Tag Archives: salad

Cold Noodles

Basically a noodle salad, Asian style.  Literally 15 minutes to prepare and sooo refreshing during summer heat waves!

Ingredients: Thin noodles, vegetables

Sauce Ingredients: 1/4 cup rice vinegar, 2 tbsp honey, 3 tbsp unsalted creamy peanut butter, 1 tbsp toasted sesame oil, 1 tsp chilli oil

1.  Prepare your noodles by cooking them as the package instructions.  When done, rinse with cold water and either set aside or refrigerate.

2.  Chop your vegetables of choice.  I went with cucumbers, carrots, and cilantro.  Poultry such as chicken or sliced eggs would have been good choices as well.

3.  Make the sauce by whisking together all ingredients and adjusting to taste.

4.  Mix the chilled noodles with the sauce and vegetables and serve cold.

Tagged , , , , , , , , , ,

Couscous Salad

Making the dish and wishing it were summer already thanks to the start of Daylight Savings.  The light refreshing flavors make this a great appetizer option.

Recipe adapted from Food Network

Ingredients: 1 cup uncooked couscous, 1 1/4 cups chicken broth, 3 tablespoons extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp vinegar, 1/2 tsp ground cumin, 1 chopped red bell pepper, 1/4 cup chopped cilantro, 1 cup corn kernels, 2 cans black beans

1. Bring chicken broth to a boil and cook the couscous in it.

2. In a separate bowl, mix together the vinegar, olive oil, and cumin.  Then add in the corn, bell peppers, drained beans, and cilantro.

3. Mix in the couscous and toss well before serving.

Tagged , , , , , , , , ,

Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

Tagged , , , , , , , , , , ,
%d bloggers like this: