Seasoned Lettuce (Sangchu-geotjeori)

Seasoned Lettuce

"Seasoned Lettuce is a Korean spicy salad known as Sangchu-geotjeori. It is a great accompaniment to any side dish. This bright, tangy, spicy and crunchy salad is easy to prepare and should be made just before serving a meal. I love this salad with some grilled chicken or fish or even kebabs".

Ingredients

1 bunch (about ½ pound: 8-9 ounces) romaine lettuce

2 garlic cloves, minced

1 green onion, chopped

¼ cup white onion, sliced thinly

2 tablespoons soy sauce

1 teaspoon fish sauce (or salt)

1 teaspoon sugar

1 tablespoon white vinegar

2 tablespoons hot pepper flakes

1 tablespoon sesame oil

1 tablespoon sesame seeds

Directions

Wash and drain the lettuce. Shake the lettuce to remove excess water. Tear the lettuce into bite size pieces and set aside. Combine garlic, green onion, white onion, fish sauce, sugar, vinegar, hot pepper flakes, and sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved. Add the lettuce to the seasoning mix and bring it together gently by hand. Sprinkle with the sesame seeds and serve it right away as a side dish with grilled meat and rice.

Spicy Cucumber Salad (Oi-Muchin)

Spicy Cucumber Salad

Oi-Muchin is a Korean spicy seasoned cucumber salad. It is also served as a side dish with BBQ, rice or noodles.

Ingredients

1 English cucumber (or 2 to 3 kirby cucumbers), washed

¼ cup white onion, thinly sliced

1 green onion, chopped finely

2 garlic cloves, minced

2 tablespoons soy sauce

2 teaspoons paprika

2 teaspoons sesame oil

2 teaspoons sesame seeds

1 teaspoon soft brown sugar

Directions

Cut the cucumber lengthwise in half and diagonally into thin slices. Put the cucumber into a large bowl. Add the chopped onions and green onions. In a small bowl, prepare the dressing with, garlic, soy sauce, paprika, sesame oil, sesame seeds and sugar. Mix it well with a spoon until the sugar is well dissolved. Pour the dressing over the salad just before serving and mix well. Sprinkle a little sesame seeds on top for garnishing. 

Creamy Pasta, Salami & Avocado Salad

Creamy Pasta, Salami & Avocado Salad

Ingredients

3-4 cups cooked Farfalle (Bow tie pasta)

1 cup cubed salami

1 ripe avocado, diced

1 large tomato, diced

2 cups chopped romaine lettuce

1 can red kidney beans, washed and drained

For the dressing:

Juice of ½ lemon

¼ cup chopped parsley

½ tsp garlic powder

½ tsp black pepper powder

¼ tsp paprika

1 cup mayo

¼ cup olive oil

salt to taste

Directions

Cook pasta till al dente and toss with 2 tbsp olive oil. In a bowl mix the ingredients for the dressing. When pasta is at room temperature, pour the dressing over it and mix gently. Serve chilled.

Mediterranean Couscous Salad

Mediterranean Couscous Salad

“Couscous is a staple of the Mediterranean, it comes in instant and non-instant varieties. Like macaroni and spaghetti, couscous is made from semolina flour. Couscous doesn't have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes. It also mixes beautifully into salads and can be flavored with herbs like coriander, basil or mint. It's a very nutritious and is used as a base for all sorts of dishes”.

Ingredients

1 cup uncooked couscous

1 cucumber diced

1 red bell pepper diced

1 small red onion diced finely

½ cup sliced black olives

1/3 cup feta cheese, crumbled

For the dressing:

¼ cup extra virgin olive oil

juice of one lemon

1 handful of chopped parsley

½ tsp black pepper powder

1 garlic, minced finely

salt to taste

Directions

In a saucepan heat one cup of water, with a little salt. Turn off the heat and add couscous. Cover and leave couscous to double in size. When doubled, gently fluff the couscous using a fork. (Alternatively, you can check package instructions on how to cook couscous). In a bowl mix the ingredients for the dressing, check seasoning and let it stand for 5 minutes. When the couscous is at room temperature, add the chopped veggies and the salad dressing and mix gently. Add crumbled feta cheese and olives and check seasoning. Serve chilled.

Spring Pasta Salad

Spring Pasta Salad

Ingredients

3 cups cooked Rigatoni pasta, at room temp

1 ripe avocado, sliced

1 red bell pepper, diced

2 cups baby spinach

2 spring onions chopped

¼ cup chopped parsley

some mint leaves, chopped

2 tbsp toasted sunflower seeds

For the dressing:

¼ cup olive oil

juice of one lemon

1 tbsp soft brown sugar

1 tsp black pepper powder

½ tsp garlic powder

salt to taste

Directions

In a small bowl, add all the ingredients for the dressing and whisk well. Check seasoning. Add the chopped parsley and mint to the dressing and leave it for some time for the juices to marry. Meanwhile, chop the veggies and add to the cooked pasta. Add the dressing and sunflower seeds to the pasta and mix well. Serve chilled or at room temperature.

Garden Pasta Salad

Garden Pasta Salad

"A healthy salad that's completely satisfying. Add some cooked chicken and this salad will be a meal itself on a hot summer's day, with noting more but a cool drink as an accompaniment".

Ingredients

3 cups Fusilli pasta, cooked and drained

6 leaves of Romaine lettuce, torn

1 carrot, shredded

1 red bell pepper, shredded

1 small onion sliced

4-6 tbsp Ranch dressing (depending on how much dressing you like)

1 tsp black pepper powder

½ tsp cayenne pepper

2 tbsp olive oil

Directions

Toss all ingredients and refrigerate. Serve chilled or at room temperature. This recipe can be easily doubled. It stays well in the refrigerator for up to 2 days. 

Quinoa Salad with Corn and Red Beans

Quinoa Salad with Corn and Red Beans

“Quinoa is a superfood which is high in protein and has the texture of a grain. It’s filled with nutrients and along with the other ingredients here this salad is highly nutritious, low carb and very delicious. It is also a perfect dish to bring to a summer party”.

Ingredients

2 cups cooked quinoa

1 avocado diced

1 spring onion chopped finely

1 red bell pepper diced

1 can corn, washed and drained

1 can red kidney beans or black beans, washed and drained

For the dressing:

¼ cup extra virgin olive oil

1 clove of garlic, pressed with a garlic crusher

lemon juice

1 tsp honey or soft brown sugar

½ tsp black pepper powder

½ tsp cumin powder

salt to taste

1/3 cup of cilantro/coriander leaves chopped finely

Directions

Cook quinoa with water or stock according to package instructions (if you are plain water, then add some salt). In a bowl whisk the olive oil along with all the ingredients for the dressing and leave them to marry while you chop the veggies. When the quinoa is at room temperature, take a large bowl and add the veggies and quinoa and mix gently along with the dressing. You can also chill the salad before serving.

Halloumi Salad

Halloumi Salad

Ingredients

1 large head romaine lettuce

1 can corn kernels washed and drained

1 can sliced mushrooms washed and drained

1 packet halloumi cheese cut in slices

For the dressing:

4 tbsp mayonnaise

2 tbsp thick yogurt

1 tsp Dijon mustard

1 tbsp olive oil

1 tsp crushed black pepper

Salt to taste

1 tsp brown sugar

Directions

Whisk yogurt and mayonnaise in a bowl. Whisk in the other ingredients for the dressing and keep aside. Chop romaine lettuce and put in a salad bowl. Add corn and toss. In a pan heat some olive oil and fry the sliced mushrooms for 2-3 minutes. Keep aside to cool. When cool add the mushrooms to the salad bowl. Sliced the halloumi cheese and fry them in some olive oil on both sides. Pour the dressing on the salad and toss well. Transfer the salad in a serving bowl and top with fried/grilled halloumi slices.  

Zucchini Salad

Zucchini Salad

Ingredients

4-5 zucchini

½ cup apple cider vinegar or any white vinegar

½ tsp salt

For the dressing

4 tbsp olive oil

½ tsp oregano

½ tsp crushed black pepper

½ tsp brown sugar

Salt to taste

Directions

Wash and slice zucchini thinly. Mix salt and vinegar and keep aside for ½ and hour. The zucchini will release water. Drain the vinegar and salt and squeeze out the liquid gently. In a small bowl mix the ingredients for the dressing. Pour the dressing just before you serve.

Mung Beans Salad

Ingredients

1 cup sprouted mung beans

1 red onion chopped finely

2 medium tomatoes deseeded and chopped

1 cup pomegranate

Some chopped fresh coriander leaves

For the dressing:

2 tbsp olive oil

Juice of half lemon

½ tsp crushed black pepper

1 tsp brown sugar

Salt to taste

Directions

Mix together the ingredients for the dressing and keep aside. In a bowl mix the chopped onions, mung beans, tomatoes and pomegranate seeds. Pour the dressing over the salad and mix well. Garnish with chopped coriander leaves.

Chicken & Red Cabbage Salad

Chicken & Red Cabbage Salad

Ingredients

1 chicken breast diced

1 bunch romaine lettuce chopped

½ red cabbage thinly sliced

For the dressing

4 tbsp mayonnaise

1 tsp black pepper powder

¼ tsp garlic powder

1 tbsp olive oil

Juice of ½ lemon

½ tsp soft brown sugar

Salt to taste

Directions

Cook the chicken breast pieces in half cup of water and add some salt to taste. Keep aside to cool and add some crushed black pepper. In a small bowl mix together the ingredients for the dressing. Transfer the red cabbage and the lettuce to a large salad bowl. When you are ready to serve, pour the dressing over the salad and toss gently. Check the seasoning and add salt if needed.