On a cutting board, place two chopsticks on either side of a small cucumber. Using a sharp knife, make cuts on a 45-degree angle in one direction, cutting almost all the way through, but not ...

Turn instant ramen into something fun and refreshing.

This vegan crispy dumpling salad combines pan-fried dumplings with fresh vegetables and a tangy, savoury dressing. It is a ...

From herby to smoky, this collection of highly-rated salad dressing and vinaigrette recipes are a great addition to any meal.

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed.

You can pair this recipe with any protein of your choice in our segment we paired it with grilled chicken thigh skewers with ...

1 small clove garlic, minced 2 1/2 teaspoons toasted sesame oil 1 1/2 tablespoons vegetable oil 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 10 cups packed chopped kale leaves ...

Dust the vegetables with salt, pepper and garlic powder. Roast in the oven, stirring every five minutes, for a total of 20 minutes or until tender with a bit of brown on edges of sweet potatoes.

Add the squid and let stand for 10 minutes. Meanwhile, in a medium-sized bowl, whisk together remaining sesame oil and lime juice, rice wine vinegar, soy sauce, honey, mayonnaise and garlic.

Ingredients For the salad 1 1/4 pounds skinless, boneless chicken breast halves 1 teaspoon olive oil 1/8 teaspoon salt 11/2 cups thinly sliced green cabbage 1 medium red bell pepper, seeded and ...