Asian Cabbage Salad
Source:
?
Ingredients:
- cabbage
- ramen noodles
- slivered almonds
Dressing:
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 cup vinegar
Directions:
1. Mix dressing ingredients and toss with cabbage, noodles and almonds.
Asian-Style Cucumber Slaw
Source:
Magazine
Ingredients:
- 1/2 cup rice
- 1/4 cup sugar
- 2 tbsp Thai sweet chili sauce
- 3 medium seedless cucumbers
- 1 tbsp black sesame seeds
Directions:
1. In a medium bowl, stir rice vinegar, sugar, Thai chili sauce, and 1/2 cup cold water.
2. Cut unpeeled cucumbers into 2-inch lengths. With food processor, cut cucumbers into 1/4 inch-wide, matchstick-thin strips. Add cucumber strips to dressing in bowl; toss to coat. Cover and refrigerate at least 6 hours or overnight to blend flavours; stirring occasionally.
3. To serve, thoroughly drain cucumber strips; transfer to serving bowl and sprinkle with
sesame seeds.
Barbeque-Style Slaw
Source:
Mishpacha Magazine
Ingredients:
- 1 cup cider vinegar
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp sugar
- 1 1/2 tsp white pepper
- 2/3 tsp red flakes
- 1/4 tsp black pepper
- 5 cups thinly sliced green cabbage
Directions:
1. In a medium bowl, whisk all the ingredients together except for the cabbage. Let this mixture sit for at least 10 minutes. Then mix the cabbage into the sauce. Marinate for a minimum of 2 hours, stirring occasionally. Refrigerate. Can be made in advance.
Cucumber Salad
Source:
?
Ingredients:
- 4 large cucumbers, sliced
- 1 onion, thinly sliced
- 1 tbsp dill
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tsp salt
Directions:
1. In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until sugar dissolves.
2. Pour liquid mixture over cucumber mixture, cover and refrigerate at least 2 hours.
Mango Salad
Source:
Eli Feldman
Ingredients:
​- lettuce
- mango
- salad croutons
Dressing:
- 4 cloves garlic, crushed
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup vinegar
- 1 cup mayonnaise
- 1/2 tsp salt
- shake black pepper
Directions:
1. Mix dressing ingredients.
2. Combine salad components and toss with dressing.
Marinated Eggplant
Source:
Chava Malka Cooper
Ingredients:
​- 1 eggplant, sliced
- oil
- vinegar
- sugar
- salt
- granulated garlic
Directions:
1. Brush sliced eggplant with oil and bake in oven until browned.
2. Stack in tall container and mix oil, vinegar, sugar, salt and garlic by feeling and pour over eggplant. Let it marinate a few hours, shaking every once in a while.
Melon Salsa
Source:
Woman's Day
Ingredients:
- 1 diced honeydew melon
- 1 chopped yellow bellpepper
- 1/2 chopped red onion
- 1 chopped small jalapeno pepper
- 2 tbsp chopped fresh mint
- 1/4 cup fresh lime juice
Directions:
1. Toss everything together.
Moroccan Style Carrot Salad
Source:
Yael Yunger
Ingredients:
- fresh carrots, shredded
- olive oil
- lemon juice
- crushed garlic
- salt
- cumin
- paprika charifa
- chopped cilantro
- fresh hot pepper cut into pieces
- red hot pepper flakes (optional)
Directions:
1. No amounts, just add until you get the right taste.
Sweet-and-Sour Pasta Salad
Source:
Spice & Spirit Cookbook
Ingredients:
- 8 ounces elbow macaroni
- 2 carrots, shredded
- 2 green peppers, shredded
- 1 onion, diced
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- Juice from 1/2 lemon
- 3 tbsp mayonnaise
- 1/2 tsp salt
- 1 tsp honey
Directions:
1. In a 4-quart pot cook macaroni in boiling salted water. When done rinse, drain, and set aside.
2. In a large bowl combine vegetables. Add oil, vinegar, lemon juice, mayonnaise, salt, and honey. Add cooked macaroni and toss. Let salad marinate several hours or overnight.
3. Serve cold