I made teriyaki hamburgers and I wanted a vegetable side. It was too late to make pickles, so I decided on a salad. Using what I had on hand I came up with this.
Category Archives: Vegetables
As I was buying the other vegetables for my stir-fries, I had an urge for pickles. For Chinese meals, the number of dishes you serve is a sign of respect. The greater the number of dishes the greater the respect—but also the greater the guanxi debt that person will owe you. I am making roast pork, a vegetable stir fry, and a mushroom dish for Sunday’s dinner.
Adapted from a Recipe Lion recipe
I came upon a recipe for Iraqi barbecued chicken and I wanted some Iraqi side dishes to go with it. I found a recipe for Iraqi pickled vegetables and another for Iraqi tabbouleh. Just about every country in the Middle East has a variation of this salad of grain, parsley and mint dressed with lemon and oil. Other additions to the basic elements can be tomatoes, cucumbers, red or green onions, olives, and for the Iraqi version pickled artichoke.
Adapted from an Arabic Kitchen recipe
I was making Iraqi barbecued chicken and I wanted an Iraqi vegetable side dish. Many Iraqi vegetable dishes include eggplant, which I cannot digest. One recipe I found, that is frequently serve at Iraqi meals, is turshi, mixed pickled vegetables.
Our favorite local restaurant is Gombei. When you buy a dinner, they serve a rotating set of tsukemono. These side dishes can be a variety of pickled cabbage, pickled cucumbers, or hijiki salad, pickled pumpkin, or okara—tofu lees. When you place your order, you have no idea which ones you will be getting today.
I am barbecuing Argentinean beef and I wanted a salad to go with it. While some Argentinean salads are more Mediterranean influenced—filled with eggs, potatoes, or fruit—the salad commonly served with asado—barbecue—is almost Japanese in its simplicity. A few high quality ingredients, simply dressed. The flavors of the ingredients should stand proudly on their own.
This week I am making Santa Maria tri-tip, which calls for Santa Maria-style beans. While many sites call for serving coleslaw with this meal, I could not find anything called “Santa Maria-style coleslaw.” Having grownup just a few miles away, in Santa Barbara, I decided to fill this obvious need.