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Awesome Side Dishes That Go With Tilapia!

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about Awesome Side Dishes That Go With Tilapia!

A picture of Cilantro Lime Rice and limes in a bowl. A picture of mashed sweet potato with melting butter and chives in a gold rimmed bowl. A picture of green beans and tomatoes in a white bowl. A picture of white asparagus with melted cheese and Italian parsley.

So do you love tilapia as much as I do? This mild fish shows up frequently on my plate at home. It's so easy to prepare and very versatile as there are so many different ways to prepare it.

I like to serve both a starch and a vegetable to accompany this popular white fish to make a complete and wholesome meal.

Here you will find some great ideas for the best side dishes to serve with tilapia!

Great Vegetable Side Dishes

1. Fresh Green Beans With Tomatoes, Chili, and Garlic

Green beans and tomatoes in a white dish.

This green bean dish is out of this world delish and makes the perfect side dish to tilapia fillets.

The garlic and chili in this easy side dish give it bold flavors, and this side is a great accompaniment to tilapia, which is a mild white fish.

It's quick and easy and a wonderful healthy side to go with your fish!

2. Incredibly Delicious Brussels Sprouts

Brussels sprouts that have been cooked and browned in a gold rimmed bowl garnished with pepper.

Another great side dish is delicious brussels sprouts. Whether roasted or pan fried, this member of the cabbage family is a great option to include as part of a healthy meal.

These brussels sprouts have been pan fried in a mixture of butter and olive oil. They are then simply and simply seasoned with salt, pepper, and garlic powder.

You'll love how this healthy side dish complements your tilapia fish!

3. Easy And Elegant White Asparagus Side Dish Recipe

White asparagus spears in a white serving dish with melted Parmesan cheese garnished with Italian parsley.

This Easy and Elegant White Asparagus side dish is very special indeed. This recipe uses jarred white asparagus rather than fresh asparagus spears.

It's super easy to make. All you need to do is place drained asparagus under the broiler with some Parmesan cheese, butter, and some seasonings, and enjoy this along with any of your favorite tilapia recipes as part of a delicious meal!

4. Roasted Carrots With Berbere Spice

Multicolored carrots cut into slivers and wedges on a white dish.

You can't go wrong with carrots as a good choice for a side! Make your favorite roast carrot recipe, or try this Roasted Carrots With Berbere Spice to add an exotic flair to your meal!

Berbere spice is a spice mix used in Eritrean and Ethiopian cuisines. It's a mixture of spices and blends typically differ but may include paprika, salt, coriander, ginger, cinnamon, chili peppers, black pepper, and/or cumin. Using this spice is a great way to spice up your meal, and a great choice as an accompaniment to tilapia fish fillets!

5. Middle Eastern Style Cabbage Salad

Middle Eastern Cabbage Salad in a blue dish.

Another simple side dish to go along with your healthy fish dinner is this Middle Eastern Style Cabbage Salad.

Any salad would be great to accompany tilapia, but why not try this cabbage salad for a change? It's a light, delicious, and refreshing salad! It's a bit tangy, garlicky, and peppery to taste, with a lovely salty flavor as well.

This is simply made with either red or green cabbage, olive oil, fresh lemon juice, fresh garlic, salt and pepper. You'll love how this great recipe pairs with fresh tilapia that you have baked or pan fried!

6. Delicious Balsamic Red Onions

Balsamic red onions in a casserole dish.

If you love onions and would enjoy something sweet and tangy with mild and delicate tilapia, then try this Balsamic Red Onion Recipe! Red onion never tasted so good!

These balsamic red onions have a great flavor and this recipe couldn't be easier to make.

The mild flavor of tilapia definitely gets a boost when paired with these balsamic roasted red onions!

7. Easy and Creamy Mashed Sweet Potatoes

Sweet mashed potatoes in a gold rimmed bowl garnished with chopped chives with melting butter on the top.

One of the best sides to serve with tilapia is sweet potatoes. And a favorite way of mine to prepare sweet potatoes is by mashing them up with Parmesan cheese, butter, and cream.

You'll fall head over heels for this fluffy sweet potato mash! It's fantastic to pair with your favorite baked tilapia recipe. Try dunking a piece of tilapia into the mash and enjoying a mouthful of tender fish and creamy potatoes together. It's a pure delight!

Tasty Starchy Side Dishes

8. Cilantro Lime Rice

Cilantro lime rice and lime wedges in a bowl.

Rice is a perfect side dish to serve with tilapia. Some options are white rice, brown rice, and jasmine rice. And if you'd like to try a delicious seasoned rice dish, consider serving the ever popular Cilantro Lime Rice with your fish!

This rice is delightfully easy to create. A generous amount of lime juice and cilantro mixed into the rice gives this a superb tangy flavor which pairs well with the delicate flavor of the fish.

9. Southern Macaroni Salad

Southern macaroni salad with eggs and mayo garnished with green onions in a white dish, with the handle of a spoon visible in the background.

Macaroni salad is not just for barbecues and fried chicken! This is one of the most popular dishes and for good reason! This salad pleases everyone, including picky eaters, and is a great side to accompany your fish dinner.

Classic southern macaroni salad contains macaroni that is cooked al dente (firm). It also typically contains lots of creamy mayonnaise, hard-boiled eggs, sweet pickle relish, and onions. Green bell pepper or fresh crunchy celery is also included for some nice crunch.

Why not serve this macaroni salad with some easy baked tilapia as part of a most delicious dinner your family will LOVE?

10. Basmati Rice With Saffron

Basmati rice garnished with cilantro and saffron threads with a yellow tinge to the rice from saffron.

Highly aromatic, fluffy and with a delicate texture, basmati rice is the king of rices! Infused with some beautiful saffron it becomes an elegant side to any type of fish, including delicious tilapia cooked your favorite way!

Which Side Dishes Will You Make To Go With Your Tilapia?

So there you have some AWESOME Side Dishes To Serve With Tilapia!

Which ones will you make? Serve one or more and enjoy a delicious and complete meal featuring delicious tilapia!

FAQ

What side dishes go with tilapia?

Tilapia pairs well with so many different side dishes! For a complete meal serve a vegetable side along with a starchy side. Some great vegetable sides include green beans, mashed sweet potatoes, and salads. Consider rice or a delicious macaroni salad for your starch as part of a great fish meal!

What does tilapia taste like?

Tilapia has a very mild and delicate taste, not "fishy" at all. There is a slight sweet taste to this fish as well.

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Easy Cheesy New Mexico Calabacitas Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Cheesy New Mexico Calabacitas Recipe!

Sliced squash cooked with chopped onion, green chilies and corn covered with melted cheese in a cast iron pan.

I discovered an amazing dish called Calabacitas when I was in New Mexico. This is one of the most famous New Mexican dishes and it's also beloved in the southwest region of the United States.

Let me tell you a little about this vegetable side dish, which you will absolutely love!

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What Is Calabacitas?

Calabacitas is the Spanish word for "little squashes". This dish may have originated from Mexican cuisine, but it has become a traditional dish in the state of New Mexico.

There are many variations of this dish, but it typically contains seasonal ingredients such as yellow summer squash (and other varieties of summer squash), corn, and green chilies.

Why You Will Love This New Mexico Calabacitas Recipe!

Here are a few reasons why you will LOVE this Easy Cheesy New Mexico Calabacitas recipe:

  • This vegetarian dish has great flavors, and is the perfect side dish to accompany all your favorite mains! The tender squash, sweet corn, and chiles combine to give you wonderful depth of flavor.
  • Calabacitas is very versatile and easy. You could even make this a main dish by adding some cooked ground beef, chicken or turkey to it which will make meat lovers happy!
  • You will have this ready in less than 30 minutes for your whole family to enjoy!
  • It's CHEESY! The gooey melted cheese is a pure delight!

So now let me tell you what you'll need to make this fabulous dish!

🥘 Ingredients

Bowls containing corn, shredded cheddar cheese, butter and olive oil, seasoning, green chilies and garlic. There are also half an onion and 3 different squashes pictured.

Here are the ingredients you will need for this easy recipe:

  • Summer Squash - it's lovely to use a variety of squashes if you can! Some recommendations are yellow squash, Mexican zucchini or Mexican squash, and Italian squash that we commonly call zucchini; if you can find an 8-Ball zucchini be sure to include it!
  • Olive oil
  • Butter
  • Onion
  • Green chiles - to keep things simple, I used a can of Hatch Diced Green Chiles. The Hatch brand, out of Albuquerque, New Mexico, offers a hot Hatch green chile product (pictured below), as well as a mild New Mexican green chile that is diced and canned. It's more work, but you could also use poblano peppers which are roasted, peeled, deveined and deseeded, and chopped.
  • Sweet Corn - I used canned corn which I drained; you could also use frozen corn after defrosting it or even fresh corn kernels
  • Fresh garlic cloves
  • Salt
  • Black Pepper
  • Dried oregano (or dried Mexican oregano)
  • Cheese - I used sharp cheddar cheese; some other options that would be great to make calabacitas con queso are cotija cheese, queso fresco, or Monterey Jack. The queso fresco and cotija won't really melt, but they could be used as more of a finishing touch by crumbling or sprinkling on top.
An 8-Ball zucchini on display in a grocery store.
8-Ball Zucchini!
Yellow summer squash on display in a grocery store.
Summer Squash Yellow Calabacitas
A can of HOT Hatch Select Diced Green Chiles.
Hatch Diced Green Chiles

You should be able to find all the ingredients you will need for this green chile calabacitas at your local grocery store.

So let's have some fun making this traditional dish of New Mexico!

🔪 Instructions

Prepare your squash, onion, and garlic. Chop the onion, mince the garlic, and slice the squash into discs. If one of your squashes is very large, you can cut the pieces in a way that they are similar in size to your smaller squash discs.

A squash which has been cut up into halves and smaller pieces on a wooden cutting board.
Cut larger squashes into pieces similar in size to your smaller sliced squashes.
Chopped onion and sliced zucchini both green and yellow on a white plate.
Prepared onions and squashes ready for cooking calabacitas.

Add the butter and olive oil to your large skillet and heat on medium. Once the butter is melted and the pan is hot, add the chopped onion and minced garlic. Sauté for around 2 minutes, stirring constantly.

Chopped onion and minced garlic being cooked in butter and oil in a cast iron pan.

Keep your skillet on a medium heat. Add the squash, and cook for around 10 minutes until the squash is tender. Stir every once in awhile, but it's nice to let the squash sit undisturbed for a bit without turning so that you get some browning on the squash.

Sliced cooked squash and chopped onion being cooked in a cast iron pan.

Now add the green chiles, corn, and seasonings (salt, pepper, and oregano) to your sauteed zucchini mixture. Stir to combine, and let this cook for around 2 minutes. Taste and add additional salt and pepper if you like.

Sliced squash and chopped onion in a cast iron pan topped with green chilies, seasonings, and corn.

Turn the heat to low. Now add the shredded cheddar cheese and let this melt. Cover the skillet if you can to help the cheese melt quickly.

Sliced squash cooked with chopped onion, green chilies and corn covered with shredded cheese in a cast iron pan.

Behold your beautiful creation, and enjoy right away!

Sliced squash cooked with chopped onion, green chilies and corn covered with melted cheese in a cast iron pan.

Suggestions For Serving

Sliced squash cooked with chopped onion, green chilies and corn covered with melted cheese in a cast iron pan.

This dish is beautiful served as a side to accompany your favorite main meals. You could also enjoy it in a soft taco with a side of Mexican borracho beans. DELISH!

Add some ground beef, chicken or turkey to turn this into a main meal.

Buen provecho!

FAQ

How should I store leftover calabacitas?

If you have leftover calabacitas, store it in an airtight container in your refrigerator and enjoy within 3 days.

What are some variations or additions for this recipe?

You could add some chopped Roma tomatoes or red pepper for some additional texture and color if you like. Consider adding some chili powder, serrano peppers or hot sauce to make this spicier if you like!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Sliced squash cooked with chopped onion, green chilies and corn covered with melted cheese in a cast iron pan.

Easy Cheesy New Mexico Calabacitas Recipe

Grace Stewart
This Easy Cheesy New Mexico Calabacitas Recipe features squash cooked until tender with corn, green chiles, and onion. The finishing touch is melted cheese which makes for an amazing dish which your family will absolutely love!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Side Dish
Cuisine American, New Mexican
Servings 4 people
Calories 280 kcal

Equipment

  • cast iron skillet cast iron is preferred, but a large skillet can also be used

Ingredients
  

  • 1.5 lb squash this is around 3-4 squash; it's nice to use different varieties and colors if you can
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ onion chopped
  • 4 oz green chiles I used a 4 oz can and did not drain them; New Mexico Hatch Green Chiles are perfect for this dish!
  • 1 cup corn I used canned corn
  • 4 cloves garlic minced
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • ¼ ts oregano plus additional to taste (can sub Mexican oregano)
  • 1 cup cheddar cheese shredded; I used sharp cheddar; feel free to sub Monterey Jack or another cheese that you enjoy

Instructions
 

  • Prepare your squash, onion, and garlic. Chop the onion, mince the garlic, and slice the squash into discs. If one of your squashes is very large, you can cut the pieces in a way that they are similar in size to your smaller squash discs.
    Chopped onion and sliced zucchini both green and yellow on a white plate.
  • Add the butter and olive oil to your skillet and heat on medium. Once the butter is melted and the pan is hot, add the chopped onion and minced garlic. Sauté for around 2 minutes, stirring constantly.
    Chopped onion and minced garlic being cooked in butter and oil in a cast iron pan.
  • Keep your skillet on a medium heat. Add the squash, and cook for around 10 minutes until the squash is tender. Stir every once in awhile, but it's nice to let the squash sit for a bit without turning so that you get some browning on the squash.
    Sliced cooked squash and chopped onion being cooked in a cast iron pan.
  • Now add the green chiles, corn, and seasonings (salt, pepper, and oregano). Stir to combine, and let this cook for around 2 minutes. Taste and add additional salt and pepper if you like.
    Sliced squash and chopped onion in a cast iron pan topped with green chilies, seasonings, and corn.
  • Turn the heat to low. Now add the shredded cheese and let this melt. Cover the skillet if you can to help the cheese melt quickly.
    Sliced squash cooked with chopped onion, green chilies and corn covered with shredded cheese in a cast iron pan.
  • Behold your beautiful creation, and enjoy right away!
    Sliced squash cooked with chopped onion, green chilies and corn covered with melted cheese in a cast iron pan.

Notes

It's so much fun to use different varieties and colors of squash when making calabacitas!  
Sharp cheddar is wonderful with the calabacitas, however feel free to sub another cheese if you wish. 
This is a perfect side dish to accompany all your favorite main dishes!
 

Nutrition

Calories: 280kcalCarbohydrates: 33gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 437mgPotassium: 743mgFiber: 6gSugar: 7gVitamin A: 18474IUVitamin C: 43mgCalcium: 297mgIron: 2mg
Keyword squash, vegetable side dish
Tried this recipe?Let us know how it was!

How To Roast Whole Beets In The Oven

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Roast Whole Beets In The Oven!

Several pieces of sliced beets cut into heart shapes on a black plate.

I am overjoyed to write about something I love...beets! Beets show up on my table for enjoyment almost everyday and I am a true beet lover!

And my favorite way (and also the best way) of cooking beets is to roast them.

So allow me to spend a little time here raving about why we should eat wonderful and amazing beets!

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Why Should We Eat Beets?

A golden beet and red beet next to some white flowers.

What's so great about beets? Well, let's start with the health benefits of beets.

Health Benefits of Beets

I have sourced this information from an article by Healthline called: "Everything To Know About the Health Benefits of Beets."

Beets may be considered a superfood because they have a very high nutritional density. Beetroot is rich in vitamins and minerals, including folate, and is low in calories.

Studies also show that this healthy root vegetable could help to lower our blood pressure, and therefore may reduce our risk of strokes and heart disease.

Furthermore, if you are seeking to have better athletic performance and endurance, I've got good news for you! Studies show that consuming beets may help improve these!

For more details and further information on the health benefits of beets, please read the article I linked to above.

Beets Are Delicious!

Another reason to eat beets is that quite simply, they are delicious! Beets have a slightly sweet taste as well as some earthy notes to them. Some people might actually say that "earthy" means they taste like dirt 😅.

If you think beets taste like dirt, no worries! You can just add them to your salad and drown them in dressing. But seriously, there are many ways to dress up beets. You can even use them to make beet hummus!

Why Cook Beets By Oven Roasting Them?

It's considered that eating raw beets is the best way to get the most nutrients out of them.

However, if you would like to cook them, roasting beets whole in the oven rather than boiling them is the next best way to enjoy as many nutrients from your beets as you can.

Roasting beetroot is also the easiest way to cook them! All you need is your oven, some beets, and aluminum foil!

🥘 Ingredients

The only ingredient you will need for this beets recipe is fresh beets.

Now, you can most likely find both beets with beet greens and raw beets without the greens at your grocery store.

Furthermore, you may be lucky enough to find both red beets and golden beets. If you do find both colors, I recommend buying and roasting both red and golden as the color combination is especially beautiful.

Golden beets and red beets with their greens.
Photo by Christina Rumpf on Unsplash

We will use large beets for our roasted beet recipe. Please select beets approximately ½ pound in weight (this weight only includes the root and not the greens).

The size of the beets that you select is important because it does have an impact on the cooking time. Small beets will cook faster than larger beets.

🔪 Instructions

So here's your step-by-step guide to making roasted beetroot!

Preheat your oven to 400F.

If you have purchased beets with greens, use a sharp knife to remove the greens as we will only roast the beet root.

Rinse and pat dry the beets using paper towels.

Wrap each beet individually in aluminum foil. Place the wrapped beets on a cookie sheet or large baking sheet, and roast beets for approximately 1 hr and 15 minutes.

It's best to place the foil wrapped beets on top of a cookie sheet because sometimes beet juice leaks out and if you don't have something to catch it you will have a big mess to clean up in your oven!

Beets wrapped in foil in the background and a beet placed on top of a sheet of foil.
Wrap each beet individually in foil.
3 beets wrapped in foil placed on a silicone mat and cookie sheet in an oven.
Place the foil wrapped beets on a cookie sheet and roast in your oven.

After 1 hr 15 minutes, remove the beets from the oven. Check to see if they are cooked properly by inserting a fork into one of the beets.

Be careful opening the foil packet as it's HOT! If the beet is fork tender, then they are finished cooking. If not, place them back in the oven for 10 minute intervals until they are cooked through.

A beet pierced with a fork to show the beet is fork tender. The beet has released some of its juices and is in a piece of aluminum foil.

Allow the beets to cool while still wrapped in foil. Once cool, you can peel the beets if you desire. The peel should come right off using your hands. If some of the peel is not easily removed, you can use a knife to cut off these areas.

You may want to wear gloves to avoid your hands getting beet stained. 😊

A whole beet that has been roasted in the oven on a sheet of aluminum foil, and a hand holding some of the skin of the beet which has been peeled off.

Suggestions For Serving

Enjoy your beets chopped or sliced and added into salads.  They also make a wonderful and simple side dish when sliced, seasoned with salt and black pepper, and drizzled with a bit of olive oil and/or balsamic vinegar.

Try them in this Beautiful Roasted Beets and Spinach Salad or include them in your favorite beet recipes.

FAQ

Can you eat roasted beets with the skin on?

I typically peel the skin off of beets before consuming them, however it's perfectly fine to eat the skin if you would like to!

Is roasting beets better than boiling them?

Roasting beets is better than boiling them because you can retain more nutrients using this method.

Should you wash beets before cooking them?

It's best to rinse and wash your beets before you cook them. Be sure to remove and dirt and debris from beets prior to roasting them.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Several pieces of sliced beets cut into heart shapes on a black plate.

How To Roast Whole Beets In The Oven

Grace Stewart
Roasting whole beets in the oven is the best and easiest way to prepare beets!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course accompaniment, Side Dish, vegetable side dish
Cuisine American
Servings 12 servings
Calories 9 kcal

Equipment

  • Oven
  • cookie sheet or baking tray

Ingredients
  

  • 3 beets select beets approximately ½ lb in weight

Instructions
 

  • Preheat your oven to 400F. Rinse and pat dry the beets.
    A golden beet and red beet next to some white flowers.
  • Wrap each beet individually in foil. Place the wrapped beets on a cookie sheet or oven proof container, and roast for approximately 1 hr and 15 minutes.
    3 beets wrapped in foil placed on a silicone mat and cookie sheet in an oven.
  • After 1 hr 15 minutes, remove the beets from the oven. Check to see if they are cooked properly by inserting a fork into one of the beets. Be careful opening the foil packet as it's HOT! If the beet is fork tender, then they are finished cooking. If not, place them back in the oven for 10 minute intervals until they are cooked through.
    A beet pierced with a fork to show the beet is fork tender. The beet has released some of its juices and is in a piece of aluminum foil.
  • Allow the beets to cool while still wrapped in foil. Once cool, you can peel the beets if you desire. The peel should come right off using your hands. If some of the peel is not easily removed, you can use a knife to cut off these areas.
    A foil wrapped beet and a peeled beet with the beet peels on a white plate.
  • Enjoy your delicious and healthy beets!
    Red beets that have been cut in half so that you can see striations in the beets.

Notes

 Enjoy your beets chopped and added into salads.  They are also wonderful sliced, seasoned with salt and pepper, and drizzled with olive oil.
Try them in this Beautiful Roasted Beets and Spinach Salad.
Cheers!

Nutrition

Calories: 9kcalCarbohydrates: 2gProtein: 0.3gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 16mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
Keyword Beets, roasted beets
Tried this recipe?Let us know how it was!

Easy Korean Broccoli Side Dish Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Korean Broccoli Side Dish Recipe!

Broccoli florets seasoned in a Korean style sauce and flecked with red pepper flakes in a white bowl. There is a pair of silver chopsticks resting on the bowl in the background.

Are you searching for a way to jazz up plain old steamed broccoli? If so, you have come to the right place!

Allow me to introduce this Korean Broccoli Side Dish to you. It's kind of like a Korean broccoli salad and is considered a banchan. Banchan are Korean side dishes, and this broccoli dish is as good as what you would get at Korean restaurants!

If you love Korean cuisine and Korean cooking, you've got to add this delicious and healthy side dish to your repertoire!

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Why You Will Love This Easy Recipe

You will love this recipe and this great side dish because:

  • It's delicious! The tender broccoli tastes nutty with the sesame oil, and has a bit of a spicy kick due to the Korean red pepper flakes. There is a hint of sweetness with the sugar we include and if you are a fan of garlic, you will love the garlic flavor!
  • Preparing this Korean banchan is super easy. You can add this to your list of go-to simple recipes for Korean food.
  • This is not only a tasty side dish, but it's healthy too! Read about the health benefits of broccoli at an article from Healthline.com called "Top 14 Health Benefits of Broccoli."
  • You can enjoy this healthy Asian broccoli salad as part of a delicious Korean meal, or as an accompaniment to any main course!

🥘 Ingredients

A white bowl containing broccoli florets and small bowls containing minced garlic, soy sauce, sesame oil, salt and pepper, Korean red pepper flakes, rice vinegar, and sugar.

So here are the simple ingredients you will need to make this Korean broccoli banchan:

You should be able to buy most of these ingredients at your local grocery store with the exception of the Korean red pepper flakes. These can be purchased at Asian markets, and I have provided links to buy some of these items from Amazon for your convenience.

🔪 Instructions

It's SUPER SIMPLE to make this delicious side dish!

Start by preparing your broccoli. Remove the tough bottom end of the broccoli crown. Cut the broccoli into long and thin pieces with florets and a little of the broccoli stems attached as pictured in the INGREDIENTS section.

Steam the broccoli for around 10 minutes, or until the broccoli is nice and tender. Remove from the heat and allow to cool for a bit.

Broccoli florets steaming in a steamer on top of a stove.

While the broccoli is steaming, combine the remaining ingredients (dressing ingredients) in a large bowl. Stir or whisk until the ingredients are well combined.

A Korean style spicy sauce including sesame oil, salt and pepper, garlic and Korean red pepper flakes in a blue bowl.
Add the dressing ingredients to a large bowl.
A Korean style spicy sauce including sesame oil, garlic and Korean red pepper flakes in a blue bowl.
Stir or whisk the dressing ingredients until well combined.

Add the steamed broccoli to the dressing and stir to dress the broccoli with the sauce.

Broccoli florets dressed with a Korean style sauce which includes garlic and Korean red pepper flakes in a blue bowl. There is a blue spoon in the bowl.

Last but not least, add some sesame seeds if desired for some extra nutty flavor!

Suggestions For Serving

Broccoli florets seasoned in a Korean style sauce and flecked with red pepper flakes in a white bowl. There is a pair of silver chopsticks resting on the bowl in the background.

You can enjoy this chilled, at room temperature, or even lightly warmed.  

Truthfully I could eat this and a bowl of rice and be perfectly happy. However, why not serve it alongside some Korean short ribs, or with Korean fried chicken?

However you decide to serve it, I know you and your family will love this great way with broccoli!

FAQ

How can I store leftover Korean broccoli salad?

Store any leftovers in your fridge in an airtight container and enjoy within 3-4 days.

What is the healthiest way to serve broccoli?

Steaming broccoli may be one of the healthiest ways to cook broccoli because you won't experience the loss of vitamins and nutrients that occurs when boiling.

Can I leave out the Korean red pepper flakes if I don't like spicy food?

You can omit the Korean red pepper flakes if you don't like spicy food. However, you could reduce the amount called for in the recipe and still include a small amount. I love including gochugaru because the red color of the red pepper flakes goes well with the green broccoli for some vibrant colors!

Some Other Korean Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Broccoli florets seasoned in a Korean style sauce and flecked with red pepper flakes in a white bowl.

Easy Korean Broccoli Side Dish Recipe

Grace Stewart
You'll love this Easy Korean Broccoli Side Dish Recipe! This delicious broccoli is perfect served alongside your favorite Korean foods or as a side dish with any meal!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish, vegetable side dish
Cuisine Korean
Servings 4 people
Calories 55 kcal

Equipment

  • Steamer
  • large pot

Ingredients
  

  • ½ lb broccoli use fresh broccoli and cut into florets with a little of the stem attached

Dressing Ingredients

  • 1 tablespoon sesame oil
  • 1 ts gochugaru Korean red pepper flakes
  • 2 each garlic minced
  • ¼ ts salt
  • ⅛ ts black pepper
  • 1 ts rice vinegar
  • ½ ts sugar
  • 1 ts soy sauce

Optional Ingredient

  • sesame seeds

Instructions
 

  • Start by preparing your broccoli. Remove the tough bottom end of the broccoli crown. Cut the broccoli into long and thin pieces with florets and a little of the broccoli stems attached as pictured. Steam the broccoli for around 10 minutes, or until the broccoli is nice and tender. Remove from the heat and allow to cool for a bit.
    Broccoli florets steaming in a steamer on top of a stove.
  • While the broccoli is steaming, combine the remaining ingredients (dressing ingredients) in a large bowl. Stir or whisk until the ingredients are well combined.
    A Korean style spicy sauce including sesame oil, garlic and Korean red pepper flakes in a blue bowl.
  • Add the steamed broccoli to the dressing and stir to dress the broccoli with the sauce. Add some sesame seeds if desired. Enjoy!
    Broccoli florets dressed with a Korean style sauce which includes garlic and Korean red pepper flakes in a blue bowl. There is a blue spoon in the bowl.

Notes

You can enjoy this chilled, at room temperature, or even lightly warmed.  
Add some sesame seeds for extra nutty flavor!  
Mashita! 

Nutrition

Calories: 55kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 252mgPotassium: 190mgFiber: 2gSugar: 2gVitamin A: 428IUVitamin C: 51mgCalcium: 29mgIron: 1mg
Keyword Banchan, Korean side dish
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Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe!

Green beans with tomatoes and garlic in a white bowl.

My life changed when I discovered this great way of enjoying the humble green bean. I was introduced to an Italian green bean dish that included rich and flavorful tomatoes along with garlic in the book "Elizabeth David on Vegetables."

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The Inspiration For This Easy Recipe

Elizabeth David was a British cookery writer who revolutionized cooking in her country.  She lived in many different countries, including Italy, and learned about the local cuisines where she lived.  How thrilling it must have been for her to share her knowledge of simple and delicious Italian and Mediterranean foods that she learned abroad with her countrymen.

Ms. David's sublime recipe, which inspired the green bean recipe you find here, is called "Haricots verts a l'italienne," or green beans with tomatoes and garlic.

I have adapted Ms. David's recipe to include fresh chili and butter, which she doesn't include in her recipe.  But I have used her same technique of first boiling and then sautéing the green beans.

Why You Will Love This Recipe

You will absolutely adore this recipe.  Let me entice you with this:

  • This dish is pure magic.  It's amazing how a few simple ingredients can combine to give you what I think is the most delicious way of enjoying green beans
  • The prep time is 10 minutes and cook time is only 11 minutes, so you can have this simple side dish on your table ready to enjoy in less than half and hour
  • The cooking process is easy and you'll get great tasting results every time

Are you ready to indulge in this delicious and easy side dish?  If so, then allow me to tell you what you'll need to make this delightful dish!

🥘 Ingredients

Green beans in a white bowl, and bowls containing Italian peeled tomatoes, butter, salt and pepper, olive oil, and garlic and chili.

The simple ingredients you will need for this dish can be found at most grocery stores. This perfect side dish requires the following ingredients:

  • Fresh green beans
  • Extra Virgin Olive Oil
  • Butter
  • Tomatoes and tomato sauce
  • Fresh garlic cloves
  • Chili (optional but oh so good!) - I used a red Thai chili for this dish
  • Salt
  • Black pepper

This great recipe deserves the best quality ingredients for the best results. So, I highly recommend that you use Italian San Marzano Peeled Tomatoes for this dish.

San Marzano Tomatoes are a great quality tomato with amazing flavor. They cost a little more, but I think you'll agree with me that the extra cost is worth it.

The fresh chili is a wonderful addition to this dish. I love using Thai chilies, but if you want to add some spice and don't have Thai chilies, you can sub a few red pepper flakes.

So now on to the super easy instructions!

🔪 Instructions

To begin, if you are using Italian peeled tomatoes, use some kitchen scissors or a spoon to break them up until you have a nice chunky sauce. Set this aside for a future step.

Italian peeled tomatoes in a glass bowl with a pair of Wusthof kitchen scissors poised over one of the tomatoes.
Cut the whole tomatoes with scissors or break them up with a spoon.
Tomatoes and tomato sauce in a glass bowl.
Here's your lovely chunky tomatoes and sauce!

Add a teaspoon salt and bring a large pot of salted water to the boil. Now add topped and tailed green beans, and boil gently for 4 minutes. Drain and set aside.

Green beans in boiling water in a large pot.

Now add the butter and olive oil to the large pot on a medium heat, and heat until the butter has melted.

Melting butter and olive oil in a large pot.

Add the boiled green beans, the tomatoes, chili, minced garlic, and the salt and pepper.

A large pot containing melted butter and olive oil with green beans, tomatoes, minced garlic and chili, and salt and pepper.
Such beautiful colors!

Stir everything well and then cook this for around 6 minutes on a medium to a medium-low heat. Cook this for a few minutes longer is you prefer the beans to be more tender. Taste and add additional salt and pepper if you desire.

Green beans with tomatoes and garlic in a large pot. There is a blue slotted spoon with a wooden handle in the pot.

Your very tasty beans are now ready to enjoy! Place them in a beautiful serving bowl and admire them on your dinner table before digging in!

Suggestions For Serving

Green beans with tomatoes and garlic in a white bowl.

This Italian style sautéed green beans dish will delight your taste buds! I love serving this as a side to accompany Italian main course dishes such as Chicken Scallopini or Veal Parmigiana.

By the way, a splash of balsamic vinegar wouldn't go amiss. 😉

This is such a great vegetable side dish for busy weeknights. I hope you and your family will enjoy these green beans time and time again!

FAQ

Do you need to salt the water when blanching or boiling green beans?

It's a good idea to add salt to water when blanching or boiling green beans to add flavor.

How do you perk up green beans?

Perking up green beans is as simple as adding seasoning, garlic, butter, and some very flavorful tomatoes! This is Italian style green beans and they are so flavorful you may not want to have them any other way!

How do I store any leftover green beans?

Store leftover green beans in an airtight container in your fridge, and consume within 3-4 days.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Green beans with tomatoes and garlic in a white bowl.

Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe

Grace Stewart
Green beans never tasted so good! This Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe is delicious and makes the perfect easy side dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Side Dish, vegetable side dish
Cuisine Italian
Servings 4 people
Calories 46 kcal

Equipment

  • large pot to boil the beans

Ingredients
  

  • ½ lb fresh green beans topped and tailed
  • ½ tablespoon olive oil
  • 1 tablespoon butter
  • ⅓ cup tomatoes and sauce it's highly recommended to use San Marzano Italian peeled tomatoes. If using these, cut them up with scissors or a spoon until you have a nice chunky sauce. You can also use a good quality diced tomato product.
  • 2 cloves fresh garlic minced
  • 1 chili minced; this is optional but including the chili adds a lovely bit of heat! I used one Thai chili for this recipe, but you can sub another chili or some red pepper flakes
  • ¼ ts salt plus additional teaspoon for salting the water and any extra to taste
  • ⅛ ts pepper plus additional to taste

Instructions
 

  • If you are using Italian peeled tomatoes, use some kitchen scissors or a spoon to break them up until you have a nice chunky sauce. Set this aside for a future step.
    Italian peeled tomatoes in a glass bowl with a pair of Wusthof kitchen scissors poised over one of the tomatoes.
  • Add a teaspoon salt and bring a large pot of salted water to the boil. Now add topped and tailed green beans, and boil gently for 4 minutes. Drain and set aside.
    Green beans in boiling water in a large pot.
  • Now add the butter and olive oil to the large pot on a medium heat, and heat until the butter has melted.
    Melting butter and olive oil in a large pot.
  • Add the boiled green beans, the tomatoes, chili, garlic, and the salt and pepper.
    A large pot containing melted butter and olive oil with green beans, tomatoes, minced garlic and chili, and salt and pepper.
  • Stir everything well and then cook this for around 6 minutes on a medium to a medium-low heat. Cook this for a few minutes longer is you prefer the beans to be more tender. Taste and add additional salt and pepper if you desire.
    Green beans with tomatoes and garlic in a large pot. There is a blue slotted spoon with a wooden handle in the pot.

Notes

I highly recommend using a high quality tomato such as Italian San Marzano peeled tomatoes for this dish.  These tomatoes cost a little more, but the flavor is so so much better I think you'll agree that it's worth it. 
Enjoy this easy and delicious side dish with your favorite mains!  
 

Nutrition

Calories: 46kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.4mgSodium: 183mgPotassium: 205mgFiber: 2gSugar: 3gVitamin A: 528IUVitamin C: 25mgCalcium: 36mgIron: 1mg
Keyword green beans
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Easy Texas Toothpicks Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Texas Toothpicks Recipe!

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

Howdy y'all! I'm a Texan and I'm happy to share with you a terrific food from the Lone Star State. It's the Texas Toothpick, a delicious fried treat to eat, and not something to pick your teeth with. 😅

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What Are Texas Toothpicks?

Texas Toothpicks are basically thin and long strips of jalapeno peppers breaded and then fried to a golden brown perfection.

A few restaurants here in Texas serve TX Toothpicks as appetizers. However if you can't get to a restaurant to enjoy these no worries as they are easy to make at home!

So let me show you what ingredients you will need to make this easy and delicious dish!

🥘 Ingredients

Bowls containing egg, milk, flour, salt and pepper, and garlic and onion powder. There are also 5 whole jalapeños next to the bowls.

You only need a few simple ingredients to make this delicious fried appetizer. They are:

  • Jalapeños - select large jalapeños for this recipe
  • Large Egg
  • Whole milk
  • All purpose flour
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Vegetable oil

The perfect partner to these is Ranch dressing. I can't tell you how good these are smothered in Ranch! However, you can substitute your own favorite dressing for Ranch if you like.

Ok, so now I'll go through the easy step by step instructions to make your Texas Toothpicks!

🔪 Instructions

Using a sharp knife, begin by cutting the top off the jalapeños and slice them down the middle lengthwise. Deseed and devein the jalapeños and then cut them into thin long strips. Combine the egg and milk in one shallow bowl, and whisk gently to make an egg wash. In another shallow bowl combine the flour and the seasonings and stir to combine well.

A white bowl containing flour and seasonings and a white bowl containing thin slices of jalapeños. There is also a small red bowl containing an egg and milk.

Dip a jalapeno strip into the egg wash and let the excess run off. Then roll it in the flour mixture. Repeat with each jalapeno strip.

A white bowl containing an egg wash, and a pair of tongs holding a thin slice of jalapeno over the egg wash.
Dip the jalapeno in the egg wash and let the excess run off.
A bowl with seasoned flour and a pair of tongs holding a jalapeno slice above the seasoned flour.
Then dip the jalapeno in the seasoned flour mixture.
Thin slices of jalapeños coated in a seasoned flour on a white plate.
Breaded jalapeno strips ready for frying!

Add vegetable oil to a depth of about 1" in a large cast iron skillet or large skillet. Heat the oil to about 350F and then add a few of the breaded jalapeno strips. You will want to fry these in batches so that you don't have too many strips frying at once. Fry until the jalapeño strips are golden brown which means you now have Texas Toothpicks! Drain on a plate lined with a paper towel and add a pinch of salt to each batch of Texas Toothpicks.

A breaded slice of jalapeno frying in hot oil.

Please note: The length of your frying time will vary according to how hot your oil is.  Mine fried up pretty quickly so it's best just to keep an eye on them while cooking and be prepared to remove them as soon as they turn golden brown.  If your oil is super hot, these can go from golden brown to burnt pretty fast!

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

How To Serve Your Delicious Appetizer!

Breaded and fried pieces of thin sliced jalapeños and a red bowl filled with ranch dressing. Someone is dipping one of the fried jalapeno slices in the ranch dressing.

Enjoy these with ranch dressing as a dipping sauce, or substitute your own favorite dressing. You'll be amazed at how fast these disappear!

I hope you will find this to be one of your most favorite delicious appetizers!

FAQ

What are Texas Toothpicks made of?

Texas Toothpicks are made of thin strips of jalapeno peppers breaded and then fried to a golden brown perfection. They make for a mouthwatering appetizer!

Can Texas Toothpicks be reheated?

Technically these can be reheated, but these are best enjoyed straight out of the hot oil! If you do reheat them, your best option is to reheat in an air fryer for around 3 minutes at 350F. Just be aware that they will most likely be a bit limp and not as crisp as when they come out of the hot oil when cooking them.

What sauces can I serve Texas Toothpicks with?

My favorite sauce to serve with this fried jalapeno appetizer is ranch dressing. However I think mayo would also work well, and why not try guacamole, sour cream, or even bbq sauce?!

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Breaded and fried pieces of thin sliced jalapeños with a red bowl filled with ranch dressing on the left hand side.

Easy Texas Toothpicks Recipe

Grace Stewart
You've got to try this Easy Texas Toothpicks Recipe y'all! Thin slices of jalapeno breaded and fried are called Texas Toothpicks. This great appetizer is perfect served with ranch dressing!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 80 kcal

Equipment

  • large skillet or cast iron pan can also use a deep fat fryer if you prefer

Ingredients
  

  • 5 each jalapeños select large jalapeños and remove the seeds and veins

Egg wash

  • 1 egg select a large egg
  • 2 tablespoon milk use whole milk

Flour and seasonings

  • ½ cup all purpose flour
  • ½ ts salt plus additional
  • ½ ts pepper
  • ½ ts garlic powder
  • ½ ts onion powder

Oil for frying

  • vegetable oil for shallow frying

Dipping sauce

  • Ranch dressing for dipping

Instructions
 

  • Cut the top off the jalapenos and slice them down the middle lengthwise. Deseed and devein the jalapenos and then cut them into thin strips. Combine the egg and milk in one shallow bowl, and whisk gently to make an egg wash. In another shallow bowl combine the flour and the seasonings and stir to combine well.
    White bowls containing flour and an egg wash, and a cutting board topped with thin slices of jalapeños.
  • Dip a jalapeno strip into the egg wash and let the excess run off. Then roll it in the flour mixture. Repeat with each jalapeno strip.
    Thin slices of jalapeños coated in a seasoned flour on a white plate.
  • Add vegetable oil to a depth of about 1" in a large cast iron skillet or large skillet. Heat the oil to about 350F and then add a few of the breaded jalapeno strips. You will want to fry these in batches so that you don't have too many strips frying at once. Fry until the the strips are golden brown which means you now have Texas Toothpicks! Drain on a plate lined with a paper towel and add a pinch of salt to each batch of Texas Toothpicks.
    A breaded slice of jalapeno frying in hot oil.
  • Enjoy these with ranch dressing as a dip, or substitute your own favorite dressing. You'll be amazed at how fast these disappear!
    Breaded and fried pieces of thin sliced jalapeños and a red bowl filled with ranch dressing. Someone is dipping one of the fried jalapeno slices in the ranch dressing.

Notes

Please note that the nutrition information does not include the information for the vegetable oil or the ranch dressing.  Apologies for any inconvenience that this may cause.
The length of your frying time will vary according to how hot your oil is.  Mine fried up pretty quickly so it's best just to keep an eye on them while cooking and be prepared to remove them as soon as they turn golden brown.  If your oil is super hot, these can go from golden brown to burnt pretty fast!

Nutrition

Calories: 80kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 42mgSodium: 310mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword fried appetizer, jalapenos, ranch dressing, texas toothpicks
Tried this recipe?Let us know how it was!

How To Make Delicious Balsamic Onions

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Delicious Balsamic Onions!

I love red onions and enjoy experimenting with different ways to enjoy them. Baking them with balsamic vinegar, the king of vinegars, may just be my favorite way with red onions. I'll wager a bet that you will love this way of cooking them as well!

Why You Will Love This Easy Recipe!

You will love this dish because:

  • Turning raw red onions into tender, tangy and sweet onions is easy and purely deliciously delightful!
  • This recipe uses simple ingredients easily found at your local grocery store.
  • Baked red onions with balsamic vinegar makes for an easy side dish, antipasto, or a great addition to pasta or even burgers.

So now let me show you what ingredients you'll need for this red onion recipe!

🥘 Ingredients

A red onion, and small bowls filled with balsamic vinegar, olive oil, sugar, salt and pepper.

You'll need the following ingredients for this easy recipe:

  • Large red onion (sliced into 8 wedges)
  • Olive oil
  • Balsamic vinegar - I've used regular store bought balsamic vinegar in this recipe; please see notes below about authentic and genuine Balsamic Vinegar
  • Salt
  • Black pepper
  • Sugar (can use white sugar or brown sugar) - we'll just add a little sugar to enhance the natural sugars in the red onion

Six basic ingredients to sweet and tangy onion heaven!

Balsamic Vinegar and D.O.P.

Balsamic vinegars vary in quality and quality makes a huge difference when using balsamic. Therefore, try to use the best quality balsamic that you can.

Having said that, super high end true balsamic vinegars, such as a 25 Year Balsamic Vinegar of Modena by Alma Gourmet, with the D.O.P. designation, are very thick and are best used sparingly. If you are fortunate to have a quality balsamic such as this one, you won't need as much as ¼ cup of vinegar called for in this recipe. 😄 

The D.O.P. stands for "Denominazione d' Origine Protetta" or "Protected Designation of Origin" in English. It is like a certificate of authenticity so that when you see this label you know you are buying a product that meets certain strict criteria as set forth by governmental organizations. An article by TheChefAndTheDish.com called "What is DOP? Understanding Italian Food Labels" is a great reference and does a deep dive into what D.O.P is and is a great read!

🔪 Instructions

Preheat your oven to 350F. Peel the onion and then cut off the ends. Cut the onion in half (from stem to root end), and then cut each half into 4 wedges to make a total of 8 wedges. Place the sliced onions in a single layer in a baking dish.

Whisk the balsamic vinegar, olive oil, sugar, salt and pepper in a small bowl.

A casserole dish with 8 wedges of raw red onions.
Cut the onion into 8 wedges.
A casserole dish containing wedges of raw red onions, and a small bowl with balsamic vinegar with a whisk.
Whisk the remaining ingredients in a small bowl.

Pour the whisked mixture as evenly over the onions as you can. Cover the dish with aluminum foil, then bake at 350F for 20 minutes.

Red onion wedges and balsamic vinegar in a casserole dish.

After 20 minutes, remove the foil and place the baking dish back in the oven for another 20 minutes. Toss the tender onions around in the sauce, and then get ready to enjoy your delicious balsamic onions!

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

How To Serve Your Balsamic Onions

These balsamic onions are wonderful stirred into pasta or great as a topping for burgers!  

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

They are also perfect as a side dish to accompany your favorite main dishes, or as an antipasto.

There is a printable recipe card below. If you make this dish I'd love to know how it turns out for you! I'd be honored if you left a star rating and your comments to let me and others know what a great recipe this is. 😊

FAQ

How long do red onions need to be cooked in the oven?

The amount of time to cook red onions in the oven will vary according to the temperature you cook them at. In this recipe, bake sliced onions at 350F for around 40 minutes for tender and delicious red onions!

How do I store any leftover baked balsamic onions?

Store any leftover baked balsamic onions in an airtight container in your refrigerator, and consume within 3 days.

How do you cut an onion for the oven?

There are several ways you can cut an onion for baking in the oven. You can simply cut them in half, or cut them into 4 or 8 wedges, as we do in this recipe. Thick or thin slices are also acceptable!

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

Delicious Balsamic Onions

Grace Stewart
Red onions roasted with balsamic vinegar is a sweet and tangy delight! Super easy to make, this may become your new favorite way to cook red onions!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 40 minutes
Total Time 43 minutes
Course accompaniment, antipasto, Side Dish
Cuisine Italian
Servings 6 servings
Calories 38 kcal

Equipment

  • baking dish

Ingredients
  

  • 1 red onion select a large red onion
  • 1 tablespoon olive oil
  • ¼ cup balsamic vinegar try to use the best quality balsamic that you can
  • ⅛ ts salt
  • ⅛ ts pepper
  • ¼ ts sugar can use white or brown sugar

Instructions
 

  • Preheat your oven to 350F. Peel the onion and then cut off the ends. Cut the onion in half (from stem to root), and then cut each half into 4 wedges to make a total of 8 wedges. Place the sliced onions in a single layer in a baking dish.
    A casserole dish with 8 wedges of raw red onions.
  • Whisk the balsamic vinegar, olive oil, sugar, salt and pepper in a small bowl.
    A casserole dish containing wedges of raw red onions, and a small bowl with balsamic vinegar with a whisk.
  • Pour the whisked mixture as evenly over the onions as you can. Cover the dish with aluminum foil, then bake at 350F for 20 minutes.
    Red onion wedges and balsamic vinegar in a casserole dish.
  • After 20 minutes, remove the foil and place the baking dish back in the oven for another 20 minutes. Toss the tender onions around in the sauce, and then get ready to enjoy your delicious balsamic onions!
    A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

Notes

These balsamic onions are wonderful stirred into pasta or great as a topping for burgers!  
They are also perfect as a side dish to accompany your favorite main dishes, or as an antipasto.
Buon appetito! 

Nutrition

Calories: 38kcalCarbohydrates: 4gProtein: 0.3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 52mgPotassium: 39mgFiber: 0.3gSugar: 3gVitamin A: 0.5IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword balsamic vinegar, easy recipe, onions, red onions
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Easy Italian Mushroom Salad Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Italian Mushroom Salad Recipe which you will just love!

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

Are you a mushroom lover like I am? If so, you've GOT TO TRY this amazing mushroom recipe, made with fresh mushrooms!

I discovered Mushroom Salad, which I have fallen in love with, in a gem of a book called 365 Easy Italian Recipes by Rick Marzullo O'Connell. I've adapted this no cook mushroom recipe you find here from Mr. O'Connell's book and am so excited to share this with you!

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What Is Italian Mushroom Salad?

Italian mushroom salad is a brilliant antipasto made with raw mushrooms coated with a light dressing of lemon juice and olive oil.

Antipasto, which translates to "before the pasta," is similar to an appetizer, or is considered the first course of an Italian meal.

They are like tidbits served to stimulate or whet your appetite for what is to come.

This dish is a cold mushroom salad and has an earthy taste to it. It is garnished with fresh herbs and garlic.

So let me tell you what ingredients you will need to make this super easy salad, which is ready in 10 minutes!

🥘 Ingredients

A white bowl with sliced mushrooms, and small bowls containing parsley, oregano, lemon juice, olive oil, minced garlic, and salt, pepper, and red pepper flakes.

You only need a few simple ingredients to make this salad. All the ingredients are easily found at your local grocery store. The ingredients you will need are:

  • Fresh white button mushrooms - slice these as thinly as you can for best results
  • Fresh garlic
  • Fresh parsley
  • Fresh oregano
  • Olive oil
  • Lemon juice
  • Salt
  • Black pepper
  • Red pepper flakes
  • Parmesan cheese (optional)

Fresh herbs elevate this Italian dish into something very special. And I love a bit of extra spice, so have included some red pepper flakes. However, if you prefer to leave them out it's perfectly fine. 😊

I didn't include Parmesan cheese in my recipe, however some grated Parmesan cheese sprinkled over this salad would be divine!

🔪 Instructions

All you need to do to prepare this dish is rinse and clean, and then thinly slice the mushrooms. I recommend slicing them as thin as possible as they become almost ethereal when sliced this way. Combine all the ingredients in a mixing bowl, except for the mushrooms, and stir to combine.

Then add the mushrooms and toss to coat.

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley. There is a yellow spoon with a wooden handle in the bowl.

Taste and add additional salt, pepper, and/or red pepper flakes if desired.

If you have some Parmesan cheese sprinkle some over the salad for extra deliciousness!

Buon appetito!

How To Serve This Italian Mushroom Salad

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

This raw mushroom salad is ready to enjoy immediately. However, you can also refrigerate it in an airtight container and allow the mushroom salad to marinate for a few hours. During this time, the mushrooms will give off some delicious juices.

So this Italian mushroom salad can be served as an antipasto, or as Mr. O'Connell suggests, served with grilled meats or over steak.

I personally like to serve it as part of a green salad, to which I like to drizzle some of the juices from the mushroom salad over.

I hope you will partake of the delights of this Italian Mushroom Salad soon! Buon appetito!

FAQ

How can I store this fresh Italian mushroom salad?

Store this mushroom salad in an airtight container in your refrigerator, and consume within 2-3 days.

Do mushrooms need to be cooked before eating them?

Most store bought mushrooms can be eaten raw and do not have to be cooked. An exception is the shiitake mushroom. Please note I am not referring to mushrooms picked while foraging in the wild.

What is the best mushroom to use for this Italian cold mushroom salad?

White button mushrooms, on the smallish side, are the best mushrooms to use for this dish.

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

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Cheers!

Grace

A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

Easy Italian Mushroom Salad Recipe

Grace Stewart (adapted from and inspired by Rick Marzullo O'Connell's Recipe for "Mushroom Salad" from "365 Easy Italian Recipes""
This Easy Italian Mushroom Salad Recipe is absolutely delicious and can be ready in about 10 minutes! Mushroom lovers will fall head over heels for this salad, which makes a great side dish or accompaniment to your favorite grilled meats!
Print Recipe Pin Recipe
Prep Time 9 minutes
Combining the ingredients 1 minute
Total Time 10 minutes
Course accompaniment, antipasto, Side Dish, vegetable side dish
Cuisine Italian
Servings 6 people
Calories 64 kcal

Ingredients
  

  • 8 oz mushrooms select whole white mushrooms for use in this recipe and slice them thinly
  • 2 cloves garlic minced; can adjust the amount to your tastes
  • 2 tablespoon parsley minced; I used fresh Italian parsley
  • ½ tablespoon oregano minced; I used fresh oregano
  • 2.5 tablespoon olive oil
  • 1.5 tablespoon lemon juice
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • ¼ ts red pepper flakes plus additional to taste
  • Parmesan cheese optional, to taste

Instructions
 

  • Rinse and thinly slice the mushrooms. Combine all the ingredients in a mixing bowl, except for the mushrooms, and stir to combine. Then add the mushrooms and toss to coat.
    A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley. There is a yellow spoon with a wooden handle in the bowl.
  • Taste and add additional salt, pepper, and/or red pepper flakes if desired. Buon appetito! If you have some Parmesan cheese sprinkle some over the salad for extra deliciousness!
    A white bowl containing sliced mushrooms with garlic, red pepper flakes, and minced Italian parsley.

Notes

Serve this as a side dish to accompany your favorite mains or as an antipasto.
I didn't include Parmesan cheese in my recipe, however some grated Parmesan cheese sprinkled over this salad would be divine!
You can enjoy this immediately, or refrigerate and allow to marinate for a few hours.  It's all good!

Nutrition

Calories: 64kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 101mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 4mgCalcium: 12mgIron: 0.5mg
Keyword antipasto, Italian side dish, mushroom salad, mushrooms
Tried this recipe?Let us know how it was!

Easy Sautéed Rapini Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Sautéed Rapini Recipe!

Sautéed Rapini with garlic and red chili flakes in a bowl that has the word "nourish" on it and pictures of hearts.

The green and beautiful vegetable called rapini, makes for a perfect side dish. If you've never tried it before, I urge you to buy a bunch and make this delicious and easy sautéed rapini recipe as soon as you can!

Rapini is listed in the book 1,000 Foods To Eat Before You Die, by the esteemed food writer Mimi Sheraton. Therefore it certainly deserves a place at your table. 😊

Let me give you a little info on this amazing food!

What Is Rapini?

Rapini, or more commonly known as broccoli rabe, is actually a member of the cabbage family and closely related to the turnip.

Another name for rapini is broccoli di rapa, which translates as "turnip broccoli."

This amazing vegetable is widely used in Mediterranean cuisine, and is known for being quite bitter, especially at the stalk. Blanching helps to neutralize some of the bitterness of rapini.

The florets, leaves, and stems or stalks are all edible, and broccoli rabe is also considered a superfood due to its many health benefits!

Why You Will Love This Easy Sautéed Rapini Recipe!

You will absolutely love this easy recipe for sautéed rapini because:

  • This recipe calls for quickly blanching the broccoli di rapa, which helps to mitigate some of the bitterness.
  • It's easy and quick! You can have this healthy dish ready in about 10 minutes.
  • You'll enjoy delicious and tender rapini as a perfect side dish or you can stir it into pasta and enjoy it as a main meal!

So now let me show you what you will need to prepare this wonderful vegetable!

🥘 Ingredients

Some rapini on a wooden cutting board and a label from the rapini that is pink and states it is the Andy Boy Brand.
Andy Boy Rapini
A bunch of rapini on a wooden cutting board along with small bowls containing salt and pepper, olive oil, chili flakes, and garlic cloves.
You only need 6 ingredients for this delicious recipe.

You only need a few simple ingredients for this easy recipe:

  • Rapini (broccoli rabe) - the star of the show! I was able to find Andy Boy rapini at my local grocery store.
  • Olive oil
  • Fresh garlic cloves
  • Salt
  • Pepper
  • Red chili flakes

By the way, the bunch of rapini that you buy make look quite large, but it does cook down quite a lot.

So now I'll guide you through the simple steps to get this delicious dish ready for your family to enjoy!

🔪 Instructions

Heat up a large pot on medium-high heat, and bring salted water (½ ts) to a boil. While waiting for the water to boil, remove any yellowed or discolored leaves from your bunch of rapini, and wash it well.

Although the stalk is edible, it's best to trim the ends off just a bit. Take a sharp knife, and then trim the stalk about 2 inches from the end.

Rapini on a wooden cutting board. There is a knife poised over the stalk of the rapini approximately 2 inches from the bottom of the stalk.

Blanch The Rapini

By now your water should be boiling. I want to recommend that you try a small piece of rapini before you start cooking it. This is the best way to appreciate the bitter flavor of this vegetable. However, no worries if you prefer to skip this step. 😊

Blanch your trimmed rapini in the salted boiling water for 2 minutes, and then drain.

A bunch of rapini in water in a large saucepan which is being blanched.
Blanch the rapini in salted water.
Drained and blanched rapini in a colander.
Drain the rapini in a colander after blanching.

Sauté The Rapini

The next step is to sauté the blanched rapini in olive oil and garlic. You can use the same pot to sauté the rapini as was used to blanch this leafy green vegetable.

Set the stove to medium-low heat, and then add your olive oil. Once the olive oil is heated, add the garlic and sauté it for 2 minutes. Then add the blanched rapini and sauté for 5 minutes.

Olive oil and minced garlic in a pan with a blue spatula.
I love LOTS of garlic!
Blanched rapini, minced garlic and oil in a pan.
Add blanched rapini to the olive oil and garlic.

The last step is to add the remaining ¼ ts salt, pepper, and red chili flakes and stir to incorporate.

Sautéed Rapini, garlic, and oil in a pan with a white bowl containing red chili flakes, salt, and pepper being held by someone above the rapini in the pan.

Taste the seasoned rapini, and add additional seasonings if desired. Your tender and delicious broccoli rabe is now ready to serve!

Suggestions For Serving Your Rapini!

Sautéed Rapini with garlic and red chili flakes in a bowl that has the word "nourish" on it and pictures of hearts.

Sautéed rapini is perfect as a side dish to accompany any of your favorite mains. Add a little Parmesan cheese if you like, for added richness.

Broccoli rabe stirred into pasta is another delicious way to enjoy this wonderful vegetable! You can use orecchiette pasta, which is traditional. But I stirred it into some linguine and added slices of Italian sausage, which was absolutely perfetto!

One thing I know is that however you decide to serve rapini you will absolutely love it!

FAQ

Do you have to blanch rapini before cooking?

You don't have to blanch rapini before cooking it. However, blanching it helps to tame the bitterness of the vegetable.

What parts of the rapini can be eaten?

All parts of the rapini can be enjoyed including the stalk, leaves, and florets! However, it's best to cut off the ends of the stalks as they may be a little tough to eat.

Is rapini a superfood?

Rapini is considered a nutrient rich superfood! This vegetable is rich in vitamins A, C, and K, and helps improve digestion, boosts your immune system, and supports heart health! This information was sourced from AndyBoy.com, where you can find additional information on the health benefits of rapini.

1,000 Foods To Eat Project

In conclusion, Rapini, also known as Broccoli di Rapa, is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Rapini is food #68 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Sautéed Rapini with garlic and red chili flakes in a bowl that has the word "nourish" on it and pictures of hearts.

Easy Sautéed Rapini Recipe

Grace Stewart
This Easy Sautéed Rapini Recipe is delicious and is a perfect and healthy side dish to accompany your favorite mains!
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 5 minutes
Blanching time 2 minutes
Total Time 11 minutes
Course Side Dish, vegetable side dish
Cuisine Italian, Mediterranean
Servings 3 people
Calories 148 kcal

Equipment

  • large pot

Ingredients
  

  • 1 bunch rapini washed and trimmed
  • 3 tablespoon olive oil
  • ¾ ts salt split
  • ¼ ts pepper
  • ½ ts red chili flakes
  • 5 cloves garlic minced; can adjust the amount of garlic to suit your tastes

Instructions
 

  • Heat up a large pot on medium-high heat, and bring salted water (½ ts salt) to a boil. While waiting for the water to boil, remove any yellowed or discolored leaves from your bunch of rapini, and wash it well. Although the stalk is edible, it's best to trim the ends off just a bit. Take a sharp knife, and then trim the stalk about 2 inches from the end.
    Rapini on a wooden cutting board. There is a knife poised over the stalk of the rapini approximately 2 inches from the bottom of the stalk.
  • By now your water should be boiling. Blanch your trimmed rapini in the salted boiling water for 2 minutes, and then drain.
    A bunch of rapini in water in a large saucepan which is being blanched.
  • The next step is to sauté the blanched rapini in olive oil and garlic. You can use the same pot to sauté the rapini as was used to blanch this leafy green vegetable. Set the stove to medium-low heat, and then add your olive oil. Once the olive oil is heated, add the garlic and sauté it for 2 minutes. Then add the blanched rapini and sauté for 5 minutes.
    Blanched rapini, minced garlic and oil in a pan.
  • The last step is to add the remaining ¼ ts salt, pepper, and red chili flakes and stir to incorporate.
    Sautéed Rapini, garlic, and oil in a pan with a white bowl containing red chili flakes, salt, and pepper being held by someone above the rapini in the pan.
  • Taste the seasoned rapini, and add additional seasonings if desired. Your tender and delicious broccoli rabe is now ready to serve!
    Sautéed Rapini with garlic and red chili flakes in a bowl that has the word "nourish" on it and pictures of hearts.

Notes

Please note that the nutrition info includes the ½ ts salt that is used to blanch the rapini.
Serve your sautéed rapini as a delicious side dish or stir it into pasta for a divine main course!
 

Nutrition

Calories: 148kcalCarbohydrates: 4gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 610mgPotassium: 172mgFiber: 2gSugar: 0.4gVitamin A: 2026IUVitamin C: 17mgCalcium: 92mgIron: 2mg
Keyword broccoli rabe, rapini
Tried this recipe?Let us know how it was!

Middle Eastern Style Cabbage Salad Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Middle Eastern Style Cabbage Salad Recipe!

Middle Eastern Style Cabbage Salad in a blue dish.

This Middle Eastern style cabbage salad can be made with green or red cabbage.

It's a perfect side dish to accompany your favorite Middle Eastern main dishes or any main!

So let me tell you why you will love this delicious cabbage recipe!

[feast_advanced_jump_to]

Why You Will Love This Middle Eastern Cabbage Salad Recipe!

The Middle Eastern way of preparing a cabbage salad is very simple and incredibly delightful.

Here I will share a recipe for this salad which you will love because:

  • It's a light, delicious, and refreshing salad! It's a bit tangy, garlicky, and peppery to taste, with a lovely salty flavor as well.
  • You only need 6 simple ingredients for this recipe
  • This cabbage salad makes a perfect side dish to accompany grilled meats or your favorite main dishes
  • It's super easy to make!

Now let me tell you what ingredients you will need for this lovely Middle Eastern salad.

🥘 Ingredients

Green cabbage, jar labeled black pepper, bowls filled with salt, olive oil, lemon juice and garlic, and half a lemon.

You will need the following 6 ingredients to make this cabbage salad:

  • Cabbage - you can use red cabbage or green cabbage, they are both delicious!
  • Minced garlic cloves
  • Lemon juice - can sub white wine vinegar
  • Olive oil
  • Salt
  • Black pepper (freshly ground is best)

These common ingredients are easily found at your local grocery store and you may even have everything on hand and ready to go!

I hope you are excited to make this flavorful dish...let's get to it!

🔪 Instructions

Here are the simple steps to make this cabbage salad.

Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like.

Then separate the cabbage leaves between the green and the white leaves.

Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.

Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured below.

Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.

You could use a mandoline to shred the cabbage if you prefer.

Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.

Shredded green cabbage held by someone's hand over a colander.

After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.

Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.

Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
Add the garlic, lemon juice and olive oil to the cabbage after squeezing out the water from the cabbage.
Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
Now add salt and pepper to taste and get ready to enjoy!
Middle Eastern Style Cabbage Salad with shredded red cabbage in a glass bowl. There is a spoon with the red cabbage in the foreground.
Here's this cabbage salad made with red cabbage. It's equally as delicious!

And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!

Suggestions For Serving

Middle Eastern Style Cabbage Salad in a blue dish.

I love serving this Arabic cabbage salad paired with the classic kebab, or with Middle Eastern Chicken with Lemon and Olives. Arab Rice is the perfect finishing touch to round out a delicious and satisfying meal!

You'll fall in love with green cabbage again after trying this salad!

FAQ

Can you eat raw cabbage salad?

Raw cabbage salad is a great way to enjoy this healthy and delicious vegetable and can certainly be enjoyed eaten in a raw state!

Is cabbage salad healthy?

Cabbage is a very healthy and nutritious vegetable! It's full of nutrients and antioxidants, and when enjoyed raw in a cabbage salad it is healthy and so good for you!

How do I store any leftover cabbage salad?

Store any leftover Middle Eastern Cabbage Salad in an airtight container in your refrigerator and consume within 3-4 days.

Some Other Great Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Middle Eastern Style Cabbage Salad in a blue dish.

Middle Eastern Style Cabbage Salad Recipe

Grace Stewart (adapted from and inspired by Claudia Roden's Recipe for "Cabbage Salad" from "A Book of Middle Eastern Food"
This Middle Eastern Style Cabbage Salad Recipe is simple and delicious! It pairs perfectly with kebabs or your favorite mains and is a wonderful way to enjoy cabbage!
Print Recipe Pin Recipe
Prep Time 10 minutes
Resting time for salted cabbage 30 minutes
Total Time 40 minutes
Course Salad, Side Dish, vegetable side dish
Cuisine Arabic, Middle East
Servings 4 people
Calories 80 kcal

Ingredients
  

  • ½ pound cabbage approximately ½ of a small head of cabbage
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic minced
  • ½ ts salt this is for salting the cabbage, plus additional to taste
  • ⅛ ts pepper plus additional to taste; use freshly ground for best results

Instructions
 

  • Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like. Then separate the cabbage leaves between the green and the white leaves.
    Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.
  • Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured.
    Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.
  • Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.
    Shredded green cabbage held by someone's hand over a colander.
  • After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.
    Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
  • Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.
    Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
  • And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!
    Middle Eastern Style Cabbage Salad in a blue dish.

Notes

I've used green cabbage in this recipe, but have also used red cabbage which is equally delicious!  Feel free to use either!
The ingredients may be adjusted to suit your tastes.
Enjoy! 

Nutrition

Calories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 56IUVitamin C: 23mgCalcium: 27mgIron: 0.4mg
Keyword cabbage, easy salad, green cabbage, red cabbage
Tried this recipe?Let us know how it was!