Kims Yummy Salad Recipes

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KIM'S MACARONI SALAD



Kim's Macaroni Salad image

This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.

Provided by HAWAIIAN_MOMMA

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 (8 ounce) package uncooked elbow macaroni
¾ cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ cup green onions, sliced
2 jalapeno peppers, seeded and chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
  • In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 31.1 g, Cholesterol 10.4 mg, Fat 22.7 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 478.1 mg, Sugar 1.8 g

"KIMCHEE" SALAD



Provided by Bobby Flay

Categories     side-dish

Time P2DT20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper

Steps:

  • Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

QUICK AND EASY KIMCHI SALAD



Quick and Easy Kimchi Salad image

Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.

Provided by Heather Johnson Carpenter

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
¼ cup rock salt
1 small carrot, cut into thin strips
3 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon white sugar, or to taste
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, ground
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt

Steps:

  • Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
  • Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g

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