Tag: salad
Raw Beef Salad
Raw Beef Salad
While this is more of a Cambodian-style carpaccio than a salad, this dish is extremely easy to make and will impress your dinner guests. The beef is technically raw, but gets cooked in the acidity of the lime juice; much like ceviche. The beef salad gets tossed with peanuts, chilies, and cilantro at the end of marination and is served with slices of cucumber.
Equipment
- mortar and pestle
Ingredients
- 3 tbsp fish sauce
- 3 limes juiced
- 3 tbsp palm sugar
- 2 stalks lemongrass finely chopped
- 2 shallots finely chopped
- 3 garlic cloves finely minced
- 1 lb top sirloin trimmed of all fat; sliced 1/8” thick or less
- 1 red chilies thinly sliced
- 2 oz toasted peanuts
- 8 basil leaves
- 1/2 small white onion thinly sliced
- 1 cucumber peeled; thinly sliced
- 1/4 cup cilantro chopped
Instructions
- Pound in a mortar and pestle the 2 tbsp of palm sugar with the juice of 2 limes and 2 tbsp of fish sauce.
- Toss with the onions, shallots, lemongrass, garlic, and basil.
- Add in the thinly sliced beef. Cover and let marinate in the refrigerator for 2 hours.
- Pour out the marinade. Stir in the rest of the fish sauce, palm sugar, and lime juice. Toss with the peanuts and red chilies.
Salmon and Avocado Salad
Salmon and Avocado Salad
I can’t say enough about how good this salad is. Salmon, tomatoes, avocado, and arugula tossed with a simple lemon vinaigrette dressing. It’s nutrient dense with protein, omega 3s, antioxidants such as vitamin A and lycopenes, and lots of healthy fats. It’s almost effortless to prepare and is filling enough to eat as your main course.
Ingredients
- 3 cups arugula
- 1 cup tomatoes seeded and diced
- 1 avocado cubed
- 8 oz salmon steak
- 1 tbsp olive oil
Dressing
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/4 tsp salt
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Cook the salmon steak for 5-6 minutes a side until it’s completely cooked through. Let cool. Peel the skin off. Remove any bones. Crumble and set aside.
- Mix together the dressing ingredients and set aside.
- Place the arugula in the bottom of a large bowl. Layer the crumbled salmon, avocado, and tomatoes across the top.
- Pour over the dressing. Now it’s for my favorite time: toss the salad.
Tiger Salad
Tiger Salad
While you probably will never see something like tiger salad on a Chinese menu in America, this type of salad is a staple in Northern Chinese cuisine. Served cold, tiger salad adds a balance to hot dishes. The salad has 5 ingredients and a simple rice vinegar based dressing. It has a refreshing taste with hints of sweet, sour, spicy, and umami.
Ingredients
- 1 cup cilantro roughly chopped
- 1 large anaheim chili thinly sliced
- 1 english cucumber julienned
- 2 green onions chopped
- 1-2 red Thai chilies finely chopped
Dressing
- 1 1/2 tbsp rice vinegar
- 2 tsp sugar
- 1 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp salt
Instructions
- Mix all of the dressing ingredients together.
- Toss the dressing with the cilantro, chilies, cucumber, and green onions.
