Jicima with Chili Salt

Mix in a small, shallow bowl

1 tablespoon salt

1/4 - 1/2 teaspoon chili powder

Peel, rinse and cut into 1/4-inch-thick wedges. Stack the wedges and cut into 1/2-inch-wide sticks.

1-1/2 - 2 pound jicima

Cut into wedges

1 or 2 limes

Rub jicima with lime, then dip in chili salt.

Carrot-Ambrosia Salad

Toss together in large salad bowl

1 pound pineapple, diced and drained

1 pound carrots, peeled and shredded

1 cup shredded coconut, unsweetened

8 ounces coconut milk

1 cup raisins

2 tablespoons honey

Cover and chill for at least 30 minutes.

Turnip and Carrot Salad

from the Ethnic Grocer

Mix together in large salad bowl. Sugar will not dissolve immediately but by the time you've added all the vegetables and tossed everything together it will be okay.

1 tablespoon mirin

3 tablespoons rice vinegar

1 tablespoon unrefined sugar

1/8 teaspoon sea salt

2 teaspoons canola or grapeseed oil

1 teaspoon sesame oil

Add to dressing in bowl and allow to marinate for at least 15 minutes

2 carrots, julienned

sea salt to taste

2 white turnips, thinly sliced

Sweet & Sour Zucchini Salad

Since this is a good salad to make when you have a busy few days coming up I've trebled the recipe. It will keep a long time in the refrigerator.

Stir together all ingredients and chill for at least 6 hours, stirring occasionally.

1 cup vinegar, balsamic or unfiltered, unpasteurized apple cider vinegar or mix of both

1/4 cup extra-virgin olive oil

1/2 cup unrefined sugar

1/4 teaspoon sea salt

1/2 teaspoon black pepper

1 green bell pepper, chopped

4 stalks celery, chopped

8 small zucchini, shredded or thinly sliced, if larger zucchini, halve or quarter it lengthwise before slicing.

Before serving, stir, taste and adjust seasoning. Drain just the amount that you're serving.

Warm Cucumber & Onion Salad

Leftovers of this salad are great the next day also.

Saute in large pot in extra-virgin olive oil until soft

2 onions, sliced

Remove from heat and stir in

6 cucumbers, peeled, seeded, and sliced

1 clove garlic, diced

1/8 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup white balsamic vinegar or unfiltered, unpasteurized apple cider vinegar

1/3 cup unrefined sugar

1/2 cup extra-virgin olive oil

1 teaspoon worchestershire sauce

Variations:

• add 1 tablespoon roasted chipotles, diced
• substitute 1 cup roasted red bell pepper, sliced or chopped for one of the cucumbers

Avocado & Spinach Salad with Carmelized Onions

Saute 1 onion, thickly sliced over medium heat with sea salt & black pepper until a golden brown color, about 15-20 minutes.

Mix in salad bowl, taste and adjust seasoning

1/2 cup mayo

1 tablespoon fresh orange juice

very small pinch of cayenne pepper

1/4 teaspoon sea salt

Set aside 1/2 the dressing. Toss cooled onions with dressing and 2 avocados, chopped or sliced and 4 cups fresh young spinach leaves, torn or julienned (if your leaves are all large mix them half and half with butter lettuce). Add reserved dressing if needed.

Recipe Index

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last revised June 29, 2000
Copyright Kathleane C. O'Leary 1997-2001 all rights reserved
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