Kimchi Slaw
Posted in /Cooking/Side_Dishes on Wednesday, July 12, 2017
If you are tired of the same old coleslaw this will be a welcome change. If you're like me and were never a huge coleslaw fan, this recipe could bring you onto team coleslaw.
Stuff by Tammy
Making delicious foods and loving life!
Wonton Crisps
Posted in /Cooking/Side_Dishes on Tuesday, July 11, 2017
These crisps can be a nice addition to a salad or to a dessert.
Amish Pasta Salad
Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
This traditional pasta salad can be a little sweet for some people, I would go a little scant on the sugar.
Bacon Wrapped Potatoes
Posted in /Cooking/Side_Dishes on Tuesday, July 11, 2017
These are probably one of the easiest appetizers to bring to a party.
Cucumber Raita Salad
Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
Ingredients
1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small
Directions
- Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
- Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
- Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
- Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
- Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.