Vicky Cohen and Ruth Fox, authors of the blog May I Have That Recipe?, share a salad recipe that highlights the herbaceous, slightly nutty flavor of fresh artichokes.
An assertive dressing of olive oil, sherry vinegar, and Dijon mustard lends some brightness to a simple salad of ripe tomatoes, fresh sweet corn, basil, and chopped cashews.
There's no mayonnaise in this take on coleslaw, but you won't miss it. Instead, a slimmed-down dressing of coconut milk, olive oil, rice vinegar, lime juice, and spices adorns a mixture of chopped cabbage, carrot, onion, and apple. Serve this healthier coleslaw with lighter fare like grilled fish or shrimp.
Looking for an assertive, tangy, and yes, slightly spicy accompaniment to go with your Asian-inspired meal? Or maybe you're planning on making bulgogi — Korean Barbecued Beef — or another popular Korean dish. In that case, a little kimchi on the side is a must. With a little advance planning, kimchi is a delicious side dish that goes well with grilled meats and chicken.
Chef Aarón Sanchez's sweet-tangy slaw is the perfect accompaniment to your favorite Mexican dishes.
Creamy and slightly sweet gorgonzola is delicious when tossed with crisp apples and a simple honey-mustard dressing.
When shaved thinly using a mandoline, beets can be consumed raw. Pickling them in cider vinegar, honey, and sea salt helps them retain their lovely texture while infusing them with some tartness that gives greater depth to their naturally sweet flavor.