#what is a shirazi salad

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

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[edwinspaynes]

I've been enjoying ur latest indulgence on each of their meals (Thomastair). What kind of salads and sandwiches would they opt for during day? :))

I think that Alastair would like Shirazi salad, because I headcanon him as finding a lot of Persian comfort food very comforting because he ate it growing up! It's this:

I think Thomas really grows to like it as well.

I also think that both of them really like Caesar salad because they have good taste and Caesar salad is delicious. Alastair makes stabbing-related jokes every time it's served, and Thomas internally facepalms.

Based on vibes, I think Thomas would also like a lot of British classic sandwiches like egg-and-cress. Alastair mocks them but he enjoys them anyway, and Thomas thinks he is super funny.

Alastair teaches Thomas the joys of mango chutney on ham sandwiches, because I love doing that, one of them has to do it for Projection Reasons, and I think Alastair has the broader flavour palette.

[strayguitarist]

☕🧃🍜🍉🥦🎉🎲🏐🐈‍⬛🌻🌧️🌍😊😈👥🖥️🎬📚🎶

Isn't this cheating? Whatever, let's go. Favorite hot drink: Persian cardamom tea with a few sugar cubes. Nostalgic and comforting.. Favorite cold drink: Mountain Dew White Out. They don't really sell it anymore, but god it's peak. Dish: Soltaani. A Persian dish, one barg kebab and one koobideh kebab served with basmati rice, a grilled tomato and sometimes salad Shirazi! We just.. make the best food. Hands down. If you ever get the opportunity to try Persian food, do not turn it down, you'd miss out on the best experience of your life. Fruit: Me, obvs. Okay but probably red pears!! Veggie: uh.. oh gods.. that's tough.. Potatoes??? Potatoes. Mmm... Holiday: Shaab-e Yalda, Halloween, and Bonfire Night are my favorites, in that order. Hard to pick just one, so there's my top 3! Game: Fuck. This is far too broad for me to pick, so I'm going to specify video games, and say Splatoon 2 and its Octo Expansion. That's the only game I got so into that I went to official sanctioned tournaments, and my god the story and setting of Octo Expansion still rings in my head as it did the day I finished it. Runners up include RockBand 3, Pokemon Silver and TF2.

Sport: Football! Er, soccer. It's very very popular back home, and it's the only physical sport that I got into growing up. I'd probably try it again if trans-friendly groups existed..

Animal: Me! Okay, rats. I adore rats so so much and I miss having them and they go "sqk sqk chitter" and give you licks n kisses and ask for attention and cuddle so good and aaaAAAA!!! in second place is the animal my sona is based on, the Asiatic Cheetah

Flower: IDK if it counts as a flower, but the pitcher plant is my favorite. God they're so cool, a carnivorous plant!! If I absolutely have to pick a flowering plant, Atropa Belladonna, also known as "Deadly Nightshade." God the flowers are beautiful, and it's poisonous!

Weather: Rain. I adore when it's raining so hard that you can't see past your face, I love hearing it pitter patter against all the surfaces around me, I love the smell that rises from the ground, I love the way life slows down for it.. Place: Home. Iran. Shiraz, specifically. Nobody is surprised. Blorbo: Ah.. What's a blorbo? Kind of favorite character from a franchise, I think? That doesn't make it much easier, though.. Probably Moxxie from Helluva Boss. Please don't hate me for this. Meow Meow: WHAT DOES THIS MEAN? Unless you just want me to... Mrrowr~! Nyaa~... Mrrrr.. Meowwr! Prrrh....

OTP: Not sure if I'm 100% on what this means but I think it's about ships, and my favorite ship is Aziraphale and Crowley from Good Omens. IDK how much it counts considering how verbosely that dynamic is actually written into the show, like. Part of the plot is them exploring their romantic feelings. But y'know. If they don't count, then it's Pearl and Marina from Splatoon hehehe TV Show: Good Omens. No contest. Movie: Everything Everywhere All At Once, Scott Pilgrim VS The World and Dr. Horrible's Sing Along Blog all share my favorite spot. Sorry, can't pick one - management told me it's not allowed. Management is my fucked up brain, btw. Book: I AM A LIBRARY EMPLOYEE I CAN'T PICK A FAVORITE BOOK! ARE YOU INSANE?! But if I had to, it'd probably be Vinland Saga, the manga. I guess that's more of a book series, but whatever. Holy shit it's absolutely amazing. Few things make me feel as hard as that has. Musical artist: I AM A BASSIST I CAN'T PICK A FAVORITE MUSICIAN! ARE YOU INSANE?! But I can give you a top 5 in no particular order? Metallica, Lemon Demon, Mindless Self Indulgence, Jonathan Coulton, The Birthday Massacre. This was so hard to pick even just 5, but those are probably my biggest favorites.

You probably thought you were so clever for picking me so many and making me ramble about myself. Little did you know I love talking about myself, because I'm the best. Hah. thank you for asking me things I appreciate it I was worried nobody would I mean, I'm so cool.

[patchesjam]

oooh what did you cook?

Ghorme Sabzi - a sour herb stew, traditionally with stewing meat but im pescatarian so i had a quorn meat replacement

Falafel with a yogurt and mint dip

Fattet Hummus - Pita and hummus layered with yogurt and sumac

Nan-e Bread - flatbreat

Shirazi Salad

Mirza Ghasemi - Smoked aubergine (Eggplant) and tomato dip with eggs

Adas Polo - rice with green lentils + herbs + onions <- really really good

Panir - Persian whey cheese

Roasted aubergine and pepper salad with halloumi and a pomegranate molasses

[empressofkalumina]

Me when the ext. shots before the #gini family scene got more screen time than their finale kiss…

[bookwyrminspiration]

Kotlc crew’s favorite human foods (if they weren’t vegan)

ooh I am also curious to see what I will come up with for this question! Also I am in no way familiar with all the diverse cuisines of the world so if someone has an addition please feel free to share! the more perspectives the better

Sophie: Canonically her favorite food was fettuccine, so I see no reason not to stick with that! Though if I had to pick something in addition, I'd say maybe a tomato based soup of some kind. She's a warm comfort food kinda person

Fitz: Mole. It's got that deep, rich flavor with a hint of a kick to it and is so versatile! It can go on practically anything and instantly elevates it, so it's very highly rated in his books.

Keefe: Seafood of some kind. Maybe tuna nigiri or some kind of roll with crab. I cannot explain it he just has the vibes. Posssibly a dish with scallops involved as well, maybe a nice pasta

Biana: Perhaps spring rolls? They're incredibly customizable and I think she'd enjoy arranging her fillings to look nice and be delicious. I feel like she'd also really like shrimp, but I'm not sure why.

Dex: Something lemon or pineapple related, he just feels like a tart person. Maybe a sour soup, though I don't have an exact soup in mind. That general area of cuisine though

Marella: Something cool because her body runs so hot, so my first thought was cold soba, but a chilled cucumber soup could also be a good contender.

Linh: She feels like a salad person, so shirazi salad. Light and refreshing and cool and bright, it's just so simple yet delicious.

Tam: Curry. I haven't figured out what kind but I'm thinking he'd appreciate something along those lines. Okay I've done a little more digging and I'm thinking a jalfrezi dish. Savory flavor with some kick

Stina: Getting pasta vibes from her but haven't narrowed it down. Something with a thinner sauce, sundried tomatoes and basil. When I look up things in that vein the internet gives me pasta pomodoro, so I'm going with that

Maruca: Kabob koobideh. I do not know why I just thought of them and then thought of her. Smokey and grilled and juicy and rich in flavor, it just feels like it suits her

Wylie: Fried plantains. With a nice texture on the outside and the warmth, they're a nice comfort food. I also don't quite know my reasoning here but just go with me okay

Jensi: pure cane sugar

[marxismdadism]

While the broth is simmering, let's make some salad. This is my variation of a salad called shakrob in Tajikistan (there's also a tasty vegetarian dish by the same name that takes this salad, adds chakka, and layers it between flakey and dense fatir bread). It is also called Shirazi salad in Iran, and you can find variations of it across Central Asia, the Middle East and the Balkans. In fact if you add feta cheese then you've got Greek salad.

Here's what you'll need for my version:

A cucumber

A few tomatoes

An onion

A couple chili peppers (optional, not really traditional, I used serranos)

Cilantro

Balsamic vinegar

Sugar

Salt

Directions:

Slice the cucumber into quarters

Slice the tomatoes and remove the seeds (you want roughly equal amounts of cucumbers, tomatoes and onions)

Quarter and slice the onion

Chop a handful of cilantro

Add vinegar, sugar and salt

Mix

I'm making oshi palov tonight!

This is the original pilaf style dish. It is rice cooked in a slowly simmered broth and is a popular dish of Tajikistan, Uzbekistan and Afghanistan. It is also eaten in Russia and across the former Soviet Union. You can also find similar rice-cooked-in-broth dishes around the world (from pilaf to risotto to jolof rice to jambalaya). These are all dishes from places to the west of Central Asia and it's a pet theory of mine that everyone who got rice after the Central Asians made their own version of this dish.

I derived my recipe from this one https://arbuz.com/recipes/uzbek-palov-osh-recipe/ since has many little steps and techniques which make it perfect. You could just follow that one (although I think it uses too much water) but that would be less fun.

For my version you will need:

A 2-3 lb roast of beef or lamb (ideally mutton from fat tailed sheep). I used chuck roast. Cut it into big chunks.

4-5 medium carrots, julienned into matchsticks

2 yellow onions, sliced (I used sweet onions)

3.5 cups of rice, thoroughly rinsed

A fuckton of oil. Canola, vegetable oil, safflower or sunflower oil are all good. Flax seed oil is known for particularly tasty, dark and nutty plov but I can only find it as a health supplement. You'll also need to cook the beef and onions at a lower temperature if you use it due to its low smoke point. We'll be getting a dark color and nutty flavor from caramelizing the onions.

A can of chickpeas

3 heads of garlic, kept whole with the outer white peels removed

1 tablespoon of salt

1 teaspoon of peoper

2 teaspoons of ground cumin

1.5 teaspoons of whole cumin seeds

1.5 teaspoons of coriander

1 teaspoon of chili powder (I used Aleppo chili flakes. This is optional, plov isn't really supposed to be spicy but a touch of heat is nice)

I'll be serving it with my version of shakrob/Shirazi salad (will show you the recipe for that when I get to making it) and Greek yogurt. If you live in a place where you can find Uzbek/Tajik chakka (i.e. you live in Brooklyn, Queens, or somewhere in Russia or Central Asia) or you can make your own use that instead of yogurt.

[sparklydefendorhottub]

Middle Eastern Inspired Layer Dip with Hummus, Muhammara, Baba Ganoush, Herbed Labneh and Shirazi Salad by thefeedfeed | Quick & Easy Recipe | The Feedfeed

#howto I'm certainly no expert on Middle Eastern cuisine; but one thing I am certain of is I can’t get enough of it. The bright, acidic and spice forward flavors filled with varying textures and colors are often just what I’m craving. Plus, I have a penchant for over ordering whenever I go out to eat (Must Try All The Things) so Mezze style eating was pretty much tailor-made for me. You get to try a little of everything;  but clearing all the plates is a truly attainable goal (and one that I strive fo

[foodieland]

• Was your food mostly home prepared? By whom? Who did the grocery shopping? How much did you eat out? What are some of the recipes of the dishes you prepared?

I grew up in a family that despite of the society we had that time my parents believed in equality for men and women. My dad and my mom both worked outside and inside home, and they both were great cooks. They taught us family is everything and we should do everything for each other with no expectations. Most of the food we had were home cook. However, when I moved to the US, I had to cook for myself and at the same time work full and study as well. I try to cook at least twice in a week however the rest of week I have no choice than ordering food from either Uber eat or food places around me. I currently live with one of my sisters and she also have a busy schedule. However, she helps me with the grocery shopping. Sometimes we walk to the Star Market that is 20 minutes walking away from us and shop together. And sometimes we just order online by amazon fresh. One of my favorite dishes is called Gheyme stew. Gheyme is a traditional and popular main food in Iran. It tastes and smell amazing. Iranian people usually cook stew in copper pots. The reason for it is because copper conduct heats very well and it really impact the taste of food. Pictures above is showing how Gheyme serve with saffron rice and Salad Shirazi. It is optional to add fried eggplants or French fries on top of the stew plate to decorate it. If you make Gheyme for 4 people you need to have: 500g cubed lamb or beef, 2 eggplants, 1 onion, 3 cloves garlic, 100g yellow split peas, 3 cups of water, 2tbsp tomato paste, 1 tsp salt and black pepper, 1 tsp turmeric powder, 1 tsp lime juice, 1 tsp cinnamon powder (optional), 1 tsp rosewater (optional and it gives nice smell to the stew). Gheyme’s instructions follows as: - Fry chopped onions and meat together in a melting butter or oil and mix them together by adding turmeric and black paper for 10 minutes. - Add 3 cups of water and cover it and let it cook for half hour on a medium heat until the meat is cooked. - Meanwhile wash split peas carefully with cold water and fry it in a different pot with oil and tomato paste and lime juice for about 7 minutes over medium low heat - Add the split peas to the meat pot, mix them with adding salt and Cinnamon powder. Cover it and let it boil for another half hour. At this step you can start frying eggplant and French fries with oil, salt, turmeric and keep it for decorating the stew.

[freenewstoday]

New Post has been published on https://freenews.today/2021/03/22/what-to-cook-this-weekend-2/

What to Cook This Weekend

Good morning. Nowruz, the Persian New Year, is tomorrow, and, if the feasting and exchanging of presents will be muted this year because of the pandemic, we’ve still got loads of recipes appropriate to the holiday. Take a look at Samin Nosrat’s khoresh-e fesenjoon, for instance, a Persian chicken stew with pomegranate molasses and walnuts (above). You could serve that with salad-e shirazi, a salad of cucumber, tomatoes and onion. That would be a very nice meal. (And it would yield tremendous leftovers, too.)

Passover, meanwhile, doesn’t start until the 27th, but my inbox is already filling with requests for recipes to use for the smaller gatherings required by this pandemic year.

Susan Spungen to the rescue! She’s got an ace lineup prepared, recipes you could bookmark for later or make right away, in a kind of practice round. (I find that making a dish for the first time for a holiday is a recipe for … stress.) Take a look at her chicken with apricots, green olives and shallots. She has a marvelous whole roasted cauliflower with pistachio-cilantro pesto. Here’s a lovely matzo brei frittata. And some sweet potatoes with tsimmes glaze. Coconut macaroons with chocolate for dessert? Yes, please.

Not that Joan Nathan has been slacking. For the holiday this year, she checked in on a particular Passover dish and spoke to its preparation across different branches of one family: saffron fish with red peppers. You could make that on Saturday night!

All of our Passover recipes are here. If they’re of limited interest, that’s cool: We’ve got a big tent. You could make Yotam Ottolenghi’s new recipe for cheesy baked polenta in tomato sauce instead. Or my old no-recipe recipe for New Mexican Hot Dish. Hey, this could be your weekend for shrimp burgers.

There are thousands and thousands more recipes like that waiting for you on NYT Cooking. Go take a look and see what you find. Save the recipes you like and rate the ones you’ve made. You can leave notes on them, too, if you’ve come up with a hack or substitution you’d like to remember or share.

You have to be a subscriber to do that, it’s true. Subscriptions are what allow us to keep doing this work that we love. If you haven’t done so already, I hope you will consider subscribing today.

And we will remain alert to your messages, should anything go wrong while you’re cooking or using our site and apps. Just write cookingcare@nytimes.com and someone will get back to you. (If you want to send a dart or offer a flower, I’m at: foodeditor@nytimes.com. I read every letter sent.)

Now, it’s a long walk from stand mixers and sheet pans, but I’ve been spending a lot of virtual time in Limburg, a Belgian province that borders the Netherlands, watching “Undercover,” a Dutch-language crime series on Netflix. It’s not great, but the scenery’s pretty and I like hearing Dutch.

Late to it, but Carl Hiaasen’s farewell column in the Miami Herald is, like all his work, worth savoring.

You should spend some time with Julia Moskin’s amazing Times article about a year in the life of the restaurants and food businesses along a stretch of Cortelyou Road in the Ditmas Park neighborhood of Brooklyn, where the pandemic brought hardship and opportunity in different measures.

Finally, do read Christopher Ketcham’s stinging indictment of the National Park Service, “The Business of Scenery,” in Harper’s. “If you love a place,” a retired ranger tells him, “don’t make it a national park.” I’ll see you on Sunday.

Source

[strayguitarist]

what are some of your favorite foods?

Koobideh, Salad Shirazi, Tadig, Torshi.. basically anything from my homeland. There’s no Persian dish that doesn’t immediately fill me with joy.

Outside of Persian food, I like burgers, tacos, pizza… I’m not too terribly picky, despite having ARFID (avoidant restrictive food intake disorder) and needing to avoid a handful of foods. I will not touch hot dogs, deli meats, most TV dinners or frozen pre-cooked meat, any lower-quality red meat that has a poor texture, among some others.

This is all of course with the stipulation that my favorite thing to consume is the blood of helpless mortals like you. Naturally, the food of the living doesn’t sustain me as it does for others, I just eat it to keep up appearances.. and occasionally reminisce on what it was like before I was turned.

[customketodietmealplan]

What’s your favorite food? Because this lineup just about seals the deal for me. It’s a classic Persian dish called a Soltani - I can’t explain how amazing it is. On the left is the “kabob barg” which is a marinated and seasoned beef filet mignon skewered up and grilled over charcoal. To the right of it is a “kabob koobideh” that’s seasoned with all sorts of spices (varies depending on who’s making it but usually has sumac, saffron, salt, pepper, turmeric, garlic), mixed with processed onion and sometimes egg, skewered up, and grilled over charcoal. Then some obligatory grilled veggies like tomato, onion, and peppers. . This is usually served up with buttery rice but I went with the classic Shirazi salad that’s made with cucumber, onion, tomatos, and herbs + spices. I meant to post this a few days ago but just had to share. . What are some of your favorite meals? Have you ever tried persian food? 📖 "GET YOUR OWN PERSONALIZED KETO MEAL PLAN". ➡️ 𝗟𝗜𝗡𝗞 𝗜𝗡 OUR 𝗕𝗜𝗢 ☝️ •°°° Follow @keto.correct ☑️ for more tips and motivation - Did you know? we have a Keto Recipe eBook 📚 with 19 FREE recipes you can start doing at home TODAY!!, Go to the link in the bio and get your FREE copy! 👆👆 Credit by @ketogrowth . ⏩ Don't forget to share. . . #ketoweightlossjourney #ketogenicliving #ketoresults #ketogains #ketodessert #ketoideas #easyketo #ketoeats #ketofatbombs #ketogenicrecipes #ketomealideas #ketofoodporn #ketodeliciousness #ketolunchideas #ketoeducation #howtostartketo #ketolunches #ketolunchrecipes #ketodelicious #nocarb #nocarbs #highfat #ketolove #ketoliving #ketojourney #ketones #ketodinner (at United States of America) https://www.instagram.com/p/CGr7saqAIdC/?igshid=14avvfmle0eu1

[affiliatemarketingsworld]

ketoforw 😍 Would You Like to Know Exactly What to Eat to Lose Fat and Get Healthy Without Giving Up Your Favorite Foods or Starving Yourself?⁣ 💕 ⁣- ▶️ Try our new program (An 8-Week Custom Keto Meal Plan) A Keto Meal Plan Customized to Your Body, Situation, Goals, and Taste Buds. ⁣Simply follow the plan and you WILL succeed.⁣ ➡️ Check our link in BIO and start NOW! @ketoforw  ⬅️ . . This plate has barg, grilled tomatoes and onion, and shirazi salad. SO. GOOD. . . . . . 📸 Credit All To: @wakeupketosleeprepeat Follow this page for amazing content 💕 . . #ketofatbelly #keto #ketodiet #ketorecipes #ketos #ketorecipes #ketobasics #ketobeginner #ketoaf #ketones #ketogenic #ketogenicdiet #ketonesforfuel #lowcarbhighfat #lowcarbrecipes #lowcarb #fatadapted #lowcarbhighfatdiet #lchf #fatforfuel #ketolunch #ketosnack #ketodinner #ketofood #ketogenicfood #grilledveggies lowcarbintheuk Where's the fat there? That meat looks awful dry.... (at London, United Kingdom) https://www.instagram.com/p/CGq7aOIg0h5/?igshid=1fe7bleqqsj0b

[piazmiaz]

Piaz in ✌️ Introducing ......Loobia Pollow 🤤. Loobia ( beans) in this case green beans Pollow ( rice ) . There is a couple of reasons why I've put two loobia pillows on this plate 😜 1. There is never enough loobia pollow . 2. If you are not careful someones going to steal one from your plate 😁 3. There is never enough tadig 😜 Who wants one ? 🤩 Guys this dish is to die for 🤤 super tasty, hearty and full of unique flavors . Combination of green beans , ground beef( also made with mini chunks) , piaz, tomatoes, tomatoe paste and I add two additional ingredients that I feel elevates the flavors even further . ....coming up in the recipe 😜 Loobia pollow must go with a side of fresh Shirazi Salad ( fresh tomatoes, cucumber, Piaz, mint , olive oil, ACV, lemon, salt and pepper ) Wish you could try this with me. Let me know what you think . Jaatoon khaliiiii Piaz Out ✌️ (at Vancouver, British Columbia) https://www.instagram.com/p/CGONr-Ig8Ug/?igshid=i6e5lxa59dmn

[byglamjem]

We loved to explore different kinds of dishes at all culture and one of those is "mediterranean food". Luckily, there's a nearby resto at our office place which serves this kind of cravings, perfect for lunch-dine. 😋 . . Mediterranean food is it includes staple dishes from European countries such as Greece, Italy and Spain; North African countries, such as Algeria, Libya and Morocco; & Middle Eastern Countries, such as Lebanon, Syria & Turkey. 😊 (just you know) . . What we ordered are; . . Starters: Caesar's salad - house lettuce, tomatoes, croutons, & salad dressing, served w/ chicken. *P230 . . Baba ghanouj - roasted eggplants spiced w/ tahini. Served w/ pita. *P110 . . Main dish: Souvlaki Platter - one stick of beef kebab & one stick of lamb kebab. Served w/ salad & french fries. (special kebabs - served by stick, w/ shirazi salad 🥗) *P380 . . And plain yogurt shake, not included in the photo. *P80 . . #mediterraneandiet #mediterraneanfood #mediterraneangrill #sultán #caesarsalad #babaghanouj #souvlaki #platter #yogurtshake #phgram #foodgramph #wheretoeatinmakatiph #wheretonext #wheretoeatinph #makatiarea #tastebudexplosion #lunchtime🍴 #makatibased #foodhunterph (at Sultan Mediterranean Grill) https://www.instagram.com/p/B_S3tF2HIwS/?igshid=1v8jq5rfjufbt

[soupoctave1-blog]

Carrot Cabbage Slaw with Orange Sesame Dressing (Paleo, Vegan)

This simple Asian inspired carrot cabbage slaw is a crunchy and fresh addition to any summer meal.

If you’re looking for a summer salad or side that’s easy to throw together and bring along, then a slaw is the answer.  While I’m a sucker for a good slaw any time of year, summer really is the perfect season for a slaw salad.  It’s fresh and crunchy and goes great with just about everything on your summer menu.

This one is an Asian inspired carrot, cabbage slaw with an orange sesame dressing.  It’s a lighter, fresher and more flavorful alternative to the kind dressed with mayo, not to mention less soggy. Colorful and crunchy it’s a welcome addition to any barbeque, picnic or summer get-together.

The slaw itself is a mix of very finely shredded red cabbage and carrots mixed with a generous amount of parsley and cilantro for freshness and hemp seeds and sunflower seeds for a nutty crunch.  But it’s the sweet/tart orange sesame vinaigrette that really ties it all together.  The orange pairs nicely with the sweetness of the carrots while the sesame oil brings a lovely toasty flavor to the slaw.

I like red cabbage here for its beautiful color and crunch but you could use a mix of Napa or savoy cabbage as well if you’d like.  For the most fresh and flavorful slaw I’ll shred my carrots with a julienne peeler and my cabbage very thinly on a mandolin or with a sharp knife but a bag of pre-shredded carrots and cabbage will do in as well if you’re short on time.  Grab a few bags from the store and you can have this slaw ready in a matter of minutes.

Crunchy, colorful and full of flavor, it’s definitely one of my summertime favorites and a go-to when I need an easy dish to bring.

Enjoy!

Carrot Cabbage Slaw with Orange Sesame Dressing (Paleo, Vegan)

Sylvie Shirazi

20 minPrep Time

20 minTotal Time

Ingredients

For the dressing:

2 teaspoons/10ml apple cider vinegar

1 Tablespoon/15ml fresh orange juice

The zest from half a small orange

1 Tablespoon/15ml coconut aminos

2 teaspoons/10ml toasted sesame oil

1 �� Tablespoons/22ml extra-virgin olive oil

1/4 teaspoon fine sea salt

For the slaw:

8oz/227g about half a small red cabbage, finely shredded on a mandolin or with a sharp knife

8oz/226g shredded carrots

2 small scallions, green parts only, thinly sliced

¼ cup chopped fresh parsley leaves

¼ cup chopped fresh cilantro leaves

2 Tablespoons/20g hemp seeds

2 Tablespoon/14g sesame seeds

¼ cup/28g sunflower seeds

Instructions

Whisk together dressing ingredients.

In a large bowl combine red cabbage, carrots, scallions, parsley, cilantro, hemp seeds, sesame seeds and sunflower seeds, drizzle in enough dressing to coat and toss to combine. Taste and season with additional dressing if needed and serve.

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https://gourmandeinthekitchen.com/carrot-cabbage-slaw-with-orange-sesame-dressing/

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Source: https://gourmandeinthekitchen.com/carrot-cabbage-slaw-with-orange-sesame-dressing/