Cucumber Salad with Peanut-Soy-Sambal Dressing

Approximate quantities: 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 6 radishes, cut into thin disks; the greens of 1 scallion, finely chopped; 1/2 teaspoon Black Urfa Chili (or any other dried chili flakes); 1/2 teaspoon Dried Icelandic Kelp; salt and pepper to taste

For the dressing: 2 tablespoons unsalted peanut butter, 2 tablespoons soy sauce, 2 tablespoons unseasoned rice vinegar, 1 teaspoon granulated sugar and 1 teaspoon of sambal oelek

Serves four as a side.

Pasta Salad

So, yeah, pasta salad is frequently gross and rarely salad. What I like to do is toss a combination of vegetables and herbs together in salt and vinaigrette for a few hours before eating and then, just before serving, I cook the pasta, drain it, and toss it hot with the vegetables and add olive oil, lemon juice, more vinaigrette, maybe cheese to bring it together — I find this makes a really delicious, fresh, refreshing pasta salad.

The Kitchen Sink Pasta Salad

Approximate quantities: 3 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 3 medium carrots, sliced into thin disks; 1 pint of grape tomatoes, quartered; kernels of 2 ears of grilled corn; a 16 ounce can of chickpeas, quickly crisped in olive oil, salt, pepper, and cured sumac; 6 radishes, sliced into think disks; 8 ounces of penne, cooked al dente; 10 artichoke hearts, quartered; greens from 4-6 scallions, finely chopped; about 1/4 cup dill-and-lemon infused mustard vinaigrette

Grilled Peppers, Artichoke Hearts, and Tomatoes

Approximate quantities: 2 tomatoes, roughly chopped; 3 Kirby cucumbers, sliced into thin discs; two grilled yellow bell peppers, roughly chopped; 14-16 artichoke hearts, quartered; 2-4 tablespoons of fresh dill fronds; greens from 4-6 scallions, finely chopped; and dill-lemon-infused vinegar or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Chickpeas, Cucumbers, and Tomatoes

Approximate quantities: 2 Kirby cucumbers, sliced into thin discs; 1 pint of grape tomatoes, halved; greens from 4-6 scallions, finely chopped; and a 16 ounce can of chick peas; 1 teaspoon of cured sumac, lemon-and-garlic-infused-mustard vinaigrette or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Vinegar-Based Coleslaw with White Cabbage

Based loosely on The Spruce Eat’s Carolina Slaw recipe.

Ingredients:

Head of cabbage, finely chopped or shredded
3 carrots, julienne or grated
3 celery stalks, thinly sliced
1 bell pepper, thinly sliced
A bunch, 6 or so scallions, thinly sliced

8 ounces apple cider vinegar
2 ounces neutral oil
1 heaping teaspoon mustard 
1 heaping teaspoon celery seeds
1 1/2 teaspoon salt
4 tablespoons sugar 

Finely chop the cabbage, red bell pepper, and celery — I used a mandoline slicer for this — and add to large mixing bowl

Grate or julienne 3 carrots and finely chop scallions and add to large mixing bowl

Combine vinegar, oil, mustard, celery seeds, salt, and sugar in small mixing bowl, whisk together to combine, and then pour over the vegetables and toss well

Crunch Cabbage Salad with Miso-Ginger Salad

A version of Weird & Ravenous Crunchy Cabbage Salad with Miso-Ginger Dressing via Food 52. Not exactly traditional St. Patricks Day fare but man, a google search for “traditional Irish salad” was quite underwhelming

Ingredients:

1 medium size head of cabbage, shredded
3 medium carrot, peeled and cut into very thin matchsticks
3 scallions, also cut into thin ribbons
2 tsp fresh ginger, finely grated
1 1/2 tsp miso paste
3 TBS rice wine vinegar
2 TBS soy sauce
1 1/2 tsp toasted sesame oil
2 TBS water
2 TBS toasted sesame seeds

First, chop the cabbage, carrots, and scallions

Second, mix the ginger, miso, rice wine vinegar, soy scauce, seseame oil, and water together to make the dressing

Third, pour the dressing over the vegetables and toss

Garnish with sesame seeds

Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like

Serves eight as a side and four as a main.