• RUBY ASIAN SLAW

    I absolutely love the deep, rich colors of this slaw. The purple cabbage, ruby red beets, deep orange carrots and bright green scallions make this salad quite a show stopper.  There’s a surprise ingredient too that makes it sweet and juicy – a shredded apple.

    It is perfect for a meal at home but I also like to serve a huge bowl of this slaw when entertaining a crowd.  Because of its vibrancy and bright colorations, a great big bowl of this salad looks great on a table setting.

    Another reason it is perfect for entertaining is, unlike other salads, the firm cabbage, beets and carrots remain crisp and crunchy, even when they’ve been sitting in dressing for a while.

    When mixed with the tangy dressing, the combination of flavors are amazing.  Crunchy raw veggies dressed in an Asian inspired vinaigrette and tossed with sunflower seeds and the flavors of Penang nut & spice mix, make it a salad so tasty you want to return for seconds and thirds.

    If I am having a salad as a meal (which I typically do at lunchtime), I like to add a protein to make it more of a complete meal.  Topping this slaw with grilled salmon, shrimp or any other type of fish is a great way to make it more filling and satisfying.  Here I’ve added smoked sardines, which may not be on everyone’s favorite list, but the salty smokiness added a wonderful flavor.

    And a hint to make this salad even easier… when prepping the veggies, I like to chop them the day before and store them in individual zip lock baggies.  I also prep the dressing and store it in a small glass jar in the refrigerator.  When it is time for serving you just toss all the slaw ingredients together and serve in a very large bowl.  Enjoy!

    Margie Bruner
    owner of Glory Kitchen

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    Ruby Asian Slaw

    Yield: 4 or more

    Ingredients

      For the dressing:
    • 1 tablespoon Penang nut & spice mix
    • 2 tablespoons sesame oil
    • 1 tablespoon olive oil
    • 3 tablespoons rice wine vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 2 tablespoons mayonnaise
    • 1 teaspoon salt
    • For the slaw:
    • 3-4 cups red cabbage, shredded
    • 2-3 cups beets, raw, shredded
    • 2-3 cups carrots, shredded
    • 1 cup scallions, sliced thin
    • 1-2 cups red apple, shredded
    • ½ lime, fresh
    • ½ cup sunflower seeds
    • Penang nut & spice mix to top it off before serving

    Instructions

    1. Whisk together all the ingredients for the Asian dressing and set aside.
    2. Begin by shredding or slicing very thinly the red cabbage, beets & carrots. Do not shred the apple until the very end because it will turn brown. (When you are ready to serve, shred the apple and then squeeze the lime over it and toss. This helps to keep the apple from browning.) I bought pre-shredded carrots, which was a big help but sliced my cabbage & beets. For the beets, if you julienne them yourself, peel them then slice into thin rounds, then stack the rounds and slice into thin matchsticks. If you do not want to julienne them yourself you can place them into a food processor with the grating attachment. I personally don't like the way my food processor shreds the beets so I prefer to hand julienne them. If you have a spiralizer this would work as well. Really it is up to you - the flavors are wonderful either way. I like to prep all of the veggies (except the apples) and place them all into ziplock baggies the day before and then toss all together when ready to eat.
    3. When ready to serve, using a very large mixing bowl, toss together the cabbage, beets, carrots, scallions, shredded apple & sunflower seeds. Then add enough dressing to your liking. I always like to start with just a bit, taste and then adjust and add additional as needed. When dressing a salad or slaw it is important to remember you can always add more, but you can't take away if you overdo it.

    Ruby Asian Slaw - Glory Kitchen
    Ruby Asian Slaw - Glory Kitchen
    Ruby Asian Slaw - Glory Kitchen
    Ruby Asian Slaw - Glory Kitchen
    Ruby Asian Slaw - Glory Kitchen
    Ruby Asian Slaw - Glory Kitchen
  • ROASTED CARROT SOUP

    The rich, orange color of this soup matches the delicious taste – deep, rich, roasted carrot flavor.  Carrots combined with caramelized onions and a touch of garlic and ginger, all roasted until they are intensely sweet and flavorful, makes for a smooth soothing meal on a cold winter day.

    Creamy soup always pairs beautifully with a side of toasted crostini for dipping and a bit of crunchy flavor, so we made some sourdough toasts topped with shredded white cheddar and hazelnut crunchy flavor from Cairo nut & spice mix.

    This recipe yields quite a bit of soup, so it is perfect for jarring the extra soup and gifting it to neighbors and friends or set some aside into the freezer to have on hand for a busy day.  If you’re sharing your soup as a gift, what better way to package it than wrapping it with our Glory Kitchen hand drawn carrot tag!

    Margie Bruner
    owner of Glory Kitchen

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    Roasted Carrot Soup

    Yield: 8 or more servings

    Ingredients

    • Cairo nut & spice mix
    • 2 lb carrots
    • 2 yellow onions
    • 4 garlic cloves
    • ginger, fresh, about 1 inch of root
    • 6 cups vegetable stock
    • olive oil
    • sea salt
    • 1 lime, freshly juiced
    • ½ teaspoon coriander, ground
    • ½ teaspoon nutmeg, ground
    • 1 cup half & half
    • fresh parsley, for garnish
    • yogurt, sour cream, or créme fraîche for garnish

    Instructions

    1. Preheat the oven to 425º. Cut tops off the carrots (where stem grows), then roughly chop all carrots and lay them out onto a parchment or foil lined sheet tray. Roughly chop all onions & do the same. Throw 4 whole garlic cloves, no need to peel, onto sheet tray. Slice about 1 inch of fresh ginger into very small pieces, no need to peel, and also place on sheet tray but keeping it separated in a corner of the tray so it can be found & removed later. Drizzle all the veggies with olive oil and toss with sea salt and a generous amount of Cairo nut & spice mix. Place in the hot oven and roast for 15 minutes.
    2. Remove the garlic & ginger from the sheet tray and place the carrot/onion mix back into the oven to roast for an additional 30-40 minutes or until the veggies turn a golden brown. Set aside the garlic & ginger and allow to cool, then remove the skin from the garlic cloves.
    3. Once the veggies are out of the oven and are somewhat cool, place them into a food processor, or for a very smooth purée, a blender, with about 2 cups of vegetable stock and puree until they are nice and smooth without any chunks. If your food processor/blender can't hold it all, you may need to split the veggies and process them in two separate batches. Add more stock as needed and then pour pureed vegetables into a large stock pot.
    4. Turn the heat on med/low and add any remaining vegetable stock, juice of 1 lime, coriander, nutmeg and salt. Bring to a low simmer for about 10 minutes, continuing to stir the pot. Remove soup from heat, add in the half & half to finish the soup. If it is too thick, you can add more stock or water until the proper soup consistency is reached.
    5. Serve in bowls garnished with a drizzle of sour cream, creme fraîche or yogurt and top with fresh parsley and a sprinkle of Cairo nut & spice mix. Serve with cheesy crostini toasts topped with melted cheese and Cairo nut & spice mix.

    Notes

    This soup would also work well with Mumbai, Penang or San Miguel nut & spice mixes.

    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Carrot Gift Tag - Glory Kitchen
  • SHRIMP AND GRAPEFRUIT WINTER SALAD

    The tart refreshing flavors of fresh grapefruit adds so much tang and juiciness to a green winter salad.  This salad has lovely pink colorations which makes it pretty and refreshing to serve, especially during the cold and grey winter months.  There is plenty of fresh variety in this bowl with the simply sauteed shrimp, salty feta cheese, tart grapefruit, crunchy peanuts and the Asian flavors of Penang nut & spice mix. I love to serve this when citrus is plentiful and at its peak season.

    Sectioning a fresh grapefruit can seem intimidating to accomplish, however, once you’ve mastered the knife technique, you’ll see it is quite simple.  It is worth the extra effort to prepare because the grapefruit sections come out juicy, delicate and free of the outside membranes. You will need to work with a very sharp knife, moving very slowly and deliberately.

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    Shrimp & Grapefruit Salad

    2-3 large salads

    Ingredients

      For the asian vinaigrette dressing:
    • 1 teaspoon Penang nut & spice mix
    • 1 tablespoon olive oil
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 teaspoon rice wine vinegar
    • grapefruit juice from grapefruits
    • 1 ½ teaspoons honey
    • 1 teaspoon sambal chili paste (or sriracha)
    • For the salad:
    • Penang nut & spice mix
    • 2 grapefruits, sectioned, juice reserved
    • 1 bag arugula
    • ½ leek, cut thin, on bias
    • ¾ lb shrimp, (I like small, 31/40 count)
    • sesame oil
    • ½ cup peanuts
    • 1 avocado
    • ½ block feta cheese
    • asian vinaigrette dressing (from above)

    Instructions

    1. With a sharp knife, carefully section the 2 fresh grapefruits (as shown in photograph). To section a piece of citrus, slice each end off fruit. Then run your sharp knife down the side of the fruit, removing the peel with each slice. Go around the entire fruit until the white pith is removed. Move slowly & deliberately, trying to leave as much fruit intact but still removing the white part of the skin. Once it is completely free of peel, place the grapefruit in one hand and the knife in the other. Begin by slicing down the side of one of the membranes, removing it carefully from the flesh (see photo). Then run it down the other side until the segment comes out clean. Place it in bowl and continue all around until each segment is removed. When complete, squeeze the membranes over a bowl to release all the extra juice and reserve for the dressing.
    2. Toast the peanuts in a dry pan and once they are lightly browned, remove into a bowl to cool.
    3. Sauté the shrimp in about 2 teaspoons of sesame oil just until they turn pink and remove into a separate bowl to cool. Do not overcook or they will turn rubbery.
    4. Slice the leek in half, lengthwise and rinse well under running water. Open the leaves and let the water wash the interior membranes where small amounts of dirt often stay behind. Dry and slice the leek thinly, on the bias. Set aside.
    5. Arrange the salad in each individual serving bowl beginning with a bed of arugula. Then layer shrimp, grapefruit, leeks, peanuts, feta cheese and finally, the sliced avocado (wait until last minute to cut the avocado so it stays nice and bright green and does not turn brown). Top the salad with plenty of Penang nut & spice mix. Serve with the dressing on the side.

    Notes

    This salad has several ingredients such as Sambal chili paste, sesame oil and rice wine vinegar. As with all recipes, always feel free to substitute oils & chilis and experiment with your own home ingredients. I never feel as though I should go out & buy a bottle of an ingredient only to use 1 or 2 tablespoons. So always try substituting with like ingredients. Of course, if you decide to buy Sambal chili paste you won't regret it - it has wonderful flavor & I use it often on so many recipes that are not Asian. Enjoy!

    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
    Shrimp & Grapefruit Salad - Glory Kitchen
  • GOAT CHEESE TRUFFLES

    Serving these little bite-sized goat cheese truffles crusted with nuts, herbs and spices is such a nice surprise combination of creamy tangy cheese, and crunchy nut flavor.  I was first introduced to the idea of making goat cheese truffles by the talented California duo,  Canyon Girls Catering, who serve these on their event cheese trays.  These little balls of goodness are simple and quick to make yet can be elegantly presented as an appetizer alongside a glass of wine and some crusty bread.

    The truffles can be made using any of our 6 blends of Glory Kitchen nut & spice mixes, stacked up and served on their own, or can be included as part of an elaborate cheese tray.  Each variety of cheese truffle offers a unique bite of spice, crunch and creamy flavor.  They are fun to present and even more fun for guests to sample the different varieties.

    Chévre is the french term for goat cheese and is obviously made from goat’s milk. It has a tart, tangy flavor and a lower fat content than cheese made from cow’s milk. As it ages, it becomes more robust and bolder in flavor.

    Most goat cheese originates from France and in addition to Chévre, other varieties include Chabis & Boucheron.  The next time you offer to bring an appetizer for a gathering of friends, bring an assortment of these flavorful cheese truffles for something unique and interesting.

    Margie Bruner
    owner of Glory Kitchen

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    Goat Cheese Truffles

    Ingredients

    Instructions

    1. Bring the goat cheese to room temperature. Take a small spoonful of cheese, and with your hands, roll it into a small but compact ball. Take any of the Glory Kitchen nut & spice mixes and spread some out onto a small, flat plate. Roll the goat cheese ball into the nut blend until it is completely covered on all sides. Once all of your cheese truffles are finished, refrigerate to set and then serve cool or at room temperature alongside crackers or slices of crusty bread.

    Notes

    These little truffles are a great addition to a festive cheese tray or are quite special on their own served with a side of good bread and a glass of wine.

    Penang Asian nut & spice mix - Glory Kitchen
    Goat Cheese Truffles - Glory Kitchen
    Goat Cheese Truffles - Glory Kitchen
  • CHICKEN AND AVOCADO WRAPS

    Wraps can be satisfying, healthy and fresh tasting. This chicken & avocado wrap has an added tang from the pickled sugar snap peas – something a bit more interesting than your ordinary dill pickle and the snap peas are pretty when you slice them lengthwise, right down the middle.

    Making wraps is a good idea for scavenging through your refrigerator and mixing together those last bits of ingredients which need to be rescued quickly before spoiling.  If you keep your refrigerator stocked with wraps or tortillas you’re always ready for a quick and satisfying lunch.

    This chicken wrap includes slices of creamy avocado and leaves of soft butter lettuce (also called bib or boston lettuce)  which pair nicely with the crisp red onion and crunchy Penang nut & spice mix. The Asian flavors of peanuts and sesame seeds adds such a great dimension to this wrap. Serve with a side of fresh fruit or chips and you have a perfect and flavorful meal.

    Margie Bruner
    owner of Glory Kitchen

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    Chicken and Avocado Wraps

    Yield: 4 wraps

    Ingredients

    • Penang nut & spice mix
    • 4 wraps, or tortillas
    • roast chicken
    • 1 avocado, ripe
    • 4 full leaves butter lettuce
    • pickled sugar snap peas (recipe here)
    • 2 roma tomatoes
    • tahini dressing (recipe here)
    • red onion, ¼ small, sliced thin
    • sprinkle of sea salt

    Instructions

    1. Shred and then separate enough roast chicken for 4 wraps; I like to keep the chunks a bit large. Slice ¼ of a small red onion and set aside. Slice the pickled sugar snap peas in half, lengthwise. Cut the avocado in half (lengthwise), peel away the skin, and cut into good sized slices. Cut the tomatoes into thick slices. Tear each butter lettuce leaf into 2-3 pieces.
    2. Take a wrap and layer each ingredient, beginning with the lettuce. To finish, drizzle tahini dressing down the center of the wrap, sprinkle generously with Penang nut & spice mix and finally sprinkle with a bit of sea salt.
    3. Wrap it tightly and secure with a toothpick or better yet, tie it together with parchment paper and finish with bakers twine. Repeat for the other 3 wraps and serve with fresh fruit or chips on the side.

    Chicken & Avocado Wraps with Tahini Dressing
    Chicken & Avocado Wraps
    Chicken & Avocado Wraps
    Tahini Lime Dressing
  • TAHINI LIME DRESSING

    It’s difficult to decide whether to call this tahini recipe a dressing, a spread, or a dip.  Frankly, it works for all three.  This flavorful recipe includes many of the typical ingredients found in a salad dressing but there is an added pop of flavor from tahini – a rich, nutty flavored cream made from ground sesame seeds.  I’d say it’s a bit like peanut butter, only the butter is made from sesame seeds instead of peanuts.

    This tahini dressing has a robust flavor, and it keeps fresh in the refrigerator for several weeks.  Try it out as a dip for roasted & raw veggies or corn chips, a spread for sandwiches and wraps, use it to accompany grilled fish, coat a baked chicken, and of course use it as a salad dressing.  When using it as a dressing I thin it with a bit of water to make a smoother drizzle.  This is my go-to dressing when I want a tangy, nutty and unique flavor.

    Margie Bruner
    owner of Glory Kitchen

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    Tahini Lime Dressing

    Yield: 10-12 servings - or more

    Ingredients

    • Penang nut & spice mix, 1 tablespoon
    • ¼ - ½ cup tahini sesame paste (depending upon taste)
    • 1 ½ limes, juiced
    • 1 ½ bulb roasted garlic, (this is a full head & a half of roasted garlic)
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • ½ cup water
    • ¼ teaspoon ginger, fresh or ground
    • 1 teaspoon honey

    Instructions

    1. Roast the garlic heads and set aside to cool. Remove the individual cloves of garlic from the head. This may seem like a lot of garlic, however, after roasting it becomes very sweet and mild. I like to roast a large batch of garlic and then freeze in individual baggies to have for future recipes - it adds great flavor to so many things. And remember, when you roast garlic, the strong pungency is replaced with sweet caramelized goodness.
    2. Combine all of the ingredients in a blender and blend until smooth. Taste and adjust the seasonings as needed. For a thinner consistency add a bit of water and reblend. Just before serving add a sprinkle more of Penang nut & spice mix on top for some added crunch and visual appeal.
    3. Makes a bit over 1 cup and stays fresh in the refrigerator for 1-2 weeks. You can also separate out some and freeze for future use.

    Notes

    If you are using this as a salad dressing or as a drizzle over fish, you may want to thin it with a whisk of water. Add a teaspoon at a time until you reach the consistency you want.

    Tahini Lime Dressing
    Tahini Lime Dressing
    Tahini Lime Dressing
    Chicken & Avocado Wraps with Tahini Dressing
    Chicken & Avocado Wraps with Tahini Dressing
  • SALMON AND PINEAPPLE SKEWERS

    This lovely combination of sweet pineapple and fresh salmon seasoned with the Asian flavors from Penang nut & spice mix is amazingly tasty. When you present the skewers over a bed of farro and kale, it is not only a beautiful dish but it is satisfying and allows you to indulge fully without any feelings of guilt.

    Farro is an ancient grain made of hulled wheat, somewhat similar to barley. The word farro stems from Italian origin, however, the grain can be traced back to many European regions where it has been cultivated for centuries.

    The nutty and somewhat chewy grain should be served al dente and not overcooked where it becomes soft or mushy. Depending upon the type of grain (there are several varieties) the cook-time might vary. This recipe is a good reference but check the farro package’s cook-time recommendations for the perfect result.

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Salmon and Pineapple Skewers

    Yield: 4 servings

    Ingredients

      For the Farro:
    • 1 tablespoon Penang nut & spice mix
    • 2 cups vegetable or chicken broth
    • 1 cup farro
    • 2 cups fresh kale, washed, dried & ribs removed
    • 2 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • pinch of sea salt
    • For the Salmon Skewers:
    • Penang nut & spice mix
    • 1/2 fresh pineapple
    • 8-10 oz. salmon (I used skinless, sockeye salmon, bones removed)
    • 8-10 skewer sticks
    • 1 tablespoon sesame oil
    • 1 teaspoon mirin (rice wine)
    • 1 tablespoon soy sauce
    • 2 teaspoons sriracha (chili sauce)

    Instructions

    1. In a saucepan, bring 2 cups of vegetable or chicken broth to a boil over high heat. Add farro, cover pan and reduce to low heat for 10 minutes. Remove pan from heat, let farro sit covered for 5-10 minutes. Remove lid, fluff with a fork and allow to cool.
    2. Take washed kale and roll into tight pieces as you chop the kale into small pieces - but don't mince. Add olive oil, a pinch of salt and massage the kale well with your hands, working the oil into the greens. When the farro is completely cooled, add it to the kale, add Penang nut & spice mix, balsamic vinegar, stir well and set aside. At this point, taste and add more oil & vinegar as needed.
    3. Take ½ of a pineapple, trim the skins and cut it into squares about 1 ½" x 1 ½". Take the salmon and cut it into squares of about the same size. This doesn't need to be perfect but it looks nice and cooks more evenly if you can cut both pineapple and salmon into similar sizes. Skewer both onto either wooden or metal skewers, alternating ingredients. If you are using wooden skewers, be certain to soak these in water for at least 20 minutes before using. This keeps them from burning and I often can wash and reuse them again another time.
    4. Make the glaze for the salmon by combining sesame oil, mirin, soy sauce and sriracha. Taste and add more oil if needed. Brush this glaze onto the salmon/pineapple skewers, sprinkle them with Penang nut & spice mix. Save a bit of glaze to brush over the skewers again at the tail end of cooking.
    5. Prepare the grill by pre-heating and then oiling it well so the delicate fish does not stick - this is very important, you don't wan't to damage lovely and pricey salmon steaks! Another alternative to grilling is to lay the skewers on a sheet tray and cook them in a pre-heated oven at 425° for about 15 minutes. Be certain to lightly oil the sheet tray so they do not stick.
    6. While salmon is cooking, prepare 4 serving plates by laying a bed of the kale & farro salad. Remove the salmon & pineapple skewers from the grill or oven and lay them over the farro salad. Finish with an additional sprinkle of Penang nut & spice mix and serve immediately.

    Notes

    These salmon skewers would also work well using Mumbai or Cairo nut & spice mix.

    Salmon & Pineapple Skewers
    Salmon & Pineapple Skewers
    Salmon & Pineapple Skewers
    Salmon & Pineapple Skewers
    Salmon & Pineapple Skewers
  • ROASTED OKRA WITH RED LENTILS

    Years ago I shied away from okra because I had an aversion to the slime it would release when cooked.  Well, no more! This no-slime cooking method makes amazingly delicious okra.

    During our Charlotte summers, farm grown okra is plentiful in farmers markets. When I purchased this okra at the market some were a deep crimson red and others a bright green. Unfortunately, the vibrant colorations faded when they were cooked but the flavor is just amazing.

    Roasted okra layered over a bed of red lentils and sprinkled with crunchy peanuts from our Penang nut & spice mix – it is a perfect meal or a side dish.  Enjoy!

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Roasted Okra over Red Lentils

    Ingredients

    • Penang nut & spice mix
    • fresh okra
    • extra virgin olive oil
    • sea salt
    • red lentils, dried
    • chicken or vegetable stock

    Instructions

    1. Wipe the fresh okra with a soft cloth to clean. Spread onto a foil lined baking sheet and toss the okra with a bit of olive oil, sea salt and Penang nut & spice mix. Bake in a 425º oven for about 20 minutes or until gently browned.
    2. While the okra is roasting, in a saucepan, bring the chicken/vegetable stock to a boil. Depending upon how much okra you are roasting and how many servings you will need, I use two parts liquid to lentil. If using 1 cup of lentils, use 2 cups of stock. Once it is boiling, add the red lentils, stir and cover. After 30 seconds, lower the heat and carefully watch so as not to over cook the lentils. Lentils cook quickly and become soft and mushy if overcooked. Cook time should be around 5-10 minutes. Lift lid and allow to cool so the cooking does not continue yet they stay warm while the okra finishes roasting.
    3. Remove okra from oven. Place a bed of lentils on a serving plate, top with the okra. Finish with additional Penang nut & spice mix.

    Notes

    Roasted okra pairs perfectly with any of the Glory Kitchen nut & spice mixes.

    Roasted Okra over Red Lentils
    Roasted Okra over Red Lentils
    Roasted Okra over Red Lentils
  • CELERY ROOT, CARROT AND PEANUT SALAD

    Celery root goes by many other names such as celeriac, turnip-rooted celery, or knob celery and is typically harvested in the fall.  It’s an odd looking root bulb that isn’t widespread but has a distinctive look and is a crunchy tasting cross between grassy parsley and celery.

    I used this celeriac bulb in a raw state, much like I would a carrot or radish.  Once peeled and sliced it adds a wonderful and unique crispness to foods and is a good partner to raw carrot salads.  Topped with crunchy peanuts and our Penang Asian nut mix, it makes a lovely presentation.

    This colorful salad is light, crunchy and fresh tasting and can be served alongside sandwiches or displayed on a large platter for entertaining.  Enjoy!

    Margie Bruner
    owner of Glory Kitchen

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    Celery Root, Carrot & Peanut Salad

    Ingredients

      For the salad:
    • Penang nut & spice mix
    • 4 carrots, julienned or cut into matchsticks
    • 1/2 - 1 (depending upon size) celery root or celeriac, julienned
    • 1 daikon radish, julienned
    • peanuts, toasted
    • arugula
    • For the vinaigrette dressing:
    • 3 Tablespoons sesame oil
    • 2 Tablespoons fresh lime juice, plus zest of lime
    • 2 teaspoons soy sauce
    • 2 teaspoons hoisin sauce
    • 1 teaspoon honey
    • pinch of sea salt

    Instructions

    1. Mix together all the ingredients for the Asian vinaigrette and set aside.
    2. Julienne or cut into small matchsticks: carrots, celery root & daikon radish.
    3. In a large bowl add carrots, celery root, daikon radish, peanuts, and a good pinch of Penang nut & spice mix. Toss together with dressing (amount depending upon taste). Layer a handful of arugula leaves on plates, top with the carrot/celery root mixture and finish with additional Penang mix.

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