Tag Archives: mint

Mexican Cabbage Salad

27 Wednesday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

≈ 1 Comment

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Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

  • 1/2 head large cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 medium cucumber, chopped
  • Honey-Lime Dressing

DIRECTIONS

  1. Combine cabbage through cucumber in a large bowl.
  2. Toss with about 3 tbsp Honey-Lime Dressing.
  3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.
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Moroccan Carrot Salad

23 Saturday Oct 2010

Posted by in Recipe, Side, Vegetarian

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Yogurt, mint and cilantro add a wonderful flavor to lightly steamed carrots. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Flatbread & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4-1/2 tsp sugar
  • 3 tbsp plain greek yogurt
  • 2 pounds carrots, thinly sliced and steamed just until tender (about 5 minutes)
  • fresh ground pepper

DIRECTIONS

  1. In a mortar, grind cumin through salt until well blended. Transfer to a large bowl.
  2. Add oil, vinegar and sugar to the spice mixture and mix well. Slowly stir in yogurt.
  3. Toss steamed carrots with yogurt/spice mixture until well coated.
  4. Serve salad immediately or refrigerate for up to 2 hours. Bring to room temperature before serving.

Cucumber, Mint & Basil Raita

08 Sunday Aug 2010

Posted by in Recipe, Side

≈ 2 Comments

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This simple yogurt based side dish is a delicious complement to spicy curry dishes, such as Chickpea & Cabbage Curry and Zucchini & Potato Sabzi. This recipe also tastes great with cherry tomatoes, sliced in half. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 16 oz organic greek yogurt (such as 2% fat Oikos Stonyfield farm)
  • 1 medium cucumber*
  • 1/4 cup chopped mint*
  • 1/2 cup chopped basil*
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper

DIRECTIONS

  1. Combine all ingredients and a large bowl. Mix well.

Mint Cilantro Chutney

20 Friday Nov 2009

Posted by in Dinner, Recipe, Sauce, Side

≈ 2 Comments

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Serve as a condiment with a variety of indian dishes, such as Indian Cauliflower Curry. Recipe adapted from Nutrition Action Health Letter (September 2009).

INGREDIENTS

  • 1/4 to 1/3 cup mint leaves
  • 1/2 to 3/4 cup cilantro leaves
  • 1/4 cup low-fat plain yogurt
  • 1/4 tsp kosher salt
  • 1/2 to 1 tsp sugar
  • 1 tbsp high quality bottled lemon juice

DIRECTIONS

  1. Puree all the ingredients in a food processor, to create a sauce. Makes about 1/2 cup.