Sweet and Spicy Couscous Salad

Source: May All Be Fed: Diet for a New World
Made: October 10, 2013
Yield: 3-4 servings as a main dish; 6-8 as a side dish
Time to make: 10 minutes assembly + at least 1 hour to chill.

This is a lovely tabouli-style salad and great as a main dish. I intended to include the almond garnish, but at the last minute forgot to add them.  But since I will certainly be making this salad again, that will be a treat for another day.

Sweet & Spicy Couscous Salad

Sweet and Spicy Couscous Salad

Dressing
½ cup currants
¼ cup freshly squeezed orange juice
¼ cup freshly-squeezed lemon juice
1/3 cup canola or safflower oil
¼ tsp. ground cinnamon
½ tsp. fine sea salt
1/8 tsp. cayenne pepper

Salad
3 cups water
1 Tbsp. canola or safflower oil
1½ cups couscous, preferably whole wheat
1 medium carrot finely chopped
1 cup sliced green or yellow wax beans cut into ¼ inch pieces
1 medium red bell pepper, seeded and finely chopped
½ small red onion, finely chopped
¼ finely chopped fresh mint or parsley
½ cup tamari-toasted almonds, coarsely chopped (optional)

Mix the dressing ingredients in a jar.  Cover with lid and shake well. Set aside.

Bring water to a boil.  Add 1 Tbsp. oil and couscous.
Immediately remove from heat, cover and lst stand until water is absorbed. (about 5 minutes).
Transfer to a large bowl and fluff with a fork.  Chill.

Place the chopped carrots, green beans and bell pepper in a steamer basket and steam over boiling water for about 3 minutes.  Vegetables should be brightly coloured and still have a crunch.
Rinse under cold water, drain and chill.

When couscous and vegetables are cool, mix the steamed vegetables and also the onion and mint into the couscous. Pour dressing over all and chill at least 30 minutes.

Sprinkle toasted almonds over top just before serving.

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Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

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French Dressing

Source: Ecological Cooking
Date tried: June 2, 2017
Yield: 1 1/2 cups
Time needed: 5 minutes

The dressing recommended for the Potato and Zucchini Salad I was making called for a blend of Tofu Mayonnaise and this French dressing. I had no tofu for the mayonnaise so substituted a commercial preparation. I was glad to discover this very simple and quick recipe for French dressing. It is a cooked dressing and has much the same texture as a store-bought French dressing if not the bright orange colour.

I also substituted apple juice for the concentrate and omitted the water.

French Dressing

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Cabbage and Pork Salad

Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.

This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.

“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”

Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.

Cabbage and Pork Salad

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Fresh Spinach Salad

Source: More-with-Less Cookbook
Date tried: August 29, 2015
Yield: 6 servings
Time needed: about 20 minutes

Prior Preparation Needed
Boil and cool eggs

A very simple salad, my favourite kind, and quick to prepare. I used the Swiss cheese recommended in the recipe, but I think it would be quite nice with feta, havarti, or cheddar as well.

Fresh Spinach Salad

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Caesar Salad

Source: Ecological Cooking
Made July 31, 2012
Yield: 4 servings
Time needed: 10-15 minutes

Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version to the recipe from 12 Months of Monastery Salads .  This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.

Caesar Salad

Caesar Salad

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