GOLDEN VALLEY, Minn. - Whether you are celebrating July 4th or celebrating summer in general, the following side dishes are perfect to take along to any family gathering.
Cooking Instructor Terry John Zila joined KARE 11 News @ 4 by rolling up his sleeves and rolling out some of his favorites recipes.
Gingered Carrot, Cabbage and Jícama Slaw with Red Bell Peppers
½ small head purple cabbage, cored and thinly sliced
½ pound carrots, shredded
½ pound jícama, cut into ? inch match sticks
2 red bell peppers, cored, seeded and julienned
6 tablespoons finely chopped pickled ginger
2 tablespoon finely chopped fresh peeled ginger
2 teaspoon kosher salt
6 tablespoons cider vinegar
2 tablespoon rice vinegar
½ cup sugar
1 teaspoon red pepper flakes
¼ cup scallions, thinly sliced
1. Toss together cabbage, carrots, jicama and red bell peppers and allow to stand.
2. In a medium saucepan, combine the fresh and pickled ginger, salt, vinegars, sugar and
red pepper flakes and bring to a boil until sugar is dissolved.
3. Pour mixture over vegetables and chill for 30 minutes.
4. When ready to serve, place slaw in serving bowl and garnish with sliced scallions.
No Mayo Potato Salad
2 pounds new potatoes, scrubbed and cut into eighths
3 cloves garlic, peeled and finely diced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
? teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
8 ounces bacon, cooked and chopped
7 scallions, trimmed and thinly sliced
¼ cup extra-virgin olive oil
¼ cup reserved potato cooking liquid
2 tablespoons red wine vinegar
Pinch cayenne pepper
1 tablespoon chopped parsley
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Place the first 7 ingredients in a medium saucepan and cover with 6 cups of water
Bring to a simmer and cook until tender, about 10 to 12 minutes. Remove from heat and allow
the potatoes to sit for 5 minutes.
2. Reserve ¼ cup of the potato cooking liquid, then drain the potatoes through a strainer and set
3. To make the dressing, whisk together the last 7 ingredients in a large bowl until well
combined, set aside.
4. Toss the cooked potatoes with the chopped bacon and scallions, then toss with the dressing.
Serve warm, chilled or at room temperature.
Cellophane Noodle Salad with Peanut Sauce
For the peanut sauce:
1 cup hoisin sauce
¼ cup smooth peanut butter
3 tablespoons fresh mint leaves chopped
1 tablespoon rice vinegar
3 tablespoons fresh cilantro chopped
2 cloves garlic, minced
1 teaspoon minced Thai chili or more for desired spiciness
1 tablespoon chopped peanuts
For the Salad:
1 cup matchstick-cut carrots
4 ounces dry cellophane noodles, cooked
1 cup shredded bok choy
½ cup thinly sliced green onions
½ cup julienne-cut red bell pepper
3 tablespoons chopped fresh cilantro
4 tablespoons chopped dry-roasted peanuts, to garnish salad
1. Whisk all sauce ingredients together and refrigerate to chill
2. In a large bowl, toss all the salad ingredients to mix and then lightly fold in the peanut dressing and toss gently to coat all the salad ingredients.
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