Yum! I think this has potential if you change the proportions a bit.
More oranges, cabbage, and dressing, less sweet potato. Also I used a whole pomegranate and I shredded the sweet potato because nobody got time to julienne.Make sure to chop the cabbage a bit so the pieces aren’t so long.
Would be great to take to a party, as it’s sturdy and keeps in the fridge for up to 5 days.
Delicious! I don’t like kale, so I substituted spinach. Also used dried cranberries instead of cherries. Very yum, would definitely make again!
So much to say!
Holy shit, this was incredibly delicious. It had everything I’ve ever wanted in a salad and more. And it is plenty for a meal. It was time consuming, and I think I have some ways to cut down on time plus a few other tips for next time.
1. I didn’t actually use green papaya, hence the quotes. I used about half a head of green cabbage and one medium-large shredded zucchini instead of green papaya. It’s hard to find and often very expensive.
2. Flavored fish sauce: there was a little too much sugar here. I’d try cutting it to 1/4 cup next time and see how that goes.
3. Pickles – I love these on their own (I used smitten kitchen’s recipe, but it’s pretty much the same as the one recommended in the salad recipe), but I didn’t think they added a ton to the salad. It’s an extra step that requires little active time but it means you have to plan ahead to let the veggies marinate in the brine.
4. Tofu – This added more to the salad than the pickles, but it’s also time consuming too, so in a pinch I’d omit it. But it is delicious and surprisingly keeps pretty well. The tofu gets softens and turns into that sort of spongy tofu that is often served at hot pot.
5. Do make the fried shallots and shallot oil. I think it adds a lot.
Step by step:
1. Prepare flavored fish sauce to give sugar time to dissolve. Reduce sugar to 1/4 cup.
1a. Chop tofu and let dry on paper towels to prepare for frying.
2. Shred zucchini, chop cabbage, slice cucumber, chop cilantro and mint, chop 1 shallot. Add veggies (minus shallot) to a big bowl.
3. Shallot oil and fried shallots – heat 1/2-2/3 cup oil in heavy bottomed pan until a shallot piece instantly bubbles when thrown in. REDUCE the heat to medium, then add the rest of the shallot. Watch carefully so you don’t burn the shallot, it can get really gross that way. Then, when shallot is deep golden brown, strain oil into a jar and let fried shallot buts cool on paper towels.
3a. Fry tofu if you want.
4. Add flavored fish sauce and oil to veggies, toss.
5. Crush peanuts.
6. Add tofu, peanuts, and fried shallots only in the amount you’re going to eat to reduce sogginess factor if you’re going to have leftovers.
This was really delicious and versatile. You could use feta instead of mozzarella, or better yet, burrata. You could use a different kind of melon, or even ripe papaya and mango would be good here. I used mint instead of basil because I like it so much better. I also used green onions instead of red, since that’s what I had on hand. I think it would be better with red onions, but the green onions were still pretty good.
And yes, serve with crusty bread and it can be a light meal.
Also, unsurprisingly doesn’t keep very well. Definitely eat within 24 hours. Might hold up a little better with red onion and feta, but the mint will still wilt.
Yum! So much flavor in this. Would definitely make again.
1. A little too salty. Trying cutting down on the salt in the dressing, because the cabbage sits in salt for an hour and that already adds quite a bit of flavor to the dish.
2. I used baby kale because I’m way too lazy to cut up regular kale myself.
3. Seems pretty versatile, could add shredded zucchini, cucumbers, carrots, etc. The dressing is delicious. I’ll add all of the english peas I bought (had to buy a whole pack of shelled fresh peas at TJ’s because I couldn’t find fresh unshelled peas). Just make sure to steam them for real next time, crowding them all in the microwave didn’t work out so well:)
4. You end up with a lot of extra soft tofu (I used sift instead of silken and it turned out fine…still not sure if they’re actually that different..). Here’s a few recipes to try and use it up.
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As Randy Jackson would say on vintage American Idol, this was just aight for me, dog. It was good, but it wasn’t something I looked forward to scarfing down at lunch. I did like the dressing, which I’ll probably use for something else.
The name certainly does this salad justice! It really is that good. The mayo-lime-dash of hot sauce dressing is unbelievably good (two drops of Sriracha in the double recipe were plenty for this spice wimp). The only tweak I’d make next time is to add more avocados. And I also tweaked it a bit by throwing in some leftover feta and mint I had lying around. Yum!
This is great to bring to a gathering at a friend’s place. Fast, easy, and delicious!
Loved this salad! It was supremely delicious. I made a double batch, which should be about 5 portions. There are a couple of things I’d change for next time, some on proportions, some to cut down on time (it took nearly 1.5 hours to make).
1. Skip the Red Onion
The dressing has you saute red onions, then make a vinaigrette with them in a blender. I didn’t notice any especially exciting onion flavor coming out of the dressing, and this step was time consuming. So next time, I’ll just make a normal vinaigrette (but do make a lot, it’s nice to have a generous coating of dressing on the salad).
2. Use Faster Cooking Grains
The wheat berries took forever, maybe I had a different variety or something. I know Trader Joe’s sells quick cooking farro, so that might be nice. Quinoa as well, since it doesn’t take nearly a long.
3. More Fruit/Veggies
I think another orange might be in order, and maybe some shredded summer squash to boost nutrition.
I used a blend of fresh mint and parsley, which worked really well.
Yum! I absolutely love this, and it’s a beautiful looking salad as well. Really nice and fresh tasting in the winter too. It’s definitely better the next day, the vinegar taste is a bit more mellow. Also I must have had a pretty large cabbage, because half of it seemed like enough. Next time actually weigh it at the store 🙂 It’s a lot of chopping, which would probably be a lot easier with a food processor, but well worth it!
This has potential, but I think it needs way more of the cilantro pesto. I couldn’t really taste it, and think without it the dish was lacking in flavor. Another issue was my own laziness, I should have roasted the corn instead of microwaving it. If I make it again, more cilantro, roast the corn.