This Thai larb recipe is one of my favorites. Larb is a tangy, spicy, delicious dish from Laos and Northern Thailand. It is made of ground meat, seasoned with lots of lime juice, ground chiles, and fish sauce.
This Curry Chicken Salad takes the classic sandwich filler and turns it on its head. It is loaded with flavor, from spicy curry powder to apples, raisins, cashews, cilantro, and … Read more
Mexican Corn Salad contains all the flavors of street stall corn on the cob. Sweet corn is roasted in the husk and then tossed with rich, creamy butter, freshly squeezed lime juice, diced Jalapeño chiles, and red pepper flakes and then topped with freshly grated Parmesan cheese. So. Good.
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I love making this corn salad in the summertime when corn is at its peak. I usually roast the corn in the oven, but if the barbecue is going, it’s even easier to throw the unshucked cobs right on the grill.
Why Roast Corn in the Husk?
Roasting the corn in the oven before shucking it is what makes this Mexican corn salad so irresistible. Roasting gives the kernels a deep sweetness.
If you have a grill going, you could grill the unshucked cobs for a similar effect. The intense sweetness and touch of smoky flavor are what make this dish my hands-down my favorite corn dish. Ever.
Japanese cucumber salad, called
This easy chicken quinoa salad recipe starts with chicken breast fillets marinated in apple cider vinegar and then grilled. While the chicken cooks, I prep the salad, tossing the cooked … Read more
Green Papaya Salad or som tum is a refreshing Thai salad made with long strands of crisp green papaya in a spicy-tangy-salty-sweet lime juice and fish sauce dressing.
The first time I made turmeric pickled tomatoes, I didn’t even own a dinner table. I served an elaborate Indian feast on a blanket spread out on my living room floor.
It was one of my first real dinner parties. The menu included meat-and-veggie-stuffed samosas (recipe coming soon on All Ways Delicious!), various chutneys, curries, rice, and these turmeric pickled tomatoes.
It was full of flavor and spice, and since my guests and I were all young and used to San Francisco apartment living, “floor dinner” seemed perfectly normal.
I know kale salads are yesterday’s news, but this one—with miso dressing, toasted almonds, dried blueberries, and sautéed mushrooms—is so good that it has replaced all other kale salads in my book. It has become my go-to healthy salad. So healthy, in fact, that I’m eating it today as a holiday pretox (fill your body with tons of antioxidants and the New Year’s bubbly won’t do a bit of harm!), but the leftovers will be just as useful for tomorrow’s detox. It’s a true superfood salad.