all things food
My family loves sauerkraut. My father has a stone crock so he can ferment it at home, and my mom also canned batches…
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Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
For the solo home cook, few cuts of meat are as luxurious as a rib-eye steak. Read More >>
Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
For the solo home cook, few cuts of meat are as luxurious as a rib-eye steak.
I have my husband’s grandmother Violet to thank for introducing me to my favorite holiday side dish: Danish red cabbage, which is a mix of vinegar, sugar, lots of butter, a jar of red currant jelly, and two heads of chopped red cabbage. I’ve neve…
I have my husband's grandmother Violet to thank for introducing me to my favorite holiday side dish: Danish red cabbage, which is a mix of vinegar, sugar, lots of butter, a jar of red currant jelly, and two heads of chopped red cabbage. I’ve never seen Violet make it, but I’ve heard that when she does, she tends to it all day, dipping a fork into her Dutch oven often to taste and adjust and season. Apparently, no one in the family makes it as well as Violet.
Every year in the weeks leading up to Thanksgiving, I look forward to pulling out her handwritten recipe card and attempting to replicate this old family standby. I love it so much, in fact, that I associate red cabbage with only this dish. And as soon as the holidays pass, I don't want to think about any other cabbage preparation besides this one, the following fall.
So when heads of red cabbage (also called purple cabbage) show up in my CSA box, I struggle to put them to use, often shoving them in the vegetable bin where they sit for weeks until I shred them into a basic slaw or simply roast them in wedges. Both are preparations that always leave me wanting.
If you tried our Beet Relish recipe, you’d know our fondness for the flavors in this Latin-inspired Roasted Plantain Black Bean Bowl, which is 100% inspired by the vegan bowl at Teote in Portland, Oregon.
Picture this: a bowl of fluffy rice, smok…
If you tried our Beet Relish recipe, you’d know our fondness for the flavors in this Latin-inspired Roasted Plantain Black Bean Bowl, which is 100% inspired by the vegan bowl at Teote in Portland, Oregon.
Picture this: a bowl of fluffy rice, smoky black beans, citrusy beet relish, guacamole, fried plantains (have mercy), crunchy cabbage slaw, and an arepa on the side. If that’s not heaven in a bowl, I don’t know what is.
Quick Citrusy Cabbage Slaw (Mayo-Free) from Minimalist Baker →
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.
Raw Rainbow Veggie Noodle Salad with Peanut Dressing from Minimalist Baker →
These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo…
The post Colorful Veggie Sesame Noodles appeared first on Cookie and Kate.
These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!
This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.
The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.
From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.
Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.
The post Colorful Veggie Sesame Noodles appeared first on Cookie and Kate.
I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, […]
The post Crunchy Cabbage Salad appeared first on Budget Bytes.
I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, and peanuts was such a perfect contrast to the meatballs and rice.
Originally posted 2-6-2012, updated 7-23-2020.
This salad holds up beautifully in the refrigerator, so it’s a great salad to use for meal prep! Just store the sesame ginger dressing separately from the vegetable salad mix, and add it just before serving. The salad mix (minus dressing) should stay good in the fridge for about 4-5 days.
This salad makes a great side dish, but you can also turn it into a main dish by topping it with some Sticky Ginger Soy Glazed Chicken, or Sesame Tempeh. You can also add some cold noodles to this salad for extra oomph (this is the same base as my Cold Peanut Noodle Salad).
You either love or you hate cilantro. It’s all good. If you’re not a cilantro lover, just leave it out of this salad. No need to replace it with anything. :)
See the full post for the Sesame Ginger Dressing for more information on the ingredients and step by step instructions.
First, shred your purple cabbage. You’ll want about 4 cups once shredded, which for me was half of this small head of cabbage. To shred the cabbage, first cut it into quarters, then cut the core off the quarter. Finally, cut across the quarter to shred the cabbage as finely as possible.
Also shred two carrots (I use a cheese grater) and slice 4 green onions.
Pull the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded cabbage, carrot, sliced green onion, cilantro leaves, and ½ cup peanuts to a large bowl.
Next, make the Sesame Ginger Dressing. Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc.), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, ½ Tbsp tahini, ¼ tsp toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Blend until the dressing is smooth and creamy.
Pour the sesame ginger dressing over the salad and enjoy!
The post Crunchy Cabbage Salad appeared first on Budget Bytes.
Here’s a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It’s seasoned with mayonnaise, mustard, vinegar dressing. This is what you want for picnics, backyard BBQs, and summer potlucks! Continue reading “C…
Continue reading "Classic Coleslaw" »
This ramen noodle crunch salad is def my new favorite salad. It’s only May so I can assure you that I will say that approximately nine more times before the warm season is over. But still. Here we go! First summer salad of the year! This salad is SO easy. Throw everything together, let it […]
The post Ramen Noodle Crunch Salad. appeared first on How Sweet Eats.
This ramen noodle crunch salad is def my new favorite salad.
It’s only May so I can assure you that I will say that approximately nine more times before the warm season is over. But still.
Here we go! First summer salad of the year!
This salad is SO easy. Throw everything together, let it chill for 30 minutes and serve. It’s simple but everyone loves it. And I’m guessing you’ve maaaaybe had a version of it before? We used to eat this all the time when I was a kid and especially when I was in high school. Pretty sure it was a graduation party staple!
This version is loaded with tons of fresh chopped veggies.
And while it tastes like lovely 90s nostalgia, it is updated quite a bit!
First, a mix of shredded kale and cabbage. Both wilt down when covered in dressing but they manage to hold some crunch too, which is the whole point of this thing.
I also like to add in some thinly sliced red pepper and shaved carrot for more texture. And flavor! And color too? Yes sure.
The dressing is an incredible mix of toasted sesame oil, honey, rice wine vinegar, ginger and even a little lime. I remember making this from a recipe book my mom had back when I was in high school and it used lots of vegetable oil and sugar. So I swapped them!
For even more crunch: toasted sunflower seeds and almonds. I’m pretty sure these are somewhat standard in the salad.
And for the final, extra, expected but wonderful crunch: the ramen noodles! I usually use the classic in the pouch, but since I’ve been making my own version of ramen at home, I often have these noodles on hand. They are thinner than the most known brand but they work great. They are so crunchy and then as the salad sits, they get fantastically CHEWY.
I’m in love with this salad as a weeknight side dish. Or even as the main dish, served with a side of eggs or something! I mean, I’d do that. You could also of course add in shredded rotisserie chicken or even shrimp if you’d like.
But the main reason I’m sharing it now is because Memorial Day is coming up and this is the IDEAL side dish to serve with burgers or hot dogs.
It’s refreshing, it’s crisp, it’s light, but at the same time it’s loaded with tons of flavor and texture. Even the veggie haters love it!
You can make the salad ahead of time. Truthfully, it gets better as it sits. Even if we can’t have our usual huge Memorial Day parties, you can relieve a bit of cooking in the moment by making this ahead.
And finally, it makes for such a good picnic or poolside lunch!
Now if you’ll excuse me, I’m just going to go eat it for lunch.
Crunchy heaven.
The post Ramen Noodle Crunch Salad. appeared first on How Sweet Eats.
Like everyone, I’m craving some adventure and daydreaming future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every…
The post Easy Black Bean Tacos appeared first on Cookie and Kate.
Like everyone, I’m craving some adventure and daydreaming future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every corner. I hopped down there a few summers ago and came back with a list of restaurants to try next someday.
For now, we can make tacos at home. I can’t claim these black tacos are authentic, but they are easy, quick, tasty, and quite versatile. (If you’re looking for truly epic tacos, here they are—but they are a bit more time-consuming and reliant upon fresh produce.)
I hope these tacos are exactly what you need right now. I’ve provided suggestions on ingredient substitutions and alternate sauce ideas below.
Serve them as-is for an easy dinner, or keep on reading for side dish suggestions!
The post Easy Black Bean Tacos appeared first on Cookie and Kate.