ideas for a savoury salad to bring to a Tropical potluck?
- prima Jun 9, 2014 01:36 PM
Anyone have any ideas? Could be West Indian, Polynesian, Hawaiian, etc. The hostess is making some dishes with avocado, chicken and shrimp, so I'll stay away from those ingredients. Was thinking of a hearts of palm/jicama salad, or maybe something with pineapple or macadamia nuts. Open to any ideas or recipes. Thanks for any ideas.
i think a rice salad would be good. rice is more of a hawaiian, etc thing than pasta. maybe adapt some pasta salad idea to a rice version?
You could do a traditional Hawaiian mac salad, like the kind you'd find on a plate lunch.
Or do an Indonesian style gado gado inspired salad -- chopped cucumbers, onions, tomatoes, etc with a peanut sauce dressing.
Tropical Red Quinoa Salad - It's one of my recipes - and converted from an excel spreadsheet, so formatting got a bit messed up -
Item quantity unit Preparation
Red Quinoa 4 Cups cooked
Mango 2 each diced
Red Onion 3/4 Cup small diced
Carrots 1.5 Cups grated on the box grater (holes)
Scallions 1 bunch chopped
Avocado 2 each 1 diced and tossed in lime juice, 1 whole for the dressing
Lime Juice 6 oz
Rice Vinegar 4 oz
agave or honey 4 oz
Orange Juice 4 oz
Salt 1 oz
Canola Oil 8 oz
Combine quinoa, mango, red onion & scallions.
Dice one avocado and gently toss with lmie juice
Drain the diced avocado - reserve the lime juice for the dressing
Add the diced avocado to the salad
Combine all remaining ingredients - avocado, lime juice, rice vinegar, orange juice, salt & canola -
blend or mix in the robo coupe
Toss all of the dressing with the salad
As I'm reading this more carefully, I realize that I left stuff out and must have written it in a huge hurry - so it may need tweaking - and I also think that some coconut milk in the dressing would be really good.
Always refreshing is fresh pickle of pineapple & cucumber salad with chopped tomato and onion, and topped with chopped cilantro and/or fresh chili pepper. Simple mixture of vinegar/lime juice, sugar, salt (optional fish sauce), chopped garlic. Of course you can scatter the macadamia nuts for extra crunch.
my husband & his buddy's have a favorite BBQ joint they frequent during lunch. he's talked (fondly smiling) about the 'cole slaw' salad that comes with each meal.
Friday night I attempted it from how he'd said it tasted. I can't taste but can feel. he said pretty spot on.
onion (I used because I had) Vidalias
1/2 stalk young celery
(purple cauliflower) not called for but I had it
raw peanuts in skin
juice of 1/2 lime
toasted sesame oil
red pepper flakes
taste for seasoning add s/p as needed
sliced all I could on box grater sliced what I couldn't thin with BF chef knife.
the raw peanuts are coarse chopped and are strewn over the top.
re: iL Divo
"what I couldn't thin with BF chef knife". no idea what my fingers goofed on with that statement. did the smaller veg sliced thin with Bobby Flay's knife.
was thinking of this one because if someone is doing the chicken and shrimp, maybe a salad or a few salads without a protein would be welcomed.
Oriental BBQ Chicken Salad w/ Pineapple & Lychees
Marinate 1.5 lbs boneless chicken breast pieces for at least 2 hrs in:
3t oyster sauce
1t light soy sauce
1 clove crushed garlic
1/3t hot pepper flakes
1t hoisin sauce
1t rice wine
Juice of 1 lime
Grill chicken for about 3min/side until golden. Remove, let cool , and cut into strips.
Prepare the salad using:
1.5t peanut oil
3 shiitake mushrooms, cut in strips
1/4C each of:
sweet onion, thinly sliced
yellow and red pepper, juliened
won bok (napa cabbage), shredded
3t chopped ripe pinapple
3 lychees, cut into pieces
2C cooked rice noodles
1/3C wonton chips
Preheat a wok over high heat. In peanut oil, stir-fry the ginger and garlic until fragrant, about 15 seconds. Add the mushrooms, zucchini, peas, onion, peppers, sprouts and won bok, stir frying for about 1 minute (veggies should be crisp). Off the heat mix well, and add the pineapple and lychees. Add the chicken and set aside. Just before serving, add the following dressing and toss:
Roasted Cashew Dressing (makes 1/4C):
1/4C balsamic vinegar
1t minced fresh ginger
1t minced garlic
1t fish sauce
1t light soy sauce
2/3C peanut oil
1T roasted sesame oil
1/4C chopped roasted cashews
(you make an emulsion by whisk/drizzling the oil into the other ingredients, then adding the nuts)
Serve the dressed salad on top of a bed of noodles, and garnish with the wonton chips.
With all of the great ideas being suggested here, I sure wish that I had an invitation to this potluck dinner!