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Otsu – The Trendy Noodle Salad from Japan

Tomatoes, lettuce leaves, mozzarella & co. have to watch out now because a Japanese noodle dish is currently conquering the world: Otsu – a salad that puts the taste buds in ecstasy and is child’s play to prepare. The hype surrounding the traditional soba noodle dish is spreading like a virus on social media. There is hardly a blogger who hasn’t tried Otsu and new fans are joining them every day.

This is Otsu:

The basic ingredients are simple: Japanese soba noodles meet coriander, cucumber, and crispy tofu – refined with oil, vinegar, soy sauce, and sesame. The result is Otsu, a vegan salad for practically every situation, because it tastes great both warm and cold, making it the perfect gift for a picnic or visiting friends.

This is why Otsu is healthy:

The main ingredient in otsu is, of course, soba noodles. The Japanese variety is made from buckwheat and is therefore gluten-free. If you want to be sure that the soba noodles in the Asian store really do not contain gluten, you should take a look at the list of ingredients on the packaging before buying.

The pseudo-grain variety contains a lot of protein as well as potassium, iron, and magnesium. The latter mineral is u. a. important for muscle relaxation and energy metabolism. Due to its high protein content, tofu is a popular food for vegetarians and vegans. The soy protein is better digestible for humans than other vegetable proteins and contains all essential amino acids.

The Otsu Recipe:

Depending on personal taste, an otsu can of course be less spicy or prepared without coriander. Here are the ingredients and the quick six steps to Otsu Salad:

For the Otsu dressing:

  • 1 thumb-sized piece of ginger
  • Zest 1 organic lemon
  • 2 tsp honey or agave syrup
  • 1/2 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 60 ml brown rice vinegar
  • 80 ml soy sauce
  • 2 tbsp olive oil
  • 2 tbsp sesame oil

For the otsu salad:1/2 bunch coriander

  • 3 spring onions
  • 1/2 cucumber
  • 300 g soba noodles
  • 4 tbsp sesame seeds
  • 300 g firm tofu

The preparation:

  1. For the Otsu salad dressing, grate the ginger and mix with the zest of the lemon, honey (or agave syrup), and cayenne pepper. Then stir in lemon juice, salt, rice vinegar, soy sauce, olive, and sesame oil.
  2. For the otsu salad, wash the coriander, spring onions, and cucumber. Roughly chop the cilantro and set aside a handful for garnish. Cut the spring onions into fine slices. Halve the cucumber lengthways, deseed and cut into thin slices.
  3. Cook the soba noodles in plenty of boiling salted water until al dente, about 4 minutes. Then drain, rinse with cold water and drain.
  4. Toast the sesame seeds in a dry pan until fragrant, then set aside.
  5. Dry the tofu and cut it into small cubes. Then fry in a pan with a little oil until golden brown on all sides.
  6. In a large bowl, toss the soba noodles with the vegetables, cilantro, and dressing. Then add the tofu and garnish with the remaining coriander and sesame seeds.
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Mason Jar Salad: The Salad Trend from The Screw-Top Jar

Grandma’s mason jar is celebrating its renaissance as a container for “Mason Jar Salad”. The salad from the jar not only looks good but is also good as a healthy and wholesome lunchtime meal. We’ve rounded up the best Mason Jar combos for you.

“Today I’ll eat a nice fresh salad for lunch” – how often do we start the new working week with this resolution? A new trend from the USA upgrades the salad prepared at home to a small work of art: you are sure to get envious looks when you pull your salad, layered in many bright colors, out of your bag or backpack in a screw-top jar.

The use of a high screw-top jar not only has aesthetic but also practical advantages: All components can be transported together in one container without the green salad becoming limp; because the dressing stays at the bottom of the glass.

How to make your own Mason Jar Salad

The secret to making a salad in a jar that’s pretty and crunchy is layering it right: First, add the dressing to the jar. Then follow all the components that are cut a little coarser, for example, pasta, tofu, potatoes, or chicken. Next, layer chopped nuts, chia seeds, berries, or seeds in the jar. Finally, embed lettuce and sprouts. Screw the lid on tightly and the healthy, homemade lunch is ready!

The highlight of this layering: Now open the glass and put the contents on a plate or in a bowl, the green salad forms the basis and the dressing can be easily spread over all the ingredients.

Three great Mason Jar Salad combos

1. The Hearty: Spinach and Bacon Salad

The building blocks

  • bacon
  • hard-boiled eggs
  • mushrooms
  • Red onions
  • baby spinach
  • Dressing of your choice (we recommend a light mayonnaise dressing)

The preparation

Fry the bacon slices in a pan without fat until golden brown, and drain on kitchen paper. Let cool and cut into bite-sized pieces. Peel the eggs and cut them into not too thin slices. Halve and thinly slice the onions. Roughly dice the mushrooms. Sort the baby spinach, wash thoroughly and spin dry. Prepare the mayonnaise according to the recipe and first pour it into the screw-top jar, then add the eggs and onions. This is followed by the mushrooms, the bacon, and the baby spinach.

2. The Trendy: Kale and Chickpea Salad

The building blocks

  • fresh kale washed, de-stemmed, and finely shredded
  • Canned chickpeas
  • dried cranberries
  • coarsely grated Parmesan
  • to taste fried tofu or chicken
  • vinaigrette

The preparation

Start with the dressing and then layer the coarser ingredients in the screw-top jar. The conclusion is formed by the cranberries, the kale, and the parmesan.

3. The hot one: carrot “noodle” salad with chili sauce

building blocks

  • chili dressing
  • carrots cut into thin strips
  • paprika
  • roasted and cut into small cubes, roasted cashew nuts
  • toasted sesame seeds
  • Salad of your choice

The preparation

First, put the chili dressing in the glass, then the carrots and the pieces of pepper. Layer the cashew nuts and sesame seeds on top. The finale is the fresh salad.

Our conclusion

The great thing about Mason Jar Salad: There are no limits to your imagination. You can combine ingredients according to your mood and conjure up your colorful, individual lunch. Have fun experimenting!

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Chicory: Bitter Salad Pleasure

Attention salad fans: Even in the winter months you don’t have to go without enjoying the leaves, because there are chicory varieties. These tolerate the cold well and are full of health-promoting ingredients. Grab it!

Delicious winter salad

Chicory varieties include radicchio, endive and chicory. These usually bitter winter lettuce are harvested in late autumn and are therefore a tasty alternative to lettuce and leaf lettuce, which wither quickly. In addition, chicory salads keep longer than their summer counterparts because they have a firmer texture.

Chicory provides a vitamin kick

If you want to fill up your depot of vitamins and minerals, you should definitely use chicory varieties. Their high content of vitamins A, B, and C strengthens the immune system.

They also contain the bitter substance inhibin, which has a positive effect on the blood and the production of bile. The winter salads are real slimming guarantees because they are low in calories and fat.

Delicacy to nibble on

Chicory varieties such as radicchio, chicory, and Co. taste both warm and cold. Strong dressings complete the intense taste.

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Poké: Fish Salad Like in Hawaii

Get that Hawaiian attitude to life at home! Poké is a spicy marinated fish salad with all sorts of delicacies from land and sea.

The island of Hawaii is known for its relaxed lifestyle, but also for exciting culinary creations. Here “crossover” is cooked in the best sense of the word with European, American, Asian and Maori influences.

One example of the diversity of Hawaiian cuisine is poké: marinated fish filleted into bite-sized chunks. Poké is similar to the South American specialty ceviche, but has a slightly different flavor: the fish, typical tuna, is marinated in soy sauce and served with seaweed and onions. Sounds good? Then you should read on and prepare your own Poké on a hot summer day. We found the recipe on Hawaii Magazine’s website and can’t wait to try this treat!

It goes without saying that the fish used to prepare the poké must be very fresh.

Hawaiian Poke

Ingredients

  • 1/2 kg fresh tuna steaks
  • 50 g shoyu soy sauce
  • 30 g spring onions, cut into fine rings
  • 30 g finely chopped vegetable onions
  • 50 g seaweed salad (buy online here)
  • 2 tsp sesame oil
  • 1 tsp fresh ginger
  • 1 chili, without seeds, in fine rings
  • some sea salt to taste
  • 2 tsp toasted sesame seeds
  • 2 teaspoons toasted, chopped macadamia nuts

Preparation

  1. Cut the tuna into bite-sized cubes.
  2. Mix all the ingredients in a bowl and let the Poké sit in the fridge for at least two hours.
  3. Tip: If you don’t like fish, you can also prepare the Poké with cooked shrimp or smoked tofu, for example.

Aloha and Bon appetit!

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Colorful Pasta Salad in Many Variations

This colorful pasta salad is a perfect way to use up leftovers but is also a popular party salad. Due to the many possible variations, a family favorite salad will quickly develop from it, which even beginners or children can prepare effortlessly. Due to the different ingredients, this colorful pasta salad is a beautiful sight and the fruity taste of sauce and parsley is a taste experience.

Pasta salad is always a pretty sight at a buffet, but it’s also a great way to use up leftovers. This colorful pasta salad is easy to make even for beginners and you can vary the ingredients as you like. Both fresh and canned vegetables can be used for the salad and it will keep for 2-3 days in the fridge, so it is also suitable for preparing a larger event or as a party salad. The ingredients listed make the contents of a medium-sized bowl.

Ingredients pasta salad

– 500g pasta (e.g. Fusili or Penne)
– 1 cucumber
– 1 medium carrot
– 1 can of corn
– 1 red pepper
– 1 bag of grated cheese
– 1 meat sausage or 4 wieners
– 1/2 cup tomato ketchup
– 1 cup of yogurt or sour cream (200 g)
– 1 packet of frozen parsley
– salt + pepper

Preparation of pasta salad

Boil the pasta water and add salt. Put the noodles in the boiling water and cook until al dente, drain, rinse with cold water and drain well. In the meantime, peel and dice the cucumber and carrot. Alternatively, a cucumber slicer is also suitable, with which you can grate the vegetables into fine slices. Cut the peppers and the meat sausage into cubes as well. Add all other ingredients and the parsley, and season with salt and pepper. Finally, mix in the noodles. The sauce made from tomato ketchup and yogurt or sour cream is mixed in an extra cup. If you prefer something heartier, you can also add spices such as paprika, chili, or pepper to the sauce. Pour the sauce over the salad and mix well.

Useful additional knowledge about the colorful pasta salad

All types of pasta are suitable for this party salad and the variations are endless. Depending on your taste, you can prepare it with meat or vegetarian, with or without the cheese. Peas, snow peas, mushrooms, tomatoes, and peppers of all kinds are suitable as vegetable alternatives, but hard-boiled eggs, mozzarella, or leftover meat such as pork schnitzel, turkey, or chicken can also be processed well. It is important that the pasta is not too big and the ingredients are not cut into large pieces so that the salad does not keep falling off the fork while eating.

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Chinese Cabbage Salad with Gouda and Sprats

Easy to prepare, perfect for beginners, and easily digestible.

Ingredients for 4 servings

– 500 g Chinese cabbage,
– 300 g Gouda cheese,
– sprats in oil (1 can, 150 g),
– 2 tablespoons mayonnaise,
– Black pepper, ground.

Preparation

– Drain the oil from sprats.

Preparation

– Chop the Chinese cabbage as you like.
– Coarsely grate the cheese.
– Mix the cheese and Chinese cabbage.
– Cut the sprats into pieces (approx. 2 cm long).
– Mix Chinese cabbage, cheese, and sprats.
– Add mayonnaise.
– Season with pepper.

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Potato and Tomato Salad with Cheese

The ingredients for this salad can be found in every fridge. It becomes a surprise for the unexpected visitor.

Ingredients

  • 4 medium tomatoes
  • 100 grams of hard cheese
  • 3 medium potatoes
  • 200 ml mayonnaise
  • 1 clove of garlic
  • 200 ml vegetable oil for frying

Preparation

  • Peel the potatoes and cut them into thin sticks
  • Heat the oil
  • Slice the tomatoes
  • Chop the garlic clove
  • Grate cheese

Preparation of potato and tomato salad with cheese

  1. Fry the potatoes in the oil until golden, take them out, and dab off the oil residue with a kitchen towel.
  2. Mix the chopped garlic cloves with the mayonnaise.
  3. Lay the tomato slices neatly together.
  4. Spread the garlic mayonnaise on top (in a grid pattern).
  5. Scatter half of the cheese on top.
  6. Distribute the remaining mayonnaise (also according to the same pattern)
  7. Place the potato sticks on top of the cheese layer, forming a heap.
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Housewife Style Russian Salad

The recipe for the “Russian housewife style salad” is very tasty and can be individually tailored to suit every taste. This dish has a shelf life of two days. This recipe is a quick meal.

Christmas is getting closer and housewives spend a lot of time in the kitchen preparing their loved ones all kinds of delicacies. This recipe is a special treat for the palate that takes little time.
The Russian salad was originally created by my mother. In recent years, she passed this recipe on to me. It’s a very hearty salad, so it’s just the right change from the many sweets at Christmas. You can prepare the “Russian salad housewife style” the day before.

Ingredients are for 6 people

  • 200 g hunting sausage in one piece
  • 200 g beer ham in one piece
  • 200 g Lyoner in one piece
  • 200 g salami in one piece
  • 200 g Emmental cheese in one piece
  • 150 g meat salad
  • 250ml oil
  • 1 tbsp lemon juice
  • 1 tbsp mustard
  • 4 tablespoons vinegar
  • 3 medium-sized potatoes (waxy)
  • 1 onion
  • 1 small jar of capers
  • 1 egg
  • 3 gherkins
  • pepper
  • Salt
  • Side dish (rolls, white bread, baguette – bread)

Preparation of Russian salad

For the Russian salad, the potatoes are boiled with a little salt as jacket potatoes. In the meantime, the different types of sausage and the piece of cheese are diced into small, even pieces and then placed in a bowl of appropriate size. The onion is added after it has been peeled and also finely diced. The special note is the taste of the gherkins. Please cut them into small pieces and put them in the bowl. After the potatoes have been boiled until soft, they are skinned and left to cool properly before being diced and added to the previous ingredients.
Mix the egg yolk with the lemon juice, salt, and pepper in a bowl using the whisk.

The oil is best-added drop by drop at the beginning. Add the oil, beating constantly, until you get a creamy consistency. The mayonnaise prepared in this way is now added to the bowl with the other ingredients, the meat salad, the capers, and a tablespoon of mustard, stirred and seasoned with salt and pepper. Depending on your taste, the capers are not absolutely necessary. The salad should sit for about 30 minutes.
Baguette bread, rolls, or white bread are well suited as a side dish.

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Vegetarian Balls with Potatoes and Salad

Vegetarian balls with potatoes and salad are simply conjured up.

Ingredients for 4 persons

– 1 pack of veggie balls
– 400g of potatoes
– 250g of mushrooms
– 1 head of lettuce
– 1 tomato
– 1/4 cup cream
– Olive oil, salt, and pepper

Ingredients for the sauce

– 3 tbsp butter
– 1 pinch of asafoetida
– 1 tbsp soy sauce
– 300ml of water

Preparation of vegetarian balls

  1. Peel the potatoes and cook for 30 minutes. The veggie balls are fried in a pan, the whole thing takes 5 minutes. Cook the veggie balls.
  2. Mix soy sauce with 300 ml water. Then melt the butter in a pan and sauté the onions. Add the flour and deglaze with the soy mixture. Now add the pre-cooked mushrooms and season with cream. Simmer on medium heat for about 5 minutes. Add the balls at the end.
  3. Serve the lettuce head together with the tomato and a balsamic mustard dressing.
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Turkey Slices with Rice and Salad

Turkey Shreds is a quick and easy lunch to prepare. The creamy, light sauce and the poultry go very well with rice. Serve with a salad to get the vitamins you need. Precisely because the ingredients are so easy to prepare, the dish is well suited for beginners and cooks who are pressed for time. Fresh mushrooms or peas give the light sauce a bit of color and go well with the other ingredients in terms of taste.

My family likes light, creamy sauces, and poultry – this recipe combines both and makes a delicious and light lunch with a salad and rice. It is also quick to prepare, even for beginners.

Ingredients for 4 persons

– 400 gr turkey escalope
– 8 medium mushrooms
– 1 cup sour cream or crème fraîche (200 ml)
– 250ml of water
– 2 tbsp sweet soy sauce
– Paprika powder (noble sweet), salt, pepper
– 2 tbsp cornstarch
– some oil for frying
– 3 cooking bags of rice

Preparation of sliced ​​turkey with rice and salad

First, you put the water on with the rice and salt. While the rice is cooking according to the instructions on the packaging, which usually takes about 20 minutes, cut the turkey escalope into fine strips. Put some oil in a deep pan or a larger saucepan, let it heat up, and add the turkey strips. The meat must be seared well on all sides, poultry meat should never be eaten raw. Then switch back to a medium temperature. Meanwhile, wash and slice the mushrooms. Sauté the mushrooms briefly with the meat. Mix everything with the soy sauce and paprika, salt, and pepper. Add the water and the cup of sour cream. Mix everything and mix the cornstarch with 2 tablespoons of water in a mug and stir carefully into the pot or pan, bring to a boil, and season again with salt and pepper. Now arrange the salad and drain the rice and quench it briefly – the meal is ready.

Additional knowledge

You can also use chicken breast instead of turkey. Pork doesn’t taste quite as good with it, it gets too dry. The meat should be cut into thin strips if possible, as larger pieces of meat may not be completely cooked through. Instead of mushrooms, which are not to everyone’s taste, peas also go very well with this recipe.

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