Usually when I head to the Japanese grocer I like to buy Japanese salad dressing, especially this creamy sesame one. However, Japanese dressings can be quite expensive since it’s usually imported. I also don’t like additives like MSG in my dressing. I came across this recipe after having a craving to have this dressing with my salad.
Yu Sheng or Chinese raw fish salad is a Chinese New Year staple in Singapore. I’m not sure about Malaysia, but I know they also consume this dish there during the CNY season. It’s one of my favorites and I always look forward to eating it during CNY. I’m also proud to say that the recipe was invented by Singapore chefs, so it’s a true blue local dish.
After making those cranberry muffins, I still had leftover cranberry sauce. I came across recipes for salad dressing using cranberry sauce and proceeded to try out a few of them. The dressings are generally sweet and tangy (due to the vinegar). They would probably go best with a mixed green leaf salad or arugula greens. They aren’t my favorite dressings, but this sure is a good way to use up the cranberry sauce.
Rojak – a fruit and vegetable salad from South-east Asia. it doesn’t have completely fruits and vegetables. Some people also add in fried beancurd puffs (tau pok) and fried dough fritters (you tiao). My favorite combination is just plain ole’ Mexican turnip (jicama in this part of the world and benkoang in my hometown) and youtiao. Read more about rojak here.
I first had lahpet or Burmese tea leaf salad at my in-laws’ place. Their domestic helper is from Myanmar and makes amazing Burmese food. I fell in love with this dish and was very happy when my MIL brought a packet of lahpet for the hubs and I when she visited us in the US.
This corn and bean salad goes great with fish tacos – any type of taco actually. It’s also very simple.
Leftover ham can be a pain. We usually cook a ham for Christmas because it’s the one time of the year it’s so cheap (we got ours at 89 cents a pound!). The hubs and I also like keeping the ham bone for ham and pea soup in the new year. It’s been a running tradition.
I came across this salad while watching one of Nigella Lawson’s cooking shows. I am a huge fan of Nigella as I find our cooking styles similar – minimal effort, maximum benefit, or was it pleasure? Anyway, this salad was unique, something different and a very palatable option for the husband since he is a parsley lover. I’m not a huge maniac about parsley, so I am okay with this salad. But I have to say the flavors go very well together, and since Italian flat-leaf parsley doesn’t have as strong flavor as compared to say cilantro, it goes down quite well with me.
Originally posted: Nov 2010
This is a recipe I got off smitten kitchen. I love the fact we both have small kitchens and are still able to cook up a storm! That being said, I still would like a bigger kitchen in the future. I added fennel to the roast because I have tonnes of it in the fridge. Roasted fennel is delish! I’m not too crazy about the dressing, but it does complement the salad at the end of the day – adds a creamy element to it. I used a regular white onion (wasn’t willing to pay for just one red onion) and parsley because I’m nota fan (at all ) of cilantro. This salad is probably great for packed lunches…yum!
Originally posted: October 2008
This dressing is very simple to make and exudes this Asian-fusion feel when you tell people ‘Hey, by the way here’s some wasabi-lime dressing to go with your salad’ as you fluff your hair and nonchalently pass the dressing to the ‘oh-so impressed’ guest. Okay, some wild imagination I have, but seriously, it’s making your own dressing that impresses dinner guests. It shows effort, even though making that dressing didn’t take any effort at all. Paradox of life.