The kitchen was never the coolest room in the apartment once July settled in. By late afternoon, sunlight poured through the windows and turned the counters into places you hurried past instead of leaning against. The living room, with the air conditioner humming in the corner, became the place where everyone drifted.

Leo would stretch out with his toy cars across the rug. Lin would collect pillows into a little fort that somehow grew larger every day. My husband would carry over a tray with bowls, chopsticks, and whatever cold dinner I had managed to put together before the heat settled over everything.

On those evenings, cooking wasn't about standing over bubbling pots or waiting for something to brown in a pan. It was about opening the refrigerator and reaching for vegetables that still carried a little chill. Cucumbers always disappeared first. Their crisp bite seemed to cool the whole room, and every bowl emptied faster than I expected.

These veggies always have a place on my table. In Israel, they appeared beside nearly every meal, chopped fresh and shared family-style. Russian and Ukrainian meals often paired them with hearty dishes. No matter where we lived, a bowl of fresh cucumbers rarely lasted long.

This one came from those hot summer evenings when turning on the stove felt out of the question. I kept adjusting the balance of soy sauce, rice vinegar, sesame oil, and my secret weapon - chili crisp oil - until every slice stayed crunchy and evenly coated. The biggest change came from salting the cucumbers for only a few minutes, enough to draw out excess moisture while keeping their fresh bite.

Cucumbers have become one of those ingredients I return to more often than I realize. When the dill in the garden is growing faster than I can use it, I make my creamy cucumber dill salad, the one that reminds me of gatherings where every table seemed to have a bowl of something cool waiting beside roasted chicken.

If we're eating outside and the grill is going, my Mexican cucumber salad (ensalada de pepino) usually appears beside the main dish. When I want something with a little more texture, especially for lunch, my cucumber crispy rice salad finds its way onto the table, with crunchy rice scattered through every bite.

This version though, belongs to the hottest afternoons of the year. Where nobody asks what's cooking because everyone already knows there won't be much cooking at all. A bowl lands in the middle of the coffee table instead of the dining table. The television hums softly in the background while somebody reaches for another spoonful before the first serving has disappeared.

By the time the ice melts in our glasses, only a few sesame seeds remain at the bottom of the bowl, and somebody is already asking whether there are more cucumbers in the refrigerator.

Ingredients

Regular cucumbers are the heart of this spicy cucumber salad. I always reach for standard garden cucumbers instead of Persian or English cucumbers because they stay firmer after salting and keep the crisp bite that makes this salad so refreshing. Their thicker flesh also stands up well to the bold dressing without becoming watery too quickly. If regular cucumbers aren't available, Persian cucumbers can work, though the texture will be a little more delicate.

Chili crisp oil gives this salad its character. It brings gentle heat along with bits of toasted aromatics that cling to every slice. I tested this recipe with chili flakes and hot sauce, though neither created the same layered flavor or texture. If you enjoy more spice, add another spoonful. For a milder version, reduce the amount rather than leaving it out completely.

Without overpowering the cucumbers, rice vinegar keeps the dressing bright. Its lighter acidity allows the soy sauce and sesame oil to come through while keeping each bite fresh. In a pinch, unseasoned white wine vinegar or apple cider vinegar can work, though both bring a slightly sharper finish.

Soy sauce or Tamari sauce for gluten-free forms the savory base of the dressing. I use regular soy sauce because it balances well with the vinegar and chili crisp, creating a coating that feels full without becoming too heavy. Tamari is an excellent substitute if you're making the salad gluten-free.

See the recipe card for the full list and exact quantities.

Equipment Spotlight

2 in 1 Stainless Steel Mandoline

$34.99 $21.99

One thing I recommend owning for the perfect cucumber slices (and thus, perfect cucumber salad) is a mandoline slicer. This one is great and very convenient.

Buy Now

07/10/2026 12:55 pm GMT

My Pick

Hot Chili Crisp Oil

$14.99 $13.49

If there's one condiment I turn to with most meals, it's this chili crisp oil. Perfectly spiced and delicious!

Buy Now

07/10/2026 12:51 pm GMT

How to Make Spicy Cucumber Salad Recipe

This spicy cucumber salad comes together in only a few minutes, though each step helps build the crisp texture that makes it so refreshing. The goal is to keep the cucumbers crunchy while giving them enough time to absorb the dressing. Watch for the visual cues along the way, and you'll end up with a salad or side dish that stays bright:

Slice the Cucumbers Evenly

• Try to keep the slices as uniform as possible so they all soften at the same rate.
  • If some pieces are paper-thin while others are thick, the thinner slices will become limp before the thicker ones have absorbed much flavor.
• The finished rounds should feel sturdy enough to hold their shape when picked up with chopsticks or a fork.

Salt the Cucumbers

• Transfer the cucumber slices to a large bowl, sprinkle them with the kosher salt, and toss until every slice has a light coating.
• As they sit, you'll notice beads of moisture forming on the surface and a small amount of liquid collecting in the bottom of the bowl. That's exactly what you're looking for. Stop at five minutes.
  • Leaving them any longer continues drawing out moisture, and the cucumbers begin to lose the crisp bite that defines this salad.

Whisk the Dressing

• The dressing should look glossy and well combined, without sugar settling on the bottom of the bowl. If the dressing separates immediately, give it another quick stir before adding it to the cucumbers.

Rinse and Dry Thoroughly

• Rinse the cucumbers under cold running water to wash away the excess salt, then drain them very well.
  • If they still look wet, gently pat them dry with a clean kitchen towel or paper towels.
• This step is easy to overlook, though it's one of the biggest factors in keeping the dressing bold instead of diluted. The cucumbers should feel crisp and slightly cool, not slick with water.

Coat the Cucumbers Evenly

• Pour the dressing over the drained cucumbers and toss until every slice is lightly coated.
• The dressing should cling to the cucumbers rather than pooling at the bottom of the bowl. You'll notice little flecks of chili crisp and garlic sticking to the slices, giving each bite a bit of texture.

Add the Finishing Touches and Garnish

• Adding them at the end keeps the onions fresh and the sesame seeds lightly crisp. The finished salad should look glossy, colorful, and evenly coated without excess liquid collecting underneath.

Serve While Fresh

• As it sits, the cucumbers continue releasing moisture into the dressing, gradually softening their texture. When it's at its best, every bite should be cool, crisp, lightly spicy, and coated with a thin layer of dressing rather than swimming in it.

Storage

This spicy cucumber salad is best enjoyed the day it's made. As it sits, the cucumbers release more moisture, thinning the dressing and softening their texture. Store leftovers in an airtight container in the refrigerator for up to 24 hours, then give the salad a quick toss before serving.

If you're preparing ahead, keep the dressing separate in the refrigerator for up to 2 days and combine it with freshly salted cucumbers right before serving for the best texture. Freezing isn't recommended. The cucumbers become soft and watery after thawing, and the dressing separates.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Spicy Cucumber Salad

Spicy cucumber salad comes together in under 10 minutes with crisp cucumbers and bold chili crisp.

Course Appetizer, Salad, Side Dish

Cuisine Asian

Keyword Spicy Cucumber Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 47kcal

Author Ksenia Prints

Equipment

• Cutting Board
• Sharp Knife
• Mixing Bowl large and small
• whisk or fork
• Colander
• Measuring spoons
• Serving bowl

Ingredients

Salad

• 3 regular cucumbers
• 2 teaspoons kosher salt

Dressing

• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• ½ teaspoon garlic powder
• 2 teaspoons chili crisp oil
• 1 teaspoon sesame oil toasted

For Serving

• 1 bunch green onions thinly sliced
• 2 teaspoons white sesame seeds

Instructions

Prepare the cucumbers

• Slice the cucumbers into ¼-inch rounds and place them in a large bowl.

Salt the cucumbers

• Sprinkle with kosher salt and toss until evenly coated. Let them rest for 5 minutes so they release excess moisture while staying crunchy.

Mix the dressing

• In a small bowl, whisk together the rice vinegar, soy sauce, brown sugar, garlic powder, chili crisp oil, and toasted sesame oil until the sugar has fully dissolved.

Rinse and dry

• Rinse the cucumbers under cold water, drain well, and pat dry with a clean kitchen towel or paper towels to remove excess moisture.

Dress the salad

• Pour the dressing over the cucumbers and toss until every slice is lightly coated.

Finish and serve

• Transfer to a serving bowl, sprinkle with sliced green onions and sesame seeds, and serve immediately or within a few hours while the cucumbers are still crisp.

Nutrition

Calories: 47kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2224mg | Potassium: 65mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

The post Spicy Cucumber Salad With Chili Crisp Oil appeared first on At the Immigrant's Table.

"We're here!" she called. "But we can't find you on the intercom... Open the door!"

I looked out the window, trying to scope out the shapes of my friends. And there they were, huddled in the rain under the awning of the neighbouring building, trying in vain to find my name on the wrong intercom list.

"You're in the wrong building!" I called out, laughing. "Try again."

I couldn't go downstairs to open the door. I had berry salad with red onions, arugula, nuts and pomegranate arils sitting on the counter... And leaving that kind of thing alone just won't do.

Danielle and Aliea were some of the first guests to visit my apartment in its new, 'single girl' iteration. I am not sure whether they expected back issues of Cosmopolitan to be piled in the living room, empty wine bottles to fill my garbage bin, or a papier mache statue made out of used tissues to sit at my bedside.

"Your place feels different. There is a different energy here... a better one," Danielle mused, her delicate eyebrows rising slightly in surprise.

I looked around me - at the table with the knitting on it, the carefully laid out dinner table that's been getting more and more use in recent months, at the cat curled up comfortably in the grey POÄNG armchair. At the pile of books on the table, none of them dusty law tomes that have never been opened. At the soft light streaming through the windows, bathing everything in that cool, blueish winter light.

"Yeah, I guess it does," I said, a careful smile creeping to my face.

This berry salad with red onions, arugula, nuts and pomegranate arils is a riff on a salad I have been eating a lot lately. The trifecta at its base involves greens, berries and nuts - everything is changeable, and nothing is sacred. As befitting this 'single girl' life, I can never count on any ingredients to be in my fridge at a given time - or on having the time to process or cook those ingredients. In the absence of time and stability, I find comfort in the sweet taste of berries exploding in my mouth, in the interplay between crunchy nuts and soft, delicate greens, in the ease with which it all comes together.

You can use any berries you have on hand, though I am a fan of blackberries in fall and winter. Their tart, slightly rough flavour goes well with mounds of snow or torrential rain showers, at least in my mind. For these photos I had roasted peanuts on hand, but pistachios are my favourite, while almonds are the most economical and easily available option. The green I love the most here is arugula, though a spring mix also works well. Basically, this berry salad provides a palette, but it is up to you to choose the colours.

"Well, enough chatting. Let's eat," I said, gesturing for my friends to sit themselves down at my 'single girl' table.

And I wait until after the salad is done to tell them that maybe, I am not so single anymore. But that's a story for another day, and another salad altogether.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Berry salad with red onions, arugula, nuts and pomegranate arils

This berry salad is infinitely variable. The trifecta at its base involves greens, berries and nuts - everything is changeable, and nothing is sacred. The dressing here is tangy but delicate; feel free to increase the vinegar if you want something with more bite.

Course Salad

Cuisine vegan

Keyword berry salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 192kcal

Author Ksenia Prints

Ingredients

• 1 package arugula or another green mix of your choice
• 1 package blackberries or other berries of your choice
• ½ onion sliced
• ½ Arils of a pomegranate
• ¼ cup nuts of your choice chopped and toasted - pistachios, almonds or peanuts are my favourites
• 4 tablespoon olive oil
• 2 tablespoon white wine vinegar or raspberry vinegar
• 1 tablespoon honey
• 1 tablespoon mustard
• Salt & pepper to taste

Instructions

• Combine olive oil, vinegar, honey, mustard, salt and pepper in a jar, and shake until well combined.
• In a large bowl, layer remaining salad ingredients. Drizzle with dressing, and mix well to combine. Serve immediately.

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 43mg | Potassium: 58mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

The post Berry Salad with Red Onions, Arugula, Nuts and Pomegranate Arils appeared first on At the Immigrant's Table.

What Is Halloumi Cheese?

Halloumi cheese is a salty cheese that originates from Cyprus. It is originally made from goat's and sheep's milk. It is known for its high melting point, which makes it ideal for grilling and frying. It's also very popular in Middle Eastern recipes!

I discovered halloumi cheese when I was growing up in Israel, and I learned how to cook halloumi through many trials and experiments, and from learning from other Middle Eastern chefs.

Cypriot Halloumi cheese has a distinctive flavor that is mild but still quite salty, so it works best in dishes with other bold flavors. Its taste is most similar to ricotta salada - a mild salty cheese.

Some people think that halloumi is a raw cheese, but it's actually made with pasteurized milk. I love using halloumi cheese in many recipes like halloumi tacos, Halloumi Burger and Harissa Halloumi Fries.

If you've never cooked halloumi before, my How to Cook Halloumi Cheese guide walks you through every method before you make this salad.

Why you should try halloumi cheese in a salad

A popular way to enjoy halloumi cheese is as part of a grilled halloumi salad. This recipe for halloumi salad is one of the most popular dishes at the Israeli coffee chain, Aroma Espresso Bar, and after craving it for years I just knew I had to replicate it for you!

This Middle Eastern, Asian-inspired halloumi cheese salad includes a mix of salad greens, tomatoes, bell peppers, mushrooms, cabbage, fresh herbs and slices of grilled halloumi cheese. The mushrooms and peppers are pan fried with an Asian salad dressing, and then added to the salad while warm. The same tangy sauce is then added to the salad to bring out the flavor of the halloumi and other ingredients. 

Grilled halloumi salads are delicious served warm or cold and they make great side dishes or light main meals. The saltiness of the cheese pairs nicely with the crispness of the vegetables and brightness of the herbs, making it a great addition to any salad!

What does halloumi cheese taste like?

Halloumi cheese is a type of cheese that is particularly salty and has a unique taste. It often has a slightly crisp texture when cooked, and it can range from white to light brown in colour.

The flavour of halloumi cheese is quite strong, so it's usually served as an accompaniment to other dishes rather than as the main course. It goes particularly well with vegetables or salads like this one.

I love to fry halloumi cheese for a crispy texture, which really brings out its salty flavour.

Halloumi cheese is popular in Middle Eastern cuisine, but it's gaining in popularity around the world due to its unique taste and texture. Whether you like your halloumi fried or just plain, there's something special about this salty, crispy cheese that's sure to please any palate!

Is halloumi healthy?

While halloumi is often enjoyed as part of a meal, some may wonder if it is truly healthy to eat. Like most ingredients, the answer depends on how it's prepared and what it's served with.

Halloumi contains protein and calcium, so can be considered a healthier choice than other types of cheese. However, due to its high fat content, it should be eaten in moderation.

Adding halloumi to salads is one way to enjoy this cheese without overdoing portions, as salads tend to contain fewer calories than fried dishes.

Eating halloumi as part of a balanced diet can be beneficial for overall health, but watch out for added condiments or sauces which may add extra calories and unhealthy fats.

What type of salad greens can you use?

Salads are a great way to get your daily dose of nutrition, and the types of salad greens you choose to make this salad with can drastically alter the taste and health benefits.

To most closely resemble the flavor of the Aroma Halloumi Salad, you should use arugula and a curly-leaf lettuce, also known as Arabic lettuce or romaine lettuce. Leafy greens like romaine lettuce, kale, spinach, and arugula are packed with nutrients like vitamins A and C.

For something more crunchy, I also use cabbage in this salad. You can also try adding some iceberg lettuce or endive.

If you'd rather have a sweeter flavor profile in your salad, opt for Bibb lettuce or butterhead lettuce.

Lastly, this salad has parsley - you can use flat leaf or curly leaf parsley. Some people prefer to add herbs like fresh mint, Thai basil or cilantro to their salads for an extra pop of flavor. 

Experiment with different combinations of these different salad greens to create the perfect combination for your tastes!

Why You Should Make this Salad

This salad is extremely popular in Israel, and with good reason! It is:

• Sweet and salty
• Has a variety of textures
• Easy to make
• Combines cooked and raw ingredients
• Packed with nutrients
• Unique - combines Middle Eastern ingredients and Asian flavors
• Gluten Free
• Vegetarian

Grilled Halloumi Salad Ingredients

How to make Aroma halloumi salad

Mix fresh ingredients

In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley. 

How to make pan fried halloumi

To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.

Make salad dressing

In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper. 

Add the rest of the ingredients

To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.

Pour salad dressing onto the salad, mix and serve immediately.

Tips for Making this Halloumi Salad Recipe

• Don't overcook the peppers and mushrooms - you want them to retain some bite and texture.
• Don't add too much soy marinade to the fried cheese or the vegetables.
• Try other vegetables and greens - like purple cabbage, or even kale. 

Substitutions and variations:

There are so many variations you can come up with - just make sure to keep the ingredients fresh and flavorful for the best results!

• Try using fried halloumi slices as well as halloumi cubes. Traditionally, this salad is made when this firm cheese is cut into cubes and grilled, but halloumi is a great cheese to try and cut into thin cheese slices of about ¼ inch thickness, and about 2 inches in width. To make the slices, cut the block of halloumi into slices across its narrow side, arrange them on a grill or grill pan in a single layer and cook for 2 to 3 minutes per side.
• If you want to add more protein to this salad, feel free to add some chickpeas for an extra boost of protein! 
• Try adding avocado to the salad.
• If you don't have halloumi, try this recipe with another Mediterranean cheese - Circassian cheese.

How to Store Leftover Halloumi salad

This salad does not keep well, as the marinade will make the greens soggy. 

If you want to make this salad ahead time, saute the vegetables and grill the halloumi cubes a day in advance, and keep them in individual sealed containers. Keep the salad dressing separate. You can combine the fresh ingredients except the cherry tomatoes, and keep those separate as well. 

FAQ

When to serve this salad

Because of its combination of cooked and raw elements, this makes for a great salad for colder months - I love to serve this as a winter salad!

It also works great as a fall recipe alongside other fall-themed dishes like roasted carrots with hazelnuts.. I love to serve this salad for Thanksgiving too.

It is a very substantial salad that makes for a filling lunch.

Accompanying Dishes

This salad would go very well with a soup, like this Keto Zuppa Toscana. I love accompanying it with homemade sourdough bread, or gluten free cornbread.

For an Israeli meal, serve it with vegan shawarma or chicken kebabs. Or just a selection of salads like Israeli tuna salad.

Its Asian-influenced favors also make it go very well with Asian main course, like Chinese bourbon chicken. I love serving this with a big pot of rice topped with gluten-free General Tso Shrimp for my kids!

More Ways to Enjoy Halloumi

More Mediterranean Salad Recipes You'll Love

Did you enjoy this salad recipe with halloumi cheese? Let me know in the comments below! Don't forget to rate the recipe, pin it for later on Pinterest and share on social media by tagging @immigrantstable.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

This fried halloumi salad combines halloumi cheese, arugula, cabbage and mushrooms in a juicy Asian inspired sauce. This copycat Aroma halloumi salad recipe draws inspiration from the popular Israeli Aroma Espresso Bar.

Course Appetizer, Salad

Cuisine Asian, Israeli, Middle Eastern

Keyword Aroma Espresso Bar, arugula, bell peppers, cabbage, carrots, cherry tomatoes, fall, gluten-free, halloumi, lettuce, mushrooms, vegetarian, winter

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 167kcal

Author Ksenia Prints

Equipment

• 1 Chef's Knife
• 1 Grill Pan
• 1 nonstick pan
• 1 Cutting Board
• 1 Salad Bowl

Ingredients

For Aroma halloumi salad

• 1 package halloumi cheese cut into ½ inch cubes or thin slices
• 2 tablespoon Tamari sauce or soy sauce
• 1 ½ teaspoon honey
• ¼ cup chopped parsley
• ½ small cabbage thinly sliced
• ½ purple onion slivered
• 20 cherry tomatoes of various colors halved
• 1 handful arugula
• 1 handful lettuce diced into ribbons
• 4 mushrooms thinly sliced
• ½ red bell pepper thinly sliced
• 1 carrot julienned
• 1 teaspoon sesame seeds

For salad dressing

• 1 tablespoon honey
• 1 tablespoon mustard
• ½ lemon juice of
• 2 tablespoon olive oil
• Salt and pepper to taste

Instructions

• In a small bowl, whisk together 2 tablespoon Tamari sauce or soy with 1 ½ teaspoons of honey. Add 1 tablespoon of the mixture to a grill pan along with 1 tablespoon of oil, mushrooms and bell peppers, and saute for 2-3 minutes. Season with sesame seeds. The veggies should still retain their bite, so don't overcook. Remove from the pan and set aside.
• In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley.
• To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.
• To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.
• In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper.
• Pour salad dressing onto the salad, mix and serve immediately.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 632mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4484IU | Vitamin C: 95mg | Calcium: 88mg | Iron: 2mg

The post Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe appeared first on At the Immigrant's Table.

One of my favorite travel habits is getting lost on purpose. Not dramatically. I don't mean hiking into the middle of nowhere. I mean taking the next street instead of the obvious one because something smelled like grilled corn. Walking an extra ten minutes because there was music coming from somewhere I couldn't see. Sitting down where the menu had fingerprints instead of glossy photos.

Those are the meals that stay with me. 

I couldn't tell you what I paid for them anymore. I barely remember the names of some of the streets. What I remember is someone turning ears of corn over a blackened grill while talking to a customer who had probably stopped there every Tuesday for years. Butter melting faster than it could drip. Lime squeezed straight over the top. Chili catching on the cheese before the first bite.

You can usually tell who has traveled somewhere by what they start craving after they get home. Some people miss the ocean. Some miss the cafés. I miss the person selling corn from a cart on an ordinary corner.

Summer always brings that back.

The first can of fire-roasted corn I buy each year somehow turns into three more. One afternoon it becomes a bowl of Mexican coleslaw beside grilled chicken. A few days later, the leftover kernels disappear into my easy Mexican corn soup when dinner needs to happen before Leo and Lin decide cookie count as a complete meal. If the grill is already going, I borrow ideas from my Middle Eastern grilled corn, brushing each ear with olive oil and herbs before finishing it with lime. Somewhere between those meals, this salad quietly makes another appearance.

It happened because of leftovers, which is how many recipes have entered our family. 

There was shredded chicken waiting in the refrigerator after a weekend dinner. A can of fire-roasted corn sat beside it. Cotija from taco night. Half a bunch of cilantro that still looked alive enough for another day. I wasn't trying to recreate Mexican street corn. I was trying to make lunch before everyone wandered into the kitchen asking what we were eating.

But the first bowl disappeared faster than I expected. My husband reached back into the refrigerator before putting away his plate. Leo picked out the crunchy tortilla chips first, then came back for another spoonful anyway. Lin decided extra cheese belonged on top, which turned out to be a good idea. I've made it that way ever since.

Travel has changed the way I cook far more than it has changed the places I want to visit. I come home thinking about ingredients long before I think about landmarks. A squeeze of lime, charred corn, salty cheese, handfuls of herbs. Those details find their way into our kitchen, where they slowly become part of our family's own recipes.

This corn chicken salad grew the same way. It started with a paper cup of corn from a street cart and became the version we now make for picnics, late lunches, and those evenings when everyone wanders into the kitchen asking what's for dinner.

Every summer, I tell myself I'll make it once or twice. Every summer, another bowl somehow finds its way onto the table.

Ingredients

Cooked shredded chicken turns the salad into a complete meal instead of a side dish. I usually use leftover roasted chicken or rotisserie chicken because it stays moist after chilling and picks up the dressing well. Turkey also works if that is what you have on hand.

The ingredient that gives this salad its Mexican street corn character is the Fire-roasted corn . The lightly charred flavor makes a noticeable difference compared with regular canned corn. In summer, grilled fresh corn is my favorite option when I already have the grill going.

Mayonnaise and Greek yogurt create a dressing that is creamy but not overly heavy. I started adding Greek yogurt years ago for salads that need to hold up in the refrigerator, and it gives a slight tang that works especially well with lime.

A cotija cheese gives the salad its salty, crumbly finish. It reminds me most of the street corn that inspired this recipe. If cotija is hard to find, feta is the closest substitute, though it brings a slightly tangier flavor.

See the recipe card for the full list and exact quantities.

How to Make Mexican Street Corn Chicken Salad Recipe

This Mexican street corn chicken salad comes together quickly, but paying attention to a few small details makes a big difference. You're looking for a salad that stays creamy, with distinct pieces of chicken and corn instead of turning into a heavy mixture. Here's how to make this recipe:

Season the Chicken and Vegetables

• You shouldn't see pockets of dry seasoning sitting at the bottom of the bowl. If the chicken was packed tightly in the refrigerator, break apart any large clumps first so the seasoning reaches every piece.

Whisk the Dressing Until Smooth

• If it feels very thick, the yogurt was likely cold straight from the refrigerator. Continue whisking until everything loosens into a silky consistency that will coat the salad instead of sitting in heavy dollops.

Fold Everything Together

• Avoid vigorous stirring, which can break the chicken into very fine pieces and make the salad feel dense. Once finished, every kernel of corn should have a light coating of dressing without any liquid pooling at the bottom of the bowl. If you notice excess dressing collecting underneath, keep folding gently until it is fully incorporated.

Chill Before Serving

• This resting time changes both the texture and flavor. The onion softens slightly, the chicken absorbs some of the dressing, and the spices become more balanced. When you remove it from the refrigerator, the salad should feel thick and creamy rather than loose or watery.

Fold in the Finishing Ingredients

• It's so that the cheese stays in small crumbles instead of disappearing into the dressing. The cilantro should still look bright green and fresh, giving the salad color and freshness throughout the bowl.

Garnish and Serve

• Wait until the last minute to add the chips. They should stay crisp and crunchy against the creamy salad. If you're serving outdoors on a hot day, keep the chips separate until everyone is ready to eat so they don't soften too quickly.

Storage

Store leftover corn chicken salad in an airtight container in the refrigerator for up to 3 days. The flavor continues to develop as it chills, making it a great make-ahead lunch or picnic side. If possible, keep the crushed tortilla chips separate and sprinkle them on only before serving so they stay crisp.

I don't recommend freezing this salad. The mayonnaise and Greek yogurt dressing tends to separate once thawed, and the corn and onion lose much of their fresh texture. If you want to prepare it further in advance, mix the chicken, corn, onion, jalapeño, and dressing up to a day ahead, then fold in the cotija, cilantro, and tortilla chips right before serving for the best texture.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Mexican Street Corn Chicken Salad

A creamy Mexican street corn chicken salad with charred corn, fresh herbs, cotija, and plenty of crunch.

Course Salad

Cuisine Mexican

Keyword Mexican Street Corn Chicken Salad

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 255kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Small mixing bowl
• Whisk
• Rubber spatula or large spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons

Ingredients

Salad

• 2 cups cooked chicken shredded
• 2 cups canned fire-roasted corn drained and rinsed
• 1 medium red onion finely diced
• 1 jalapeño seeded and finely diced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt

Dressing

• ⅓ cup mayonnaise
• ⅓ cup plain Greek yogurt
• Juice of 1 lime
• Pinch of kosher salt

For Serving

• ½ cup cotija cheese crumbled, plus 2 tablespoons for garnish
• ¼ cup fresh cilantro chopped, plus 2 tablespoons for garnish
• ¼ cup crushed tortilla chips

Instructions

• Combine the shredded chicken, fire-roasted corn, diced red onion, and jalapeño in a large mixing bowl. Sprinkle in the chili powder, paprika, cumin, and salt, then toss until every piece is lightly coated.
• Whisk together the mayonnaise, Greek yogurt, lime juice, and a pinch of salt until the dressing is smooth and creamy with no streaks remaining.
• Pour the dressing over the chicken mixture and gently fold everything together until evenly coated. The salad should look creamy without excess dressing collecting in the bottom of the bowl.
• Cover and refrigerate for at least 30 minutes. Chilling allows the flavors to come together while the dressing thickens slightly.
• Just before serving, gently fold in the cotija cheese and chopped cilantro, keeping the cheese in small crumbles.
• Transfer to a serving bowl and garnish with extra cotija, cilantro, and crushed tortilla chips for a fresh, crunchy finish.

Nutrition

Calories: 255kcal | Carbohydrates: 4g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 437mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg

The post Mexican Street Corn Chicken Salad Recipe appeared first on At the Immigrant's Table.

As you walk down the street during the Montreal spring, you can't help but feel your spirit soaring. Amidst the joyful songs of birds, the blooming gardens, and the warm rays of the sun caressing your skin, you can't help but feel like you're part of a Disney cartoon. There's no better way to celebrate the season than hop on your bike, go to the nearest Farmer's Market and grab yourself all the fresh ingredients for a big bowl of Montreal spring fiddlehead salad.

Early spring also means the return of bright desserts like gluten free strawberry scones or a light strawberry tiramisu. Perfect after a fresh vegetable salad like this one.

This Montreal spring salad celebrates the beauty of the season with springtime delicacies like fiddleheads, asparagus, radishes, wild mushrooms, scallions, dill, lemon balm, and edible nasturtium flowers. It highlights the local bounty from my favorite Farmer's Market, making it a perfect homage to vibrant, fresh produce at this exciting time of year.

And the best part is, this fiddlehead salad is entirely customizable! Don't have local asparagus where you're from? Use shaved cucumbers. Can't find wild mushrooms to save your life? Use local farm-raised ones. Looking for more protein? Add a hard-boiled egg, or tendrils of local smoked salmon. Don't go running around stores looking for all the necessary ingredients. If your local farmer's market doesn't carry it, then it probably doesn't belong in this spring fiddlehead salad.

For a full spring meal, pair this salad with something light and comforting like cold Bulgarian kefir soup or a slice of gluten free lemon almond yogurt cake for dessert.

What Are Fiddleheads?

Fiddleheads are the young, coiled fronds of the ostrich fern. Harvested in early spring across Canada and the northeastern United States. Their flavor is often compared to a cross between asparagus and green beans, with a slightly nutty, earthy taste.

Because fiddleheads grow wild and are available for only a few weeks each year, they're considered a seasonal delicacy in Quebec markets.

How to Prepare Fiddleheads Safely

Before adding fiddleheads to any salad, they should be cleaned and lightly cooked.

1. Rinse thoroughly to remove dirt.
2. Trim any brown ends.
3. Boil or blanch for about 10 minutes, then cool.

This step ensures the fiddleheads are safe to eat and keeps their texture crisp but tender.

Why Kefir Works in Salad Dressing

Kefir adds a bright, tangy flavor similar to yogurt but lighter in texture. In this dressing, it pairs beautifully with fresh dill and lemon balm, creating a creamy but refreshing dressing that doesn't overpower delicate spring vegetables.

FAQ

To get the full effect of this Montreal spring fiddlehead salad, serve it in some beautiful ceramic bowls made by a local artisan. The bowls used in this photoshoot are unique pieces handmade by Montreal-based Orlin Stoyanov. To learn more of Orlin's work, to pick up some of his pieces or to inquire about ceramic classes in Montreal, check out his Facebook profile or Wordpress blog. Orlin happens to be my ceramics teacher (and the man behind this cold Bulgarian soup). I received no monetary compensation for using his work in my post -  I am proud to support local producers and brands whose products I truly love.

*If you're especially committed to the Eat Local ethos, I encourage you to find a buddy who is knowledgeable about local flora and fauna and go foraging for your fiddleheads and mushrooms. Though remember, make sure you are not alone, and don't attempt to eat any mushrooms you can't easily identify - many wild mushrooms are poisonous and some are even deadly!

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Montreal spring fiddlehead salad with dill-lemon balm kefir dressing

Course Salad

Cuisine Quebec

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 128kcal

Author Ksenia Prints

Ingredients

• ½ lb asparagus
• 1 package fiddleheads
• 6 radishes
• 1 lb wild mushrooms
• 2 scallions
• ½ cup kefir
• ½ a lemon
• 2 tablespoon dill + more fronds for topping
• 2 tablespoon emon balm + more whole leaves for topping
• Salt and pepper to taste
• Edible nasturtium flowers optional

Instructions

• Rinse fiddleheads thoroughly under cold water. Remove any bits of brown papery coverings, and rinse repeatedly until fiddleheads are green and clean with no leftover papeyr brown bits.
• Cut hard woody bottoms from asparagus stems.
• Bring a large pot of water to a boil. Place fiddleheads in a steamer basket. Steam for 10 minutes, until tender to the bite. Cool immediately in a bowl with ice water, to preserve the vivid green colour.
• While fiddleheads are cooking, sautée mushrooms in a pan with oil or butter.
• Thinly slice radishes and scallions. Shave asparagus with a Y peeler, leaving the heads as they are.
• Prepare dressing: in a jar, mix ½ cup kefir with the juice of ½ a lemon, 2 TBs each chopped dill and lemon balm and salt and pepper to taste. Close lid, and shake jar for 1 min for the dressing to mix well.
• Arrange fiddleheads, asparagus and mushrooms on a large serving platter. Scatter radishes and scallions. Drizzle with dressing, and top with additional dill and lemon balm. Decorate with edible nasturtium flowers, if desired.

Nutrition

Calories: 128kcal | Carbohydrates: 19g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.01g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 1082mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1368IU | Vitamin C: 32mg | Calcium: 141mg | Iron: 4mg

The post Montreal spring fiddlehead salad with dill-lemon balm kefir dressing {GF} appeared first on At the Immigrant's Table.

Russian Olivier salad was one of the first dishes I learned to make as a child. My vegetarian Olivier salad is both an ode to the original, but made into a lighter, healthier and meat-free modern Olivier salad. Instead of plain mayo, my Russian Olivier salad recipe uses white wine vinegar and grainy French mustard. We set aside the ham, bologna, chicken and calf's liver that are used in the meat recipe, but keep the hard-boiled egg that gives the salad its protein. And for pickles, I use my homemade spicy garlic pickles, though you can use your favourite store-bought brand.

My vegetarian Russian Olivier salad is a filling, hefty meal that will satisfy any household.

What is Russian Olivier salad?

Russian Olivier Salad (салат оливье) is as native to Russian cuisine as potatoes. In fact, the famous salad is the Russian version of the American potato salad - but zestier, mellower and more full of sweet, contrasting flavors!

Russian Olivier salad is a classic salad dish that originated in Russia during the 19th century. It is also known as "Russian Salad" or "Olivier Salad". The ingredients usually include boiled potatoes, diced vegetables such as carrots and peas, eggs, pickles, and either beef or chicken. It is usually dressed with mayonnaise and served cold.

While it originated in Russia, Olivier salad has since become popular all over the world due to its easy preparation and delicious taste. The flavors of the vegetables combined with the tangy dressing make it a favorite side dish for many people. Russian Olivier salad is a great way to liven up any meal and can be customized with different types of vegetables or proteins to suit your tastes.

The history of Olivye Salad

The story of Olivye Salad is filled with legends. One popular tale says it started at a Russian nobleman's home, where a French chef amazed him with fancy dishes. When a potato salad became a favorite, the nobleman named it after the chef, Olivier salad. However, this connection to French cuisine was just a coincidence.

The more likely story is that Lucien Olivier, a Belgian chef at the famous Hermitage restaurant in Moscow, created the salad. The original recipe was a secret, but its mix of flavors has made it a cherished dish in Russian culinary tradition.

When to Serve Olivier Potato Salad?

Olivier potato salad is most often served on Russian New Year's Eve, alongside a glass of champagne, infused vodka or Russian mulled wine warming on the stove.

The twinkling light of candles. Your grandmother's laughter. The clinking sound made by two glasses of champagne, meeting. Your sister's sigh of exasperation. The scrape of a fork over a porcelain plate. Your mother's gentle reproach. Juice pouring from a carafe, ice and liquid mingling into one rhapsody. Your father's loud, booming voice, halfway through a joke.

Just like no Russian New Year's Eve dinner would be complete without these, so it wouldn't be complete without Olivier salad. My vegetarian Olivier salad is so good, it won't have you missing the cow's tongue and crayfish tails of the original.

A Russian hit in Latin America: Ensalada Rusa and Salada Russa

Though salad Olivier may have originated in Russia, by now this salad made its way all over the globe. It's understandably popular in Ukrainian cuisine, but I was most surprised to find it in Argentina.

This Russian recipe is known across Latin America as Ensalada Rusa and Salada Rusa. It is a common delicacy in Colombian cuisine, where my husband is from, as well as in Peru, Dominican Republic, Guatemala, Brazil and Argentina.

In these countries, Olivier potato salad has been adapted with local ingredients to fit the palate of Latin American cuisine. The addition of spices like cumin and chili powder gives the salad an extra kick that makes it stand out from other salads. The creamy texture of the mayonnaise is often combined with sour cream to make a crema, and the different textures of the vegetables make Ensalada Rusa a popular choice amongst locals and tourists alike. Whether served as an appetizer or side dish, Ensalada Rusa is sure to be a hit at any Latin American gathering!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Vegetarian Russian Olivier salad

Russian Olivier salad is the classic Russian potato salad with eggs, carrots, pickles, sweet peas and a fresh, bright mayonnaise dressing. Make this vegetarian olivye Russian salad recipe and fall in love with Russian food!

Course Salad

Cuisine Russian

Keyword New Year, russian new year, Russian Olivier salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chilling time 2 hours hours

Total Time 3 hours hours

Servings 6 servings

Calories 59kcal

Author Ksenia Prints

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

Ingredients

• 2 potatoes washed and cleaned
• 2 carrots washed and cleaned
• 3 eggs
• 2 large dill pickles chopped finely
• 1 onion chopped finely
• 1 cup frozen peas defrosted
• 2 tablespoon mayonnaise or half mayo and half sour cream
• 1 tablespoon grainy mustard
• 2 teaspoons French white wine vinegar
• 2 cloves garlic

Instructions

• In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
• Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined - eggs will break a little, and that's OK - they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.

Notes

Lighten it up! - mix half the mayo with half sour cream for a lighter, healthier Olivier salad.

Latin American style - add a pinch of cumin or even chilli powder to the salad dressing for a Latin American take on this delicious salad.

Vegan Olivier Salad - when I have vegan friends joining us for dinner, I make Olivier salad with vegan mayo and omit the eggs.

Nutrition

Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Ingredients for a vegetarian Olivier Salad

• Potatoes - Any type of tater will do! I prefer Yukon gold or red potatoes as they hold their form when cooked and don't get too mushy if you accidentally overcook them.
• Carrots - Any form of carrots are acceptable here, excluding the mini peeled ones.
• Eggs - hard-boiled eggs are the protein in this vegetarian version of the beloved Russian classic. You can omit them for a vegan Olivier Salad.
• Dill pickles - these give a great zing and acidity to the salad. Don't skip them! I recommend using homemade dill pickles. For another Russian salad using pickled vegetables, try my Vinaigrette salad.
• Onion - you can use a sweet white onion or a yellow onion.
• Peas - I usually use frozen peas because I like their firm texture and sweet flavor, but you can also use canned peas is that's what you have on hand.
• Mayonnaise - Russian mayonnaise is the classic dressing for this simple salad. You can lighten your salad by using half mayo, half sour cream.
• grainy mustard- this is one of my two secret ingredients. Otherwise, you can also use spicy Russian mustard or horseradish.
• French white wine vinegar - this works to make the salad sweeter and more effervescent. Much better than white vinegar, and takes the salad to a new level!
• Fresh garlic - adds depth to the salad
• Fresh dill (optional) - this adds freshness to the salad and makes it look nice. But you can skip if you find it too strong!

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

How to make Russian Olivier Salad

Make my Russian Olivier salad? Rate and comment below, pin for later, and share your creations with us on @immigrantstable!

The post Vegetarian Russian Olivier salad appeared first on At the Immigrant's Table.

I spent the month of the Jewish Food Project festival cooking with some of the best chefs in Montreal. From haute cuisine to bagels and street food, we sampled the best of the best. There was not a dull moment in sight, and throughout it all, the highs and the lows, I felt like I was borne on the wings of angels. I felt like I had arrived.

And yet the only taste that remains imprinted in my mind now, months after the last Jewish Food Project workshop I organized, is the spicy Moroccan carrot salad we prepared during couscous night (and salade cuite, but more on that another time).

And today, I want to share that taste with you.

Imagine a salad that hits you right in the gut, where the flavours are so pungent and strong they make a statement all by themselves.

Imagine a salad whose colours are so vibrant, you just can't help but stare at the bowl.

Imagine a salad overladen with fresh garlic and cilantro and punchy, vibrant harissa.

Better yet, stop imagining and go and make this Moroccan carrot salad, because it might be the best salad you'll ever eat - but only if you dare to make it.

If you're new to Moroccan cooking, I suggest you tread lightly. This salad, full of raw garlic and spicy peppers, might be too advanced for the uninitiated. There are easier places to start - my roasted moroccan carrots with olives and goat cheese, for example, or my cumin-laced cauliflower soup, or even roasted eggplant zaaluk. There are dishes that are less strong, less in-your-face, but also - let's face it - less memorable.

But not this spicy Moroccan carrot salad. This salad is bold, brash, and unforgettable. It lures you in with the colours, shocks you upon first taste with the perfectly cooked carrots, and then hits a home run with the accouterments - the spicy dressing and large pieces of fragrant garlic. You don't have to eat it with bread, but if you're not sure how you feel about spicy food, I suggest you have some crackers nearby.

My favourite way of eating this salad is atop a gluten-free lavash cracker, with a generous smear of whipped labaneh. And for that recipe, you guys are just going to have to come back next week.

But meanwhile, make this salad, and you'll see why, of all the dishes I ate during the Jewish Food Project, this is the one that still has me waking me up in the middle of the night with serious cravings. It really is that good.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Spicy Moroccan carrot salad

This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic and cilantro that is truly unforgettable! Allow at least 30 minutes for the flavours to meld, or make it the day before for the best results (the salad will keep in the fridge for a week).

Course Salad

Cuisine Moroccan

Keyword Moroccan carrot salad

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 2

Calories 100kcal

Author Ksenia Prints

Ingredients

• 5 medium carrots peeled and sliced in ¼" rounds (I like to cut my carrots at an angle, so that each slice is a bit elongated and has more surface area to soak up the dressing)
• 5 cloves garlic peeled and finely chopped
• ½ cup chopped fresh cilantro
• 2 tablespoon Moroccan harissa
• 1 tablespoon ground cumin
• 1 tablespoon salt
• Juice from one large lemon
• 3 tablespoon vegetable oil

Instructions

• Cook carrots in boiling water until fork tender (do not overcook!), then drain and let cool.Mix all remaining ingredients for the dressing in a bowl, pour over carrots and toss gently until they are covered.
• Refrigerate for 20-30 minutes to blend flavours.

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 3803mg | Potassium: 649mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25887IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 3mg

The post Spicy Moroccan Carrot Salad appeared first on At the Immigrant's Table.

Traveling from country to country, I have learned that the table is where people let you in. There are conversations that stay polite, and then there are the ones that happen over shared plates, where someone reaches across you for bread and tells you something real without even noticing. 

I have always been the kind of person who remembers those details. Birthdays, the way someone takes their tea, the story about a sister who moved far away. At the same time, I will stand in my kitchen and wonder if I watered the plant that morning.

That is how I found myself in a small Moroccan kitchen from my neighbor downstairs one Friday afternoon, invited in with the kind of ease that still catches me off guard. The air carried cumin and citrus, something bright moving through something earthy. There was a bowl of beets on the table, cut into uneven pieces, their color deep and staining everything they touched. Someone handed me a fork before I even sat down.

It stayed with me. In my own kitchen years later, with the kids asking for something pink, I started making my version. I added orange, both zest and juice, to bring a sharper edge that cuts through the sweetness of the beets. And the resulting recipe carried the flavors from Moroccan tables into everyday cooking.

Beets made their way into breakfast through my tofu beet toast, layered with something creamy and soft. They turned into a bright beet hummus that Leo dipped into with complete focus, his hands pink by the end. On rushed afternoons, I folded them into beet avocado and feta wraps, something I could hold in one hand while calling Lin to the table.

This Moroccan beet salad became part of that quiet rotation. I kept the base close to what I was served, then added citrus in a way that felt right for my table. Orange zest and juice soften the edges, bringing light into the bowl without taking away from the depth of the beets. The herbs stay fresh and green, scattered through like small reminders of the gardens I have walked through in places that are far from here.

When I make it now, it carries all those tables with it. The ones where I was a guest, and the ones where I set the plates myself. I serve it for Rosh Hashana, when beets bring luck and good fortune for the year to come. And then, I make a variation for Passover. Both are great, flavorful, and always bring a whiff of Moroccan food home.

Ingredients

Vacuum-sealed beets carry the whole structure of the salad. They arrive already cooked, tender all the way through, which means the focus stays on layering flavor rather than roasting or boiling. Fresh roasted beets can take their place when there is more time, though they tend to be a bit firmer and earthier, which shifts the salad toward something heavier.

Orange zest and fresh orange juice are the citrus combination that pulls the salad away from being flat. Blood oranges can replace regular oranges when in season, bringing a deeper color and a slightly richer juice. Bottled juice tends to fall short here, lacking the same lift.

Thinly sliced red onion brings a sharp edge that cuts through the softness of the beets. Shallots can step in for a milder flavor, especially when serving this for children or guests who prefer less bite.

See the recipe card for full list and exact quantities.

How to Make Moroccan Beet Salad Recipe

This Moroccan beet salad comes together quickly, though each step still carries its own cues. The goal is a bowl where every piece of beetroot is coated, the herbs stay bright, and the citrus and cumin settle into something balanced rather than sharp or flat. It's the perfect starter or side dish. Here's how to make this Moroccan salad:

Cut the Beets into Large Pieces

• As you slice, pay attention to their texture. They should feel tender all the way through, with a slight resistance at the center.
• Keep the pieces consistent in size. Smaller bits will absorb more dressing and turn softer faster, while larger chunks hold their shape and give the salad structure.

Mix the Citrus Dressing

• Bring the bowl close and smell it. The citrus should come through first, followed by the cumin. If the cumin dominates right away, the salad may feel heavy later. If it smells too sharp or acidic, a touch more oil can soften it.
• The texture should feel light and fluid, not thick like a dressing for leafy greens. This mixture needs to coat dense beets, so it should move easily around the bowl.

Coat the Beets

• Avoid stirring too aggressively. The beets can break apart and turn the salad into something closer to a spread than a composed dish.

Add Onion and Fresh Herbs

• The onions should remain distinct, not clumped together. If they feel too strong when you catch a quick taste, letting the salad sit will soften their sharpness.
• The herbs should stay whole and vivid. If they start to darken or collapse, they were handled too early or mixed too forcefully. You want to see green throughout the red, not a uniform color.

Let the Salad Rest Briefly

• Give the salad a few minutes before serving. During this time, the dressing settles into the beets and the onions relax slightly. You may notice a small amount of liquid collecting again at the bottom. This is normal.
• Before serving, toss once more to redistribute everything. Taste and adjust if needed. The citrus should feel present without overpowering, and the cumin should sit quietly in the background.

Finish and Serve

• Add a few extra mint leaves and cilantro just before bringing it to the table. These final herbs keep their shape and bring a fresh contrast to the softer ones already mixed in.

• Serve at room temperature or slightly chilled. If it has been in the fridge, let it sit out for a short time so the flavors open up again.

Storage

This Moroccan beet salad keeps well in the fridge for up to 3 days. Store it in a sealed container so the citrus dressing does not pick up other fridge smells and the herbs stay contained. The beets will continue to absorb the orange juice and cumin, which means the flavor becomes slightly deeper on the second day, though the texture softens a little.

If making ahead, it works best to keep the herbs separate and mix them in closer to serving. For longer storage, freezing is not recommended. This salad is best treated as a short-term fridge dish, made in small batches that are eaten within a few days

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Moroccan Beet Salad

Moroccan beet salad with orange, cumin, and fresh herbs in a bright beet mix.

Course Appetizer, Salad

Cuisine Middle Eastern

Keyword Moroccan Beet Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 148kcal

Author Ksenia Prints

Equipment

• Large bowl
• Knife

Ingredients

• 5 medium beets vacuum-sealed or freshly cooked
• 2 teaspoons orange zest
• ½ cup fresh orange juice
• 1 tablespoon olive oil
• 1.5 teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ small red onion thinly sliced
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro chopped
• Flaky salt optional

Instructions

• Cut vacuum-sealed beets into 2-inch pieces.
• Mix orange zest, orange juice, olive oil, cumin, and kosher salt in a large bowl.
• Add beets, onion, mint, and cilantro. Toss to coat.
• Serve with flaky salt and extra mint and cilantro if desired.

Video

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 751mg | Potassium: 810mg | Fiber: 7g | Sugar: 18g | Vitamin A: 333IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 2mg

The post Moroccan Beet Salad With Orange appeared first on At the Immigrant's Table.

This salad is a riff on a staple at most Israeli falafel, shawarma, and steak restaurants. It's a ubiquitous sight as part of a large salad spread at parties, or at every Israeli family dinner.

It was often the only thing I could eat on menus that were entirely meat-dominated, and I even came to resent it over time. But now that summer is gone and fresh vegetables are few and far between, this Israeli chopped salad with My Go-To Tahini Sauce Recipe is a way to bring some lightness back into your lunch or dinner routine.

What is Israeli Salad?

Israeli salad is a finely diced mix of cucumbers, tomatoes and onion, with an olive oil and lemon dressing. Add tahini and some za'atar and seeds, and you've a full meal in one bowl.

This salad is vegan, healthy, and filling. It can be made for one, or multiplied to feed 10. This Israeli vegetable salad really is more about the technique: all the ingredients are chopped very finely, and then drizzled with a lot of clean, punchy dressing.

It gets its healthy fat and protein from nuts and tahini sauce, and its vitamins from cucumbers and tomatoes (in winter, please use cherry tomatoes - though they can't be cut as finely, they hold a lot more juice).

Variations

More than a recipe, this salad is really is more of a rough blueprint for whatever fresh vegetables you have on hand - if you're eating this with some protein on the side, or you're not a fan of seeds, feel free to omit the pumpkin seeds, the tahini, or the hemp hearts.

You can add lettuce, and use mint instead of parsley. I recall one particularly wild day, during a stage in which I hated cucumbers and lettuce, when I reduced this salad to an entire bowl of onions and tomatoes. Do not repeat that one at home, readers.

So take 15 minutes, and treat yourself to a nice, big bowl of Israeli vegetable salad. Your body will thank you. And just to balance all that goodness out, have a big glass of white wine on the side, and browse through these links.

Difference between Israeli Chopped Salad and Shirazi Salad

While both the Israeli chopped salad and Salad Shirazi are middle eastern chopped salads, sharing similarities in their use of fresh vegetables and tangy dressings, they also have distinct characteristics that set them apart.

This Israeli chopped salad includes sunflower seeds, hemp seeds, and raw tahini, giving it a nutty richness and depth of flavor. On the other hand, Salad Shirazi focuses on the simplicity of finely chopped cucumbers, tomatoes, onions, and herbs. It is dressed with lemon juice, olive oil, and sometimes sumac.

The Israeli version may have a creamier texture from the tahini dressing, while Salad Shirazi boasts a lighter and more refreshing profile, a perfect side dish for hot summer days. Both salads celebrate the abundance of fresh produce and vibrant flavors, offering unique culinary experiences rooted in their respective cultural traditions.

Ingredients in Israeli Salad

• Cucumber: Adds freshness and crunch to the salad. Varieties like English cucumbers or Persian cucumbers work well.
• Red Onion or White Onion: Provides a sharp, savory flavor. You can use whichever variety you prefer or have on hand.
• Tomato or Cherry Tomatoes (in winter): Adds juiciness and sweetness. Use ripe tomatoes or cherry tomatoes for the best flavor.
• Sunflower Seeds: Adds a nutty crunch and protein. You can also use other seeds like pumpkin seeds or sesame seeds for variation.
• Hemp Seeds: Adds a nutty flavor and additional protein.
• Za'atar Herb Mixture: A Middle Eastern spice blend that adds complexity and flavor. You can make your own za'atar blend or use a store-bought one.
• Fresh Parsley or Mint: Fresh herbs add zesty and a bright herbaceous flavor. Choose whichever herb you prefer or a combination of both for added freshness.
• Raw Tahini: Provides creaminess and richness to the dressing. Look for high-quality tahini for the best flavor.
• Tahini Oil: Adds additional richness and helps emulsify the dressing. Extra virgin olive oil or avocado oil can be used as substitutes.
• Water: Used to thin out the tahini dressing. Adjust the amount according to your desired consistency.
• Lemon Juice: Adds acidity and brightness to the salad.  Use fresh lemon juice for the best flavor. 
• Salt and pepper: Enhances the flavors and balances the sweetness of the vegetables. Use sea salt or kosher salt for seasoning.

See recipe card for exact quantities.

How to Make My Classic Israeli Salad Recipe

Dice and Chop Salad Ingredients

Toast sunflower seeds. Set aside

Finely chop cucumbers, onion and tomatoes (ensure all of your pieces are really small and uniform; this is the magic of this salad). Ladle into a large bowl, and toss chopped vegetabled together.

Season the Salad

Sprinkle toasted sunflower seeds, hemp seeds, za'atar mixture and mint (or parsley) on the salad.

In a jar, mix raw tahini, tahini oil and water (you may need to use a blender, depending on how soft your tahini is). Drizzle tahini on salad.

Finely, squeeze fresh lemon juice and sprinkle salt on salad. Toss to combine, taste, and add more salt or lemon, as needed.

Serving Suggestions

Serve this delicious salad with some warm pita bread, crusty bread, or your choice of protein. If you want to add cheese as your side of protein, I recommend to add feta cheese. It goes well with Israeli tuna salad, too!

Storage suggestions for my Israeli Chopped Salad

For storing the Israeli chopped salad:

Fridge: Place the salad in an airtight container and store it in the refrigerator. It should stay fresh for up to 2-3 days. However, keep in mind that the texture may become slightly softer as it sits in the fridge.

Freezer: While you can freeze some components of the salad separately, like the seeds and herbs, the overall salad doesn't freeze well due to the high water content of the vegetables. If you do freeze any components, store them in airtight containers or freezer bags and use them within a few months for best quality. However, it's recommended to enjoy the salad fresh for a fresh and crunchy experience.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Israeli chopped salad for one

Treat yourself right and make a fresh Israeli chopped salad of finely cut veggies, seeds and tahini dressing that will fill your stomach and replenish your lost energy. It's vegan, healthy, and filling, and can be made for one, or multiplied to feed 10. Omit any ingredients you don't have, or add others, like lettuce or bell pepper - just don't make this into a production! This salad is meant to be quick and easy.

Course Salad

Cuisine Israeli, Middle Eastern

Keyword Israeli chopped salad, Israeli salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 365kcal

Author Ksenia Prints

Equipment

• Chef's Knife
• Cutting Board

Ingredients

• 1 medium-sized cucumber
• ¼ red or white onion
• 1 tomato in winter, please use a handful of cherry tomatoes
• 1 tablespoon sunflower seeds
• ½ tablespoon hemp seeds
• 1 teaspoon za'atar herb mixture
• 1 tablespoon finely sliced parsley or mint
• 1 tablespoon raw tahini
• 1 tablespoon tahini oil if your tahini isn't really separated, just scoop out two tbsps of tahini and oil
• 2 tablespoon water
• 1 tablespoon lemon juice
• ½ teaspoon salt

Instructions

• Toast sunflower seeds. Set aside
• Finely chop cucumbers, onion and tomatoes (ensure all of your pieces are really small and uniform; this is the magic of this salad). Ladle into a bowl, and toss to mix.
• Sprinkle toasted sunflower seeds, hemp seeds, za'atar mixture and mint (or parsley) on the salad.
• In a jar, mix raw tahini, tahini oil and water (you may need to use a blender, depending on how soft your tahini is). Drizzle tahini on salad.
• Finely, squeeze lemon juice and sprinkle salt on salad. Toss to combine, taste, and add more salt or lemon, as needed.
• Serve with some warm pita, crusty bread, or your choice of protein.

Video

Notes

Send DataSend Data

Send DataSend Data

Nutrition

Calories: 365kcal | Carbohydrates: 29g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Sodium: 1192mg | Potassium: 1021mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1780IU | Vitamin C: 40mg | Calcium: 154mg | Iron: 6mg

The post Classic Israeli Chopped Salad for One appeared first on At the Immigrant's Table.

The breakfast nook at my parents' house is crowded with dishes: half-empty yogurt containers jostle for space with cut-up watermelon and whole-grain buns. Leftover cheeses intermingle with labaneh and cherry tomatoes. Cups of coffee and tea are in various state of consumption, enough to make you think that there are six people eating at the table instead of two. But the star of the show is the simple, humble Israeli chopped salad - though at my parents' house, it gets amped up with a generous helping of feta and a smattering of za'atar and sumac.

Each morning, my parents sit down to a hearty breakfast that centres around an unexpected dish: salad. The thing is, lunches at my parents' house also centre on salad. And occasionally, so do dinners. We're really a one-trick-pony sort of household.

I know salads are hardly the most shiny offering on the blogosphere. The simple Israeli chopped salad with feta doesn't even register among the most extravagant salads on this blog: between roasted carrots with harissa and goat cheese, spicy and sweet Russian Korean-style kohlrabi and carrot salad, or my favourite apple and beet salad, it's hard to make room for a humble salad of cucumbers, tomatoes, salty feta and za'atar.

But trust me when I say that if you only have 15 minutes to put dinner on the table, THIS is the salad to turn to. If you seek a meal to bring everyone together - the young and old, the vegan and the gluten-free, the simple eaters and the extravagant foodies - this salad provides the perfect blueprint for additions and subtractions. It's quick and easy, and as I've said before, sure beats a frozen pizza for dinner.

And though those are all worthwhile reasons to love this salad, I have to be honest and say that's not why, morning after morning, my parents go back to this salad. It's not why I, whenever I am looking for a simple dinner solution, the first thing that comes to mind is a bowl of neatly chopped tomatoes, onions and cucumbers with a generous helping of feta, za'atar and sumac. It's not why everyone who comes into my house during any family meal can't help but feel our love for Israeli salads.

The reason we continue to swear by Israeli chopped salad with feta is simply because, after all this time, this salad feels like home. It's up there in the annals of my family's kitchen repertoire, along with my mother's stewed cabbage and my grandmother's syrniki. It's as familiar and loved as a chipped tea kettle, or the fork I've used since I was 14-years-old.

To us, Israeli chopped salad with feta feels like home.

And if there's one thing I do today, I hope it will be to help you remember a dish that feels like home to you.

P.S. - As I am about to embark on a weeklong trip into Berlin, updates might get a bit more sporadic on the blog. You can still find me on social media regularly, on Facebook, Instagram, Pinterest, Bloglovin', or Twitter.

iked this post? Share it with your friends! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Israeli chopped salad with feta, za'atar and sumac

One of my family's favourite breakfast dishes is a fresh Israeli chopped salad with feta, za'atar and sumac. It's quick, easy, and a perfect blueprint for additions and experimentation. Whatever you do, just don't make it too complicated - this dish is meant to be fast and easy! I also like to add olives, for their briny-ness.

Course Salad

Cuisine Israeli

Keyword feta salad, salad with feta

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 414kcal

Author Ksenia Prints

Ingredients

• 2 medium-sized cucumbers or 1 large cucumber, finely chopped
• ½ Vidalia onion finely chopped
• 1 cup cherry tomatoes halved
• ¼ cup feta crumbled
• 1 tablespoon za'atar herb mixture
• ½ tablespoon sumac
• 1 tablespoon sunflower seeds optional
• 1 tablespoon pumpkin seeds optional
• ½ tablespoon hemp seeds optional
• 1 tablespoon finely sliced cilantro or chives
• ¼ cup extra virgin olive oil
• ½ lemon, juiced
• salt + pepper

Instructions

• If using, toast sunflower and pumpkin seeds. Set aside
• Combine cucumbers, chopped onions and cherry tomatoes in a bowl. Top with feta, seeds (if using), fresh cilantro or chives, za'atar and sumac.
• Drizzle with olive oil, lemon juice, salt and pepper. Toss to combine, taste, and add more salt or lemon, as needed.
• Serve with some warm pita, crusty bread, or a hard-boiled egg.

Nutrition

Calories: 414kcal | Carbohydrates: 14g | Protein: 8g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 231mg | Potassium: 371mg | Fiber: 3g | Sugar: 6g | Vitamin A: 557IU | Vitamin C: 25mg | Calcium: 167mg | Iron: 5mg

The post Israeli chopped salad with feta, za'atar and sumac appeared first on At the Immigrant's Table.

This Moroccan pearl couscous salad takes its cues from Moroccan couscous in flavor, looks and aroma! This vibrant salad is an vibrant, multilayered dish that's great to whip up for weekday lunches, outdoor picnics and potlucks, or as an easy meal prep recipe.

Packed with vegetables and protein, it's also an incredibly healthy meal that still manages to be delicious. You can pack it up for picnic, as it keeps well outside the fridge! (I like to pair it up with Apple Walnut Chicken Salad).

This couscous salad recipe is inspired by Moroccan Couscous salad dishes, but uses as its base tasty Israeli couscous, also known as pearl couscous.

This pearl couscous salad recipe is by far my favorite with my go-to ingredients and dressing, but you can easily transform it with the ingredients you have laying around your fridge and pantry. Try it as a pasta salad, for example, or as a Moroccan couscous salad with small-grain plain semolina couscous. You can also add Israeli couscous to this Israeli tuna salad.

How I discovered Israeli couscous

As you may imagine, I discovered Israeli couscous as a new immigrant child in Israel. Due to its affordability, Israeli couscous was often served to kids in Israel in place of rice or "fancier" pasta, which often needed to be imported. Ptitim were local, made in Israel, and therefore much cheaper to purchase. But of course, my parents never made them. 

Standing in line among dozens of hungry and tired kids in my after-school program, I took a chance on the unfamiliar dish that most closely reminded me of buckwheat kasha. 

Hoping for the familiar flavor of home amidst unfamiliar and alien surroundings, I brought a hesitant spoon of pearl couscous to my mouth. Looking at the kids I had yet to call friends guzzling this dish like it was candy, I dare to close my eyes and take a hesitant bite. 

The rich, nutty flavor of cooked Israeli couscous enveloped my mouth, and the soft texture filled me with joy. From that moment I knew: I would grow to love pearl couscous in no time. 

What's the difference between couscous and pearl couscous?

Couscous is a vital part of North African and Middle Eastern cooking, dating back to the 13th and 14th centuries. It's actually so important that the countries of Morocco, Mauritania, Algeria, and Tunisia submitted a bid to UNESCO for couscous to gain a cultural heritage status.

People often think that there are two main types of couscous: Moroccan couscous and Israeli couscous. Moroccan couscous is the smallest couscous variety with very small granules, while Israeli couscous or pearl couscous is slightly larger with pea-sized granules. But anyone who thinks pearl couscous is real couscous is wrong!

So what is Israeli couscous?

Israeli couscous is actually a type of pasta! In Israel, we call this small round pasta "ptitim". Israeli couscous, also known as pearl couscous due to its pearl-like shape, is a type of pasta made from durum wheat. It has a chewy texture and a nutty flavor that is unique to this variety of couscous. It is comprised of small balls of pasta that are slightly larger than traditional couscous grains. 

How to cook with Israeli couscous?

Israeli couscous can be served in many different ways, such as in salads or side dishes, or even used in soups and stews. It pairs well with vegetables, herbs, and spices for a delicious meal.

Israeli couscous can also be added to other types of pasta dishes for an interesting twist on the classic dish. Ptitim is an easy way to add flavor to any meal without spending too much time preparing it.

How to prepare Israeli couscous?

Because pearl couscous is pasta, it is cooked in much the same way as any pasta.

To get started, bring a pot of salted water to a boil, then add the Israeli couscous and reduce the heat to low. Cook for about 8-10 minutes, stirring occasionally to ensure even cooking. Once the couscous is tender, light and fluffy, drain the grains in a colander and rinse with cold water before transferring them back to the pot. 

For a more flavorful dish, add cooked pearl couscous to a heavy-bottomed pan with a pat of butter or a dab of olive oil. Stir it over low heat until lightly browned. Then you can season with salt and pepper to taste, or add fresh herbs like parsley or cilantro for extra flavor. 

Finally, you can use it in this salad, or serve hot alongside your favorite entrée for a delicious meal!

Equipment

• Vegetable peeler
• Cutting Board
• Chef's Knife
• Large pot or dutch oven
• Mixing Bowl
• blender

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Moroccan Pearl Couscous Salad Recipe with Israeli Couscous

This pearl couscous salad recipe uses Israeli couscous with feta, pumpkin, peppers, tomatoes, fresh herbs and all the fixings of a traditional Moroccan couscous, in a tahini lemon dressing tinged with turmeric. An incredible side dish or starter to your meal!

Course Appetizer, Salad, Side Dish

Cuisine Israeli cuisine, Moroccan

Keyword bell peppers, butternut squash, chickpeas, feta, gluten free option, israeli couscous, parsley, pearl couscous, pumpkin, tahini, turmeric

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 329kcal

Author Ksenia Prints

Equipment

• Vegetable peeler
• Cutting Board
• Chef's Knife
• Large pot or dutch oven
• Mixing Bowl
• blender

Ingredients

• 1 butternut squash peeled and diced into cubes
• 2 carrots peeled and cut into rings
• 1 tablespoon olive oil
• Salt & pepper to taste
• 1 liter water
• 1 teaspoon salt
• 1 teaspoon oil
• 1 200 g package of pearl couscous
• ½ red bell pepper
• ½ orange bell pepper
• ½ can chickpeas drained and rinsed
• 1 purple onion diced
• 2 small tomatoes diced
• ½ cup parsley
• ½ cup feta

For tahini turmeric dressing:

• ¼ cup tahini
• 1 teaspoon apple cider vinegar
• ¼ teaspoon sea salt
• 1 teaspoon maple syrup
• 2 tablespoon lemon juice
• dash of black pepper
• 2 -3 tablespoon water
• ¼ teaspoon turmeric

Instructions

• Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse under cold water.
• Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.
• In a blender, combine all the dressing ingredients. Blend until fully emulsified. Transfer to a jar.
• Combine pearl couscous, vegetables, roasted squash and feta in a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with vegetables in clumps.
• Drizzle with dressing, sprinkle with fresh parsley and serve.
• This Israeli couscous salad with chickpeas will keep in an airtight container in the refrigerator for up to a week. The turmeric tahini dressing will keep in a jar for 1 week.

Video

Nutrition

Calories: 329kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 653mg | Potassium: 853mg | Fiber: 7g | Sugar: 6g | Vitamin A: 14340IU | Vitamin C: 63mg | Calcium: 166mg | Iron: 2mg

How to Make Pearl Couscous Salad

Cook pearl couscous

Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse Israeli couscous under cold water. Transfer to a bowl to cool. 

Roast butternut squash and carrots

Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.

Make turmeric tahini lemon dressing

In a blender, whisk together all the dressing ingredients. Blend until fully emulsified and herbs and lemon are fully processed. Transfer to a jar. 

Assemble salad

Add the drained couscous, vegetables, roasted squash and feta to a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with the rest of the ingredients in clumps. 

Drizzle with lemon salad dressing, sprinkle with fresh parsley and serve. 

To make this salad non-vegetarian, I love topping it with cajun chicken breast bites. All the flavors work so well together, and the interplay of spicy and sweet is truly magical!

Storage

This Israeli couscous salad with chickpeas will store wonderfully in the refrigerator for up to a week, and this salad is delicious the day after it is made! However, be sure to keep the salad in an airtight container. 

If you plan on having leftovers or using this recipe as meal prep, then try and store the salad and dressing separately. You can mix the ingredients together when you're ready to eat and this will prevent the salad from becoming soggy. 

The turmeric tahini dressing will keep in a jar for 1 week.

Top Tips

• Rinse the cooked pearl couscous. Even after it's been drained, warm pearl couscous can continue to cook and actually end up overcooked and mushy. After you've drained the pearl couscous, run it under cold water and drain again. This will halt any extra cooking and prevent the pearls from sticking together to ensure you have the perfect couscous consistency.
• Make extra dressing. This yellow salad dressing is what makes this fabulous salad! It is absolutely delicious with roasted veggies, like carrots or cauliflower. Be sure to use all the dressing within a week as its color and flavor will change as it sits.  

The post Moroccan Couscous Salad Recipe with Israeli Couscous (Pearl Couscous Salad Recipe) appeared first on At the Immigrant's Table.

Sweet, sour and tangy; this easy tuna salad without mayonnaise is quick to make and has a unique flavor and surprising crunchy texture. The pop of sweetness from the corn brings a summer vibe that is perfect  for accompanying barbeque dishes or to enjoy as a light lunch.

Inspired by Israeli cuisine, this tuna corn salad was a childhood favorite of mine - and still is! And best yet, it is ready in minutes. Unsurprisingly, my kids love it too.

(My daughter is a huge of tuna salads, and she also loves this tuna avocado salad. It's served in an avocado half, which she thinks is just the coolest thing ever. Ah, to be a toddler forever.)

Inspiration

There is something about exploring international recipes that thrills me. The combination of flavors, interesting or new ingredients and cultural traditions make for endless variations on the standard meals we eat at home. 

When I was 18, I did a year of service at a kibbutz in Southern Israel. Amidst burly plant workers and screaming kids, at least once a week I would serve myself a hefty portion of this sweet and tangy tuna salad. And you know something? It never got boring.

Many of the recipes I share are either created after taking a vacation or recipes I have learned by watching others create dishes for me. This one was inspired by the very salad I ate in that kibbutz cafeteria, and it should feel familiar to everyone who has ever set foot in a kibbutz themselves.

Made with pantry ingredients, mostly cans, this is a salad that makes a meal out of seemingly nothing. It's quick, easy, and affordable, which is clearly the magic trifecta for anyone trying to cook for a family these days. And to make it a bit healthier, I make this as a no mayo tuna salad - so everyone can enjoy without worrying about their cholesterol.

So enjoy this delicious salad that is quick and simple to make (perfect for beginners!) yet tasty enough to share and impress. I am sure you'll love this twist on the classic tuna salad lunch recipe!

Ingredients

• Canned tuna: Our star salad ingredient. Rich in protein and packed with vitamins and minerals and omega 3. 
• Sweet bell pepper: Choose your favorite color and add for crunch. 
• Green onion: Used for a kick of flavor.
• Sweet corn: Our surprisingly satisfyingly sweet popping crunch!
• Dill pickles: Crunchy and tangy - the perfect addition to our salad.
• Olive oil: The base to our salad dressing.
• Lemon juice: To add into our dressing.
• Salt and pepper: To taste. 

See recipe card for exact quantities

My Pick

Tonnino Yellowfin Tuna in Olive Oil

$41.80

Not all canned tuna is created equal. As tuna is one of the most over-fished and least sustainable fish, it's important to choose a tuna that is wild caught and of a sustainable breed. From a flavor standpoint, tuna packaged in oil just tastes better. This one is my favorite.

Buy Now

02/11/2026 09:03 pm GMT

Terra Delyssa First Cold Pressed Organic Extra Virgin Olive Oil, Single Sourced

$19.99

Buy Now

02/10/2026 11:09 pm GMT

Equipment

• Chef knife
• Mixing Bowl
• Strainer
• small bowl (for the dressing)

Step by step instructions

Chop the vegetables

To begin, chop your bell pepper, green onion, and pickles into small, bite sized pieces and place them in a mixing bowl.

Mix the salad:

Then add the corn and drained tuna to the bowl.

Make the dressing:

Mix together the olive oil, salt, pepper, and lemon juice in a small bowl. Then pour the dressing over salad and mix until well combined.

Serve

Serve immediately or chill before serving.

Accompanying Dishes

For a full meal, accompany this salad with pita, vegan shawarma, kebabs or falafel. You can also serve it with other typical Israeli dishes, like Israeli chopped salad, labaneh (a soft fresh cheese made from yogurt), and shakshuka (eggs cooked in a delicious tomato-based sauce).

Variations

You can also add mayonnaise or my go-to tahini sauce as a variation to the salad dressing. Or try my schug hot sauce for a bit of added spice!

Another Israeli salad to try

This finely chopped Israeli salad is a slight twist on the usual salad you find at most falafel, shawarma, and steak restaurants. Vegan, healthy and filling, it can be made for one, or multiplied to feed ten. 

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Sweet and Tangy Israeli Tuna Salad Recipe With Pickles and Corn

Discover the unique flavors of this tuna salad with pickles and corn. An easy recipe perfect for BBQs or light meals and a childhood favorite lunch recipe!

Course Salad, Side Dish

Cuisine Israeli

Keyword Israeli tuna salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 99kcal

Author Ksenia Prints

Equipment

• Chef knife
• Mixing Bowl
• Strainer
• small bowl (for the dressing)

Ingredients

• 1 can tuna drained
• ½ large bell pepper
• 1 green onion
• ½ cup corn
• 2 pickles
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

• Dice the bell pepper, green onion, and pickles. Place in a mixing bowl.
• Add in the corn and drained tuna.
• Make the dressing: Mix olive oil, salt, pepper, and lemon juice in a small bowl.
• Pour the dressing over the salad and mix everything together.
• Serve immediately or chill before serving. For a full meal, accompany with pita, shawarma, kebabs or falafel. Add a little mayo, hot sauce or tahini for added flavor.

Video

Nutrition

Calories: 99kcal | Carbohydrates: 6g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 357mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 806IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

The post Israeli Tuna Salad With Pickles and Corn appeared first on At the Immigrant's Table.

There was a stretch of time when my sister and I moved around each other more gently, when conversations came easier.

Those were the days we would end up in the same kitchen without planning it, standing side by side, cutting, tasting, passing things back and forth without thinking too much about it. Mor, my sister's friend, would come over sometimes. She brought with her a kind of calm confidence around food, the kind that made even the simplest dish feel grounded and certain.

That's where this salad began for me. No big introduction nor careful explanation. Only a bowl, a head of cabbage, and Mor's hands moving quickly, chopping finer than I expected. I remember watching her squeeze lemon over the cabbage and pause. She told us to let it sit. We waited, talking about everything and nothing in particular, while the cabbage softened and changed in the bowl.

The first bite it felt instantly familiar. It was the kind of salad you find in nearly every falafel or shawarma spot, or at family BBQs, cutting through heavier dishes with something bright and clean

Even when my sister and I slipped back into our busy ways, this recipe stayed between us, something we both reached for without a word. During cabbage season, it becomes part of my weekly cooking almost automatically.

I make it often whenever I have the ingredients, sometimes in tandem with cabbage rolls casserole, or buttered cabbage. On evenings for more texture, I go for spicy air fryer cabbage steaks with tahini, crisp edges and creamy sauce echoing the same flavors.

Still, this salad comes back the most often. I make it weekly like an instinct when cabbage is in season, and it has a way of lifting the entire meal without trying too hard. The first bite always lands the same way, bright, clean, steady.

A kind of flavor that makes everything else on the table feel more complete.

Ingredients

• Green cabbage - Green cabbage is the heart of this salad, and the way it's cut makes all the difference. Finely chopping it gives that familiar texture you find in falafel and shawarma spots, where the cabbage softens and soaks up lemon without turning limp. If green cabbage feels too sharp, napa cabbage works for a softer bite, though it leans more delicate and less crisp.
• Olive oil - Olive oil rounds out the acidity and gives the salad its soft sheen. This is where I use a good bottle, the kind I keep for finishing dishes rather than cooking, since the flavor comes through clearly. If needed, a neutral oil like sunflower oil works, though it leans quieter and lets the lemon take the lead more strongly.
• Fresh herbs (parsley, dill, or a mix) - Herbs bring life to the salad at the very end. Parsley keeps it clean and grassy, while dill adds a slightly deeper note that reminds me of the cabbage dishes I grew up with. I often use both, depending on what's in the fridge. If neither is available, green onions can step in for a different kind of freshness, though the salad will feel a little sharper and less rounded.

See the recipe card for full list and exact quantities.

How to Make Falafel-style Israeli Cabbage Salad Recipe

This Israeli cabbage salad comes together in a single bowl, though each step has its own small cues to watch for. The texture is what sets it apart, soft yet still crisp, lightly glossy, with a clean bite that carries through the whole dish. Here's how to make this recipe:

Combine the Cabbage and Lemon Juice

• At first, the cabbage will feel stiff and a little dry, with the lemon sitting lightly on the surface rather than soaking in. That's expected.
• As you toss it, you'll start to notice the leaves picking up moisture and turning slightly glossy. If the cabbage still looks completely dry after mixing, it may need a bit more lemon, especially if the head was large or particularly dense. The goal here is to coat everything evenly so no dry pockets remain.

Massage and Let It Rest

• As you work through it, the cabbage will begin to soften, releasing a small amount of its own liquid. It should feel slightly more pliable, with less resistance when you squeeze it.
• Once mixed, leave the bowl to stand. During this time, the lemon continues to soften the cabbage. After about 30 minutes, the volume will reduce slightly. The texture will shift from firm and rigid to tender with a light crunch.
• If you skip or shorten this rest, the cabbage will stay harsher and more fibrous. If left too long, it can become overly soft and lose that fresh bite. You're looking for a middle point where it bends easily but still holds shape.

Add Olive Oil, Salt, and Pepper

• When you mix again, you'll notice the texture becoming smoother and more cohesive. The oil gives the cabbage a gentle sheen and rounds out the sharpness from the lemon.
• Taste at this stage. The salad should feel balanced, bright from the lemon, slightly mellowed by the oil. If it leans too sharp, a touch more oil helps. If it feels flat, a small pinch of salt can bring everything forward.

Mix in the Fresh Herbs and Serve

• They should stay vibrant and fresh, sitting lightly among the cabbage rather than wilting into it.
• Serve it soon after mixing for the best texture. The cabbage should feel tender with a soft crunch, carrying that familiar brightness you expect from a falafel or shawarma plate.

Storage

Store your Israeli green cabbage salad in an airtight container in the fridge for up to 2 days. The cabbage will soften and release some liquid, so toss before serving. If it feels too soft, mix in a small handful of fresh cabbage or herbs.

For best texture, enjoy within 24 hours when the cabbage still has a gentle crunch and herbs stay bright. To prep ahead, chop the cabbage and mix with lemon, then add oil, seasoning, and herbs just before serving. Freezing not recommended. The cabbage breaks down too much when thawed, losing its texture and turning watery. Keep chilled and taste before serving, sometimes a squeeze of lemon revives it.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Falafel-style Israeli Cabbage Salad

Falafel-style Israeli cabbage salad made with cabbage, lemon, and herbs, fresh, simple, and ready in minutes.

Course Salad, Side Dish

Cuisine Israeli

Keyword Israeli Falafel Style Cabbage Salad

Prep Time 15 minutes minutes

Stand Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 126kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Sharp Knife
• Cutting Board
• Citrus juicer or hands
• Mixing spoon or hands for tossing

Ingredients

• 1 small head green cabbage finely chopped
• Juice of 1 lemon
• 4 tablespoons olive oil
• Salt and pepper to taste
• ½ cup fresh parsley dill, or mixed herbs, finely chopped

Instructions

• Combine chopped cabbage with lemon juice in a bowl.
• Toss well and massage. Let stand 30 minutes.
• Add olive oil, salt, and pepper.
• Mix and serve.

Video

Nutrition

Calories: 126kcal | Carbohydrates: 0.5g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 4mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

The post Falafel-style Israeli Cabbage Salad Recipe appeared first on At the Immigrant's Table.

It had been a while since I traveled, and nerves were creeping in. I don't usually get travel jitters, but when they hit, my mind races with every detail. As I stepped into the streets of Budapest, I sought a meal to help ground me.

I stumbled upon a cozy little restaurant that had a quirky, homey vibe, like something from a 90s sitcom. Drawn in by its charm, I sat down craving a satisfying salad and ordered the Hungarian Creamy Cucumber Salad, recommended by the waiter.

When it arrived, the fresh cucumbers mixed with creamy sour cream and a hint of vinegar brought a wave of nostalgia. It reminded me of a dish my ex-boyfriend's father used to make-Ukrainian cucumber salad. Though distinctly Hungarian food, it evoked memories of warm family dinners and easy conversations. It was comforting how a simple dish could connect me to the past, even in a foreign city.

A Taste of Comfort in Budapest

This Hungarian creamy cucumber salad, or tejfölös uborkasaláta, beautifully shows how simple ingredients can create something deeply satisfying. While Hungarian cuisine is known for hearty dishes, this salad strikes a perfect balance of refreshing and rich flavors. 

Made with fresh cucumbers, sour cream (tejföl), a splash of vinegar, and a hint of sugar, it offers a creamy, tangy taste that reflects Hungary's agricultural roots. The salad is usually served as a side, providing a cool contrast to grilled meats and stews. 

Its simplicity reminds me of the meals I enjoyed while growing up, where fresh, local ingredients shine without unnecessary frills. The combination of cucumbers and creamy dressing also brings to mind a similar Ukrainian Cucumber Salad my ex's father used to make. Despite their variations, both dishes embody the essence of wholesome, comforting food.

I've come to appreciate how even the simplest dishes can hold powerful memories, connecting different cultures through food.

A Comforting Meal, Full of Memories

That evening, as I prepared the Hungarian creamy cucumber salad at home, I felt a sense of nostalgia wash over me. The salad, with its creamy texture and tangy dressing, was already comforting, but I wanted to make it even more special. I decided to pair it with grilled chicken kofta kebabs. The herbs and spices on the chicken skewers filled the kitchen with their smoky aroma, and when I placed them alongside the salad, the combination felt just right. The contrast between the juicy, flavorful chicken and the refreshing cucumber salad was a perfect balance of warmth and coolness, bringing the dish to life.

I wasn't done yet. A block of Halloumi sat on the counter, and I quickly fried it until it was golden and crispy on the outside, soft and salty on the inside. The rich, savory Halloumi added another layer of texture, making the meal feel even more satisfying. The crispy cheese, alongside the creamy salad and smoky kofta, created a perfect harmony of flavors and textures that reminded me of meals shared with family.

Preparing this meal in my own kitchen felt like bringing a piece of Budapest home. It wasn't just about the food, it was about how simple dishes could evoke powerful memories and how they connect us to the ones we love. Every bite felt like a step back into those moments, reminding me that food has the power to carry us across time and distance.

What Makes Hungarian Cucumber Salad Different?

Unlike American creamy cucumber salads that often use mayonnaise, traditional Hungarian cucumber salad relies on sour cream, vinegar, fresh dill, and paprika for its signature flavor. Salting the cucumbers before mixing helps remove excess moisture, keeping the salad creamy instead of watery and giving it the crisp texture that makes this classic side dish so popular throughout Hungary and Eastern Europe.

Ingredients

• English Cucumbers - I prefer English cucumbers for their thin skin and small seeds, which keep the salad light and crisp. They offer the perfect crunch and freshness. Regular cucumbers work too but might be a bit tougher. Use a mandolin for uniform slices if available, as this helps the cucumbers absorb the dressing evenly.
• Sour Cream - This creamy base adds richness and tang to the salad. Growing up, sour cream was always in the fridge, and it's a comforting, familiar flavor.
• White Vinegar - The vinegar cuts through the creaminess of the sour cream, adding a refreshing tang. If you don't have white vinegar, apple cider vinegar can be used, but it will change the flavor profile slightly.
• Onion - Adds a mild sharpness that contrasts beautifully with the creamy dressing. I love how thinly sliced onions mellow in the dressing, but if you prefer a milder flavor, shallots work well too.
• Paprika powder- For an authentic flavor, use Hungarian sweet paprika. It enhances the overall taste with a subtle smokiness and depth. Sprinkle it on just before serving for color and flavor. Adjust the vinegar and sugar to taste based on your desired balance of tangy and sweet.

See the recipe card for full list and exact quantities.

How to Make Hungarian Cucumber Salad Recipe

This refreshing, creamy cucumber salad is a perfect balance of tangy and rich, with just the right amount of crunch. It's a simple yet satisfying dish that brings comfort, whether you're serving it as a side or enjoying it on its own. Here's how to make this dish:

Slice the Cucumbers

Thinly slice the cucumbers, use a mandolin if available for uniform slices. This ensures the cucumbers absorb the dressing evenly, making each bite perfectly crisp and refreshing.

Salt and Let Stand

Place the cucumber slices in a colander and sprinkle with salt. Let them stand for 30 minutes to draw out excess water. This step is key to ensuring your salad doesn't become watery, leaving you with a fresh, crunchy texture.

Drain the Cucumbers

After 30 minutes, drain the cucumbers and gently press them to remove any excess liquid. This step ensures that the creamy dressing doesn't become diluted and stays rich.

Prepare the Dressing

In a bowl, combine the sour cream, white vinegar, and sugar. Stir well until smooth. The vinegar provides the perfect tang, while the sugar balances the acidity, creating the ideal dressing for this salad. Add to the cucumbers and onions.

Season and Stir

Stir to coat evenly. The onions add a mild sharpness that enhances the overall flavor without overpowering the salad.  Stir in the chopped dill and black pepper to taste. The dill adds a fresh, herbal note that's classic in cucumber salads, while the black pepper adds a subtle kick.

Refrigerate

Cover the salad and refrigerate for at least 1 hour before serving. Chilling the salad allows the flavors to meld together, creating a more satisfying and flavorful dish.

Garnish with Paprika

Sprinkle with paprika for color and an extra hint of flavor. For an authentic touch, use Hungarian sweet paprika to enhance the overall taste. Adjust the vinegar and sugar to your preference for a more tangy or sweet profile.

Serve and Enjoy

Chill for at least an hour, then serve the salad alongside your favorite dishes. It's the perfect balance of creamy, tangy, and crunchy-ready to enjoy with any meal.

Storage

Once you've made this Hungarian Creamy Cucumber Salad and have leftovers, store it in an airtight container in the fridge. It will keep fresh for about 2-3 days. I always love how the salad tastes even better the next day. It's one of those dishes that improves with a little time to let the ingredients settle and marinate.

However, I'd recommend enjoying it within a couple of days, as the cucumbers will eventually soften and lose their crispness. If you find you've got a bit left on day three, don't worry! Just give it a quick stir and serve.

FAQ

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Hungarian Creamy Cucumber Salad

This Hungarian creamy cucumber salad blends crunchy cucumbers with creamy sour cream and tangy vinegar, offering a comforting bite of nostalgia.

Course Salad, Side Dish, Vegetable side dish

Cuisine Hungarian

Keyword cucumber salad, easy salad, gluten-free, hungarian, side, side dish, sour cream

Prep Time 15 minutes minutes

Rest Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 69kcal

Author Ksenia Prints

Equipment

• Mandoline optional
• Colander
• Mixing bowls

Ingredients

• 2 English cucumbers
• 1 teaspoon salt
• ½ cup sour cream
• 2 tablespoon white vinegar
• 1 tablespoon sugar
• 1 small onion thinly sliced
• 1 tablespoon fresh dill chopped
• black pepper to taste
• paprika for garnish

Instructions

• Thinly slice the cucumbers, using a mandoline if available. This ensures even slices, which helps them absorb the dressing better, giving you a perfectly balanced salad.
• Place the cucumber slices in a colander and sprinkle with salt. Let them stand for 30 minutes to allow the salt to draw out excess water, ensuring the salad stays crisp and not watery.
• After 30 minutes, drain the cucumbers and gently press them to remove any extra liquid. This keeps the dressing from becoming too runny.
• In a mixing bowl, combine the sour cream, white vinegar, and sugar. Stir until the mixture is smooth and well-blended. The vinegar balances the richness of the sour cream while the sugar adds a touch of sweetness to round out the flavors.
• Add the drained cucumbers and sliced onion to the dressing. Stir gently to coat evenly. The onion adds a mild sharpness that complements the creamy dressing perfectly.
• Stir in the chopped dill and black pepper to taste. Dill brings a fresh herbal note that brightens the dish. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
• Before serving, sprinkle the salad with paprika for color and a hint of smoky flavor. For an authentic touch, use Hungarian sweet paprika to elevate the dish.

Nutrition

Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 396mg | Potassium: 198mg | Fiber: 1g | Sugar: 5g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.3mg

The post Hungarian Cucumber Salad appeared first on At the Immigrant's Table.

Every family has a summer food that leaves evidence behind. For some it's cherries. For others it's blackberries. Here in my family, it was beets. Cutting them stained fingers pink, the cutting board purple, and occasionally a favorite shirt. This salad reminds me of the food that quietly waited for us at the end of long days.

I first learned to appreciate salads like this through my Russian grandmother's cooking, where beets appear in nearly every season. In many homes across Eastern Europe, beets are as common as potatoes. They are practical, affordable, and capable of becoming something deeply comforting with very little work.

When I think about this salad, I picture a summer dacha outside the city. A cousin has spent the afternoon weeding the garden. Someone else has picked currants or raspberries. A debate has been unfolding for hours about whether rain is coming.

The beets were cooked days ago and left cooling in the refrigerator. Dill was gathered from the garden that morning. By evening, boiled potatoes sit steaming on the table, grilled meat arrives from outside, and this beet salad appears alongside everything else.

I started making this version years ago after realizing how often I reached for beets when I wanted something familiar. My beet and feta salad is a favorite for quick lunches, while this beet carpaccio comes out when I want something a little more elegant. For gatherings, I often turn to my cast iron charred beet salad with Greek yogurt, which always surprises people who think they don't like beets. 

Yet this Russian beet and mayonnaise salad remains the one that feels closest to everyday life. It belongs beside grilled chicken, alongside fish, next to rye bread, or spooned onto a plate with potatoes. It asks very little from the cook and rewards patience. After a few hours in the refrigerator, the dressing settles into the beets, the herbs soften, and everything comes together.

These days, Leo and Lin still giggle when they see my hands turn pink while chopping beets, just like I used to do with my aunties. F always sneaks a few bites before dinner. Some things change from kitchen to kitchen and country to country. A bowl of cold beet salad waiting in the refrigerator somehow stays the same.

Ingredients

The beets are the entire reason this Russian beet and mayo salad works. Their earthy sweetness balances the creamy dressing, and their deep ruby color turns everything a beautiful shade of pink as the salad rests. I often use vacuum-sealed cooked beets because they save time and give consistent results, especially on busy weeknights. If you have freshly roasted or boiled beets, those work beautifully too. Roasted beets bring a slightly deeper flavor, while boiled beets stay closer to the versions I grew up seeing on Eastern European tables.

Mayonnaise gives the salad its creamy texture and is what makes this dish instantly recognizable as a classic Russian-style beet salad. It softens the earthiness of the beets and creates the smooth coating that develops as the salad chills. I prefer a full-fat mayonnaise because it creates a richer texture. For a lighter version, Greek yogurt can replace part of the mayonnaise, though the flavor becomes tangier and less traditional.

A small amount of apple cider vinegar brightens the beets and keeps the salad from feeling heavy. It cuts through the richness of the mayonnaise while bringing out the natural sweetness of the vegetables. I've made this with white wine vinegar when that's what I had on hand, and it works well, though apple cider vinegar has a softer flavor that fits naturally with beets.

Dijon mustard quietly ties the dressing together. It adds depth and a gentle sharpness without taking attention away from the beets. I've occasionally substituted whole grain mustard, which gives the salad a slightly more rustic texture, though Dijon creates the smoothest dressing.

See the recipe card for full list and exact quantities.

How to Make Russian Beet and Mayo Salad

This Russian beet salad comes together quickly, but a few small details make the difference between a salad that feels disconnected and one that tastes like it has been sitting on a dacha table all afternoon. Pay attention to the texture of the beets, the consistency of the dressing, and how the salad changes as it chills:

Dice the Beets Into Even Cubes

• If some pieces are much larger than others, they can dominate each bite and make the salad feel uneven.
• As you cut, you'll notice some beet juice collecting on the board. That's completely normal. Some of those juices will naturally mix into the dressing as the salad rests.
  • If your beets feel watery or slippery, pat them dry with paper towels before continuing. Excess moisture can thin the dressing too much.

Whisk the Dressing Until Smooth

• In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
• The dressing should look smooth, creamy, and fully blended, with no visible streaks of mustard remaining. At this stage, it may seem slightly thicker than necessary. That's actually a good sign. Once the beets are added, their natural juices will loosen the dressing and create the final consistency.

• If the dressing looks thin before the beets go in, the finished salad may become watery after chilling.

Fold the Beets Into the Dressing

• Add the diced beets to the bowl and gently fold them into the dressing.
• Avoid stirring aggressively! Beets are soft, especially vacuum-sealed or boiled ones, and rough mixing can cause them to break apart. You want distinct cubes coated in dressing rather than a mashed beet mixture.
• As you continue folding, you'll see the dressing gradually shift from white to pale pink. By the time everything is evenly coated, the salad should look creamy with no large pockets of dressing sitting at the bottom of the bowl.

Stir in the Fresh Herbs

• Add the chopped dill and parsley and fold them through the salad.

• The herbs should be evenly distributed throughout the mixture, creating bright green flecks against the pink beets.
  • Fresh dill is particularly important here because it cuts through the richness of the mayonnaise and brings the flavor many people associate with Russian and Ukrainian summer cooking.

• If the herbs begin clumping together, continue folding gently until they are dispersed throughout the salad rather than concentrated in one area.

Chill Before Serving

• This step changes the salad more than people expect. During chilling, the beets release some of their juices into the dressing, deepening the color and helping the flavors settle together. What may taste slightly sharp or separate right after mixing becomes smoother and more balanced after resting.

• If you notice a small amount of liquid at the bottom after chilling, simply stir the salad before serving. This is common with beet salads and doesn't mean anything has gone wrong.

Storage

Store this Russian beet and mayo salad in an airtight container in the refrigerator for up to 4 days. In fact, many people prefer it on the second day, when the beets have had more time to mingle with the dressing and herbs. If a little liquid collects at the bottom of the container, give the salad a quick stir before serving.

Keep the salad refrigerated until you're ready to eat it, since the mayonnaise-based dressing should not sit at room temperature for extended periods.

For longer storage, freezing is possible, though I don't typically recommend it. Mayonnaise tends to separate after thawing, creating a grainy texture and excess moisture. If you do freeze it, place it in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and stir well before serving. If the salad develops an off smell, excessive liquid separation, or an unusual texture, discard it.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Russian Beet and Mayo Salad

A classic Russian Beet and Mayo Salad made with beets, fresh herbs, and a creamy dressing.

Course Salad

Cuisine Russian, Ukrainian

Keyword Russian Beet and Mayo Salad

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 285kcal

Author Ksenia Prints

Equipment

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Small whisk
• Measuring spoons
• Rubber spatula or large spoon
• Airtight container

Ingredients

• 5 medium vacuum-sealed beets diced
• ½ cup mayonnaise
• 2 tbsps apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tbsps fresh dill chopped
• 1 tablespoon fresh parsley chopped

Instructions

Prepare the Beets

• Dice the cooked beets into small, even cubes. Smaller pieces hold the dressing better and create a more balanced bite throughout the salad.

Mix the Dressing

• In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy. The dressing should look fully combined with no streaks of mustard remaining.

Coat the Beets

• Add the diced beets to the bowl and gently fold them into the dressing. Continue mixing until every piece is evenly coated and the dressing begins to take on a light pink color.

Add the Herbs

• Stir in the fresh dill and parsley. The herbs should be evenly distributed throughout the salad, adding bright green flecks and fresh flavor to every spoonful.

Chill and Serve

• Cover the bowl and refrigerate for at least 1 hour before serving. As the salad chills, the dressing deepens in color and the flavors settle together. Serve cold.

Video

Nutrition

Calories: 285kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 649mg | Potassium: 712mg | Fiber: 6g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

The post Classic Russian Beet and Mayo Salad appeared first on At the Immigrant's Table.

There's always that one dish you don't expect to remember. On the 4th of July, you'd think it would be the sizzling kebabs, the messy ribs, or the grilled corn with butter sliding off the sides. But in our family, the recipe that has quietly taken root, year after year, is a 4th of July salad.

A balsamic berry salad with goat cheese, of all things. Cool, tangy, and just a touch sweet, it's the first thing I crave as summer reaches its sticky peak.

The first time I made it was almost accidental. It was a humid July morning, the kind where the kids are already barefoot before breakfast, and F was outside preparing the grill with the seriousness of a man defending his barbecue reputation.

I'd done the usual prep, potato salad, kebabs, and of course, the traditional grilled chicken. And I was staring at a bowl of berries that were just soft enough to be worrisome. And then, on instinct, I pulled out some goat cheese and balsamic vinegar.

I didn't overthink it. I tossed strawberries and blueberries with arugula, crumbled in the cheese, and whisked together a vinaigrette with balsamic, olive oil, and a touch of honey. I put it on the table between the potato salad and the ketchup and went back inside to slice buns. But when I came back out, the salad bowl was half-empty and my sister was asking, "What is this?"

An Unlikely Star of the Show

That moment stuck with me. It wasn't flashy, but it hit something we didn't know we were missing. A cold, bright, tangy counterpoint to all the smoke and char. A bit of freshness before the meat. From that year on, it became our tradition, just as important as the fireworks or the watermelon slices handed out after dark.

What I love most is that this salad has never tried to steal the show. It just shows up, quietly doing its job: keeping things light, making you pause. It pairs beautifully with so many of the dishes that have found their way into our summer rotation, especially the more comforting ones.

Take our eggplant grilled cheese, grilled slices of smoky eggplant layered with sharp cheddar and crisped up in a pan. It's hearty, melty, and grounding, and the brightness of the salad is exactly what you need alongside it.

Or zaalouk, the Moroccan eggplant and tomato dip that's become a new favorite. Spiced with paprika and cumin, served warm or cold with pita, it's a bold contrast that somehow makes the berries taste sweeter. Then there's baba ghanoush, creamy, smoky, and mellow. Scoop some onto your plate, grab a forkful of the salad, and you've got every flavor covered: tart, creamy, charred, and crisp.

Creating Memories Around the Table

Over time, this collection of recipes has started to feel less like a meal and more like a mood. Our personal Fourth of July spread. I watch as Leo carefully layers his sandwich and Lin skips the eggplant entirely but sneaks berries from the salad. F stands by the grill, nodding in approval when someone goes back for seconds. These moments feel small, but they're the ones that last.

Food doesn't always have to be grand to be memorable. Sometimes, it just needs to show up at the right time, year after year, until it becomes woven into the fabric of a day. That's what this salad has become for us. A quiet star. The thing we never knew we needed, until we did.

So no, it's not traditional. It's not red, white, and blue in the Pinterest-perfect sense (though sometimes it is). But it's become part of our family's holiday in a much deeper way. It opens the meal. It keeps us cool. It reminds me that not everything needs to be grilled to be great. And that sometimes, a bowl of greens and berries can be the most welcome guest at the table.

Ingredients

• Mixed Greens -  I love using a blend of arugula, spinach, and baby kale because the slight peppery bite of arugula complements the rest of the ingredients beautifully. If you want a milder base, you can swap the arugula for more spinach, but I've found the variety of textures and flavors in a mixed blend always works best.
• Blueberries - Blueberries burst adds a natural sweetness that pairs perfectly with the tang of the balsamic vinaigrette. If blueberries aren't in season, blackberries or raspberries work just as well, though I do recommend sticking with small berries for a more delicate texture.
• Strawberries - When strawberries are in season, there's nothing better than their juicy, fragrant flavor. Slicing them thinly helps them blend into the salad, infusing every bite. If fresh strawberries aren't available, frozen ones work, just thaw and drain to avoid sogginess.
• Goat Cheese - Crumbled goat cheese brings a creamy, tangy richness that elevates this salad from light and fresh to something more indulgent. If goat cheese isn't your thing, you can substitute it with feta, but the distinct tang of goat cheese really makes this dish stand out.
• Balsamic Vinaigrette - I make my own vinaigrette with high-quality balsamic vinegar, adding a touch of honey or Dijon mustard to balance the acidity. You can substitute with red wine vinaigrette, but balsamic enhances the berry flavors with its sweet, smoky kick.

See the recipe card for full list and exact quantities.

How to Make Balsamic Berry Salad with Goat Cheese Recipe

This Balsamic Berry with Goat Cheese salad is a fresh and vibrant dish that's perfect for summer celebrations. The balance of sweet berries, tangy balsamic vinaigrette makes it a standout dish that's as easy to prepare as it is to enjoy. Here's how to put it together:

Prepare the Greens

Begin by washing and drying your mixed greens thoroughly. This forms the refreshing base of the salad. Once they're dry, place them in a large salad bowl. Toss them gently with a little bit of balsamic vinaigrette, ensuring they are evenly coated. The vinaigrette will bring all the ingredients together, so make sure it's well-distributed.

Add the Berries and Goat Cheese

Next, top the dressed greens with the fresh blueberries and sliced strawberries. These fruits bring a burst of natural sweetness that pairs beautifully with the tangy vinegar. Crumble the goat cheese over the top, allowing it to melt slightly into the salad. The richness of the cheese contrasts perfectly with the acidity of the balsamic, giving every bite a creamy finish.

Serve Immediately

 This salad is best served immediately to enjoy the freshness of the greens and the juiciness of the berries. If you're prepping ahead, you can prepare the vinaigrette and chop the berries. But keep everything separate until you're ready to serve! Toss just before serving for the best texture and flavor.

Storage

Once you've finished enjoying this vibrant Balsamic Berry Salad with Goat Cheese, you might find yourself with a little leftover. If that's the case, simply transfer the remaining salad into an airtight container. Keep in mind that the freshness of the greens will start to wilt over time, so it's best to store it for no more than a day. The berries and goat cheese, however, will stay fresh and flavorful for a little longer, even after a night in the fridge.

When storing, I always make sure to keep the dressing separate so the greens don't get soggy. If you're prepping for a gathering, you can always make the vinaigrette and slice the berries ahead of time, keeping everything chilled until you're ready to toss it together. It's such a simple dish, but it's always nice to have everything ready to go when you're entertaining.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Balsamic Berry Salad with Goat Cheese

Enjoy a sweet and savory Balsamic Berry Salad with Goat Cheese, perfect for a light and refreshing dish.

Course Salad, Side, Side Dish

Cuisine American, Mediterranean

Keyword balsamic vinegar, berries, berry salad, blueberries, easy salad, goat cheese, strawberries

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 94kcal

Author Ksenia Prints

Equipment

• Salad Bowl
• Chef's Knife
• small bowl

Ingredients

• 2 cups mixed greens arugula, spinach, baby kale
• ½ cup blueberries
• ½ cup strawberries sliced
• ½ cup goat cheese or feta, crumbled
• Balsamic vinaigrette homemade or store-bought

Instructions

• Wash and dry your mixed greens thoroughly. This ensures the vinaigrette will adhere better and the salad stays crisp. Place them in a large salad bowl.
• Drizzle the balsamic vinaigrette over the greens, tossing gently to ensure each leaf is evenly coated. The vinaigrette will bring all the flavors together, so be sure it's well-distributed.
• Top the dressed greens with the blueberries and thinly sliced strawberries. These fruits bring a burst of sweetness that pairs beautifully with the tangy vinaigrette. Crumble the goat cheese (or feta) over the salad, allowing its creaminess to complement the acidity of the vinegar.
• This salad is best served fresh to keep the greens crisp and the berries juicy. If you're preparing ahead, store the dressing separately and add it just before serving.

Video

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 110mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg

The post Balsamic Berry Salad with Goat Cheese appeared first on At the Immigrant's Table.

Most beet salads are remembered for their flavor. This beet and feta salad stayed with me because of how it looked. After spotting a plate of jewel-toned beets, pear, and feta in a quiet museum café, I came home determined to create a version that felt just as striking while remaining simple enough for an ordinary afternoon.

F and I had spent several hours wandering through a nearly empty museum, staying longer than usual in front of paintings and old photographs. The gallery was quiet. Even the kids seemed calmer afterward, as though the peacefulness of the rooms had followed us home.

Before leaving, we stopped at the museum café. Museums have a way of serving food that feels connected to the artwork hanging on the walls. Plates arrive arranged with care, every color placed intentionally. I remember watching a server carry a salad across the room. Deep crimson beets sat beside pale fruit and scattered cheese, looking less like lunch and more like something lifted from a botanical illustration.

A few days later, I found myself standing in my kitchen with a package of cooked beets, a ripe pear, and some feta waiting in the refrigerator. The colors immediately brought me back to our family date. Dark red slices, soft green leaves, ivory cheese, and seeds scattered across the plate looked like pressed flowers tucked into the pages of an antique gardening journal.

Since then, this has become my museum café salad. That appreciation for beets eventually led to recipes like my Moroccan beet salad, where earthy beets meet bright spices and herbs. It also inspired my marinated beet salad, a recipe that becomes even better after spending time in the refrigerator. During late summer, I often make a roasted beet plum salad, pairing sweet roasted beets with juicy stone fruit for a combination that feels perfectly suited to long evenings around the table.

This salad belongs alongside those recipes, though it takes a different path. There is no roasting, marinating, or lengthy preparation. Vacuum-sealed cooked beets make it possible to create something beautiful within minutes.

The dressing may be my favorite part. Using the beet juice from the package creates a vibrant vinaigrette that carries the color of the beets through the entire salad. It turns an ordinary dressing into something striking, almost jewel-toned, tying every ingredient together.

Ingredients

Beets are the heart of this salad. I use vacuum-sealed cooked beets because they make this recipe practical enough for a quick lunch while still delivering that earthy sweetness that pairs so well with feta. Over the years, I've roasted plenty of fresh beets for recipes but for this particular salad, the convenience of pre-cooked beets helps keep the focus on assembly and presentation. Fresh roasted beets work beautifully if you have them on hand.

The pear brings a crisp, juicy sweetness that softens the earthiness of the beets. I usually reach for Bosc or Anjou pears because they hold their shape after slicing and don't become overly soft on the plate. Apple can work in its place, though it creates a firmer bite and a slightly sharper flavor.

Feta adds a salty, creamy contrast that ties the whole salad together. Growing up around Eastern European and Middle Eastern cooking, beets and tangy cheeses often appeared together on the table, so this pairing feels familiar to me. Goat cheese can be substituted if you prefer a creamier texture and milder tang.

See the recipe card for full list and exact quantities.

How to Make this Beet and Feta Salad Recipe

When I want something that feels a side dish that's a little special without turning on the oven, this beet and feta salad is often where I start. The combination of earthy beets, crisp pear and creamy feta creates the a plate you might find in a museum café or tucked into the corner of a cozy bistro. Here's how to make this recipe:

Whisk the Dressing Until Smooth

• At first, the ingredients may look separated, with streaks of oil floating on top. Keep whisking until the dressing turns glossy and evenly colored.
  • The finished vinaigrette should have a vibrant ruby color and a consistency that lightly coats a spoon. If it looks watery or separated, continue whisking for another minute.

• Taste before moving on. The dressing should feel balanced, with the sweetness of the honey softening the vinegar and garlic rather than overpowering them.

Arrange the Greens

• Spread the mixed greens across a large serving platter or shallow bowl.
• Avoid piling the greens into a tight mound.
  • A looser layer allows the beets, pears, and toppings to distribute evenly throughout the salad. If the greens feel damp from washing, pat them dry beforehand. Excess moisture can dilute the dressing and cause the leaves to wilt faster.

Add the Beets and Pears

• Try to keep the slices relatively thin and similar in size. Thin slices create a better balance in each bite and make the salad feel more refined. 
• As you layer the ingredients, look for an even distribution of color. The deep red beets and pale pear slices are part of what makes this salad visually striking.

Scatter the Feta, Nuts, and Seeds

• Rather than concentrating everything in the center, distribute the toppings evenly so every serving gets a little of each element.
• The feta should remain in small crumbles rather than large chunks. This allows its salty flavor to spread throughout the salad.

• The toasted nuts should feel crisp when you bite into them.
  • If they have softened from storage, a few minutes in a dry skillet can bring back their texture

Dress and Serve Immediately

• Use a light hand at first. You can always add more dressing, but an overdressed salad quickly becomes heavy and causes the greens to lose their texture.
• Once dressed, serve the salad right away. This is when the contrast between crisp greens, juicy pears, creamy feta, and tender beets is at its best.

Storage

This beet and feta salad is at its best shortly after assembly, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Thought the greens will soften over time. 

For meal prep, store components separately: keep the dressing in a sealed jar for up to 3 days, and place the beets, pears, greens, and toppings in individual containers. Assemble just before serving to maintain the best texture. Shake the dressing well before use, as the oil and juice will separate. Freezing is not recommended. The greens lose their texture after thawing, and the pears become watery.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

10-Minute Beet and Feta Salad With Pears and Pistachios

A colorful beet and feta salad with crisp pear, creamy feta, and a ruby-red homemade dressing. Makes use of vaccum-packed beets to get a healthy side salad on the table in 10 minutes.

Course Salad, Side Dish

Cuisine Eastern European, Mediterranean

Keyword Beet and Feta Salad

Prep Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 369kcal

Author Ksenia Prints

Equipment

• Small mixing bowl
• Whisk
• Cutting Board
• Sharp Knife
• Large serving platter or salad bowl
• Measuring spoons and cups

Ingredients

For the Salad

• 4 cups mixed greens
• 1 vacuum-sealed beet pack thinly sliced
• 1 pear thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup toasted pistachios or toasted walnuts
• 2 tbsps pumpkin seeds

For the Dressing

• 3 tbsps beet juice from the beet package
• 3 tbsps olive oil
• 2 tbsps apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1-2 tsps minced garlic
• Salt to taste

Instructions

Make the Beet Vinaigrette

• In a small bowl, whisk together the beet juice, olive oil, apple cider vinegar, Dijon mustard, honey, and garlic.
• Continue whisking until the dressing becomes smooth and glossy. The color should deepen into a vibrant ruby shade and lightly coat the back of a spoon. Season with salt to taste.

Prepare the Salad Base

• Spread the mixed greens across a large serving platter or shallow bowl.
• Arrange them loosely rather than piling them into a mound. This helps the dressing distribute evenly later and makes the salad easier to serve.

Layer the Beets and Pears

• Arrange the sliced beets and pears over the greens.
• Alternate the colors as you place them across the salad. The deep red beets and pale pear slices create the botanical-garden look that makes this salad so striking.

Add the Toppings

• Scatter the feta, toasted nuts, and pumpkin seeds evenly across the surface.
• Try to distribute them throughout the salad rather than concentrating them in one area so every bite gets a balance of creamy, crunchy, and fresh elements.

Dress and Serve

• Drizzle the beet vinaigrette over the salad immediately before serving.
• The greens should appear lightly coated and glossy, not soaked. Serve right away while the greens remain crisp and the nuts retain their crunch.

Video

Nutrition

Calories: 369kcal | Carbohydrates: 24g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 400mg | Potassium: 344mg | Fiber: 4g | Sugar: 13g | Vitamin A: 935IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 2mg

The post Beet and Feta Salad With Pistachios and Pears appeared first on At the Immigrant's Table.

I thought I had ruined the beets the first time I made this cast-iron charred beet salad. The edges looked nearly blackened, the kitchen smelled sharp with scorched sugars and olive oil, and my husband kept asking if I meant to do that. Then we tasted them over cold Greek yogurt with pistachios and mint, and I never cooked beets another way again.

This is my favorite way to eat beets, though F likes to remind me that I say that every time I char something in a cast iron pan. He claims this salad changes every week, and he's right.

Some nights I add more pistachios. Other times I scatter torn mint so heavily across the top that the whole kitchen smells green and sharp before dinner even begins. Once, I swapped the yogurt for whipped feta after realizing halfway through Passover preparations that I had run out of patience for anything involving multiple bowls and soaking nuts overnight.

The first version came from flipping through Big Vegan Flavor by Nisha Vora at the kitchen table while Leo pushed toy trucks across the floor and Lin kept stealing pistachios from a prep bowl beside me. Her recipe used a vegan ricotta that sounded beautiful, though that afternoon I needed something simpler. Greek yogurt sat in the fridge already waiting for me. The beets were vacuum-sealed from the market, which meant dinner still felt possible before bedtime unraveled into baths, books, and negotiations over pajamas.

The important part ended up being the cast iron.

People roast beets slowly all the time, but charring them hard against hot metal changes their texture completely. The edges blacken in spots, the sugars darken, and the inside stays earthy and soft.

Sometimes they become creamy in this beet risotto with goat cheese that stains the spoon deep magenta by the end of dinner. Sometimes they end up layered over crisp bread in this tofu beet toast. And I return often to this Moroccan beet salad too, especially around holidays, with cumin and citrus settling into the beets while they chill in the fridge overnight.

Still, this version stays closest to me lately. Maybe because it comes together quickly. Maybe because the yogurt cools the charred edges in the best way.

Or maybe because every time I make it, the kitchen fills with the smell of scorched beet sugars and olive oil, and everyone drifts toward the stove without needing to be called twice.

Ingredients

These vacuum-sealed beets are the center of the salad, and I specifically use vacuum-sealed cooked beets because they hold together beautifully in a cast iron pan while still developing those darkened, charred edges. Raw beets take much longer and never quite give me the same quick weeknight result I rely on. I like cutting them into thick spears so they blister on the outside while staying soft inside. Red beets work best here for their deeper earthy flavor, though golden beets can also work if you want something slightly milder and less staining.

Greek yogurt cools down the sharper edges of the charred beets and turns the whole dish into something that feels closer to the Middle Eastern tables I grew up around. I prefer full-fat yogurt because it spreads smoothly across the plate and holds up against the heat of the beets without turning watery. Labneh is an excellent substitute if you want a thicker, tangier finish. I've also made this with whipped feta on nights when I wanted something saltier and richer.

Adding pistachios give texture that the softer beets and yogurt need. I like slivered pistachios because they scatter evenly across the plate and stay crisp against the yogurt. Their slightly buttery flavor works especially well with roasted beets. Walnuts can replace them if needed, particularly if you prefer something deeper and more earthy.

See the recipe card for full list and exact quantities.

Oh! Nuts Raw Shelled Pistachios

$29.05

Buy Now

05/27/2026 02:52 pm GMT

How to Make Cast-Iron Charred Beet Salad With Greek Yogurt

This cast-iron charred beet salad comes together quickly, though the texture depends heavily on heat and timing. The goal is to create deeply blistered edges on the beets while keeping the centers soft and earthy. Pay attention to how the beets look in the pan rather than relying only on the clock:

Heat the Cast Iron Until Fully Hot

• Place your cast iron pan over medium-high heat and give it several minutes to heat properly before adding anything.
• The pan should feel intensely hot when you hold your hand slightly above the surface. This step matters more than people think.

• You are looking for dry heat here, the kind that darkens edges fast.

Coat the Beets Evenly

• Toss the beet spears with olive oil, salt, and pepper until every piece is lightly coated.
• The beets should look glossy without dripping oil into the bowl. Too much oil prevents proper blistering and makes the surface slippery in the pan.

Char the Beets Without Moving Them Too Early

• Leave them untouched for several minutes before flipping. This is where the char develops.
• As they cook, the edges will darken and blister in spots while the inside stays soft. Some areas may look nearly blackened, which is exactly what you want.

Avoid overcrowding the pan. If the beets sit too close together, they trap steam and soften instead of charring.

Prepare the Yogurt Base

• The yogurt should stay cold from the fridge. That temperature contrast against the hot beets changes the entire dish once plated.
• If your yogurt feels thin or watery, stir it first or strain it slightly. Thick yogurt holds the beets better and keeps the plate from turning watery underneath.

Layer the Beets While Still Hot

• The heat from the beets slightly loosens the yogurt underneath while keeping the centers cool and creamy.
• You want contrast here. Dark edges against white yogurt. Soft centers against the crackle from the pan.
• If the beets sit too long before plating, they lose some of that freshly charred texture.

Finish With Herbs, Pistachios, and Balsamic

• The pistachios should stay crisp against the softer textures underneath
• Drizzle the balsamic reduction lightly across the entire plate rather than pouring it heavily in one spot.

• Finish with another pinch of flaky sea salt over the top.

Serve Immediately

• As it sits, the yogurt softens the charred edges and the microgreens begin to wilt.
• I usually bring the platter straight to the table while the cast iron is still cooling on the stove. It never lasts long once everyone starts pulling pieces onto their plates.

Storage

Store the charred beets, yogurt, herbs, and pistachios separately for the best texture. The beets keep in an airtight container in the refrigerator for up to 3 days.

Reheat them in a dry cast iron pan so the edges darken again slightly. The microwave softens them too much. Keep the yogurt chilled and stir before serving if needed. Cooked beets can also be frozen for up to 1 month, though they soften slightly after thawing. I would not freeze the yogurt or assembled salad since the dairy separates and the herbs lose freshness.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Cast-Iron Charred Beet Salad With Greek Yogurt

Cast-iron charred beet salad with yogurt, pistachios, mint, and balsamic in under 20 minutes.

Course Salad

Cuisine Jewish, Middle Eastern

Keyword Cast-Iron Charred Beet Salad With Greek Yogurt

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 124kcal

Author Ksenia Prints

Equipment

• Cast Iron Skillet
• Mixing Bowl
• Tongs or Spatula
• Serving platter
• Small spoon for drizzling

Ingredients

• 5 medium vacuum-sealed beets cut into spears
• 1 cup Greek yogurt
• Mint leaves
• 3 tbsps olive oil
• ½ cup microgreens
• ¼ cup slivered pistachios
• ¼ cup balsamic reduction
• Flaky sea salt
• Black pepper to taste

Instructions

Heat the Cast Iron Pan

• Place a cast iron skillet over medium-high heat and let it heat thoroughly before adding anything. A properly heated pan helps the beets blister instead of soften too quickly.

Season the Beets

• Add the beet spears to a bowl with 2 tablespoons olive oil, flaky sea salt, and black pepper. Toss until lightly coated. The beets should look glossy without excess oil pooling at the bottom.

Char the Beets

• Arrange the beet spears in the hot skillet in a single layer. Cook for about 4 minutes on the first side without moving them too much. Turn carefully and cook another 4 minutes until darkened in spots with crisp edges.
• Some pieces may blacken slightly around the corners, which gives the salad deeper flavor.

Prepare the Yogurt Base

• Spread the Greek yogurt across a serving platter using the back of a spoon. Drizzle the remaining tablespoon of olive oil over the yogurt and scatter flaky sea salt across the surface.

Assemble the Salad

• Place the hot charred beets directly over the yogurt. Scatter mint leaves, microgreens, and slivered pistachios across the top.

Finish and Serve

• Drizzle balsamic reduction over everything and finish with another pinch of flaky sea salt. Serve immediately while the beets are still hot against the cool yogurt.

Video

Nutrition

Calories: 124kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 0.1mg

The post Middle Eastern Cast-Iron Charred Beet Salad With Greek Yogurt appeared first on At the Immigrant's Table.

This purple cabbage slaw came into my life through my sister's friend Mor, who seemed to carry a whole set of easy kitchen habits with her. Mor could open a fridge, pull out a cabbage, and within minutes there would be a bowl on the table that made everything else taste brighter. This slaw was one of those things.

She showed it to my sister first. Thin purple cabbage, salt, lemon, mayonnaise, a spoonful of silan. That was the whole recipe. We assumed it would be simple in flavor too. Then we tried it. The cabbage softened slightly from the salt, the lemon cut through the creamy dressing, and the silan added that deep sweetness that makes you reach for another forkful.

After that, my sister and I started making it every time Israeli food appeared in our kitchen. Falafel tucked into pita, shawarma plates, grilled chicken, anything that needed a sharp cabbage salad beside it.

Some of my strongest kitchen moments with my sister happened late at night. Our house grew very quiet after everyone went to sleep. The refrigerator hummed, the kitchen light stayed dim, and I would walk in thinking I was the only one awake.

Many nights the fridge door was already open. My sister would be standing there holding the container of cabbage slaw caught red handed.

We had very different personalities growing up, yet those quiet midnight kitchen visits became our little connection point. There was only a fork, a shared container of cabbage, and the fridge light glowing while we talked about small things.

Cabbage travels through many of the kitchens I cook from. Jewish, Russian, Ukrainian, and Israeli tables all find ways to use it. Sometimes I make a bowl of purple cabbage pickled mushroom salad, where mushrooms and cabbage soak up a tangy dressing that leans toward Eastern European flavors. Other days I keep a jar of quick pickled cabbage in the fridge for grain bowls or roasted vegetables. Even dishes like spicy tofu tacos feel brighter with cabbage piled on top.

This mayo purple cabbage slaw lives right in the middle of those traditions. It belongs beside falafel and shawarma, though it also finds its way onto other tables, too. If you love purple or red cabbage as much as I do, give this German braised red cabbage recipe a try. It feels comforting and perfect on a cold day.

And sometimes, late at night, I open the fridge and see the container waiting there, bringing me right back to that quiet kitchen and my sister standing there with a fork.

Ingredients

• Purple Cabbage - Purple cabbage forms the backbone of this slaw. Green cabbage can replace it if that is what you have, though purple cabbage gives a deeper color and a slightly earthier flavor. I usually reach for a small cabbage because it slices easily and fits into one bowl without overwhelming the dressing.
• Mayonnaise - Mayonnaise gives the slaw its creamy coating and rounds out the sharp edge of the lemon. Israeli cabbage salads often use a light mayonnaise dressing, especially in falafel stands where the slaw sits beside tahini and pickles. I prefer full-fat mayonnaise since it clings to the cabbage better and keeps the texture smooth after chilling. Greek yogurt can replace part of the mayo for a lighter dressing, though the flavor turns more tangy.
• Silan (Date Syrup) - Silan brings gentle sweetness and a deep caramel note that ties the lemon and mayonnaise together. It is widely used in Israeli cooking and pairs naturally with cabbage. If silan is hard to find, honey or maple syrup can replace it. Honey keeps the flavor closest to the original, while maple syrup adds a slightly deeper sweetness.

See the recipe card for full list and exact quantities.

How to Make Mayo Purple Cabbage Slaw Recipe

This Israeli style mayo purple cabbage coleslaw recipe relies on one simple technique that changes the texture of the cabbage completely: salting. The salt pulls out excess water, softens the cabbage slightly, and prepares it to absorb the lemon and dressing. Here's how to make this recipe:

Salt the Cabbage and Let It Rest

• Use your hands to toss and gently massage the cabbage so the salt coats every strand. At first, the cabbage will feel firm and slightly dry. After a minute of mixing, it begins to soften slightly.
• Leave the cabbage to rest for about 30 minutes. During this time, the salt pulls moisture out of the leaves. You will notice liquid collecting at the bottom of the bowl and the cabbage shrinking slightly in volume. The strands also become more flexible and easier to fold.
• If the cabbage still feels stiff and dry after resting, it usually means the slices were very thick. In that case, give the cabbage another gentle squeeze with your hands and let it sit for a few more minutes.

Drain and Squeeze the Cabbage Well

• Next comes the step that prevents watery slaw. Grab handfuls of cabbage and squeeze them firmly over the sink or bowl to remove as much remaining moisture as possible. The cabbage should feel soft, flexible, and slightly wrung out when finished.
• If this step is skipped or done lightly, the dressing later becomes thin and diluted. Properly squeezed cabbage absorbs the dressing instead of releasing extra water into it.
• Return the squeezed cabbage to a clean bowl.

Add the Dressing Ingredients

• The slaw should look lightly creamy rather than heavily dressed. Purple cabbage tends to release a little more moisture as it sits, so the mixture will loosen slightly later.
• Taste a small piece of cabbage at this stage. The lemon should feel bright, while the silan rounds the edges with a mild sweetness. If the cabbage still feels very stiff, mixing for another minute with your hands helps soften it further.

Refrigerate and Enjoy your Coleslaw

• During this resting time, the cabbage absorbs the dressing, and the lemon mellows slightly. The texture becomes more cohesive, and the color deepens into a glossy purple.
• The finished slaw should feel crisp yet flexible, creamy with a sharp lemon edge, and lightly sweet from the silan. This balance is what makes it work so well beside falafel, shawarma, grilled meats, or tucked into a pita.

Storage

Mayo purple cabbage slaw keeps well in the refrigerator for about 3 to 4 days. Store it in a tightly sealed container so the cabbage does not absorb other fridge odors. The cabbage continues to soften slightly as it sits, while the lemon and silan settle deeper into the strands. Before serving, stir the slaw once to redistribute the dressing. If a small amount of liquid collects at the bottom, simply mix it back in or drain a spoonful if you prefer a thicker texture.

This slaw actually benefits from a little resting time. Preparing it several hours ahead or even the day before serving allows the cabbage to absorb the dressing more fully. Freezing is not recommended for mayo-based cabbage slaw. Once thawed, the cabbage loses its crisp structure, and the mayonnaise can separate, leaving a watery dressing. For the best texture and flavor, keep this slaw refrigerated and enjoy it within a few days.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Print

Mayo Purple Cabbage Slaw

Quick mayo purple cabbage slaw with lemon and silan. Adds a pop of color and creaminess for St. Patrick's Day.

Course Salad, Side Dish

Cuisine Israeli, Salad

Keyword Mayo Purple Cabbage Slaw

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 53kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Sharp knife or mandoline for slicing cabbage
• Measuring spoons
• Spoon
• Airtight container for refrigeration

Ingredients

• 1 small purple cabbage sliced thinly
• ¾ tablespoon salt
• 3 tablespoon mayo
• 3 tablespoon lemon juice
• 1 teaspoon silan

Instructions

Salt the cabbage

• Place thinly sliced purple cabbage in a large bowl. Sprinkle with ¾ tablespoon salt. Mix with your hands until the salt is evenly distributed. The cabbage should feel firm at first, then slightly soften.

Let it rest

• Leave the salted cabbage to sit for 30 minutes. During this time, the salt draws out water from the cabbage, softening the strands and concentrating flavor. You'll notice liquid pooling at the bottom and the cabbage shrinking slightly.

Drain and squeeze

• Pour off the liquid. Take handfuls of cabbage and squeeze firmly to remove as much water as possible. The cabbage should feel soft, flexible, and slightly dry. This step prevents watery slaw later.

Add dressing

• Add 3 tablespoons mayonnaise, 3 tablespoons lemon juice, and 1 teaspoon silan to the cabbage. Mix thoroughly so each strand is lightly coated. The slaw should look creamy but not overly wet.

Refrigerate and meld flavors

• Cover and refrigerate for 1 hour. The cabbage absorbs the dressing, lemon sharpness mellows, and silan sweetness deepens. Stir once before serving.

Video

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 917mg | Potassium: 10mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.03mg

The post Mayo Purple Cabbage Slaw appeared first on At the Immigrant's Table.