We’ve all eaten traditional southern carrot salad with raisins and sometimes pineapple, but here is one with more savory flavors than sweet. I will eat it but it’s not my favorite salad. I’m not sure why it’s called Korean Carrot Salad because there are no non-Rockdale ingredients in it.
Korean Carrot Salad 4 large carrots, peeled and grated 3 garlic cloves, minced 1 tsp ground coriander 1/2 tsp smoked paprika 1/4 tsp cayenne pepper 1/2 tsp sugar 1/2 tsp salt 2 tbsp white vinegar or rice vinegar 3 tbsp sunflower oil (or neutral oil) 1 tbsp sesame seeds (optional) 2 tbsp chopped fresh cilantro or parsley (for garnish) Place grated carrots in a large bowl. Add garlic, coriander, paprika, cayenne (if using), sugar, and salt. Toss to combine.
Heat the sunflower oil in a small pan until hot but not smoking.
Pour the hot oil over the carrot mixture to slightly sizzle the spices and garlic.
Add vinegar and toss everything together until well mixed.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, sprinkle with sesame seeds and fresh herbs if desired. —kwc— I have a confession to make: I have never tried cottage cheese, not even once. It is good for diabetics though so I may have to try this recipe.
Avocado Cottage Cheese Salad
1 ripe avocado, diced 1 small cucumber, peeled and chopped 2 tbsp fresh cilantro, chopped Juice of 1/2 a lemon 2 tbsp red or white onion, finely chopped Salt and freshly ground black pepper, to taste 1/2 cup low-fat cottage cheese (or full fat, if preferred) In a mixing bowl, combine the diced avocado, chopped cucumber, onion, and cilantro.
Squeeze fresh lemon juice over the mixture and gently toss.
Season with a pinch of salt and pepper to taste.
Spoon into a bowl or plate and top with cottage cheese.
Add any optional toppings you like and serve chilled.
(Here are some optional ingredients to add: chili flakes or hot sauce, cherry tomatoes halved, olive oil, a handful of microgreens or baby spinach.) —kwc— Here’s a nice summer shrimp salad that sounds good to me today when it is in the 90s.
Creamy Cucumber Shrimp Salad
1 lb shrimp, peeled and deveined 2 large cucumbers, peeled and diced 1/2 cup Greek yogurt 1/4 cup mayonnaise 2 tbsp fresh dill, chopped 1 tbsp lemon juice 2 cloves garlic, minced Salt and pepper to taste Paprika and fresh parsley for garnish Bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain the shrimp and place them in an ice bath to cool. Once cool, drain again and set aside.
In a large bowl, mix together the Greek yogurt, mayonnaise, chopped dill, lemon juice, minced garlic, salt, and pepper until well combined.
Add the diced cucumbers and cooked shrimp to the bowl with the dressing.
Gently toss until the cucumbers and shrimp are well coated with the creamy dressing.
Chill and then garnish with a sprinkle of paprika and fresh parsley.
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