Salad

Course: 

Dressing:

  • 4 tablespoons peanut oil
  • ​1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons soy or ponzu sauce
  • 2 1/2 tablespoons rice wine vinegar
  • ​1 tablespoon freshly grated ginger
  • ​1 tablespoon Sriracha chili sauce
  • ​1 tablespoon brown sugar, honey, or cane syrup (optional)

Slaw:

  • 1 medium head of cabbage, shredded
  • ​2 carrots, shredded
  • ​1 1/2 cups diced ripe mango, papaya, or peaches
  • ​1 cup fresh mint, coarsely chopped
  • ​1 cup fresh cilantro, coarsely chopped
  • ​1 bunch green onions, thinly sliced, white and green parts
  • ​3 tablespoons toasted sesame seeds
  • ​1 cup honey- or toffee-roasted peanuts
  • ​1/2 cup fried garlic, scallions, or onions, optional

Easy Asian Slaw

 Easy Asian Slaw

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Course: 
  • ​1 1-inch piece fresh ginger, grated
  • ​1 tablespoon Sriracha chili sauce (or favorite hot sauce)
  • ​2 tablespoons raw or brown sugar
  • ​2 tablespoons rice wine vinegar
  • ​1 tablespoon soy sauce
  • splash of sesame oil
  • ​3 tablespoons peanut or vegetable oil  
  • 1 medium head cabbage, shredded
  • ​2 carrots, shredded
  • 1 mango, diced
  • ​4 green onions, thinly sliced, green and white parts
  • ​2 tablespoons sesame seeds
  • ​1/2 cup fresh mint, chopped
  • ​1/2 cup fresh cilantro, chopped
  • ​1/2 cup honey-roasted peanuts, or plain salted 
  • ​1/2 cup fried garlic, scallions, or onions, optional

Shredded Cabbage with Ginger Dressing

asian cabbage salad 

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  • 1 pound fresh Louisiana jumbo
    lump crabmeat, carefully picked over for cartilage
  • 1/2 bunch green onions,
    minced
  • 3 tablespoons nonpareil
    capers
  • 1/3 cup (or to taste)
    McIlhenny’s Spicy Mayonnaise*
  • 1 tablespoon lemon juice
  • freshly ground black pepper,
    to taste
  • 4 large ripe Creole tomatoes,
    tops cut off and all pulp removed* (if serving as a salad)
  • toasted French bread rounds or water crackers (if serving as a dip)

Note: If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.

Spicy Crabmeat Salad

Spicy Crabmeat Salad 

Course: 
  • 1½ lbs butternut squash (1 large), peeled and 3⁄4-inch diced
  • Good olive oil
  • 1 tablespoon Steen's cane syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cane vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup Louisiana pecan halves, toasted 
  • 3/4 cup freshly grated Parmesan cheese 

Salad of Arugula, Roasted BUtterbut Squash, Toasted Pecans and Cranberries

Salad of Arugula, Roasted Butternut Squash

Click to enlarge image.

 

Course: 
  • 2 (4-ounce) cans tuna packed in olive oil, drained
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons red onion, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 teaspoon kosher or sea salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 lemon, cut into 4 wedges


    Tuna And White Bean Salad

    Tuna And White Bean Salad 

    Click image to enlarge.

    Course: 

     

    • 5 pounds Irish potatoes
    • 6 hard-boiled eggs, chopped
    • 3 generous tablespoons sweet pickle relish
    • 1 generous tablespoon yellow mustard
    • 1 teaspoon black pepper (or to taste)
    • 1 tablespoon Creole seasoning-spice mix (or to taste)
    • 2 tablespoons dried parsley
    • 1/2 cup mayonnaise
    • Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley

     

    Creole Potato Salad

     Creole Potato Salad

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