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Thai Cucumber Salad


An excellent salad to go with almost any meal. Add some Chinese barbeque pork to it and serve with something like naan, and it makes an excellent main course as well.

3 cucumbers
1/2 red onion - finely chopped
1 tsp - 2 tbsp Sriracha chili sauce 3.1
2 tsp sugar
1 tbsp fish sauce
2 tbsp rice vinegar
1/2 cup finely chopped cilantro
1/4 cup crushed peanuts
2 tbsp crisp fried garlic

  1. Peel cucumbers to your liking, quarter long ways, scoop out pulp and slice. 3.2
  2. Combine all ingredients except the last two, these are added as you serve the salad.

Uruguayan Bean Salad


In Uruguay and Argentina, this salad is a side dish that often accompanies steaks and cocktails. It's traditionally made with poroto, a small, dark, rectangular bean with an earthy flavor, but we like to use kidney or black beans.


This recipe (and the remix) are excellent paired with hummus in a pita as a vegetarian sandwich.

3 cups cooked kidney or black beans (we like 1/2 & 1/2)
1 cup chopped tomato
3/4 cup finely chopped onion
1/4 cup chopped fresh flat leafed parsley
3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/4 tsp salt

  1. Combine all the the ingredients in a bowl, and toss gently.

Uruguayan Bean Salad (Avocado Remix)


Because goodness knows (almost) everything is better with avocado.

3 cups cooked black beans
1 cup chopped tomato
3/4 cup finely chopped red onion
3/4 cup finely chopped onion
2 finely chopped avocados
1/2 finely chopped green bell pepper
1/2 finely chopped red bell pepper
1/2 cup chopped fresh flat leafed parsley
1/4 cup red wine vinegar
3 tbsp extra-virgin olive oil
1 1/2 tsp dried oregano
3/4 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/4 tsp salt

  1. Combine all the ingredients in a bowl, and toss gently.

Eggplant Tomato Salad


A savoury mixture of eggplant, tomato and citrus (lemon or lime). This is a dish that seems to have either traveled a lot, or spontaneously evolved in multiple places. It's similar to some Italian, Mediterranean and Russian dishes. I'm terribly fond of eating it with flatbreads, as a salad by itself, or even inside a sandwich with some savoury meat.

2 eggplants, halved
2 medium ripe tomatoes diced or 1 can
3 cloves garlic, minced
1/4 cup good quality olive oil
2 limes, juiced
1/2 cup finely chopped cilantro
  --Alternately use--
2 lemons, juiced
1/2 cup finely chopped parsley
1/2 tsp salt
  freshly ground black pepper to taste

  1. Preheat oven to 350F.
  2. Cut eggplants in half and lay on baking sheet. Cook for one hour till soft.
  3. Allow to cool, then remove skins from eggplant, coarsely chop the contents.
  4. Combine all ingredients in a bowl.
  5. Adjust seasonings to taste.

Orange-Scented Couscous Salad


A sweet and savoury Persian inspired dish with pine nuts, cilantro, cucumber, orange and lime. An Excellent side dish or component of a mezza style meal.

1 cup orange juice, divided
1/2 cup water
1 teaspoon salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, divided
1 cup uncooked couscous
1/4 cup dried sweet cranberries or cherries
1/4 cup pine nuts
1 cup chopped cucumber
1/3 cup pre-chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 tablespoons extra virgin olive oil

  1. Combine 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Cover and let stand 5 minutes; fluff with a fork. Transfer couscous mixture to a large bowl.
  2. Heat a small skillet over medium heat. Add nuts to pan; cook 3 minutes or until toasted, stirring frequently. Add nuts and next 3 ingredients (through cilantro) to couscous; toss.
  3. Combine remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, and lime juice stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat.

Orange Pomegranate Salad


A slightly different take on the standard fruit salad. I do love pomegranates, of course they are ever so much work more than most fruit. Well, except Durian, of course. But I'm not sure anything that requires a wood chisel or saw to open, or kills several people each year should be considered a fruit. More like some mutated heavy metal coconut with semi-sentient desires to destroy the human race.

  Pips of one pomegranate
8 Satsuma oranges
1 tsp balsamic vinegar
1 tbsp sugar
2 tbsp cream
1/2 cup cashew pieces

  1. Peel the oranges and cut them equatorially. Separate the sections and put in a bowl.
  2. Combine rest of the ingredients.
  3. Sprinkle with cashews before serving.

Curried Chicken Salad


An exotic twist on a traditional American standard. It's terribly nice in a pita, with some chips on the side.

1 pound diced cooked Chicken
1/2 c finely chopped onion
2 finely chopped celery
1 grated carrot
1/2 cup cashews
1/4 c golden raisins
1/4 c Major Greys mango chutney
1 tsp garam masala
  salt and freshly ground black pepper

  1. Combine first eight ingredients in a bowl. Add salt and pepper to taste.

Itai Cucumber Salad


A wonderful dish for a hot summer day when made with ripe sweet tomatoes. Thanks to John and Alena for this recipe.

2 cucumbers, peeled, quartered, and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1 or 2 very ripe tomatoes
3 tbsp red wine vinegar
1/2 tbsp balsamic vinegar
2-3 tbsp extra virgin olive oil
  salt and freshly ground black pepper

  1. Combine first eight ingredients in a bowl. Add salt and pepper to taste.

Black Bean and Millet Salad

1 cup millet
3 cups water
1 can black beans, drained
2 chopped large tomatoes
1 chopped medium onion
1 peeled, seeded, and chopped
  medium cucumber

  1. Cook millet in water until all water is absorbed, about 30 to 45 minutes. Fluff with fork and cool slightly.
  2. In large bowl, combine remaining ingredients. Toss in all of dressing.
  3. Chill. Serve in pitas

1/3 cup water
3 tbsp lemon juice
2 tsp balsamic vinegar
1 tsp minced garlic
1 tsp salt
1/2 tsp ground cumin
1/4 tsp allspice
1/4 tsp black pepper

  1. Mix all ingredients until well blended. Toss into salad.


1 cup dry bulgar wheat
1 1/2 cup boiling water
1/2 tsp salt
2 diced medium tomatoes
1 cup chopped parsley
1/2 cup green onions
1/4 cup olive oil medium
1/4 cup fresh lemon juice
2 crushed cloves of garlic
1/2 tsp dry mint

  1. Combine wheat, salt, and water in bowl. Cover and let stand 15 to 20 minutes until wheat is tender.
  2. Add remaining ingredients. Refrigerate two or more hours.
  3. Serve in pita bread.

Israeli Mixed Bean Salad

10 oz yellow beans trimmed
10 oz green beans trimmed
2 red peppers, cut into strips
3 tbsp olive oil
3 cloves garlic, thinly sliced
6 tbsp capers
1 tsp cumin seeds
2 tsp coriander seeds
4 green onions, thinly sliced
1/3 cup tarragon, chopped
2/3 cup chervil, or mix of dill and parsley
grated zest of 1 lemon
1/4 tsp salt
  fresh black pepper

  1. Preheat oven to 450 def F
  2. Parbroil beans in boiling water for 3-4 minutes. Drain and quench in cold water.
  3. Roast the pepper strips in the oven on an oiled sheet for five minutes or until tender. Remove from oven and place in a bowl with beans.
  4. Heat the olive oil in a small saucepan and add garlic. Saute for 20 seconds, then add capers cooking for an additional 15 seconds. Add cumin and coriander and cook for another 20 seconds. Pour result over beans.
  5. Add green onions, herbs, lemon zest, salt and black pepper. Toss and serve.

Beany Booley

1 1/2 cup lentils
1/2 cup chopped parsley
6 chopped green onions
2 lemon's juice
4 tbsp olive oil
2 crushed cloves garlic
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cumin
  black pepper to taste

  1. Bring lentils in water (plenty to cover) to boil, reduce to simmer for 30 minutes or until tender. Drain, and cool by running under cold water.
  2. Toss in remaining ingredients.

Broccoli slaw salad


Somewhere in between coleslaw and salad

  1. 12 oz. packages broccoli slaw
  2. 1/2 a head of Napa cabbage, thinly sliced
  3. 2 carrots, peeled and grated
  4. 1 red bell pepper cut 1 inch strips
  5. 2/3 cup golden raisins (optional) thin tortilla strips as topping/garnish --
  6. 1/4 cup olive oil
  7. 1/2 cup rice vinegar
  8. 1/4 cup sugar
  9. 1/2 tsp. kosher salt

  1. Combine broccoli through raisins in a large bowl.
  2. Mix thoroughly oil through salt, pour over salad, mix well.

Moroccan Chickpea, Carrot, and Black Olive Salad with Cayenne/Cumin Vinaigrette

  Cayenne/Cumin Vinaigrette
1 finely minced medium shallot
1 finely minced small garlic clove
3 tbsp red wine vinegar
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/4 tsp cayenne
  a few grindings of black pepper
1/4 cup olive oil
1 tbsp coarsely chopped cilantro

  1. To a small bowl, add shallots through pepper and then slowly whisk in olive oil and cilantro.

2 cups cooked chickpeas
1/2 cup slivered Alfonso or Kalamata black olives
2 shredded large carrots
1 julienned large carrot
3 tbsp coarsely chopped cilantro

  1. Toss all the ingredients except the cilantro lightly with the vinaigrette. Sprinkle with all but a few cilantro leaves and toss again.
  2. Serve with the remaining cilantro leaves as a garnish.

Apple salad

3 Fuji apples, unpeeled and diced
1 medium carrot, peeled and julienned
1/2 cup golden raisins
1/2 lemons juice
1/2 cup yoghurt
2 tbsp honey
1/8 tsp garam masala
  pinch allspice
  pinch salt
1/2 cup coarsely chopped cashews

  1. Combine first four ingredients in a bowl, toss.
  2. Combine yoghurt through salt in another bowl, mix well.
  3. Combine with first bowl. Garnish with cashews when you serve.

Korean Spicy Buckwheat Noodles


One of my favorite Korean recipes. It's great to make a double recipe for dinner, and take the other half to lunch the next day.

4 oz buckwheat noodles 3.3
1 hard boiled egg, cut in fourths
1/2 cucumber, matchstick cut
1/2 Asian pear, matchstick cut 3.4
2 tbsp gochujang chili paste
1 tsp Korean chili powder
2 tbsp sugar
2 tsp sesame oil
1 garlic clove, minced
1/2 tsp soy sauce
1 tsp sesame seeds.

  1. Boil the soba (buckwheat) noodles and till just done. Drain, rinse thoroughly with cold water and chill in the refrigerator.
  2. Combine chili paste, chili poweder, sugar, sesame oil, garlic, soy sauce, sesame seeds in a small bowl.
  3. Toss noodles with the sauce, cover with cucumber, egg, and pear. Enjoy.

Sesame Noodles


This salad often gets used as a main dish in our household. It's excellent for making in advance, and quite tasty as a picnic item, or brown bag lunch.

1/2 pound soba noodles
1 tsp sesame oil
3 tbsp sweet chili sauce
2 tbsp tahini
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp rice vinegar
1/8 tsp MSG (optional)
1/4 cup chopped cilantro
2 tbsp finely chopped green onion
1 tsp minced ginger
  sesame seeds
  lime wedges

  1. Cook the soba noodles until done, then drain and rinse with cold water until chilled.
  2. Place noodles in a bowl and toss with the sesame oil.
  3. Combine chili sauce through MSG in a separate pan or bowl. Heat in the microwave, stirring frequently until well blended together.
  4. Add cilantro, green onion and ginger.
  5. Cool sauce, and then mix into noodles.
  6. Garnish with a sprinkle of sesame seeds and lime wedges for squeezing over the salad.


... sauce3.1
1 tsp is mild enough for most people
... slice.3.2
We prefer the cucumbers partially peeled for aesthetics and texture, your mileage may vary.
... noodles3.3
Usually found in Asian groceries as Japanese Soba noodles.
... cut3.4
The Asian pear is crisper and a little different than the standard pear. It's really nice and crunchy and sweet in this salad.

next up previous contents index
Next: Side Dishes Up: The Buson Family Recipe Previous: Soups   Contents   Index
Dane Buson 2016-09-11