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.

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.