NYT: 101 Simple Salads for the Season

I'm a big fan of the New York Times' "The Minimalist" feature. Less work, and more often than not, frugalicious because you're cooking seasonally and from scratch!

Yesterday Monsieur Minimalist (AKA Mark Bittman) published a list of 101 Simple Salads for the Season, which arrived just in time for high tomato / cucumber season. This is a great followup to the 2007 lists - 101 Simple Meals Ready in 10 Minutes or Less and 101 Simple Appetizers in 20 Minutes or Less, and the 2008 list 101 20-Minute Dishes for Inspired Picnics.

Most recipes in the 101 Salads list have just a few ingredients, and are vegan or vegan-adaptable.

Some that caught my eye:


"3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.
...
6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)
...
9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint."


Check out the whole list of 101 Seasonal Salads for a burst of summer inspiration!
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