Southeast Asian-Style Radish Salad

Serves: 6

 

Ingredients:

15 each                              Radishes, thinly sliced (you may use an assortment of shapes/colors of radish)

1/4 of one                        Red onion, sliced very thinly

¼ cup                                 Chives, minced

¼ cup                                 Peanuts, chopped small

1 Tbsp.                              Fish sauce

2 tsp.                                 Sugar

½ tsp.                                Salt

2 Tbsp.                              Fresh lime juice

¼ cup                                 Cilantro, roughly chopped

¼ cup                                 Mint, roughly chopped

1/3 cup                             Thai basil, chiffonade

4 cups                                Lettuce and any Asian greens you prefer to add, chiffonade

 

Make it:

  1. Mix the radishes, onions, and chives together in a medium bowl.
  2. In a small bowl, whisk together the fish sauce, sugar, salt, and lime juice. Mix this well to help dissolve the sugar.
  3. Pour half of the fish sauce mixture over the radishes and onions and mix well. Set aside the other half of the sauce.
  4. Gently combine the lettuce, mint, cilantro and basil, and arrange on a platter or large plate.
  5. Put the radish mixture in the middle of the lettuce and garnish with peanuts.
  6. Drizzle the other half of the fish sauce dressing over the lettuce.

 

Notes: You may experiment with adding different ingredients to the dressing, such as minced garlic or ginger

Potato Salad for Spring

Serves: 6

 

Ingredients:

2 each                 small or medium size potatoes (red, butter ball, white, fingerling), scrubbed clean

2 Tbsp.                salt

1/4  cup              olive oil

1/4 cup               red wine vinegar

2 Tbsp.                hot mustard (Dijon or other)     

2 cloves              garlic, peeled and smashed to a paste

1/2 cup               red or yellow onion, chopped small

3 Tbsp.                chives, or green onion, chopped small

3 Tbsp.                fresh herbs, such as: thyme, parsley, oregano, or savory (or mix some together)

1 Tbsp.               salt, or to taste

1 ½ tsp.               fresh ground pepper

3/4 cup               radish, arugula, snap or snow peas, sorrel

1/2 cup               pickled (or fresh) sweet pepper, diced small

 

Make it:

  1. Put the potatoes in a large pot and cover with water. Add the 2 tablespoons of salt and bring to a boil, covered. Turn to a low simmer and cook the potatoes until tender, 15-20 minutes (but check after 10 because size makes all the difference!)
  2. Drain into a colander and let cool. When they are cool enough to touch, cut them into 1-2 inch pieces and put into a large shallow bowl.
  3. In a separate medium bowl, add the olive oil, vinegar, mustard, smashed garlic, onion, chives or green onion, herbs, salt and pepper. Using a whisk, mix this all together until everything is combined very well.
  4. Add the fresh vegetables you chose to the potatoes and toss. Add the pickled or fresh sweet pepper to this and toss again.
  5. Add the oil and vinegar mixture to the bowl of vegetables, and toss together. Taste for flavor (add more vinegar, salt or pepper to your taste).

Notes:

Celery seed, other spices or dried herbs are also very nice. Lasts for 1 week in the refrigerator.

Chicken and Rice Salad with Peas and Mint

Serves: 6

 

Ingredients:

1  cup                  rice – options: Jasmine, Basmati, long grain white or brown

2 cups                 chicken broth (may substitute water or vegetable broth)

1/2 tsp.               salt

2 cups                 peas (snap or snow peas, cut in half or thirds; may also use English peas)

1/4 cup               fresh mint, chiffonade

¼ cup                  red wine vinegar (may substitute fresh lemon or lime juice)

1/4 cup               olive oil

1 tsp.                   salt

1/2 tsp.               black pepper

Optional ingredients to add: ½ minced jalapeno, 2 cloves minced garlic, ¼ minced red onion, chopped cucumber

2                           boneless chicken thighs, cut into 1-inch dice (optional)

1/2 tsp.               salt

1/2 tsp.               black pepper

2 Tbsp.               olive oil

 

Make it:

  1. In a medium pot with a lid, add the rice, chicken broth and 1 teaspoon of salt. Cover and bring to a boil. Reduce the heat to low and cook for 20-25 minutes. Turn off the heat and let it sit, covered, for 10 minute or longer.
  2. Season the chicken with the salt, pepper and olive oil. Heat a shallow skillet over medium high heat. Add chicken, turn heat to medium, stir once and then cook, stirring only once more, to get good color on the chicken. Cook for 5 minutes to cook through.
  3. Remove from heat and let it cool.
  4. In a large bowl, toss together the peas and the mint. Add the vinegar, olive oil, salt and pepper, and any of the optional ingredients that you like or have on hand.
  5. When the rice has rested for 10 minutes, remove the top, stir and add to the bowl of peas.
  6. Add the chicken, including the juices from the pan, mix well and taste for more salt, vinegar, pepper and olive oil.

 

Notes:  serve room temperature or co ol

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