Thai-Style Cabbage Salad
Epicurious, Gourmet,
Oct. 1990
1
tablespoon fresh lemon juice
1 teaspoon sugar
3/4 teaspoon salt
3 cups finely shredded cabbage
1/2 small red onion, sliced thin (about 1/3 cup)
1/3 cup grated carrot
2 tablespoons finely chopped fresh mint leaves or 3/4 teaspoon crumbled dried
2 tablespoons chopped fresh coriander (cilantro)
1 tablespoon vegetable oil
In a bowl stir
together the lemon juice, the sugar, and the salt until the sugar and salt are
dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and
the oil, and toss the salad well.
Orange, Onion, and Balsamic Sauce
Epicurious, Gourmet,
July 1999
1
medium red onion
1 cup orange juice
1/2 cup balsamic vinegar
1 to 2 tablespoons sugar
Halve
onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart
heavy saucepan simmer onion with orange juice and vinegar, stirring
occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in
sugar and salt to taste and cook mixture over low heat, stirring, until sugar is
dissolved. Serve sauce warm or at room temperature.
Grilled Portobello and Red Bell Pepper Salad with Rosemary Dressing
Epicurious, Bon Appetit,
July 19999
7
large Portobello mushrooms stemmed
2/3 cup olive oil
2 large red bell peppers 1 tablespoon red wine vinegar
1 tablespoon chopped fresh rosemary
1 garlic clove, peeled 1 4- to 5-ounce package mixed baby greens
Set
oven temp. on broil. Brush both sides of portobello mushrooms with 1/3 cup olive
oil. Place whole mushrooms and whole red bell peppers on grill rack. Broil until
mushrooms are tender and bell peppers are blackened on all sides, turning
occasionally. Transfer mushrooms to plate. Enclose bell peppers in paper bag.
Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut
mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with
salt and pepper. Combine 1 T red wine vinegar, chopped fresh rosemary and garlic
clove in food processor. With machine running, gradually add remaining 1/3 cup
olive oil and process until well blended. Season dressing to taste with salt and
pepper. Arrange mixed baby greens
on large platter. Top with portobello mushroom strips, then red bell pepper
strips. Drizzle dressing over and serve.
Mixed White Bean Salad
The Vegan Chef
1- 15 oz. can cannellini beans, drained and rinsed
1- 15 oz. can chickpeas, drained and rinsed
2 C. red pepper, destemmed, deseeded, and diced
1 1/2 C. celery, diced
1 1/2 C. leeks, washed well and thinly sliced
1/2 C. olive oil
1/4 C. lemon juice
2 T. garlic, minced
1 T. lemon zest
1/2 lb. cherry tomatoes, cut in half
3 T. freshly chopped basil
3 T. freshly chopped Italian parsley
3 T. freshly chopped marjoram
salt and pepper to taste
In a large bowl,
combine the three types of beans, red pepper, celery, and leeks, and toss well.
In a small bowl, whisk together the olive oil, lemon juice, garlic, and lemon
zest. Add the dressing and the remaining ingredients to the bowl and toss gently
to combine. Season to taste with salt and pepper. Allow the salad to sit at room
temperature for 30 minutes, to allow the flavors to blend before serving.
No-Egg Egg Salad
1 package firm tofu,
drained and crumbled
1/2 tsp. black pepper
1/2 cup finely chopped carrot 1/2 to 1 tsp.
hot sauce
2 Tbs. finely chopped green and red bell pepper
1 to 2 tsp. vinegar
1/4 cup finely celery (optional)
1 tsp. mustard
2 Tbs. finely chopped green onion
1/2 tsp. salt
1 tsp. turmeric
1 Tbs. soy mayonnaise (optional)
Mix together
ingredients. Serves 6 to 8.