What Ya Got Cookin': Salads From Around The World | WYPR

What Ya Got Cookin': Salads From Around The World

Jul 27, 2016

Credit RecipesHubs.com

Resident foodie Sascha Wolhandler, owner of Sascha's 527 Restaurant & Catering, is back for another installment of What Ya Got Cookin. This morning, Sascha joins Tom in-studio to share salad recipes from around the world.  Popular international salads, she believes, mirror the diversity of America's immigrant communities. 

Tabouli

1 cup bulgur wheat or quinoa, rinsed well;½ teaspoon kosher salt;2 tablespoons fresh lemon juice;½ cup extra virgin olive oil;1 clove garlic, minced;2 cucumbers, diced;1 pint cherry tomatoes, quartered;2/3 cup parsley, chopped;½ cup of mint, chopped;2 scallions, sliced; 1. Cook bulgur wheat in salted water according to package directions; 2. Mix together the garlic, cucumbers, tomatoes, parsley, mint, and scallions. Add olive oil and lemon juice. Season with salt and pepper to taste;3. Toss with cooked and cooled bulgur wheat. Refrigerate 1-2 hours before serving to combine the flavors. 

Asian Cole Slaw 2 cups shredded cabbage;1 cup shredded carrots (about 3-4 carrots)1 jicama (Mexican turnip), peeled and shredded1 bunch cilantro, roughly chopped1 bunch scallions, white part only, sliced4 tablespoons fresh squeezed lime juice (1-2 limes)3 tablespoons olive oil1 tablespoon sesame oil1 tablespoon soy sauce1 tablespoon brown sugar1 tablespoon minced ginger1 clove garlic, minced1 red chili, seeded and minced 1. Combine the cabbage, carrots, jicama, cilantro and scallions. 2. Add the lime juice to a bowl with the following 7 ingredients. Add to the cabbage mix and toss to combine.  Sprinkle with salt and pepper. Taste and adjust ingredients as needed.  3. Refrigerate 1-2 hours before serving. 

Elote 6 ears of corn, grilled or boiled;¼ cup crumbled goat cheese or more if desired;1 bunch scallions, sliced;1 bunch cilantro, roughly chopped;¼ cup red onion, sliced (about ½ onion);1 red bell pepper, diced;Pinch of red pepper flakes;1 teaspoon chili powder; ½ teaspoon cumin; 1 lime;2 tablespoons olive oil;  1. Cut the corn off the cob and place in large bowl. Squeeze the ears to release any milk and add to the corn. 2. Add the goat cheese (can substitute for cojita cheese), scallions, cilantro, red onion, pepper, and seasonings. Toss. 3. Squeeze over the juice of a lime and the olive oil. Sprinkle with salt and pepper. Taste and adjust accordingly.  

Lebanese Tomato Salad 

6 heirloom tomatoes; 2 teaspoons kosher sea salt;1 clove garlic, finely minced;½ teaspoon corse black pepper;1 bunch basil;1 bunch mint; 1. In the bottom of a wooden bowl, mix together the garlic, salt, and pepper.  2. Core tomatoes and chop into bite size pieces. 3. Toss with the salt, pepper, and garlic.  4. Allow to sit for 1-hr.  5. Before serving, hand-tear the basil and mint leaves and combine into salad. Toss and serve.