Cold Noodle Salad

Ingredients
1 packet vermicelli rice noodles
one small red onion
2 carrots
2 stalks celery
1/2 capsicum
1 cucumber
handful of beans
½ cup peanuts, chopped
1/4 cup sesame seeds, toasted
spring onions, chopped into 3cm pieces, to top
½ cup chopped fresh herbs like coriander, thai basil and basil
Sauce
1 tbsp fish sauce
2 tbsp brown sugar or honey
2 tbsp apple cider vinegar
juice from 1 lime
2 tbsp soy sauce
3 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 cayenne chili chopped finely
Optional
Marinated tofu
Sauteed chicken

Method
1. Place the uncooked noodles in a bowl of warm water to soak for 15 minutes or until tender.
2. Chop all vegetables into small pieces.  You can use a matchstick cutter or a sharp knife.
3. Shake up the sauce ingredients in a jar.
4. Drain the noodles - they should be softened by now.
5. Toss noodles, vegetables, herbs and sauce together.  You can reserve some sauce on the side.
6. Sprinkle with peanuts, sesame seeds and spring onions.
Recipe Credit - Kaycee Simuong Transition Farm Summer Intern 2016

Classic Greek Salad

The classic Greek salad - The taste is carried on the freshness of the vegetables and the flavour of the olives, feta and olive oil.  I still remember traveling through Greece consuming this salad for breakfast, lunch and dinner - using fresh bread to mop up the left over juice.
Ingredients
I whole tomato cut into 1/8's
6 cherry tomatoes, halved
1 large cucumber, skin forked, quartered lengthwise, chopped
1 small red onion, chopped
1 small red capsicum, chopped
1/2 cup kalamata olives, pitted and halved
100g Greek feta cheese, cut into cubes
1 1/2 tblsps olive oil
1 1/2 tblsps lemon juice
1 garlic clove, crushed
2 tablespoons chopped fresh oregano leaves or use basil

Method
1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

Tzatziki Dip

Ingredients½ large cucumber 200 ml plain yoghurt 1 small clove garlic, peeled 1 teaspoon dried mint 1½ teaspoons red wine vinegar

Method 1.  Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. 2. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Adjust seasoning to taste.

Herby, Peanutty Noodly Salad

A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. Taken from the River Cottage Veg Every Day! cook book and featured in the TV series. Check out the River Cottage website for more recipes. Prep Time 10-15min Cook Time 10-15 min

Ingredients
150g Thai rice noodles
150g French beans
2 Large handfuls of peanuts
2 tbs Rice wine vinegar
1 tsp Soy sauce
1 tsp Sesame oil
1 Lime, juice and zest
1 clove garlic, grated
½ Red chilli, finely chopped
1 small cucumber, peeled and thinly sliced
4 Spring onions, sliced
1 ½ tbs each of Mint, coriander and basil

Method
1.  Cook the noodles and beans in boiling water for about three minutes or until noodles are cooked and beans still have some crunch.
2.  Drain in a colander and refresh under cold running water.
3.  Roast the peanuts in the oven for 8 minutes or until golden.
4.  Put the rice wine vinegar, soy sauce, sesame oil, lime juice and zest, garlic and chilli in a large bowl and give everything a good whisk.
5.  Add the drained noodles and beans to the bowl and give everything a good stir to ensure everything is evenly coated.
6.  Add the cucumber and spring onions to noodles and toss.
7.  Add the chopped herbs and give another good stir.
8.  Crush the peanuts with the back of a spoon.
9.  Plate the noodle salad and sprinkle with the toasted nuts.

Crunchy Salad

Here is a recipe adapted from a Jamie Oliver recipe...which he prefaces by saying that it is a very adaptable salad..."One of the things I love about a good crunchy salad is that you can simply change it according to where you live  and what fresh ingredients are available to you."  So have a go at inventing your own crunchy salad - be inventive with how you slice, chop, shave your ingredients.  Explore texture and flavours and revel in a truly seasonal compliment to any meal! Ingredients 1 cucumber 1 red onion, peeled and shaved 3 small carrots 1 fennel bulbs outer leaves peeled back, quartered lengthways 1 zucchini ribbon sliced 6 radishes, quartered 1 tbsp white wine vinegar 1 heaped tsp castor sugar 3 tbsps extra virgin olive oil small bunch of fresh dill or thyme small bunch of flat leaf parsley finely chopped

Method 1. Chop, shred  and/or ribbon slice all of your vegetables. 2. Mix olive oil, vinegar and castor sugar in a small jar.  Shake until well blended. 3. Pour the dressing over the vegetables and mix by hand with the herbs.  Serve.

Photo credit and recipe suggestion - Emma Travers

Asian Cucumber Condiment

This is a recipe from Moosewood Restaurant Low-Fat Favorites.  If you want to enliven a dish, this relish can do the job.  It's sweet, sour and spicy all at once. Ingredients 1 cucumber, peeled, halved lengthwise, and seeded 1/4 cup peeled and shredded carrots 1/2 fresh chilli, seeded and minced 1/4 cup fresh lime juice or 3 tbsps rice vinegar 1 tbsp brown sugar 1 tbsp fish sauce 1 tbsp chopped fresh coriander

Method 1.  Slice both halves of the cucumber crosswise on the diagonal to make thin crescents. 2. In a large bowl, combine cucumbers, carrots and minced chilli.  Set Aside. 3. Whisk together the lime juice, brown sugar, and fish sauce or salt, and stir until the sugar completely dissolves.  Pour the dressing over the vegetables and toss well.  Add coriander. 4. Chill for 30 minutes to allow the flavours to meld.

 

Cucumber, Tomato, Feta and Olive Salad

Cucumber, Tomato, Olive and Feta Salad
Cucumber, Tomato, Olive and Feta Salad

Ingredients
2 medium cucumbers cut into 1/4's and then into 1cm cubes
4 tomatoes cut into 1/8's
15 kalamata olives cut in half
200 gms Main Ridge Dairy feta cheese cut into 1cm cubes
Balsamic Vinaigrette
3 tbsps balsamic vinegar
5 tbsps olive oil
6 basil leaves cut into thin slivers
salt and freshly ground pepper

Method
1. Cut all vegetables, olives and cheese into a large bowl.
2. Add vinegar, oil, salt, pepper and basil and stir.
3. Serve over lettuce or on its own.

Aunt Bee's Bread and Butter Pickles

Bread and Butter PicklesIngredients3 litres of thinly sliced cucumbers 1 litre thinly sliced red onion ¼ cup canning salt Brine 3 cups white vinegar 3 cups white sugar 3 tsp mustard seed 3 tsp celery seed 1 tsp turmeric

Method 1. Place the cucumbers, onions and salt in ice for at least three hours – preferably over night. Afterwards, drain and rinse and drain and rinse. Otherwise the pickles are too salty 2. Boil gently for 5 minutes the following: vinegar, sugar, mustard seed, celery seed and turmeric. 3. Add cucumbers and onions leaving them in long enough to lose their colour, turning yellow. 4. Place in jars (makes about 6 size 20 fowlers jars) and process as per your preserving units recommendation.

Tabouli

I have included two recipes for tabouli.  One is the traditional recipe using cracked wheat (bulgar) as the grain.  The other is my quinoa adaptation which my children love served alone (for a beach picnic) or as a side salad. Quinoa Tabouli Ingredients 3 cups water 1 1/2 cups quinoa, rinsed juice of one lemon 1/3 cup extra virgin olive oil 1/2 cup chopped parsley 20 cherry tomatoes halved 2 cucumbers, quartered and cut into 1/2 cm pieces 1/2 cup crumbled feta cheese (optional) 20 pitted kalamata olives sliced 1 small garlic clove pressed Salt and freshly ground white pepper

Method 1. Place water in a sauce pan and bring to boil.  Add quinoa, bring to a boil again and then reduce to a simmer for about 20 minutes or until most of the water has been absorbed. Remove from heat, fluff with a fork and let stand 5 minutes to absorb remaining water. Fluff again with fork 2. In another bowl add oil, lemon juice, garlic, salt and pepper, parsley, tomatoes and cucumbers.  Mix thoroughly.  Add quinoa. 3. Just before serving add feta and olives.

Traditional Tabouli Ingredients ½ cup cracked wheat (bulgar) 3/4 cup boiling water 3 tomatoes 1 long cucumber 2 spring onions (scallions) 1 clove garlic 10 stalks parsley 15 mint leaves (optional) 1 lemon 2 tbsp extra-virgin olive oil salt freshly ground black pepper

Method 1. Place the cracked wheat and salt in a medium bowl and cover with boiling water.  Cover and let stand 15 - 20 minutes, or until chewable. 2. Add lemon juice, garlic, oil, parsley, mint and black pepper, and mix thoroughly.  Refrigerate for 2-3 hours. 3. Just before serving add vegetables, mix gently and correct seasonings. 4. Garnish with feta cheese and kalamata olives.

Cucumber Salad

Ingredients1 large cucumber, thinly sliced 1/2 a small red onion, thinly sliced 1 tsp of sesame seeds, toasted 2 tsp of coriander (cilantro), chopped 1 clove of garlic, grated or crushed 2 tbsp of rice wine vinegar 2 & 1/2 tsps of sesame oil 1 tsp of honey

Method 1.    Combine the cucumber, chopped coriander and red onion in a bowl and toss to combine. 2.    Add the rice wine vinegar, sesame oil, garlic and honey in a small bowl and whisk to combine. Add to the salad and toss to coat evenly in the dressing. 3.    Sprinkle with the toasted sesame seeds just before serving.