great here too. Use green cabbage, if you don't have a red one. But red is so pretty here :)

- Recipe calls for ground coriander. Try to toast and ground coriander seeds on your own. You will see the difference - it's huge!

Marinated Red Cabbage Salad

• 1 small to medium size red cabbage, chopped into large bite sizes
• 1 orange bell pepper, seeded and cut into thick matchsticks
• 5 garlic cloves, finely minced
• 1/2 tsp salt
• 5 tbsp white vinegar
• 5 tbsp flavorless olive oil (or other salad oil to your taste)
• 3 tbsp sugar
• 1 tbsp ground coriander (preferably freshly toasted and ground)

- Bring about 1/2 large pot of water to a boil. Add cabbage, cook at medium heat just until it's half-tender. It can take about 5-10 minutes depending on how tender you like your cabbage.

- Drain into colander and transfer into large bowl. Add all vinegar and mix. Set aside.

- Bring a small pot of water to a boil and cook bell pepper for 1-2 minutes just to make it a bit softer. Drain. Add to cabbage.

- In a bowl with cabbage and pepper, still warm, add all remaining ingredients and stir it well. 

- Transfer to a fridge to cool completely.

- Enjoy it cold! It will keep in fridge for a few days.



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IN PICTURES

Japanese Potato Salad

This Japanese version of potato salad has become my favorite. Smashed potato makes it creamy, intricate technique makes cucumbers crunchy, but not soggy and onion flavorful, but not bitter. Sufficient, but not excessive, seasoning finishes this delicious version of this familiar dish.

Blog's Category: Appetizer, Healthy, Holidays, International, Salads, Vegetarian

You say potato salad is boring? Well, try this Japanese version. Stick to a word in this recipe and you might discover something new and exciting in Potato Salad. There is a specific technique here in handling ingredient, so, don't cut corners and you will end up with a delicious salad you can bring to potluck party, or take at work for a lunch, or have in your fridge as a much desirable snack.

Taste Description

Taste is mild yet satisfyingly delicious. Smashed potato makes it creamy, cucumber and onion are crunchy and flavorful. Just tender, not soft, carrots bring subtle sweetness. Eggs and ham, which are optional ingredients, are supporting actors - this salad is equally great with or without them. Good-quality mayonnaise along with other seasoning are critical ingredients, they finishes up this salad in a best possible way.

How to Serve and Store

Serve it cold. It can be garnished, right before serving, with some fresh herbs, such as parsley, dill, but I don't feel like it is necessary. Can be kept in a fridge for up to 3-4 days without loosing its taste and consistency!


Notes


- I don't eat meat, so my version of salad is without ham. Although ham is included as optional ingredient in the instructions below.

- Green peas could also be an optional ingredient, but I didn't try it yet.

- I'm pretty experienced food picture taker and despite the fact that I completely switched to phone camera (I don't think I should be ashamed of it ;) ), usually, I am satisfied with pictures, supporting  a recipes on my blog. Not this time! Weirdly, here my pictures are not telling how delicious this salad is :( 

Japanese Potato Salad

For about 5 servings:

• 3 potatoes
• 3 Persian cucumbers (or 1 small English cucumber)
• 1 small sweet onion
• 2 carrots
• 3 slices of ham, diced (optional)
• 3 boiled eggs (optional)
• 5 tbs good mayo (Japanese Kewpie is perfect, but not a must)
• 1/2 tsp of freshly ground black pepper
• pinch of salt 

- Prepare ingredients. Peel potatoes, dice coarsely and cook in a boiling water until completely cooked. Drain into colander and leave it there to dry up a little bit.

- Peel carrots, slice into quarter-rounds. Throw it into a boiling water and cook for 3 minutes until tender, but not completely soft. Drain into colander and leave it there to dry up or just transfer into kitchen towel to dry up.

- Slice cucumbers in a thin rounds (about 2 mm thick).

- Slice onion in a half-rounds.

- Place sliced cucumbers and onions into one bowl, sprinkle with 1 tsp of salt, mix and let it stay for about 5 minutes. Then transfer into colander and rinse under a running water, squeeze and transfer into a towel. Wrap towel around to remove the excess of water. Set aside.

- In a large bowl, roughly smash your potato with a potato masher. Mix in 1 tablespoon of vinegar, black pepper and pinch of salt.

- Add carrots, cucumbers, onion and mayonnaise. Stir everything together just until combined. 

- Add ham and eggs (if using). Taste, adjust salt, pepper and, maybe, a vinegar (although it should be enough vinegar).

- Enjoy!



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IN PICTURES

 Potato should cooked completely, very soft.

 This technique, salt-setaside-rinse-dryup, helps to drain all moisture, bitterness out of vegetables. In this case vegetables won't make salad soggy while still being crunchy. Don't skip this step.

 Here, cooked carrots are drained and transferred on a towel to remove excess of moisture.

 Do not mash potato completely, just enough to still have small pieces of potato here and there.

 After adding vinegar, pepper and salt, taste the potato. It's interesting how, without adding any fats, this seasoning makes potato delicious already.

 Add some more black pepper right before serving!