Red Cargo Rice and Brown Rice Salad with Bell Peppers, Raisins, and Walnuts

This Red Cargo Rice and Brown Rice Salad salad is a burst of textures, colours, and flavours. Asian-style dressing adds depth to the nutty texture; with a surprising combination of raisins and red bell peppers.

Red Cargo Rice is definitely a star in this Red Cargo Rice and Brown Rice Salad - it has more texture than brown rice and adds a great colour.  The presentation is beautiful enough to make it a holiday dish. It can be served warm as a colorful side dish or as a salad, when chilled.

Serves:  12 

• 1 cup brown rice
• 1 cup red cargo rice 
• salt to taste
• 1 red bell pepper, cored, seeded and diced
• 1 green bell pepper, cored, seeded and diced
• 1 cup golden raisins
• 1/2 cup roasted walnut pieces, roughly chopped
• 2 tablespoons chopped parsley

Soy Sauce Dressing

• 1/2 cup oil
• 1/4 cup soy sauce
• 1 tbsp honey
• 2 tbsp sugar 
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 clove garlic crushed or finely chopped
• 1cm root ginger finely chopped
• salt and pepper to taste 

1. To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend. 
2. Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well and cool. Place in a bowl and add remaining ingredients. 
3. Toss thoroughly before serving. 10 minutes before going to serve, add the soy sauce dressing to the rice and veg and toss well, then serve.
   
   
   
   Adapted from Allrecipes.au

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Korean-style Russian Carrot Salad. Корейская Морковка / Mорковча

Photo Credit: http://fb.ru/article/64680/koreyskaya-morkovka-dlya-poklonnikov-ostroy-kuhni

Another Russian culinary legend that you will absolutely surely encounter on your travels to Russia -  a crunchy and spicy carrot salad made with garlic, sunflower oil, and a few spices. It is so popular that it can be found in any market or grocery store.

The recipe is said to have come from the Korean emigres to the to the Russian Far East and Siberia of the early 20th century. In the Stalin era, under the migration program, the Korean population was moved to Central Asia. There the recipe got adapted by the local population and started spreading to the rest of Russia. Rumour has it that the original kimchi-like salad called for Napa cabbage, which was impossible to find, however carrots were widely available. 

• 1 kg carrots,
• 1 head garlic
• 1/2 cup sunflower or any vegetable oil
• 2 white onions
• 1-2 tablespoons cayenne pepper
• 4 tablespoons white vinegar
• 1 tablespoon ground coriander
• 2 bay leaves
• 5 cloves gralic
• 1 teaspoon black peppercorn
• 3 tablespoons sugar
• 1 tablespoon soy sauce (optional)
• 2 teaspoons salt

1. It is absolutely essential that the carrots are juliened, not grated into strips 2-4mm thick, while the length is optional. 
2. In a large mixing bowl mix the julienned carrots with 1teaspoon salt and leave. 
3. In the mean time, slice onions and skin garlic.
4. In 30 minutes tip the bowl to drain the liquid. 
5. In the same bowl, gather carrots from sides to the center to form a "hill" and make a bit of a hole in the center. Add cayenne pepper to the center.
6. In a frying pan heat the oil until it is extremely hot. Add the sliced onions and bay leaves, fry until the onions turn golden-brown. Remove the onions with a slotted spoon and discard.
7. Pour the oil into the crater of the carrot mountain.
8. Add the minced garlic and the rest of the ingridents. Mix well, let it sit for 15 minutes. Now try the salad, add more spices or vinegar to your liking. 
9. Move the salad to a glass jar / container and put in a fridge for 12 hours to marinate. Garnish with parsley and serve.
   
   Version 2
   Julienne 1 kg carrots. Add 2 T white vinegar, 2t salt, 1T sugar, 5 garlic cloves, mix and mash with hands. Lightly sprinkle with 1/2t red and black pepper each, 1/2t ground coriander. Let it stay for 30 min, pour the excess juice.
   
   Heat 1/3C sunflower seed oil till white smoke it visible. Add sliced onion, 3 cloves, 2 bay leaves. Fry till the onion turns golden. Discard the onion. Pour the oil over carrots, mix well. Let stay in the fridge for an hour.

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Avocado and Smoked Salmon Salad

Russian contemporary kitchen is known for its complex layered salads that combine lots of pre-cooked ingredients. This salad is a refined version of a typical layered salad with ingredients that are not traditional for the Russian kitchen.

I used canned sprat (шпроты), a Baltic type of herring, that have a distinct smoked flavour. It works amazingly well in this recipe.

Servings: 4
Time: 45 minutes

• 1 cubed avocado
• 1 tablespoon lemon juice
• 2 potatoes, boiled and cubed
• 200 grams, smoked salmon, thinly sliced
• 5 tablespoons sour cream
• 2 tablespoons Dijon mustard
• 1 shallot, chopped
• 2 tablespoons dill, chopped

1. Mix cubed avocado with the lemon juice.
2. In a flat serving dish spread 2 layers of plastic wrap in a criss-cross pattern leaving enough wrap on the sides to cover the dish at the end.
3. Start putting the ingredients one by one, by layer in the following pattern:
   -avocado, mixed with lemon juice
   -sour cream
   -dill
   -salmon
   -shallots
   -potatoes 
4. Wrap the sides plastic wrap on top of the dish. Press gently. Put in a fridge for 15-20min.
5. Unwrap the top part of the plastic, put a flat plate over the dish. Gently but quickly turn the dish upside down, remove the wrap. 
6. Serve with a slice of lemon.

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Shrimp and Avocado Salad

Servings: 4
Time: 30 min.

• 2 avocados, diced
• 300g shrimp, cooked, diced
• 1/2 stalk celery, diced

Dressing:

• 2 Tablespoon(s) mayonnaise
• 2 Teaspoon(s) hot sauce
• 1 Tablespoon(s) lemon juice
• 1 Tablespoon(s) fresh chopped parsley
• 1 Tablespoon(s) olive oil
• 2 Clove(s) pressed garlic
• 1 Teaspoon(s) white vinegar
• 1 Teaspoon(s) mustard 

1. Combine the ingredients for the dressing. Mix well. 
2. Dice the shrimp, celery, and avocado. Pour the dressing and mix gently. 
3. Scoop into prepared avocado shells. 

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Stilton and Prosciutto Fall Salad

Cooling weather calls for salads with a hint of sugar, higher calories, and heartier taste. Although I am not just ready to give up the summer fare, this recipe, adapted from Cooking Light, is perfect for the onset of the fall. It is so simple to make and the result tastes fantastic, bursting with lemon and tartness of Stilton, smokiness of prosciutto, and sweetness of apples.

For 2 people:

• 2T lemon juice
• 1T honey
• 1T Dijon mustard
• 2T  white wine vinegar
• 1 finely chopped dried apricot
• 3T olive oil
• 1/4T salt
• pepper to taste

• 3C mixed greens salad
• 100g thinly sliced prosciutto, about 4 slices per person
• 1/4C Stilton cheese, sliced
• 1 Granny Smith apple, sliced
• 1/4C toasted nuts, walnuts or such

1. Combine the first 5 ingredients. Slowly mix in olive oil, until well mixed. Add salt and pepper
2. Put the green salad, applies and nuts in a mixing bowl and pour the prepared oil over them, toss gently to coat.
3. Divide and serve, adding prosciutto and cheese.

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Garlic-Basil Tomatoes with Mozzarella

• 4 tomatoes, medium, cut into 1/4" slices
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh chopped or 1 tsp dried basil leaves
•  1/8 tsp salt
• 3 drops red pepper hot sauce
• 2 cloves minced garlic
• 8oz /  250g fresh sliced mozzarella slices (feta cheese might be a good option)

1. Place tomatoes in glass or plastic dish. 
2. Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
3. Layer cheese alternately with tomatoes on salad greens.

Photo Credit: BettyCrocker website

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Moroccan Quinoa Salad

Add whatever dried fruit and nuts you have.

In a health food magazine, Fresh Juice, I saw a photo to an appetizing salad, allegedly, Rachel Adam's favourite when in Toronto, served in Q&B Canteen. This salad has a great balance of flavors! It is recommended as both a side dish and a salad, but I found it to be the tastiest when served cold. Also, I made twice the dressing to make the quinoa moist enough. 2 cups yield a lot of salad, divide the measurements by two for a company of 6 adults. Enjoy!

Serving size: 12
Cooking time:  45 minutes

• 3-1/2 cups cold water
• 2 cups dry quinoa
• 1 lemon juice and zest grated (a little orange juice is nice too)
• 2 oz extra virgin olive oil
• 1 cup toasted nuts, your favourite or a mix cashew, pine nut, almond, hazelnut and pecan
• 1 cup mixed dried fruits: apricot, cherry, cranberry, raisins and dates
• 2 tbsp mixed chopped fresh herbs: lemon balm, rosemary, chive and parsley
• 1/2 tsp mixed spices: equal parts ground cinnamon, ground cloves, star anise, and nutmeg. Add more or less depending on your taste preference
• Kosher salt and fresh ground black pepper, to taste

1. Cook quinoa according to instructions, remove from heat and allow to sit covered for 5 minutes. When cool, fluff gently with a fork. (The quinoa can be made ahead of time and refrigerated.)

2. Just before serving, mix the quinoa, lemon juice, olive oil, toasted nuts, dried fruits, herbs and spices. Adjust seasoning with salt and fresh cracked black pepper.

3. Sprinkle extra toasted nuts on top and if you have extra herbs, garnish the salad for a more finished look. This makes a great side dish room temperature or served hot.

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German Cabbage Salad. Krautsalat.

In my travel to Germany I often saw this salad served in restaurants. Much lighter than a traditional coleslaw of North America, Krautsalat is marinated and spiked with white vinegar. It is a great accompaniment to potatoes and meat dishes.

• 1 head small cabbage
• 1 red bell pepper, sliced
• 1 carrot, grated
• 1 diced white onion
• 1 tablespoon Dijon mustard
• 2 tablespoons sugar
• 1/3 cup olive oil
• 1/3 cup white vinegar 

1. Dice and slice the vegetables. Mix well using your hands. 
2. Pour olive oil and vinegar in a small pan. Let it simmer, add the rest of the ingredients and keep on medium heat till salt dissolves and the oil is very hot. 
3. Pour the dressing over the vegetables and mix well. 
4. Leave at room temperature for one day to marinate. Keep in a fridge after. 

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Céleri Rémoulade

Remoulade is one of those words that came up in French menus very often - from the little Nomads school to high-end restaurants... Remoulade is a cute name for a mayo-based dressing. I first encountered it in a restaurant where I had a fish pate called remoulade de maigre. More often, a typical remoulade is mixed in with celery root to make a splendid, refreshing, and light salad - céleri rémoulade, often served in charcuterie shops across France, and as omni-present in the country as a cabbage salad in Russia or coleslaw in the US.

Celery root is a bit off-putting, knobby and shapeless. Bigger sized bulbs can be stringy and tough. Chop off the wider end and the opposite, then quarter and peel. If you feel the ends are tough and stringy, cut them off and save / freeze to add when making broth. Now, take out your powerful food processor and grate the root, then add an apple and grate it as well (add two if you have a big root).

Servings: 6
Time: 30 minutes 

• 1 celery root, grated
• 2 granny smith apples, grated

Dressing:

• 1/3 cup mayo
• 2 tablespoon dijon mustard
• 3 tablespoon creme fraiche or cream to dilute the sauce if too thick.

1. Sprinkle the grated celery and apple with juice of a 1/2 freshly-squeezed so they don't turn black. 
2. Prepare remoulade: mix the following ingredients and fold with the grated celeriac and apple:
3. Season the salad with salt and pepper.
4. Sprinkle a bit of chopped parsley before serving

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The Spat Layered Salad

• 3 potatoes, cooked, boiled, grated
• 1 large carrot, grated and sauteed 
• 1 white onion, diced and sauteed
• 1 can spat, each cut into 4 pcs 
• 3 boiled eggs, grated
• 6 oz hard cheese
• 1 cup mayonnaise 
• 1/4 cup milk

1. Prepare each ingredient as indicated: grate boiled potatoes, saute onion and carrots (separately), grate eggs.
2. Mix the milk with mayonnaise.
3. Layer the ingredients as listed on top starting with potatoes. Add the mayo mixture in between each layer.

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Curried Chicken Salad

• 1 lb chicken breast, cooked, sliced
• 1 tsp curry or to taste 
• 1 cup shredded cheddar cheese
• 3 egg, boiled and chopped
• 1 cup mayonnaise
• 1/4 cup milk / cream
• 1 cup seedless grapes, cut in half 
• 2 tbsp slivered almonds, roasted

1. Heat the oil in a large pot over medium-high heat. Place chicken in the pot, add curry powder, and cook until browned and tender. Once chilled, cut into thin strips.
2. Mix mayonnaise with milk.
3. In a shallow, broad dish, layer the following, pour 1/4 of the mayo mixture: chicken, cheese, eggs. Top with slivered/crusshed roasted almonds. 
4. Place grapes cut in half on top of the salad, cut side down. 

ps You can let your imagination run wild with this one using any combination of grapes. 

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Avocado and Shrimp Salad

Servings: 4
Makes in: 30 minutes
Level: easy

Great as appetizer or an pretty salad

• 2 avocados, diced
• 300g shrimp, cooked, diced 
• 1/2 celery, diced
• 2 tablespoons mayonnaise
• 2 teaspoons hot sauce
• 1 tablespoons lemon juice
• 1 tablespoons parsley, fresh chopped 
• 1 tablespoon olive oil
• 2 clove garlic, pressed
• 1 teaspoon white vinegar
• 1 teaspoon mustard

Combine all but the first 3 ingredients, mix well. Dice the shimp, celery, and avocado. Pour the dressing and mix gently. Scoop into prepared avocado shells. 

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Avocado Green Salad with Pesto Dressing

An improved recipe of the salad I had at the Sumo Salad in Adelaide. The original had way too much tangy and sour dressing, this is a much milder recipe.

• mixed greens and lettuce (250g)
• 1 avocado, halved, pitted, sliced
• 1/4 cup roasted walnuts
• 1/2 cup cooked chicken breast, thinly sliced and
• 1/3 cup mild feta, diced

Dressing

• 3 tbsp pesto sauce
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice (or to taste)
• 1 garlic clove, pressed
• pepper, salt to taste

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Famous Broccoli Salad

• 1 bunch broccoli, floretts cut into bite-size pcs 
• 1/4 cup red onion, chopped
• 1/2 cup sultana raisins
• 3 tbsp white vinegar
• 2 tbsp white sugar
• 1 cup mayonnaise
• 1/2 cups sunflower seeds 

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. 
3. Before serving, toss salad with crumbled bacon and sunflower seeds. 

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Bean Salad

• 1/2 white onion, diced
• 1 green bell pepper, chopped
• 1 bunch green onion, chopped
• 2 jalapeno pepper, chopped
• 1 clove garlic, minced
• 1 pint cherry tomato, halved
• 8 oz zesty Italian salad dressing
• 1can (15oz) black-eyed or black beans
• 1 tsp ground coriander
• 1 bunch cilantro, chopped fresh  

1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. 
2. Cover and chill in the refrigerator approximately 2 hours. 
3. Toss with desired amount of fresh cilantro to serve. 

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Tuna Waldorf Salad / Sandwich

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp powder curry
• 1 can (6 oz) tuna in water
• 1 shallot, finely chopped 
• 1 granny smith apple, cored and diced 
• 1/4 cup chopped walnuts
• 1/2 cup diced celery
• 1 tsp sweet pickle relish
• 4 large croissant / bun

1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 
2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. 
3. Serve with a dill pickle and potato chips. 

Original recipe source: allrecipes.com

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Perfect Coleslaw

This coleslaw recipe, modified from allrecipes.com, has been a staple in my kitchen for many years. Nothing goes better with barbequed meats, roasts than a good coleslaw! It is tangy with a bit of sweetness, crunchy and perfect all around.

• 1 package 16oz coleslaw mix
• 2 tbsp white onion, minced
• 1/3 cups white sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cups buttermilk
• 1/4 cups milk
• 1/2 cups mayonnaise
• 1 1/2 tbsp white wine vinegar
• 2 1/2 tbsp lemon juice 
• 1 tbsp poppy seeds

1. Combine the coleslaw and onion in a large bowl.
2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour. 

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Straweberry Spinach Salad

• 2 tablespoons sesame seeds
• 1 tablespoons poppy seeds
• 1/4 cup white sugar
• 1/2 cup olive oil
• 1/4 cup white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon white onion, chopped finely
• 10oz fresh spinach, torn into bite-size
• 1 quart strawberries, hulled and sliced
• 1/4 cups almonds, blanched and slivered  

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. 
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
   
   To make ahead: prepare the spinach, slice almonds, and prepare the dressing. Mix spinach and strawberries, pour the dressing right before serving. 

Adapted from Allrecipes.com

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German Potato Salad

Served as a side dish with barbecued meat. I made in advance, then heated in a microwave. Terrific!

• 3 cups diced cooked potato
• 4 slices bacon
• 1 white onion, diced
• 1/4 cup white vinegar
• 2 tbsp water
• 3 tbsp white sugar
• 1 salt
• 1/8 tsp black pepper
• 1 tbsp chopped parsley 

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. 
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. 
4. Crumble the remaining bacon over the top, and serve warm. 

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Applebee's Oriental Chicken Salad

Dressing

• 3 tbsp honey
• 1 1/2 tbsp rice vinegar
• 1 1/2 cups mayonnaise
• 1 tsp Dijon mustard
• 1/8 tsp sesame oil

• 1 egg
• 1/2 cup milk
• 1/2 cup flour
• 1/2 cup corn flake crumbs
• 1 tsp salt
• 1/4 tsp  black pepper
• 1 chicken breast
• 3 cups vegetable oil
• 3 cups chopped romaine lettuce
• 1 cup red cabbage
• 1/2 julienned or shredded carrot
• 1 green onion
• 1 tbsp sliced almonds
• 1/3 cups chow mein noodles 

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Recipe source: topsecretrecipes.com

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