I am such a huge proponent of seaweed in theory–it’s so amazingly good for you, and it tastes good, too–but it’s about time I get going with having it around for real, not just on my plate when I order sushi. Nori, the seaweed used often in sushi rolls, tastes amazing on salads, and it’s fun [...]
Archive for the ‘Asian-Inspired’ Category
March 30, 2010
24. Mizuna Salad Bowl
By Anne in Asian-Inspired, Main Course SaladThis is a salad I made to “treat” the head cold I had. Mizuna is a wonderful Japanese salad green that has a similar flavor to arugula–peppery, sharp, and sassy. I think it tends to be slightly more delicate in structure, though– maybe it’s because I’ve only eaten young mizuna. Anyway, it’s in the brassica family and is considered [...]
March 17, 2010
21. Fried Rice Salad
By Anne in Asian-Inspired, Main Course Salad, Uses LeftoversFried rice is magnificent in salad! The fried egg, veggies, and rice add such a lovely savory depth and, you know, fried flavor. Give it a try sometime!
March 11, 2010
15. Fresh Rolls
By Anne in Asian-Inspired, Vegan, VegetarianNope, didn’t make these. The number of degrees on our daughter’s thermometer has an inverse relationship with the number of minutes we spend in the kitchen. In other words, she had a fever today and we ordered takeout. Man, I love Thai food. And I love salads gift-wrapped a go-go. More time to spend snuggling on [...]
March 4, 2010
7. Garden Salad with Chow Mein and Squash
By Anne in Asian-Inspired, Lunch/Snack Salad, Pasta, Uses Leftovers, VegetarianThis is a double leftover salad. I really liked it except for that squash! Texture and size of the pieces were too odd with the pleasing crunch of the rest of the salad. It was a fun idea, though, and pleasing to execute: scooping acorn squash out with a melon baller. I wonder what other salads [...]
March 2, 2010
6. Kung Pao Salad
By Anne in Asian-Inspired, Main Course Salad, Uses LeftoversThe alternate name for this specimen is The Chinese Takeout Grumpy-With-A-Head-Cold Salad
Kung Pao Salad
No dressing needed but the sauce from the Kung Pao.
Ingredients:
Leftover Kung Pao chicken (warm or cold)
Frisée
Radishes, sliced
Red onion, sliced
Crunchy apples, sliced
Enjoy with a cup of hot & sour soup–and lots of water or tea.
Wish I had fresh grated ginger, too.
Benefits to a grumpy person [...]