Ty’s Thai Salad

recipe

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
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Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages,
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edamame,
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carrots
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and green onions.
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For the sweet lime-cilantro dressing: Put the oil, cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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in a large blender and blend until smooth. (I used my handy dandy hand blender)
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

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Here is that recipe for you again:

Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Cheeseburger Soup

So when I made this and saw what was in it I was like um is this going to taste good? And I must say it doesn’t look very appetizing either, sorry to say. But it doesn’t! But I am telling you its good!

Recipe

1 lb. ground beef
1 large onion, chopped
1 cup carrots, shredded
1 tsp dried scallions
1 tsp dried dill
2 Tbsp. butter
1 Tbsp. flour
3 cups chicken or vegetable broth
2 cups peeled and diced potatoes (optional) (I ended up not adding these)
2 cups cheese, shredded
1 cup milk
salt and freshly ground pepper
2 Tbsp. sour cream (optional) (I didn’t add this either)
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In a large sauté pan over medium heat, brown the beef,
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stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes.
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Drain and set aside. In the same saucepan sauté onions,
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carrots
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and dried herbs until tender.
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Add the broth,
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potatoes (I ended up not adding the potatoes in) and beef
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and bring to a boil. Reduce a heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a saucepan over low heat, melt the butter.
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Add the flour
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and cook for 3-5 minutes, stirring all the time.
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Add to the soup
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and bring to a boil. Cook for about 2 more minutes. Lower the heat and bring to a gentle simmer. Stir in the cheese,
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milk,
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salt and pepper.
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Cook and stir until cheese melts.
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Taste and adjust the seasonings. Add the sour cream if you like. Ladle the soup into warmed bowls and garnish with cheese. Serve immediately.
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Carrot Ginger Soy Dressing

Recipe

This dressing is the BEST! Tastes like the Ginger dressing you get at a sushi restaurant! The first time I did this recipe I did it in my food processor as I didn’t have a blender. I recommend doing it in a blender as it is smoooooth…

ALSO the recipe calls for Iceberg Lettuce and I had green leaf lettuce, it does go better with iceberg. So I HIGHLY recommend what the recipe calls for…

(I doubled the recipe)

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
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1 large head Iceberg lettuce, quartered and cored (I used Green leaf as that is all I had at the time I made this)
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Combine the carrots,
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ginger,
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shallots,
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soy sauce,
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vinegar,
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water,
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sugar,
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and vegetable oil in a blender
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and puree until dressing becomes a slightly thick sauce. Season with the salt.
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pour the dressing over the top of whatever lettuce you use. Finish with cilantro and chile.

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Sausage & vegetable minestrone soup

Found this recipe on…YEP! Pinterest! Gosh what did we do before Pinterest? I LOVE Pinterest! That’s where I find ALL my recipes these days!

Recipe

•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
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•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente (I used shells as I couldn’t find Orecchiette pasta)
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper
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1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat
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until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
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2.Add the onions,
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carrots,
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celery,
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garlic,
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potatoes,
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and thyme
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and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot
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and add tomato paste to the cleared area.

Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
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4.Add the canned tomatoes,
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6 cups of chicken broth,
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bay leaf,
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1 tablespoon salt,
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and 1½ teaspoons pepper.
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5.Cook on medium-low uncovered for about 30 minutes,
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until the vegetables are tender.
6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
7.When you’re ready to serve, add the beans
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and cooked pasta
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to the soup and heat through.
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If the soup is too thick, add some more chicken broth.
8.Add the spinach,
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stirring to combine, and cook until the leaves wilt.
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9.Add the white wine and stir to combine. Add more salt and pepper to taste.
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10.Serve with a sprinkle of parmesan cheese.
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Here is that recipe for you again:
•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper

1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.

2.Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot and add tomato paste to the cleared area. Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.

4.Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper.

5.Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.

6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.

7.When you’re ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.

8.Add the spinach, stirring to combine, and cook until the leaves wilt.

9.Add the white wine and stir to combine. Add more salt and pepper to taste.

10.Serve with a sprinkle of parmesan cheese.

Slow Cooker Cajun Pulled Pork

Saw this on Pinterest and OH MAN! I HAD to make it! I saw Cajun in the title and Pork and I was like OH MAN! Those 2 words speak to me and say: MAKE ME JAMIE! So I did!

Recipe
3 – 4 lb pork shoulder
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3 tablespoons Cajun Seasoning (store-bought or recipe that follows) (i used my own)
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1 teaspoon liquid smoke
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1 tablespoon apple cider vinegar
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1 cup water
4 cloves garlic
2 medium onions
2 tablespoons brown sugar
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Cajun seasoning Recipe:
5 tablespoons smoked paprika
4 tablespoons kosher salt
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons cumin

For Cajun Cole Slaw:
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1/2 a medium savoy cabbage, shredded
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1 carrot, shredded
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1/2 onion, sliced thin
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(I combined everything for the dressing/sauce for the coleslaw in a separate boil, and mixed it all together and then poured it over the cabbage, onions, and carrots)

2 tablespoons apple cider vinegar
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1 tablespoon grainy mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon Louisiana hot sauce
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1/3 cup mayonnaise or Greek Yogurt
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1 clove garlic, minced

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Additional ingredients:
Slider rolls
Your favorite BBQ sauce

Place all ingredients in slow cooker first, then turn on slow cooker.
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Place lid on slow cooker.

Turn to low for 8 – 10 hours, or high for 6 – 8, or until pork is falling apart.

Combine all ingredients for slaw and mix well.
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Refrigerate until ready to serve.

When pork is done, carefully remove lid to allow steam to escape.
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Serve pork topped with slaw on slider buns.

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Here is that recipe for you again:

3 – 4 lb pork shoulder
3 tablespoons Cajun Seasoning (store-bought or recipe that follows)
1 teaspoon liquid smoke
1 tablespoon apple cider vinegar
1 cup water
4 cloves garlic
2 medium onions
2 tablespoons brown sugar

Cajun seasoning Recipe:
5 tablespoons smoked paprika
4 tablespoons kosher salt
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons onion powder
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons cumin

For Cajun Cole Slaw:
1/2 a medium savoy cabbage, shredded
1 carrot, shredded
1/2 onion, sliced thin
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1/3 cup mayonnaise or Greek Yogurt
1 clove garlic, minced

Additional ingredients:
Slider rolls
Your favorite BBQ sauce

Directions:

Place all ingredients in slow cooker first, then turn on slow cooker. Place lid on slow cooker.

Turn to low for 8 – 10 hours, or high for 6 – 8, or until pork is falling apart.

Combine all ingredients for slaw and mix well. Refrigerate until ready to serve.

When pork is done, carefully remove lid to to allow steam to escape. Serve pork toped with slaw on slider buns.

Chef Salad al la Jamie

Got the idea for this recipe from the web, but then I went and made it my own. So I guess I made it up!

So you will need Turkey Breast, chopped
Romaine Lettuce, washed and Chopped
2 carrots, peeled and chopped
4 hard-boiled eggs, cut in half
one large tomato, chopped
Ham, Chopped
English cucumber, sliced and quartered
Radishes sliced
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So start by washing the romaine leaves
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then dry it, and chop it up
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then wash and cut the ends of the radishes off and then slice thinly
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Then add the chopped carrot
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then add the cucumbers
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Then add the Turkey and ham
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then add the tomatoes and eggs
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and there you have it chef salad al la Jamie
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add your favorite dressing and eat!

Easy Chicken Noodle Soup

I just made this up one night! I wasn’t in the mood to cook. Yes I know, ME? Not wanting to cook! So when I made this recipe I wanted something good, quick and good, and I didn’t want to eat out!

So here you go all you need is

Olive Oil
One rotisserie chicken, chicken taken off the bone and either shredded or cut into small cubes
3-4 celery ribs, chopped
3-4 carrots, chopped
32 oz Chicken Stock
1 yellow onion, chopped
salt, to taste
Pepper, to taste
Dried thyme, to taste
garlic salt, to taste
egg noodles
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I went the easy way on this and instead of roasting a chicken I went and bought a rotisserie chicken at the store (woah I made an easy meal, so not me).

So start by peeling and chopping the carrots and the celery and onion
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start by preheating a burner to medium heat and coating the bottom of a dutch oven with olive oil
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add the onion, celery and onion to pot and saute
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Stirring frequently and cooking until the onions are translucent 7-10 minutes
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Then add a little salt
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and pepper
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and then add in minced garlic
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stir together and then add in chicken stock DSC_0242-1

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Then add in Chicken
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then add in a cup of water
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then add in the thyme to taste and add in garlic salt and pepper to taste too
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stir everything together
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add in the egg noodles
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bring soup to a boil and boil noodles to what the package saysDSC_0254-1

turn the heat down and cook on medium low heat for another 10 minutes and then serve
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Creamy, Tomato, Basil Soup

So last week and the week before I have been sick. Not sure what I had?  Went to the doc and he seemed to think it was just allergies…But yeah think it went from a little cold to losing my voice,  so I was a week without a voice. Me? No voice….WHY? I LOVE to talk. So that was interesting. So along with no voice I had a nice sore throat as well and so soup sounded so good to me, so I decided to make homemade tomato soup…another recipe I just went with it and made it as I went…

So this is what I used for my soup, plus I added more stuff that is not in the picture…
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I chose these ingredients because I pretty much had most of them already and had to get just a few things at the store…I was trying to make it simple yet delicious!

So you will need:
Olive oil
one yellow onion, chopped
Tomato Bouillon
3 carrots peeled and chopped
Salt & pepper to taste
2 garlic cloves, minced
3 – 28 oz cans of whole tomatoes
Chicken stock, 2 cups
Garlic salt
Red pepper flakes
tomato paste
dried parsley flakes, to taste
fresh basil, chopped
1/2 cup heavy cream

So grab a dutch oven and preheat your burner to medium high heat and coat the bottom of the dutch oven with olive oil
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then add in the chopped onions and saute until they are nice and soft and translucent about 10 minutes
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so then I had some Tomato bouillon and thought I’d add some of that. Had it why not ya know? (and it’s tomato)
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add about a Tablespoon
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Mix in with onions. Once the onions are cooked and translucent add in the chopped carrots
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Mix in and add in salt and pepper to taste
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add in the minced garlic
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cook for about a minute. Then add in 3- 28 oz cans of whole tomatoes
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Then add in A little more salt and pepper to taste
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then add in chicken stock and some Garlic salt and red pepper flakes to taste
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then add in can of tomato paste
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then get a handy-dandy, hand blender or pour into a regular blender and blend until everything is nice and smooth
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then add in some dried parsley flakes to taste
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and blend into soup.

Then season with a little more pepper and garlic salt (I wanted mine to taste garlicy)
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I also added in about 1/2 cup of heavy cream and I blended it in, cause it helps to make the soup smooth and creamy and Delicious.

Then add in some fresh, chopped basil, to taste
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and stir that in
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and I let mine simmer for about 30 minutes to let everything heat up and mingle together

then serve.

I served mine with a Jamie BLT sandwich (which I will be posting the recipe for you next).
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Untitled

Julia Child’s Coq au Vin

Found this recipe here: Recipe

Serves 1-2 people (can easily be doubled, tripled, quadrupled) (I doubled mine)

3-4 pieces of chicken thighs or drumsticks with skin on
3 strips of bacon, cut into 1/2″ pieces
2 carrots, cut into 3 pieces each
1 small handful pearl onions or shallots, skins removed (I used Pearl onions, what a pain in the A$$ to peel, let me tell you)
1 large handful small button mushrooms (I used about 16 oz as I LOVE MUSHROOMS)
3-4 cloves of garlic, minced
1 cup red wine
1/4 cup chicken stock
Salt and pepper
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In a heavy bottomed pan (cast iron works perfect) cook the bacon over medium heat.

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Remove with a slotted spoon and set aside.
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Leave the bacon fat in the pan
Dry chicken thoroughly and add to pan skin side down.
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Gently move chicken around to ensure that the skin does’t stick.
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Cook for 5 minutes then remove from pan and set aside. Leave the fat in the pan.

 

OK so this is the part of the recipe I went on my own and did it a little different for the onions and mushrooms I followed this Recipe

and I got it from Julia’s Cookbook


OIGNONS GLACES A BRUN [Brown-braised Onions]

For 18 to 24 peeled white onions about 1 inch in diameter:
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1 1/2 Tablespoons butter, 1 1/2 Tablespoon oil, A 9- to 10-inch enameled skillet.- When the butter and oil are bubbling in the skillet, add the onions

and saute over moderate heat
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for about 10 minutes, rolling the onions about so they will brown as evenly as possible.
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Be careful not to break their skins. You cannot expect to brown them uniformly.

1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water, Salt and pepper to taste, a medium herb bouquet: 4 parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth. -then either Braise them: Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. remove herb bouquet…

 
Then for the Mushrooms:

CHAMPIGNONS SAUTES AU BEURRE [sautéed Mushrooms] Page 513

a 10-inch enameled skillet, 2 Tablespoons butter,

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2 Tablespoons Oil, 1/2 ib. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
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Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms,
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Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.
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as soon as they have browned lightly, remove from heat.

Optional: 1 or 2 Tablespoons minced shallots or green onions, Salt and Pepper. – Toss the shallots or green onions (I used green onions) with the mushrooms. Saute over moderate heat for 2 minutes. (sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste before serving.

 

OK and we are back to the original recipe:

Add carrots, onions
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and mushrooms to the pan
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and cook for 5 minutes, or until everything starts to brown. Remove from pan with a slotted spoon. Drain all but 2 tablespoons of the fat.

Season the chicken with salt and pepper and put back in pan skin side up. Arrange carrots, onions, mushrooms, garlic and bacon
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around the chicken.

Pour over the wine and chicken broth.
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Bring to a simmer and cook until chicken is no longer pink, about 20 minutes.
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Serve with mashed potatoes and a salad.(and let me tell you that the juices from the meat and wine and everything was so fabulous with the potatoes)
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Cucumber & Sesame Salad

Recipe

1½ teaspoons white sesame seeds
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3 cups very thinly sliced cucumbers
1 cup grape tomatoes, halved
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½ cup diced red onion
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½ cup carrots, peeled and julienned
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1 cup rice wine vinegar
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¼ cup water
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1 teaspoon sesame seed oil
1 teaspoon kosher salt
2½ teaspoons sugar
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Toast the sesame seeds in a dry saute pan

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set over medium-low heat until they become golden brown.

In a large bowl, combine the toasted sesame seeds with the remaining ingredients.
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Cover and refrigerate the salad for at least two hours (stirring occasionally) before serving.
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