This crunchy, salty, and spicy no-mayo Thai/Mexican coleslaw is an excellent companion to Sonoran style dishes. It’s inspired by Som Tum (green papaya salad).
Salads & Dressing
Healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a chipotle lime vinaigrette dressing.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
This spicy and crunchy Sonoran chipotle chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
There was a basket of cute purple and green baby artichokes in the produce section of the market. My intent was to buy the larger globe artichokes for my recipe but these charmed me. I figured that I would grill these up and serve them with lemon-butter. Then I realized that was all wrong. They needed to be marinate, not dipped and scraped like their larger counterparts. So, I boiled them up and placed them in a big bell jar with a simple italian style marinade.
A classic Greek Salad of chunky vegetables and feta tossed in a light vinaigrette will prove that you can indeed win friends with salad.
The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. This version is topped with a lighter vinaigrette.
My Arizona Cowboy Caviar recipe is made with lentils, chile peppers and red onion in a spicy citrus vinaigrette.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.
Here in Tucson it can be hard to get fresh green papaya, so I use packaged coleslaw mix instead in this spicy Thai cabbage salad inspired by Som Tum.
CAESAR SALAD DAYS | This is a story about choices, creativity, personal power, and a salad. Specifically, the Caesar salad from the 1967 Joy of Cooking.
I started with my old standby non-fat Greek yogurt, as well as buttermilk which is naturally low in fat. To that I added chives along with onion flakes, a clove of garlic, Parmesan cheese and more.