Tag: persian cucumbers
- 1 cup fresh parsley, chopped
- 3 to 4 Persian cucumbers, chopped
- 2 green onions, chopped
- 2 teaspoons salt
- 1 to 2 teaspoons pomegranate molasses or lemon juice
- 1 tablespoon extra virgin olive oil
Transfer the parsley, cucumbers and green onions to a medium bowl. Add the salt, pomegranate molasses and olive oil. Mix well and serve!
I am all for making things from scratch but I do like to use all the conveniences I can find at the store. For this recipe I bought packaged, shredded cabbage, carrots and broccoli slaw. It saved me a ton of time and made everything a lot easier.
To complete a well-balanced menu, I was going to make a coleslaw dish with the Thai style burgers and potato salad. The recent Bon Appetit issue had a whole article on tamarind and it’s virtues. I am quite familiar with tamarind as I use it for all different things including using it in drinks, dressings and as a condiment.
They talked about pairing yogurt with tamarind concentrate to make a delicious, tangy dressing. I added my own twist by adding roasted cumin to the creamy dressing which gave the dish a nice nutty flavor. Overall, the dish went well with the burger and the potato salad.
What else do you need? Yes, I know what you are thinking- where is the dessert??? Stay tuned for tomorrow and you will have a great recipe for a dessert as well…
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