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The salt in the ice water seasons cooked veg while they cool.
- ½ English hothouse cucumber, very thinly sliced
- 4 small radishes, trimmed, very thinly sliced
- 2 scallions, very thinly sliced
- 1 pound mixed snap beans (such as green, wax, and/or Romano)
Dressing and Assembly
- 3 tablespoons fresh lime juice
- 2 teaspoons toasted sesame seeds
- Kosher salt, freshly ground pepper
Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
Do Ahead: Beans and peas can be blanched 2 days ahead. Cover and chill.
Dressing and Assembly
Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Nutritional ContentCalories (kcal) 170 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 4 Sodium (mg) 270Reviews Section
Healthy Breakfast Salad
This is the breakfast salad we make over and over. It's full of cucumbers, cherry tomatoes, bell peppers, avocado, and toasted nuts. It's fresh, crunchy, flavorful, and perfect with an egg on top.
This recipe was originally published back in 2013. We've given this post a facelift with some new photos and some more information, but the recipe remains the same.
The Crunchiest, Creamiest, Tangiest Brussels Sprouts
The unfairly maligned vegetable gets an update with creamy labneh and irresistible pickled shallots.
Brussels sprouts are among the most traditional ingredients on the Thanksgiving table, and, when roasted, this unfairly maligned brassica shines brilliantly among the various sides.
Preparing them is easy: They don’t really need too much work to yield layers of complex flavor. First, trim the base, and halve or shred the sprouts. You can mitigate their sharpness by submerging them in a bowl of ice-cold water. (The low temperature will inhibit an enzyme reaction, improving their taste and helping them lose some of their funky smell and bitterness.) Just remember to drain and pat them dry once you’re done — with a kitchen towel, though a salad spinner will work wonders here.
Then, choose the right way to cook them. Boiling doesn’t always do them justice, often leaving them mushy and insipid — even boring. Roasting and searing are most certainly the way to go, and may spur one of the most marvelous transformations of any vegetable. Against high heat, they develop a medley of flavors and textures: crunchy leaves that shatter in a single bite, only to reveal a tender interior.
Brussels sprouts tend to benefit from a flavorful fat. A dab of butter, a dollop of ghee, a splash of extra-virgin olive oil, or chopped bacon or pancetta will all breathe new life into them. In this dish, they’re coated in good extra-virgin olive oil. Then, for a Middle Eastern and Mediterranean influence, they’re scattered over a bed of labneh. Buy some, or make your own: Simply strain full-fat yogurt through a cheesecloth set over a bowl for a few hours. The whey will drain out, leaving behind a velvety lusciousness that provides a creamy-tangy contrast to the crunch of the roasted sprouts. As all this unfolds in the kitchen, a quick cider vinegar pickle of shallots sits in a jar, waiting to add a much-needed spot of brightness.
[Thanksgiving will be different this year. Here are hundreds of our best Thanksgiving recipes from NYT Cooking to help.]
The final touch comes in the form of the deeply fruity and woody flavors of date syrup or Turkish pekmez, a molasses made by concentrating grape juice. Be generous here. A little extra would not warrant a reprimand. (Honey and maple syrup are also good alternatives, though they won’t give the same degree of fruitiness.)
Prepare the components of this dish ahead of time, and assemble them when ready to serve. The warm roasted brussels sprouts and cool garlic labneh are heightened when finished with the pickled shallots and the sweet-sticky splash of date syrup — a mix of sweet, sour, bitter, savory and salty, alongside a multitude of playful textures.
Iceberg Lettuce Recipes
When it comes to salad greens, iceberg lettuce doesn’t get a lot of love these days. People have moved on to—arugula, frisée, radicchio, and other get the credit while iceberg is relegated to topping sandwiches. That’s not fair. Sure, iceberg lettuce isn’t an especially complex vegetable, but it’s comforting. Cooling and crunchy, iceberg lettuce is a green that deserves a spot in your crisper. Here are our favorite iceberg lettuce recipes.
The wedge salad is so far out of fashion that it’s becoming cool again. It doesn’t get more simple than a retro salad of an iceberg wedge topped with a creamy, tangy thousand island dressing. For something a little fancier, try a wedge salad with cucumber, red onion, and grape tomatoes topped with blue cheese and Italian dressings.
Another classic in Cobb salad. Invented in 1937, this salad is strewn with myriad toppings, including bacon, hard-boiled eggs, chicken, and avocado.
Crisp, refreshing lettuce is a natural pairing to shrimp. Grilled shrimp marinated with red Thai chiles, lemongrass, and ginger is perfect served in lettuce cups. Or try a classic rémoulade—a white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper served a bed of iceberg.
Find these recipes and more in our collection of our best iceberg lettuce recipes.
Grilled Shrimp Lettuce CupsIceberg lettuce leaves make great vessels for eating marinated grilled shrimp. For added kick, drizzle with sweet chile sauce. Get the recipe for Grilled Shrimp Lettuce Cups »
Iceberg Lettuce with Thousand Island DressingThousand Island—mayonnaise flavored with chili sauce, onion, pickle, chives, and more—is a classic dressing for a crisp wedge of iceberg lettuce.
Iceberg Salad with Blue Cheese VinaigretteWhen making the vinaigrette for this salad, use a crumbly blue cheese like Cabrales or Valdeón from Spain.
Cajun Crawfish Salad
Galatoire’s Rémoulade BlancInspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.
Blue Cheese Wedge SaladBoth blue cheese and Italian dressings adorn the classic iceberg wedge salad. Get the recipe for Blue Cheese Wedge Salad »
New Jersey FattoushHelen Rosner’s mother-in-law is Palestinian, but over forty years of living in the U.S., her fattoush has evolved into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce. Get the recipe for New Jersey Fattoush »
- 2 cups cubed (1/2 inch) firm textured white bread
- 3 young, firm heads romaine or one 18-ounce package hearts of romaine
- 2 tablespoons red-wine vinegar, plus more for dressing the salad
- 2 tablespoons fresh lemon juice
- 4 cloves garlic
- 4 anchovy fillets
- 1/3 cup extra-virgin olive oil, or as needed
- 1 tablespoon Dijon mustard
- 1 hard-boiled egg yolk
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- Freshly ground black pepper
- 1 cup grated Grana Padano, plus a block of Grana Padano for shaving
It doesn’t get much better than a chicken Caesar Salad. This “ultimate” version is topped with hard-boiled eggs, bacon and parm, so feel free to throw out your old recipes.
Courtesy of Minimalist Baker.
9 Common Types of Salad Greens
Beef & Spinach Quesadillas with Smoky Ranch-Dressed Salad
Green Leaf or Red Leaf Lettuce
These two types of lettuce are packed with bright leafy flavor. They arrive in robust heads, and the leaves are never papery. We especially love how all the nooks and crannies of the ruffled leaves hold onto whatever delicious dressing we’ve whipped up. We love tossing green leaf lettuce with seasonal ingredients, as in this Chopped Salad with Sweet Potato, Apple, and Blue Cheese, or using them in place of bread in our Korean Chicken Lettuce Wraps.
Smoked Gouda Quiche with Arugula & Honey Dressing
Arugula has a peppery bite to its lacy and delicate leaves. That edge makes it a great candidate for the simplest-ever salads–just greens and vinaigrette–and, apparently, irresistible to yuppies in the 1990s. That history aside, we love to pile the greens atop fresh pizza, just as they do in Italy.
Sweet Potato & Spicy Cucumber Bao with Black Garlic Mayo
Napa cabbage, with its crinkly leaves and elongated shape, has a milder and somewhat sweeter flavor than regular green cabbage and is a nice crunchy change of pace from your regular leafy green. It’s the main event in many Asian salads, a move we borrow in our Chopped Napa Cabbage Salad with Creamy Ginger Lime Dressing.
Mushroom & Pepper Lettuce Cups with Spicy Sesame-Lime Sauce
Bibb, Butter, or Boston Lettuce
This lettuce, which goes by any of the above B-prefaced names, has a buttery yet crisp texture. There’s a nice crunch when you bite in, followed by near melt-in-your-mouth deliciousness. We love to pair Bibb/Butter/Boston with more delicate mains, like Shakshouka or Mushroom-Lettuce-Tomato Sandwiches.
Pan-Seared Cod & Roasted Red Potatoes with Remoulade Sauce & Frisée Salad
Frisee & Chicory
Frisee and chicory are similar greens, both spiky and a little bitter, and, as a result, ultra nutritious. As with escarole, we like to pair these two greens with stronger, heartier ingredients. They may look delicate, but they can stand up to beef, warm goat cheese, and purple potatoes.
Chicken & Poblano Chilaquiles with Escarole & Avocado Salad
Escarole is a hearty green with a bitter flavor whose strong leaves stand up to any number of full-bodied ingredients, like bacon or strong cheeses. We especially adore it combined with warm ingredients, as in this Cannellini Bean & Escarole Salad with Crispy Potatoes the crispy potatoes wilt the greens, making them even more enjoyable to eat.
Chicken Milanese with Pizzeria Salad
The cool crunch of Romaine makes it a favorite for light, summery salads. It’s also the go-to for the traditional Caesar, since it’s a perfect contrast to the creamy, cheesy dressing. We also use the likable lettuce as the base for our Baby Vegetable Nicoise.
No lettuce list would be complete without cool, crunchy iceberg lettuce. Though it lacks the nutritional value of a red leaf or an arugula, we’d argue that it makes up for that with old-school charm. Paired with a pizza, it makes a brings in refreshing crunch. Plus, it keeps for a while in the fridge, meaning you’ll always have a vegetable on hand.
Chile Butter Steaks with Parmesan Potatoes & Spinach
Wholesome baby spinach salads were all the rage in the first decade of the 2000s, often topped with everything from sweet fruit to crunchy nuts. Spinach has an earthy attitude and, like escarole, is particularly awesome beneath warm toppings (it almost melts beneath a steak). Anyway, there’s a reason that food trends happen, and this is one we’d like to continue, especially when we pair the green with strawberries, almonds, and a balsamic vinaigrette as in our Flank Steak with Strawberry-Spinach Salad
Now that you love these types of lettuce as much as we do, it’s time to get cooking!
Step One: Slice the Cabbage and Carrots
Without the crunch, coleslaw simply wouldn’t be coleslaw. It’s one of the most satisfying elements of coleslaw, and it’s the perfect contrast to the texture of burgers and pulled pork.
So, how do we get that crunch? We use a colorful trifecta of green cabbage, red cabbage, and carrots𠅋ut there are plenty of possibilities. Honestly, you could use any type of crunchy veggie. Napa cabbage, bok choy, sliced radishes, bell peppers, or broccoli stems are all delicious options.
Yes, slicing cabbage and carrots by hand is labor-intensive, but trust us—it’s seriously one of the best ways to improve your knife skills. A razor sharp knife yields the cleanest, most precise slices, but a long serrated knife also works. If you’re in a rush, you can use a box grater to shred the veggies, but they won’t be as crisp—or pretty. Bagged coleslaw mix is acceptable in a pinch (even if it&aposs kind of cheating).
Slice the cabbage thin and julienne the carrots—then place everything into the largest mixing bowl you own. While you can certainly just start hacking away, there&aposs easy methods for slicing both veggies that will make your prep work go much faster. For a prettier coleslaw, cut the cabbage and carrots slices the same length.
How to Slice Cabbage
1. Quarter the cabbage: First, remove the tough outer leaves, then slice the cabbage in half lengthwise. Slice each half once more so you end up with four wedges.
2. Remove the core: The core is located above the stem, and you’ll be able to see a small piece of it on each wedge. Remove it by making a triangular cut around the core, then gently work it out of the wedge. Rinse each wedge under cool, running water, then pat dry with paper towels.
3. Slice the wedges: The red cabbage is good to go𠅋ut because green cabbage tends to be a bit larger, you&aposll want to slice the wedges in half once more (so you have 8 wedges). Next, slice each wedge into thin ribbons (this is where a sharp knife makes all the difference).
How to Julienne Carrots
1. Prep the carrots: Wash and peel the carrots. Slice each one in half or into thirds (depending on the size).
2.Square off the pieces: Flattening one side of the carrot pieces makes them much easier to cut. Do this by slicing off one side of each piece so that it’s able to lie flat on your cutting board.
3. Cut them into planks: Carefully slice each piece into thin “planks,” then lie them across your cutting board.
4. Julienne the planks: Slice each plank as thinly as possible, then combine with the sliced cabbage. You can mix everything with tongs𠅋ut clean hands are effective too.
- 2 large Vidalia onions, cut into 1/4-inch rings
- Vegetable oil, for frying
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon coarse salt, plus more to taste
- 1 1/3 cups ice-cold water
Place onions in a large bowl filled with cold water and soak 10 minutes.
Heat 2 inches of oil in a deep, heavy-bottomed pot to 365 degrees.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Whisk in ice-cold water and place batter bowl over a bowl of ice.
Drain Vidalia onions and dry thoroughly between layers of paper towels.
Working one handful at a time, dip onions in batter, allowing excess to drip back into bowl, and gently place in oil. Fry, turning once, until crisp and golden, 3 minutes. Transfer to a paper towel-lined tray to drain and sprinkle with salt to taste.
- 1 large cucumber
- 2 teaspoons sugar
- 1 large pinch of salt
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon finely chopped red chili
- 2 tablespoons finely chopped fresh dill
Wash and dry the cucumber. Slice the cucumber in half lengthwise. Using a small spoon, scoop out the seeds in the center of each half. Discard the seeds.
Once deseeded, cut the cucumber into 1/2 inch crescents. Place the cucumber slices into a medium sized glass bowl along with the sugar and salt. Leave to sit for 30 minutes and then drain off the excess water.
In a small bowl, combine the sesame oil, vinegar and chili. Add the drained cucumber and dill and stir to evenly coat. Cover with plastic wrap and keep in the fridge for at least two hours to allow all the flavors to emerge. Enjoy cold as a side salad.