I am super extra really obsessed with this salad. It’s called Musaengchae in Korean. It’s a white radish and carrot salad. Every time I go to a Korean restaurant it’s the first thing I eat so I just had to learn how to make it. And here it is! Musaengchae: White Radish & Carrot Salad Ingredients 1 cup julienned radish 1 cup julienned carrot 1 tsp salt For the dressing 1 tbsp sesame oil 1 tbsp fish sauce (use soy sauce for vegetarian/vegan option) 1 tsp grated ginger 1 tsp grated garlic 1 tbsp gochugaru (Korean red pepper flakes) 1 tsp roasted sesame seeds Method Salt the radish and carrot and set aside for at least 20 minutes so the moisture comes out. For the dressing: mix everything together, except the sesame seeds and pour it over the radish and carrots after all of the moisture has been extracted. Mx together very well and top with roasted sesame seeds. If you’re curious on how to make this step by step, I’ve made a video on …
I was raised calling Tabbouleh “Tipile”. If you were also raised by Dominican parents, you also know this salad as ‘tipile’. It’s usually made with bulgur wheat but I use quinoa instead because my stomach finds bulgur vulgar. How is the Dominican version different from the traditional Lebanese salad? There’s much more parsley and hardly ever any mint. If you’re interested in learning more about this salad, the fantastic blog Dominican Cooking has much more info. What you’ll need: 🔪 2 cups of cooked quinoa 1/2 cup diced tomato 1/2 cup diced cucumber 1/4 diced shallots in 1/4 cup of lemon juice 1/2 cup chopped parsley 4 tablespoons of extra virgin olive oil salt and pepper to taste (about 1 tablespoon each) Method: 🍅🥬 In a large bowl add the quinoa, tomato, and cucumber and mix it up. Add the herbs followed by the shallots. Mix some more. Add olive oil, salt, and pepper, and taste. Enjoy! Interested in more vegetarian recipes? Here are a few.
Where I was raised, we called Tabbouleh “tipile”. If you were raised by Dominican parents, like me, you most likely called tabbouleh “tipile”, too. It’s usually made with bulgur wheat but I use quinoa instead because my stomach finds bulgur vulgar. I shared this recipe on my personal Instagram as well and even made a video of how to make it. What you’ll need: 🔪 2 cups of cooked quinoa 1/2 cup diced tomato 1/2 cup diced cucumber 1/4 diced shallots in 1/4 cup of lemon juice 1/2 cup chopped parsley 1/2 cup chopped mint 4 tablespoons of extra virgin olive oil salt and pepper to taste (about 1 tablespoon each) Method: 🍅 In a large bowl add the quinoa, tomato, and cucumber and mix it up. Add the herbs followed by the shallots. Mix some more. Add olive oil, salt, and pepper and taste. Enjoy you just made tipile! More into lentils rather than quinoa? Check out my herby lentil salad recipe!
Did you know that the Caesar Salad was originated in Mexico during the prohibition era in the 1920s? Neither did I. And that is your fun fact of the day, this is not that type of blog. Caesar Salad has become the most basic and staple dish in restaurants all over the world. Not feeling adventurous? Order a Caesar Salad. On a diet? Caesar Salad. Everything literally looks gross on the menu? Caesar. Salad. Anyway, for some weird reason, I was craving it, so I went ahead and got all of the ingredients and made it all from scratch. Luckily my mother in law brought me back some anchovies from Spain. It does not get better than Anchoas del Cantábrico.
Something that happens to me a lot is that I make a great standalone dish and I can’t think of a side that highlights the dish and is tasty. I always end up using bread or rice or quinoa. It makes me feel super basic. The other day I got amazing cucumbers at the farmers market so I decided that a Japanese inspired cucumber salad was something that I just have to share, the simple cucumber salad! (Adapted from Samin Nosrat) What you’ll need: 🛒
I swear by this salad, it’s so delicious! I’ve been making it all summer. I am so obsessed with nectarines, they’re so juicy I truly understand why *spoiler alert* Elio fucked a peach on Call Me By Your Name. Too crude? I’m not sorry. What you’ll need: 🔪 2 Plump and ripe nectarines 1 Avocado Iceberg lettuce (or any other crunchy lettuce) Half a medium cucumber Seed medley: I used sunflower, pumpkin, and pine nuts
I love bread, so when I first saw this bread salad I jumped at it. For this recipe, I used old bread and almost rotting tomatoes because they’re the bessst. The idea here is that you use old stale bread and old, almost rotting tomatoes to make the best out of these dying ingredients. The result? Peachy Panzanella.