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Tag: side salad

Salsa Fresca

Salsa Fresca

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Forget store-bought salsa, you can make a much better homemade version with a few simple ingredients.

This uncomplicated recipe is made with chopped tomatoes, onions, chili peppers, cilantro, and lime. A bright and tangy medley which can be enjoyed as a dip with chips, or great on top of tacos, nachos, burritos, grilled chicken or roasted meats.

Note — juicy tomatoes will result in a more watery salsa than plump Roma tomatoes. Adjust tomato type to your preference. You can also modify heat-levels by the amount of chilies used and omit cilantro if not a fan. 

Ingredients:
4-5 medium tomatoes, chopped
1 small white onion, chopped
3 tablespoons lime juice, adjust to taste
A handful of fresh cilantro, chopped
1 small jalapeno or serrano chili, seeds removed and finely chopped
Salt to taste

Directions:
Place chopped onions in a bowl and cover with lime juice and season with a pinch of salt. Let it sit allowing the onions to marinate and soften, set aside.
Chop the tomato, jalapeno and cilantro, then mix with the onion and lime juice. Season with salt and additional lime if desired.
Let the salsa stand at room temperature for approximately 30 minutes for flavors to meld and vegetables to soften. 

 

Azi’s Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

Azi’s Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette

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This was the first time I made this and it ended up being great. I love using red cabbage for it’s beautiful color, slightly bitter and peppery flavor and many health benefit- Vitamin C, A, K and dietary fiber to name a few. It adds a nice crunch to the otherwise soft textured fish taco and marinated in a honey-lime-cumin vinaigrette it became a great addition to our fiesta!

In case you’re wondering, it’s called “Azi’s Slaw” because my beautiful sister Azadeh was a big help in the recipe testing of this dish. She has always been a dream sous chef, putting up with my colorful antics in the kitchen… Thanks, Sis!

 

Ingredients:
1 whole red cabbage, cut into quarters and sliced into ribbons
For the vinaigrette-
1/2 cup olive oil
1 tablespoon honey (adjust to taste and add more honey if you prefer the dressing sweeter)
1/3 cup lime juice
2 garlic cloves, mashed with the side of a knife
2 teaspoons cumin (plus a pinch just because I LOVE cumin!)
1 teaspoon paprika (smoked paprika is even better if you have it)
1 teaspoon salt
1 teaspoon black pepper

Directions:
Combine lime juice, garlic, cumin, paprika in a mixing bowl.
Slowly add olive oil as you whisk dressing together.
Adding oil slowly while whisking helps emulsify the dressing so it won’t separate (science, baby!).
Add salt + pepper to taste as  you go along, adjust as needed.
Add dressing to cabbage and mix well.
Let sit for 20-30 minutes. It gets better after it sits for a while.
*It was even better the next day when we had the leftovers with chicken.