Tom’s Cucumber Salsa

Tom’s Cucumber Salad
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Recipe type: Salad
 

From Farmer Mike’s Dad’s Kitchen
Ingredients
  • 2 cucumbers, seeds removed, coarsely chopped
  • 2 jalapeno peppers, seeds removed, finely chopped
  • ¼ c. onion or scallion whites, finely chopped
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Southwest Grated Beet Salad

Southwest Grated Beet Salad
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Recipe type: Salad
 

Ingredients
  • 3 medium beets (or mix of beets & carrots), grated (about 5 cups)
  • Juice of 1 orange & ½ a lime
  • 2 Tbsp. cold-pressed sunflower or olive oil
  • ⅛ tsp. chipotle pepper powder (or substitute a pinch of cayenne)
  • salt to taste
  • 3 Tbsp. scallions or shallots, minced
  • 3 Tbsp. fresh cilantro, chopped
  • toasted pumpkin seeds for garnish

Instructions
  1. Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.

 

Vietnamese Root Slaw

Vietnamese Root Slaw
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Recipe type: Side Dish
Cuisine: Vietnamese
 

Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as daikon radish, carrots, beets, turnips, etc.)
  • ½ cup red onions, diced
  • 1 small hot or sweet pepper, seeded & minced
  • ¼ c. fresh cilantro, chopped (optional)
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • salt & black pepper to taste
  • pinch of cayenne (optional)

Instructions
  1. Place grated vegetables, onions, peppers, & cilantro in a serving bowl.
  2. Whisk together remaining ingredients & pour over the vegetable.
  3. Toss thoroughly & add more salt/ pepper/vinegar to taste. Serve immediately.

 

Grated Beet and Carrot Salad

Grated Beet and Carrot Salad
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Recipe type: Side Dish
 

Ingredients
  • 1 large raw beet, coarsely grated
  • 1 large carrot, coarsely grated
  • 1 inch piece of fresh ginger root, finely grated
  • 2 Tbsp. oil (canola, vegetable, sunflower, peanut, etc.)
  • 3 Tbsp. cider vinegar
  • 1 clove garlic, minced salt & pepper to taste
  • ¼ c. minced red onion
  • 2 Tbsp. cilantro, finely chopped (optional)
  • 6 lettuce leaves

Instructions
  1. Place beets & carrots in separate bowls.
  2. Combine ginger, oil, vinegar, & garlic.
  3. Toss beets with half of the dressing & add salt & pepper.
  4. Mix together the red onion, carrots, cilantro (if using), & the remaining dressing with salt & pepper.
  5. Arrange the lettuce on a platter, mound the carrots & beets artfully on top of them & serve.

 

Asian Slaw

Asian Slaw
 

Ingredients
  • 1 small head cabbage red or green or any combination, thinly sliced
  • 2 or 3 carrots shredded
  • half a red onion thinly sliced
  • 2 sweet peppers, thinly sliced
  • ½ bunch of cilantro coarsely chopped
  • Dressing:
  • I like to make this in a jar so I can shake it all up.
  • ¼ c. sunflower or olive oil
  • ⅓ c. rice wine vinegar
  • 2 T. soy sauce
  • 2or3 T toasted sesame oil
  • 3 in. piece of fresh ginger peeled and grated
  • ½ T chili garlic paste or to taste
  • 2 T. honey

Instructions
  1. Combine and enjoy! This is EVEN better the next day.
  2. Be creative and use whatever you can find!

 

Fresh Green Cilantro Chutney

Fresh Green Cilantro Chutney
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Ingredients
  • 1 cup plain yogurt
  • 3 Tbsp. fresh mint, finely chopped
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh cilantro or fennel leaves, finely chopped (optional)
  • 2 Tbsp. green onion tops, finely chopped

Instructions
  1. In a bowl, beat yogurt until smooth.
  2. Add remaining ingredients and serve.
  3. Keeps for several days in refrigerator.