Salad Archives - Page 3 of 9 - International Cuisine

Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)

August 17, 2017 By Darlene at International Cuisine

Nicaraguan Vigoron is a staple and much loved salad throughout Nicaragua.

The salad is made with a cabbage slaw called curtido. It has cabbage, tomatoes, onion, chilies and lime. Boiled yuca is part of the salad as is fried pork rinds or pork belly.

It is often served on a banana leaf.

This dish was created in the town of Granada by a woman called “La Loca”. She named the dish after seeing a poster advertising an early medicinal tonic by the same name.

It was magnifico! This dish can be found all over the country.

I made this one with store bought pork rinds but it would be off the charts if you included this recipe for chicarones!

Print Pin

4.34 from 6 votes

Nicaraguan Vigoron (Cabbage Slaw and Yuca Salad)

Course Salad

Cuisine Nicaraguan

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 74kcal

Author International Cuisine

Ingredients

1 lb yuca or cassava peeled
2 garlic cloves
Salt
1/2 cabbage
1 tomato diced
1/4 onion finely diced
2 limes juice of
1 tablespoon oil
8 ozs pork rinds cut into pieces or chicharon
1 tablespoon habanero chili minced optional
Banana leaves for serving

Instructions

Peel the yuca and cut in to pieces.
Place in a pot with the garlic and fill with enough water to cover the ingredients.
Bring to a boil and then lower to medium heat.
Cook with the lid half covering the pot until the yuca is soft and tender.
Add some salt and cook for five more minutes. Remove from heat and let cool.
Meanwhile while the yuca is cooking, prepare the salad by finely slicing the cabbage and place in a bowl. Combine with the diced tomato and onion. Season with the salt, lime juice and oil, then set aside.
To serve, place a banana leaf for each serving and add a few pieces of yuca and chicharon or pork rind on top. Then cover with the cabbage salad. Add a few habanero chiles if you like spice and serve immediately.

Nutrition

New Zealand Kumara Salad

August 3, 2017 By Darlene at International Cuisine

New Zealand kumara salad is perfect served alongside grilled lamb chops.

Kumara are sweet potatoes and were originally brought to New Zealand by the Maori people.

Kumara is and has been a staple ingredient in the Kiwi diet.

This is a lovely salad with the roasted sweet potato adding a touch of sweetness to it.

The salad was also made with watercress which is a native ingredient found along the edges of fresh water rivers and creeks around New Zealand.

It can be enjoyed raw or cooked and has a mild mustard flavor. In New Zealand it is called Kowhitiwhiti in the Maori language.

The salad also had fresh crumbled goat cheese and some pine nuts. The combination of texture and flavors is superb, you will love this salad.

Print Pin

4 from 5 votes

New Zealand Kumara Salad

Course Salad

Cuisine New Zealand

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 67kcal

Author International Cuisine

Ingredients

2 kumara (Sweet potatoes peeled and diced
olive oil to drizzle on kumara for roasting
1 small head romaine lettuce leaves chopped
water cress leaves
12 cherry tomatoes halved
8 radishes sliced
8 oz crumbled goat cheese
1/4 cup pine nuts
Extra virgin olive oil
Balsamic Vinegar
salt and pepper to taste

Instructions

Heat oven to 350 degrees F
Place the diced kumara on a baking sheet and drizzle with some olive oil, sprinkle with salt.
Roast for 25 minutes or until tender. Set aside to cool.
In a bowl mix together all the salad ingredients.
Plate and then drizzle some good olive oil and balsamic vinegar.
Serve

Nutrition

Dutch Hussars Salad (Huzarensalade)

July 20, 2017 By Darlene at International Cuisine

This Dutch Hussars salad called Hauzarensalade is sort of a potato salad but so much more.

The name stems from a Calvary called the Hussars who could not make a fire in fear of being detected. They would simply mix things together to make a cold salad.

I love these recipes where you can add just about any leftovers to it.

What I loved most about this salad were two things, the dressing was light more like a vinaigrette than an heavy mayonnaise and the bite of tart apple.

This is another recipe I will add to my daily repertoire. It is versatile to be a side dish or could easily make a wonderful main dish as a lunch or light summer dinner.

Print Pin

5 from 3 votes

Dutch Hussars Salad (Huzarensalade)

Course Salad

Cuisine Dutch

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 210kcal

Author International Cuisine

Ingredients

1 kg potatoes peeled and quartered
2 tart apples peeled and diced
3 large gherkins
½ cup carrot diced
2 large shallots
200 gram cooked beef or veal optional
½ cup peas frozen
8 tbsp mayonnaise
salt and pepper
1 Tablespoons gherkin juice coming from the jar
2 Tablespoons white wine vinegar
Garnishes of preference or what you have left over in the fridge. hard boiled egg cucumbers, tomatoes etc. all served on a bed of bibb lettuce.

Instructions

Place in a pan, cover with water, season with some salt.
Bring to the boil and cook potatoes until tender.
Leave to cool to a temperature you can handle them.
Meanwhile, finely dice the gherkins, shallots, carrots and cooked meat if using.
Bring a pan of water to the boil, add the carrot cubes, cook for 30 seconds, then add the frozen peas and cook another 15 seconds. Drain immediately and place in a bowl.
Make the dressing by combining the mayonnaise, gherkin juice.and the white wine vinegar.
Season with salt and pepper, to taste
When the potatoes are cool enough to handle, slice them into bite size pieces
Mix the potatoes, gherkins, carrots, shallots, peas, meat and sauce carefully. Because the potatoes are still a little warm, they will soak up some of the sauce and will give the salad a lukewarm serving temperature. It can also be served cold
Present and garnish to your preference ( a great way to use leftovers)

Nutrition

Fermented Green Tea Salad (Lahpet Thoke)

June 1, 2017 By Darlene at International Cuisine

Fermented green tea salad called lahpet thoke in Burmese, is my new favorite thing.

I think this could be the new rage in cuisine.

I am not aware of any other country that eats green tea leaves. These are fermented.

In Myanmar they actually do the fermentation process under ground. You can get pretty close to the right flavor in just 4 days following the recipe instructions. Please plan accordingly and make extra, trust me you will love it.

The fermented green tea leaves are slightly bitter but in a good way that makes you crave more.

It is mixed together with some cabbage, fried yellow split peas, fried garlic, some roasted peanuts, toasted sesame seeds, some tomato and dried shrimp.

It is then sprinkled with an delicious dressing that is so Southeast Asian.

Fermented Green Tea Salad (Lahpet Thoke)

Please note that the green leaves take four days to ferment and the yellow split peas need to soak overnight before frying. These times are NOT included in the prep time, so plan accordingly. The amount of fermented tea leaves will serve four the salad trimmings are per person.

Course Salad

Cuisine Burmese

Prep Time 30 minutes

Total Time 30 minutes

Servings see notes

Calories 636kcal

Author International Cuisine

Ingredients

For the fermented green tea leaves
1 cup of dried green tea leaves
1 cup cabbage finely chopped
1/2 cup scallions finely chopped
1/2 cup cilantro finely chopped
1 inch piece of ginger peeled and minced
2 garlic cloves minced
Thai chili pepper minced
zest of 2 limes
juice of 2 limes
1 cup vegetable oil
Ingredients for the salad per person
1/2 cup fermented tea leaves
1/2 cup shredded cabbage
2 tablespoons toasted sesame seeds
3 tablespoons roasted peanuts
1 tablespoon fried garlic (thinly sliced then fried about 4 cloves
1 tablespoon fried yellow split peas after soaking overnight
1 to mato diced
2 Tablespoons dried shrimp soaked in water for 10 minutes then drained
For the dressing
Juice of 1 lime
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon garlic oil

Instructions

Put the dried green tea leave in a bowl and cover with hot water for 10 minutes
Drain and then cover the tea leaves with lukewarm water.
Drain and repeat this process two more timeswhen you drain the leaves use a fine mes sieve and give it a good press to get rid of the bitter juices.
After pressing the liquid the last time, ad cold water and let the leaves soak for at least 2 hours up to 12 hours.
Drain again really pressing to remove as much liquid as possible from the leaves.
Put the leaves in a blender or food processor to finely chop the leaves.
In a bowl, mix together the tea leaves, shredded cabbage, cilantro, scallions, ginger, garlic and thai chili, mix well.
Add in the lime zest and juice and mix well.
Put the mixture into a large glass jar or container with a lid that you can cover tightly.
Let the mixture sit out at room temperature for 3 to 4 days.
Add 1 cup of vegetable oil to the mixture before serving.
the night before you are going to make the salad, soak the split peas
Fry the split peas until golden in a touch of oil, remove with slotted spoon and set aside
Fry the garlic until just golden in a touch of oil, remove with slotted spoon and set aside.
To put together the salad.
On a plate put the fermented green tea leaves in the middle
surround the leaves with cabbage
place the tomatoes, fried garlic, toasted sesame seeds, fried split peas and peanuts around the cabbage.
Mix together the dressing ingredients and pour over the tea leaves and cabbage.
Serve 1 plate per person, they will mix their own to their liking.

Nutrition

Mozambican Avocado Salad

May 25, 2017 By Darlene at International Cuisine

Mozambican Avocado salad is lovely and light.

It is called Salada pera de abacate in Portuguese, the official language of Mozambique.

It is a bit different as it pairs avocado, with tomato and peaches.

The dressing is really good and will be my summer go to dressing. It is citrusy with lemon but it is the peach syrup along with some herbs that make it truly unique and wonderful.

We enjoyed this salad along with the peri peri chicken and fries. it was the perfect accompaniment.

A light and lovely salad that would be enjoyed with just about anything.

I was lucky enough to use fresh mixed greens right out of our International Cuisine garden for this one which makes it always extra special.

Print Pin

4.5 from 4 votes

Mozambican Avocado Salad

A unique combination of flavors, a real keeper salad recipe

Course Salad

Cuisine Mozambique

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 325kcal

Author International Cuisine

Ingredients

Lettuce mixed or any type you like
2 tomatoes cut into slices
2 peaches cut into slices or use sliced peaches out of a can and you can use the juice for the dressing.
2 avocados cut into bit size pieces
2 Tablespoons of lemon dressing See Recipe below
1/4 cup lemon juice fresh squeezed
1/4 cup olive oil
1/4 cup peach syrup of fruit syrup from the can
1/2 teaspoon salt
1 teaspoon fresh herbs tarragon oregano chopped finely
1/8 teaspoon black pepper

Instructions

Place the lettuce in a bowl
Arrange the tomato and peach slices in a circle
place the avocado in the center.
In a jar put all the dressing ingredients and shake well.
Pour a little dressing on the salad and serve.
The rest of the dressing will keep for about a week in the refrigerator
Enjoy!

Nutrition

Moroccan Orange Salad

May 18, 2017 By Darlene at International Cuisine

Moroccan orange salad is a common citrus side dish with grilled meats and tagines. Oranges, Tangerines and grapefruits are common. This light and refreshing salad was made with oranges, red onion and pitted black olives. On its own is great but the addition of the dressing made of olive oil, lime juice a little salt, cumin seeds and a dash of paprika was outstanding. Garnish with a little fresh cilantro and in minutes you have a super Moroccan orange salad to enjoy. This is a wonderful dish any time of year but especially refreshing served cold in summertime.

Did you know that white is the color of mourning in Morocco. A Moroccan widow wears white for 40 days after the death of her husband. If you would like to learn more about Morocco be sure to check out “Our Journey to Morocco” plus get more authentic Moroccan recipes.

Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

Please note that this post may contain affiliate links in which I may earn a small commission if you make a purchase, however will not affect the price you pay. I thank you for your support.

Print Pin

4.67 from 3 votes

Moroccan Orange Salad

This Moroccan Orange salad is a perfect side dish to any Moroccan tagine or would be wonderful on any hot summer day.

Course Salad

Cuisine Moroccan

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 154kcal

Author International Cuisine

Ingredients

2 fresh oranges peeled to remove the pith and sliced thinly (nectarines can also be used)
1/2 red onion sliced thinly into rings
12 pitted black olives

For the Dressing

3 Tablespoons olive oil
1 lime juice of
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
cilantro leaves chopped finely for garnish

Instructions

Arrange the orange slices on a platter,
Place the onion slices and pitted olives on top
In a bowl whisk together the dressing ingredients and pour over the salad.
Garnish with some chopped cilantro and serve

Nutrition

Montenegrin Sopska Salad

April 27, 2017 By Darlene at International Cuisine

Montenegrin Sopska salad is pronounced “Shopska”. It is very popular all through the Balkan countries. This salad is a real delight and perfect when fresh tomatoes, cucumbers and peppers are abundant. The fresher the better!

Also, what makes Montenegrin sopska salad special is the copious amounts of cheese that covered on top. The cheese is typically sirene or a farmers cheese that is soft and has a hint of saltiness.

It is dressed with just a touch of some excellent extra virgin olive oil and a splash of apple vinegar. We enjoyed this salad as part of Montenegrin feast however if would make a lovely light lunch with simply some bread and a glass of wine.

Did you know that the Montenegro got its name (Black Mountain) from the dark, mountain forests that cover the land? If you would like to learn more about this little Balkan State be sure to check out “Our Journey to Montenegro” to learn more. There you will also find other authentic recipes to make for you Montenegrin meal.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Print Pin

5 from 2 votes

Montenegrin Sopska Salad

Course Salad

Cuisine Montenegrin

Prep Time 10 minutes

Total Time 10 minutes

Servings

Author International Cuisine

Ingredients

20 ripe cherry tomatoes in different colors if you can find them
1 orange bell pepper
1 red bell pepper
1 cucumber
1/2 red onion
1/2 lb farmers cheese or sirene cheese
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon apple vinegar

Instructions

Wash all the vegetables
Get a large bowl to put all the ingredients in.
cut the cherry tomatoes in half or quarters depending on their size
deseed and devein the peppers and cut into bite size pieces
peel the cucumber if desired and cut into bite size pieces
peel the onion and cut into bite size pieces
mix together the olive oil and vinegar and dress the vegetables tossing together lightly
Plate the salad and then add lots of grated or crumbled cheese over the top of each plate
Enjoy!

Monaco Seafood Salad (Salade de Fruit de Mer)

March 30, 2017 By Darlene at International Cuisine

Monaco seafood salad is a luxurious treat. In Monaco they call this salade de fruit de mer. Monaco being right on the Mediterranean coast is home to some of the best beaches in the world. It is no wonder that seafood is a staple ingredient.

This salad was made as a main course, loaded with all types of succulent seafood. You can add what you like as this recipe is very flexible. Be sure to use only the freshest baby greens. I made it very decadent with crab, lobster and a seafood blend of scallops, shrimp, calamari and mussels. Add in what you love and enjoy it with a nice glass of bubbly, did you know champagne is the national drink of Monaco? Enjoy the salad with a French baguette and pretend you are on a super yacht in the port of Monaco.

Monaco is famous for many things but especially the Monaco Grand Prix Formula 1 race. It is a site to see all those super yachts in the harbor there for that race. Have you ever been to Monaco? Let me know what you ate when you were there and if you make this decadent Monaco seafood salad, please let me know how much you loved it in the comments below.

If you would like to learn more about the tiny country of Monaco, be sure to check out “Our Journey to Monaco” plus get some more great authentic recipes.

Craving more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing. It’s free, and you can also follow me on Instagram, Facebook , Pinterest and youtube for more.

Print Pin

5 from 2 votes

Monaco Seafood Salad (Salade de Fruit de Mer)

A decadent main course salad that you will make again and again !

Course Salad

Cuisine Monegasque

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings main course servings

Calories 906kcal

Author International Cuisine

Ingredients

2 lb seafood blend mussels, scallops, calamari, shrimp
2 lobster tails split for cooking
2 king crab legs or other crab in season
1/2 lab fresh baby greens
10 kalamata olives
1/4 cup butter
1/4 cup olive oil
2 Tablespoons balsamic vinaigrette
lemon for garnish

Instructions

Turn on the oven to 325 degrees Put the king crab legs on a cookie sheet and warm for about 20 minutes. While the crab is cooking, put on a pot of water to boil for the lobster tails, add seafood seasoning if you like although it is not necessary. Once the water is boiled add in the lobster tails and cook until the shell is pink and curled. Remove and set aside
In a skillet warm up the olive oil and butter and place the seafood blend in the skillet. Cook until the mussels are open and seafood is tender and shrimp are pink. (reserve the liquid)
On a plate put the greens down first and then arrange the seafood.
Add in some olives.
In a bowl mix together the liquid from the skillet that cooked the seafood blend along with the balsamic vinaigrette.
Pour over the salad and serve with lemon quarters and some French bread for a decadent treat.

Nutrition

Mauritius Octopus Salad (Salde Ourite)

October 20, 2016 By Darlene at International Cuisine

Mauritius octopus salad is awesome! Just the sight of it makes you feel like you are in a special tropical place. I love octopus, and salads is one of my favorite ways to enjoy it. Be sure to throw a wine cork in the water when you cook it, it really does work to help make the octopus tender. If you are pressed for time you could use cooked octopus that you can typically find in the freezer section of you local Asian market. This can be made as a starter or would also suffice as a nice light lunch. This Mauritius style salad has a lively dressing. Enjoy!

Print Pin

5 from 2 votes

Mauritius Octopus Salad (Salde Ourite)

Course Salad

Cuisine Mauritius

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Author International Cuisine

Ingredients

1 octopus
4 scallions
1 red chili minced
1/2 cucumber
1 " ginger peeled and minced
1/4 cup fresh coriander/cilantro chopped
1/2 yellow pepper
1/2 red pepper
2 to matoes
For the dressing:
3 Tablespoons mustard seed
1/3 cup olive oil
1 Tablespoon white vinegar
Juice of two limes
salt and pepper to taste

Instructions

cook the octopus in salted water with a wine cork for about on hour until tender.
While the octopus is cooking mix together the dressing ingredients and set aside
Rinse well and remove excess skin and slice the octopus into bite size pieces
Cut all vegetables into strips.
Put all the ingredients into a bowl and toss gently with the dressing.
Enjoy!

Malaysian Kerabu (Coconut and Chili Salad)

September 1, 2016 By Darlene at International Cuisine

Malaysian Kerabu is an amazing coconut and chili salad. It is light, refreshing and hits all the notes that Southeast Asian cuisine is known for. It is a simple salad with thin slices of toasted shredded coconut, some red bell pepper, red onion, bean sprouts and of course some heat from some finely chopped Thai chilies. It went perfectly with the laksa and nasi lemak that we enjoyed as part of our Malaysian feast. The dressing with fish sauce imparts that special umami element along with some sugar, lime and gingeroot. Simply a lovely salad, enjoy!

Print Pin

5 from 1 vote

Malaysian Kerabu (Coconut and Chili Salad)

Course Salad

Cuisine Malaysian

Prep Time 15 minutes

Cook Time 1 minute

Total Time 16 minutes

Servings

Author International Cuisine

Ingredients

1/2 cup shredded coconut
1/2 red onion sliced thinly
1 red bell pepper seeded and sliced thnly
2 cups bean spouts
1 red chili seeded and minced
For the dressing:
1/4 cup fish sauce
juice of 2 limes
2 teaspoons sugar
1 inch gingerroot, peeled

Instructions

To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl.
Grate the gingerroot into the bowl, discard the fibrous bits and mix well.
put the raw onion into the dressing and set aside. This helps take the bitterness out of the onion
Toast the coconut in a skillet over medium heat stirring constantly until the coconut turns a golden brown.
Add the red pepper, bean sprouts, red chili to the dressing mixture and toss gently so that everything is nicely coated. Add in the roasted coconut and serve immediately.