If you love cucumbers, or even if you don’t, you have to try this Asian cucumber salad recipe! Smashing is essential to the making and eating experience – it creates crevices for the chunky chilli dressing to nestle in. The perfect combination of refreshing and firecracker heat. OBSESSED!

Spicy cucumber salad

Everybody who knows me knows that I become obsessed with shiny new toys and right now, that shiny new toy is Spicy Cucumber Salad. I’ve been making and eating it obsessively for weeks, sometimes as a meal, defensively using recipe checking as an excuse whenever someone commented on the presence of yet another tub of this in my fridge.

It’s quick to make. An addictive combination of refreshing cucumber with a spicy in-your-face dressing balanced with a generous handful of green onion and eschallots.

I can’t wait for you to become as obsessed as me. Let’s be defensive about our obsession together!

Scared of the chilli? Make Smashed Cucumbers with ginger sauce instead!

This cucumber smashing business

Cucumbers are slippery suckers. Dressing just doesn’t stick to it.

Which is why Asians are so fond of smashing cucumbers. Bash them with a meat mallet, rolling pin or other such heavy object so they burst open a bit. This creates splits and crevices for dressing and other salad add-ins (like green onions, sesame seeds) etc to nestle in. Which means more flavour in every bite. Plus you can salt them which draws excess water out which dilutes flavour when you eat them.

It’s a great technique. It’s effective for eating experience, and it’s fantastically therapeutic. Come home after a bad day at work and bash away!

Ingredients in Spicy Asian Cucumber Salad

Chilli crisp!

We’re welcoming back our old friend chilli crisp that I know you dashed out to get to make the Chilli Crisp Noodles from a few weeks ago. 😂 Adds great crunch from crispy chilli bits, bright red chilli oil and savoury flavour that all comes free in the jar – especially if you get the worldwide favourite Laoganma Crispy Chilli Oil which is popular for good reason. (Pictured below)

Spiciness – Surprisingly not that spicy, it looks far more fierce than it actually is! I can eat (small-ish) spoonfuls of it straight out of the jar.

Find Laoganma Crispy Chilli Oil in the Asian aisle of large grocery stores (Aus: Woolies), else in Asian stores, and read more about this addictive paste in the Chilli Crisp Noodles. Not to be confused with other chilli sauces made by this brand and similar, like Spicy Chilli Oil, Hot Chilli Sauce, Hot Chilli Oil. Look for the word CRISP or CRISPY or CRUNCH!

Other chilli crisp brands – There’s plenty out there, mass produced and boutique ones. Sold under various names but all akin to similar meaning – crispy chilli oil, chilli crunch, crunchy chilli oil, and just plainly “chilli crisp”. Also remember in the States, chilli is spelt with one “l” – chili.

The salad things

Here’s what you need for the salad part:

• Cucumbers – Use four cucumbers around 19 – 20cm / 7-8″ long. Scale up or down if yours are larger or smaller. I use four of what we call Lebanese cucumbers here in Australia (pictured) or 2 longer English / telegraph cucumbers which are around 30cm/1 foot long.

• Eschallot / French onion – Called shallots in the US, these baby onions are not as harsh onion-y and finer than regular onions. I find them a pain to peel – because they have fine, papery skin – so generally try to avoid them unless I really do think it makes a dish better. In today’s case, I like them because a) we use them raw and b) they flop better rather than being all pokey. Substitute with red onion but slice them extra finely. Maybe use a mandolin.

• Green onion – For more freshness in the salad. With all the cucumber freshness and the bold spicy sauce, this salad can can take it. It wants it!

• Sesame seeds – Tossed into the salad for extra sesame goodness.

The dressing

And here’s all you need for the very simple dressing. Because the chilli crisp does so much of the flavour heavy lifting here – it has garlic, salt, sugar, oil!

• Sesame oil – For beautiful sesame flavour. Use toasted sesame oil – it’s brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

• Rice vinegar – Because it’s an Asian salad, we’re using an Asian vinegar here which is milder than most western vinegars. However, any clear vinegar can be substituted in a pinch because this is not a primary ingredient – ordinary white vinegar, apple cider, champagne vinegar etc.

• Soy sauce – The salt in the dressing. Use an all-purpose one or light soy sauce. Don’t use dark soy sauce (too strong) or sweet soy sauce (too sweet).

How to make Spicy Asian Cucumber Salad

Super simple – smash cucumber, salt it (draws out water that dilutes flavour), toss with 3 ingredient dressing and as much chilli crisp as you dare!

Smash and salt

1. Smashing – Hit the cucumber with a meat mallet, rolling pin, hammer or similar and relish in the stress relief or simply enjoy the fun factor. Hit hard enough to make them split open down the sides but not so hard you squish them into mush.

2. Cut the cucumber lengthwise down the middle then into 2.4cm/1″ pieces.

3. Salt 30 minutes – Put them in a bowl then toss with salt. Leave for 30 minutes. The salt will draw out water from the cucumbers which dilutes flavour when you eat them. It also seasons the cucumbers all the way though.

   We’re only using 3/4 teaspoon salt here and you’ll be surprised how effective this is for the amount of cucumber we’re using.

4. Drain and discard the cucumber water from the bowl (too salty to re-use for another purpose). Use a colander if you want to be thorough else just drain it out of the bowl, using your hand to hold the cucumbers in.

Dress & toss

5. Dressing – Whisk the soy sauce, sesame oil and vinegar in a bowl until it combines properly. You’ll know because it becomes murky and thicker, rather than clear and split.

6. Dress – Add green onion, eschallots, sesame and dressing in a bowl.

7. CHILLI CRISP! Add 2 tablespoons of chilli crisp – or more if you dare! You want to get a mound of the crispy chilli – it will be well soaked with the red chilli oil that colours this salad. You can always add more after you toss. Taste and add, taste and add!

8. Toss well until the eschalots become floppy. Then pile up high into a shallow bowl and serve!

Eat with spoon

You’ll find that the longer this salad sits around, the more water is drawn out of the cucumbers. So a few hours after making / the next day, it looks like the above.

So, my unusual eating advice for this salad is as follows:

• Freshly made – The dressing is more intense flavoured and coats / gets stuck in the cucumber crevices better, less/little pooled on plate. Serve and eat with fork.

• After few hours / next day – Dressing is diluted from extra water drawn out of the cucumbers. It’s not watery and flavourless, but it’s not as intense as when freshly made. So eat with a spoon like soup to get plenty of dressing in each mouthful. It’s so good!

Enjoy! – Nagi x

Watch how to make it

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Spicy Asian Cucumber Salad

Recipe video above. If you love cucumbers, or even if you don't, you have to try this Asian cucumber salad recipe! Smashing is a classic Asian technique, it creates crevices for the chunky chilli dressing to nestle in. The perfect combination of refreshing and firecracker heat. OBSESSED!

Spice level – Decent warm buzz but not blow-your-head-off if you are using my go-to chilli crisp, the Laoganma Crispy Chilli Oil. Note 3.

Scared of the chilli? Make Smashed Cucumbers with ginger sauce instead!

Course Side Dish

Cuisine Asian, Chinese

Keyword Asian cucumber salad, spicy cucumber salad

Prep Time 7 minutes

Salting time 30 minutes

Total Time 37 minutes

Servings 4 as a side

Calories 100cal

Author Nagi

Ingredients

• 4 cucumbers (~20cm/8", scale up/down for shorter/longer, Note 1)
• 3/4 tsp cooking/kosher salt
• 1 eschalot/French onion , halved then very thinly sliced (US: shallot) (Note 2)
• 1 cup green onion , green part only finely sliced (1 large, 2 small stems)
• 2 tbsp+ chilli crisp (crispy chilli oil) – Laoganma is my fave (Note 3)
• 2 tsp white seame seeds , toasted (save some for topping)

Dressing:

• 1 1/2 tbsp rice vinegar (sub any clear vinegar)
• 2 tsp soy sauce , all-purpose or light (Note 4)
• 2 tsp sesame oil , toasted (ie brown, not yellow)

Instructions

Smash & salt cucumbers

• Smash – Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1" pieces.
• Salt 30 min – Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in same bowl.

Salad

• Whisk Dressing in a bowl.
• CHECK spiciness of your chilli crisp – they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.
• Toss – Put green onion, eschalots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until eschalots go floppy – ~30 seconds.
• Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!
• Note: Water continues to come out of cucumbers so after few hours/next day, you'll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!

Notes

1. Cucumbers – I use four of what we call Lebanese cucumbers here in Australia, the equivalent is Persian in the US (though usually slightly smaller). Or 2 longer English / telegraph cucumbers which are around 30cm/1 foot long.

2. Eschalot/French onion – Called shallots in the US, not as hash onion-y as regular onions and more delicate so they flop and meld better. Sub with 1/s small red onion sliced extra finely. 

3. Chilli crisp – Laoganma is the worldwide favourite, sold in large grocery stores as well as Asian stores. It’s actually not that spicy, it’s more about the crunchy chilli and salty/sweet flavour.

Plenty of other brands – look for (Asian) jars with the word CRISPY, CRUNCHY or CRUNCH in it! Tres trendy in the Western world (I’m late to the party). Use leftovers for Chilli Crisp Noodles!

4. Soy sauce – All purpose or light soy. Not dark (too intense) or sweet (too…sweet!).

5. Smashing/salting – Draws excess water out of cucumbers than makes flavour watery.

6. Leftovers good for 24 hours, after this the cucumbers go a little too soft for my taste.

Nutrition per serving, assuming 4 servings as a side.

Nutrition

Calories: 100cal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 615mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

Life of Dozer

Empty. Told you!

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Corn ribs are a top-notch eating experience!! Seasoned juicy corn kernels and garlic butter bursting in your mouth with every bite in a way you’ll never get with whole corn cobs. Epic app or side dish, ideal for the BBQ or make these in your oven!

Corn ribs

Named as such because of the rib-like shape and the manner in which it is eaten (like ribs!), corn ribs are apparently a food trend that went nuts a couple of years ago. I’m so unfashionable when it comes to anything – food, fashion, or otherwise – I didn’t even realise this was a trend until I started writing this post today and did my usual obligatory Google research!

Also, truthfully, I find most food trends disappoint. This one, however, did not!

Why corn ribs are so good – It’s so much more than just the novelty factor of the curled corn. The beauty of cooking corn this way is that the kernels open up in a way they never do when you cook whole corn on the cob. So you can get your flavour of choice (seasoned garlic butter, in my case) to seep all the way into the cob. Which means every time you take a bite of corn kernels you get a squirt of the flavourful garlic butter in your mouth as well. It’s just insanely delicious!!

* Just to clarify, after a number of reader messages, you do NOT eat the cob! It gets soaked in the seasoned garlic butter and you sort of suck it out when you bite the kernels off the cob. It’s a delivery vehicle for flavour, not part of what you eat!

About these particular corn ribs

A lot of recipes seem to sparingly brush or sprinkle the corn ribs with oil and seasoning. I tried…but personally found it lacking and seemingly unworthy for a dish with such great eating potential.

Also, I’m not going to lie – cutting the corn takes more effort than slicing bread. (Read my steps, learn from my mistakes!). So if I’m cutting corn ribs, then the end result needs to be worth it!

So in the spirit of extra amazing-ness, these corn ribs are tossed in a generous amount of spicing (it will seem like too much – until the first bite), cooked (BBQ or oven) then doused in garlic butter which seeps into the kernels that open up like flowers as the corn ribs curl up.

Flavour before and after cooking makes it exponentially good. I promise you, this is worth making. I’m absolutely addicted!

What you need for corn ribs

Here’s what you need to make corn ribs. Firstly, corn. Yes, corn! 😂

Whole corn on the cob. At its prime in summer, albeit the mild climate here in Australia means we get good corn year round, and generally for very good value too.

And for all the flavour…

• Seasoning – smoked paprika (or plain), garlic powder, salt and pepper. For tossing the corn. There’s a generous amount for the amount of corn because so much of it gets stuck on the cut side of the corn! Trust me on this. You want a LOT of seasoning!

• Garlic and butter – for dousing at the end. Dream of all that butter seeping in between the kernels….

• Parsley, coriander/cilantro, chives or something else green finely chopped, for optional garnish.

How to make corn ribs

After suffering through more corn rib cutting grievances than I care to confess (how did that tiny girl cut those corn ribs on TikTok??🤯), I think I’ve figured out the easiest and safest method that doesn’t call for brute strength.

(PS That tiny girl did not show cutting her own corn ribs on TikTok… #cynic!)

Cutting corn ribs

Heads up – If you’re a first timer, you’ll probably end up with some crooked and broken pieces. I’ve had considerable practice and I still end up with broken ribs every now and then. So what? Still delicious!

1. Knife – Use a large sharp knife. Don’t attempt this recipe if your knife is blunt! The risk of the knife slipping as you cut the corn is just too great. Not even corn ribs are worth losing a finger for!

   Non-slip cutting board – Put a wet cloth or similar under your cutting board to ensure it does not move. I always have a wet chux under my cutting board before cutting anything. First thing I do when I walk into the kitchen!

2. Trim ends – Cut the base and end off the corn. This will create a stable flat base to stand the corn upright. And it’s easier to cut straight down if you create a flat top to start the knife on, rather than a pointy end. Trial and error discovery.

3. Bang knife to cut down – Stand the corn upright. ⚠️ DO NOT HOLD THE CORN with your hand under the knife. This is dangerous as the knife jerks down through the corn as it cuts down. Again – a corn rib is not worth your finger!!

   Hold the knife with one hand then use your other hand to hit the knife so it catches on the top of the corn. Then keep banging the knife to make it move down the middle of the corn, guiding it and making little adjustments if needed to keep it on track to cut straight down the middle.

   TIP: The sharper your knife and fresher the corn, the easier it is to cut straight and without the corn breaking.
   

4. Cut into quarters – Take one half of the corn. Stand it upright, then cut it in half.

   PS I know you’re thinking “gee, surely it’s easier if you lie the corn cut face down then cut in half!”. It’s not. Go ahead and give it a try. I certainly did!

5. Congratulations! You’ve just cut your first corn rib! 🎉

   Too hard? Broken / wonky corn? So what? It’s still going to be delicious! But if it’s proving too hard for you, try the easier method in step 6 below.

6. Easier method – It’s easier to cut corn into ribs if they are shorter. So cut the corn in half, stand it upright, then cut into quarters using the method above.

Seasoning & cooking corn ribs

1. Season corn – Using a large bowl, toss the corn ribs with oil first. Then sprinkle over the seasoning progressively as you toss. This helps coat the corn more evenly.

2. Garlic butter – Melt the butter in a small skillet or saucepan then add the garlic and stir for just 20 seconds. Keep the butter warm/pourable while you cook the corn – usually I just pop it on the side of the BBQ.

3. Cook corn – Preheat the BBQ on high. Then cook the corn kernels side down for 6 to 8 minutes or until it has black spots. Watch the corn curl into “ribs”!

4. Turn and cook each cut side for just 1 minute. There’s loads of flavour on the cut face so don’t skip cooking it because everyone is going to be sucking out the buttery goodness from the cobs!

5. Butter it! Place the cooked corn back in the bowl, pour over the garlic butter and toss using a rubber spatula.

6. Serving – Pile the corn onto a platter, sprinkle with parsley or coriander/cilantro and extra paprika if desired. Then serve!

Sauce for corn ribs

As I ranted on at the start, this method of cooking corn means the cobs soak up all the seasoned garlic butter, so there’s stacks of juicy flavour in every bite. So if you’re serving these hot and fresh, there is absolutely no need for sauce.

However! If you are a sauce person (I get it), or if you are making a huge pile of these ahead to serve as apps and want to pep them up a bit by providing a sauce, here are some sauce options:

• Creamy Sriracha Dipping sauce – (mayo + yogurt + sriracha or ketchup). The freshness of the yogurt pairs well with the buttery goodness and sweetness of the corn. Recipe is in the notes of the recipe card.

• Avocado Sauce – dead set perfect match with the seasoning on this corn! Also, corn plus avocado = 💯

• Plain ketchup or Aussie tomato sauce.

• Chipotle mayo – Blitz chipotle in adobo with sour cream + mayo. Add lime and salt to taste.

• Thousand Island / Marie Rose – recipes here.

If you’re a corn rib first timer and you make this, you must tell me what you think!! I need to know it’s not just me who lost her mind over corn ribs!! – Nagi x

Watch how to make it

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Corn ribs

Recipe video above. Cutting the corn can be a bit daunting for first timers. But the eating experience is 100% worth it, I promise! Seasoned garlic butter plus juicy corn kernels bursting in your mouth with every bite, in a way you'll never get with whole corn – because the butter never really stays on the corn, does it??!

PS Seasoning before you cook then dousing with garlic butter is essential for sheer amazingness you never thought possible from a vegetable.

Course Side Dish

Cuisine Western

Keyword corn riblets, corn ribs

Servings 16 ribs

Author Nagi

Ingredients

• 4 whole corn cobs
• 3 tbsp extra virgin olive oil
• 2 tbsp parsley or coriander/cilantro , roughly chopped (optional garnish)

Seasoning:

• 1 1/2 tsp garlic powder
• 2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
• 2 tsp cooking/kosher salt
• 2 tsp black pepper

Garlic butter:

• 50g/ 3 tbsp unsalted butter
• 1 garlic clove , finely minced

Instructions

Corn cutting (Note 1 tips!):

• Cut corn – Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
• Easiest method – Cut half length ribs. Shorter ribs = easier to cut. See note 2.

Cooking:

• BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
• Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
• Seasoning – mix in a small bowl.
• Season corn – Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob – tasty "bone" sucking!
• BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
• Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
• Butter it – Transfer corn back into the bowl. Pour over garlic butter and toss.
• Serve – Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" – it might be the best part.

Notes

1. Corn cutting safety notes! Put a wet cloth under the cutting board to make it non-slip. Use a sharp kitchen knife. If yours is blunt, don’t make this – it’s too risky. Make whole corn instead. Do NOT hold the corn upright with your hand under the knife. The knife jerks down fast when you cut down – you don’t want to lose a finger!

Corn breakage? Doesn’t matter! Still delicious

2. Easier method – Cut shorter ribs. Lie the corn on its side and cut it in half to create 2 shorter pieces. Then stand upright and cut into quarters. Much easier than cutting full length corns!

3. Pictured creamy Sriracha Sauce – 2 tsp sriracha + 1/4 cup each mayo + yogurt (or just yogurt) + pinch of salt.

4. Leftovers will keep for 3 to 4 days in the fridge. Don’t think freezing is ideal, feel like there will be too much loss of quality.

Nutrition per rib (recipe makes 16 ribs).

Life of Dozer

Seriously wondering if he’s surrounded by food.

(Autumn leaves is a new thing to him – we didn’t really have deciduous trees in the Northern Beaches. But they’re abundant in the new area we call home!)

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Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Purple rice

You know those nights when you feel all smug because you got ahead on the weekend and marinated some chicken so you could whip up a “quick dinner” during the week, only to realise you didn’t plan for sides to fill out the meal?

Well, today’s recipe is just the sort of thing that will save you. It’s one of those side dishes I call a two-in-one because it includes plenty of vegetables as well as a starch to fill out the meal. As opposed to making two sides, like mashed potato plus a garden salad.

What it tastes like: Buttery and garlicky, and very mild cabbage flavour actually which will appeal to people who don’t jump up and down at the mention of cabbage for dinner. Bonus: it’s such a fun colour!!!

Ingredients in purple rice

Here’s what you need to make this colourful, veg loaded rice!

• Jasmine rice – I like using jasmine rice in this dish because you get that lovely subtle fragrance.

  Other rice – the recipe will work with long grain rice, medium grain rice and basmati rice, though you will need an extra 1/4 cup of water or vegetable stock/broth. This is because jasmine rice requires less liquid to cook than other varieties of rice (more on this in my plain jasmine rice recipe!).

  The recipe is not suited to brown rice, arborio/risotto rice, paella rice, wild rice or faux rice (cauliflower rice, quinoa etc) as the cook times and methods differ so I’d need to alter the recipe.

• Red cabbage – Also called purple cabbage, this is what gives the rice the vibrant purple hue! You can use plain ole’ green cabbage if you want, but where’s the fun in that?? 😎

• Garlic and onion – Flavour base aromatics. You will adore the butter garlic flavour in this rice!

• Butter – As above, for promised buttery flavour! You’ll be surprised how buttery it tastes even though we’re only using 30 grams / 2 tablespoons of butter.

• Vegetable stock – The rice cooking liquid, tastier than water! Use low sodium stock. If yours is full salt, skip the salt in the recipe.

• Salt and pepper – Seasoning for the rice.

• Green onion – For fresh garnish at the end, though I wouldn’t say it’s critical.

How to make purple rice

One big, fat rice-making rule that applies to ANY rice you cook: DO NOT STIR, DO NOT PEEK once your put the lid on the pot! Unless, of course, you like your rice unevenly cooked, gluey and mushy. 🤷🏻‍♀️

1. Use a large saucepan or small pot, around the size of mine which is 28cm/11″. If you use a saucepan that is too small (~20cm/8″) then the rice-cabbage mixture will be too deep which will cause the rice to cook unevenly.

   Sauté the garlic and onion in the butter until it smells amazing / onion is translucent. Then cook the cabbage for a few minutes until it starts to soften (rather than being stiff and pokey). Don’t let it get completely wilted and soft because it will cook more with the rice.

2. Add rice and stir to coat in the garlic butter.

3. Add stock then scrape down the sides and push the cabbage-rice under the surface of the liquid, as best you can. The main thing is that you want all the rice under the liquid. A few grains poking above the surface will be fine, they will steam-cook.

4. Cook 12 minutes – Bring the liquid to a simmer, then put the lid on and lower the heat to medium low, or low if your burner is very strong. Leave to cook undisturbed for 12 minutes. Do not lift the lid to peek and most definitely do not stir! That will disrupt the rice cooking and you’ll end up with unevenly cooked rice that’s mushy and gluey.

   Check – At the 12 minute mark, working quickly, remove the lid and tilt the saucepan to ensure all the liquid has been absorbed. If it has not, leave it on the stove for another minute or two.

5. Rest 10 minutes – Remove the saucepan from the stove with the lid still on and rest for 10 minutes. Never skip the rice resting step! The rice will finish cooking and the liquid on the surface of each rice grain gets absorbed = fluffy rice.

6. Fluff then serve, garnished with a sprinkle of green onion!

What to serve with purple rice

This cabbage rice is fairly neutral flavoured, with a lovely buttery, garlic flavour. Which means it will go with pretty much any dish, and any cuisine, both Western and Asian.

While the possibilities are endless, here’s a starting point for you – some quick mains that I’d serve alongside purple rice:

Crispy Garlic Chicken Thighs

Killer Lemon Butter Sauce for Fish

Chicken Rissoles (chicken patties!)

Garlic Prawns (Shrimp)

Salmon Patties

Greek Chicken

Sesame Crusted Tofu Steaks

Asian Glazed Baked Barramundi recipe

Ayam Goreng (Malaysian Fried Chicken)

And of course, it goes without saying that your purple rice will taste even better if you serenade it with Prince’s Purple Rain while it’s steaming on the stove. 🎶 Go on, do it. You know I did!! – Nagi x

Watch how to make it

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Purple rice

Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately.

Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Course Side Dish

Cuisine Western

Keyword cabbage and rice, purple cabbage recipe, purple rice

Prep Time 10 minutes

Cook Time 15 minutes

Rice resting 10 minutes

Servings 5

Calories 206cal

Author Nagi

Ingredients

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves , finely minced
• 1/2 onion , finely diced
• 3 cups finely shredded red cabbage (tightly packed)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1 cup jasmin rice , no need to rinse or soak (Note 1 for other rice)
• 1 1/4 cup vegetable stock , low sodium (or chicken stock or water + 1 stock cube- Note 2)

Garnish, optional:

• 1/4 cup green onion , finely chopped

Cups – Metric

Instructions

• Melt butter in a large saucepan or small pot over medium heat. (Note 3)
• Sauté veg – Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
• Coat rice – Add rice and stir well to coat in the flavour.
• Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
• Cook 12 minutes – Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
• Rest 10 minutes – Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
• Fluff & serve – Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!

Notes

1. Rice types – Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)

Rinsing – Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).

2. Liquid – stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.

3. Cooking vessel size matters! Use a large saucepan, mine is 28cm/11″ wide, use one around this size. Don’t make this in a small one (~20cm/8″ wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.

4. Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn’t be a problem.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 206cal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 486mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

What do you think – will he spit it out?? 😂

The post Purple rice (red cabbage rice) appeared first on RecipeTin Eats.

Not your usual Coleslaw – this is Slaw the Jamaican way! A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains!

Welcome back to Jamaican week!

It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu:

Today’s Jamaican Slaw and Jamaican Coconut Rice and Peas was featured as side dish with the Jamaican Jerk Fish recipe I shared on the weekend:

CHECK OUT THAT JERK SEASONING CRUST on the Jerk Fish!! It’s nuts how good it is – and how simple it is to make!

Distracted. Time to get back to today’s recipe – Jamaican Slaw!

Jamaican Slaw

Trust Jamaicans to take the classic coleslaw in all its creamy mayo-laden glory and turn it into a (healthier!) gloriously tropical side salad. It’s tangy and vibrant, with little bursts of fresh juicy sweetness from pineapple as well as chewy sweetness from raisins.

Finely sliced cabbage and shredded carrot are familiar slaw players, but that’s about it. The Jamaican slaw dressing is mayonnaise free, has a hint of warmth from jalapeño, freshness from finely chopped green onion, and owes its bright yellow colour (plus some of its tang) to this magical ingredient:

Yes, that’s right folks. Your hot dogs’ best friend – basic yellow mustard – is the secret ingredient in Jamaican Slaw. AND WE LOVE IT!

What goes in Jamaican Slaw

Well, I’ve already revealed the secret ingredient, so this section is going to be rather dull, isn’t it??? 😂 Nevertheless, I shall plough on.

The dressing

• Yellow mustard – The secret ingredient! Provides flavour, tang, bright yellow colour and thickens the dressing. I use mild American yellow mustard. Any yellow mustard will be fine but steer clear of Hot English Mustard – too spicy! Dijon Mustard will also work just fine (but is more expensive, you’ll use most of a standard size jar).

• Apple cider vinegar – An excellent all-rounder fairly smooth vinegar.

• Olive oil – Use extra virgin olive oil if you have it, otherwise just ordinary olive oil.

• Green onions – Finely chopped, for fresh oniony flavour.

• Jalapeño – For a hum of authentic Jamaican warmth! Feel free to skip it or reduce the quantity.

The slaw

• Cabbage – Just your everyday green cabbage.

• Carrot – Peeled then shredded using a standard box grater.

• Pineapple (see below) – Fresh if it’s ripe, otherwise canned is fine!

• Raisins – Or sultanas. A traditional inclusion in Jamaican slaw, and I love it!

How to make Jamaican Slaw

An essential step with any slaw is to set it aside to give the cabbage time to wilt so it becomes floppy and juicy. That’s the way slaw is supposed to be! Nobody wants slaw with pokey bits of cabbage sticking out everywhere!

1. Shake dressing ingredients in a jar until well combine. Admire vibrant yellow colour.

2. Toss slaw salad ingredients with dressing.

3. Set aside for 1 hour+ to allow the cabbage to wilt.

4. Toss again then transfer into a bowl to serve!

See how the cabbage is flopping and sagging rather than like twigs poking out in all directions? Floppy is what we want.

Side salad for our Jamaican feast to accompany the Jerk Fish, done.

Now, if you haven’t already, pop over and get the Jamaican Coconut Rice and Peas recipe. It’s so good!! I could absolutely just eat a big bowl of that rice for dinner.

And to complete your Jamaican feast, rum and raisin ice cream without an ice cream maker! This is one of those recipes I deem to be something money-can’t-buy because it has real rum flavour that you just won’t get in tubs from the shops. I really hope you try it! – Nagi x

Watch how to make it

Disappointed that I couldn’t find a ripe pineapple on the day I filmed this. But, I survived.

Print

Jamaican Slaw

Recipe video above. A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains like Jerk Fish and Jerk Chicken!

Course Side Salad

Cuisine Caribbean, Hawaiian, Jamaican, Tropical!

Keyword jamaican side salad, jamaican slaw, tropical side salad

Prep Time 15 minutes

Wilting time 1 hour

Servings 5 – 6 people

Calories 222cal

Author Nagi

Ingredients

Jamaican Slaw:

• 4 heaped cups green cabbage , finely shredded
• 2 cups shredded carrot (2 – 3 carrots)
• 1 1/2 cups diced pineapple , 1cm / 1/2" cubes (fresh or canned in juice) (Note 1)
• 3/4 cup raisins (or sultanas)

Jamaican Slaw Dressing:

• 3 tbsp yellow mustard , American or other (Note 2)
• 1/3 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 1 tbsp jalapeño , deseeded, finely minced
• 1/4 cup green onion , finely chopped (Note 3)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Cups – Metric

Instructions

• Dressing: Shake ingredients in a jar until combined.
• Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
• Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to bowl and serve!

Notes

1. Pineapple – Fresh is fabulous if you can get your hands on really ripe ones. Else, use canned in juice (not syrup, too sweet).

2. Mustard – You want the bright yellow stuff! I use American mustard which is not spicy. Don’t use hot English mustard – it will be WAY too spicy! Dijon and other smooth mustards will work as well but the dressing colour won’t have the same (tropical!) vibrant yellow colour.

3. Green onion – To finely chop green onion, finely slice then run your knife through to finely chop.

4. LEFTOVERS – Keeps well for a day, after this the pineapple tends to get a bit soft (in my opinion) but is still very tasty!

MAKE AHEAD – Toss slaw together except the pineapple. Will keep well like this for 2 days in the fridge. Then add the pineapple before serving.

Nutrition per serving.

Nutrition

Calories: 222cal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 324mg | Potassium: 473mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7285IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 1mg

Life of Dozer

It’s Jamaican week. Let me amuse myself. (Related photo in Life of Dozer in Jamaican Coconut Rice and Peas…. it’s even better!)

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