Category: Salads and Veggie Dishes

We are certainly not vegetarian, but we try to be flex-itarian. That means that once a week, we try to come up with a meal that is almost all veggies, but still satisfies our animal instinct.

Suomono Salad

From Hungry Huy

Ingredients

  • 3 crunchy Japanese or Persian cucumbers
    (NOT English or regular cukes)
  • 2 tsp salt to draw out moisture
  • 1/4 C tsp sliced jalapenos – no seeds

Dressing

  • 2.25 tbsp (31.5 g) rice vinegar
  • .75 tbsp (10 g) sugar
  • .2 tsp (.65 g) salt
  • .2 tsp (1.05 g) soy sauce
  • 0.75 tsp (2.2 g) sesame seeds

Instructions

  • Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
  • Sprinkle with 2 tsp salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.
  • Rinse the cucumbers thoroughly to remove the salt, then drain.
  • Squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don’t be afraid to squeeze hard, the cucumbers can take it!
  • Mix dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp salt, .2 tsp soy sauce until dissolved.
  • Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.
  • Sprinkle with 0.75 tsp sesame seeds just before serving.

Notes

8/30/2023: Adjusted cucumber to fixed number instead of a range for accuracy. Increased initial salt amount for better coverage to purge moisture from cucumbers. Reduced all seasoning ingredients by 25% to reduce waste, but still season properly.

Nutrition Facts

Serving: 0g | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 82mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Course: Appetizer
Cuisine: Japanese
Keyword: Japanese cucumber salad

Coco’s Conversations and Feedback

This has turned out to be a really hot topic.  This is kind of a summary page.  With the advent of AI, I’ve taken 20 printed pages of comments and decanted them down to what follows.  Also, at the end of the comments, is AI’s version of the dressing.

Here are contenders and other recipes based on comments and feedback:

Coco’s Asian Sesame Dressing — Chat Summary from Claude.AI

The Product

  • Coco’s Asian Chicken Salad and its bottled sesame dressing were hugely popular, generating more fan interest than virtually any other recipe on Robert’s site
  • The dressing was manufactured by a third party and came in gallon containers labeled with the Coco’s name; some supply came from Ken’s Steakhouse brand
  • A key distinguishing ingredient (vs. similar dressings) was paprika

The On-Again, Off-Again History

  • Coco’s periodically pulled the bottled dressing from sale, frustrating loyal customers each time
  • The chain went through ownership changes: originally a Japanese company (Zensho), then Catalina Restaurant Group, then San Antonio-based Food Management Partners (FMP) as of April 2015
  • FMP closed ~70 locations and the Irvine corporate office by May 2016
  • The original dressing manufacturer eventually went out of business; Coco’s found a replacement supplier but the new version was considered inferior and had emulsification problems

Current Status (as of the page’s last updates)

  • Bottled dressing is no longer sold retail, but restaurants will sell a 16 oz. to-go container on request
  • The Asian Chicken Salad remained on the menu at surviving locations
  • Robert confirmed at least one Phoenix location (7th St. & Palm Lane / 2026 N. 7th St.) was still serving it

The Copycat Recipe Effort

  • Robert (“Grandpa”) Andrews developed and posted a copycat recipe, rating it a “fair” substitute — close but not exact
  • Contributor Diane Mathison shared a simpler single-serving version centered on hoisin sauce and paprika
  • Commenter Sherry Leger suggested Togo’s Asian Chicken Salad Dressing as a close commercial substitute

Beatitudes Grilled Corn Salsa

Ingredients

  • 1 can Shoepeg Corn or baby corn
  • 1/4 red onion (diced)
  • 2 ripe tomatoes (seeds slightly removed and diced)
  • 1 whole jalapeño pepper (seeded and minced)
  • Sea salt and ground black pepper (to taste)
  • 2 medium limes, juiced
  • 1/3 cup fresh cilantro (chopped
  • Scant dill

Instructions

  • Grill corn in cast iron skillet with 1 TBL EVOO and 1 TBL butter
  • Add to bowl with remaining ingredients and stir.
  • Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  • Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
 

Sunomono Salad

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

Ingredients

  • 2 Japanese or Persian cucumbers or 1 English cucumber
  • 2 small or 1 large jalapeno
    ALT:  serranos or thai pepper
  • 2 tsp salt
  • 1/4 C rice vinegar
  • 1 TBL sugar
  • 2 tsp grated ginger
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds

Step by Step

  1. Slice cucumbers and peppers as thin as you can.
    A mandolin makes this an easy task for the cukes.
  2. Remove as many pepper seeds as you are able
  3. Toss both in salt, and let it sit for 10 minutes in a colander (on a plate or in the sink).
  4. Meanwhile, heat vinegar in the microwave for 10 seconds only
  5. Mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
  6. Rinse cukes and peppers, then squeeze water from cucumbers and discard
  7. Add vinegar mixture, ginger and sesame seeds and mix well.
  8. Refrigerate and let marinate for a minimum of 1 hour.  Serve cold

Baigan Bharta (eggplant and spinach)

  1. Eggplant
    • Cut eggplant into 1/4 inch medallions
    • Cover heavily in salt
    • Let rest 30 minutes
  2. Onion – Diced
  3. Spinach – Destemmed, rinsed, spin
  4. Prepare Curry
    • 1 pepper
    • 1 clove
    • 1 cooriander
    • 1 cayenne
    • 2-3 cumin
    • 2 turmeric
    • 1 cardamom
  5. Rinse eggplant twice and pat dry
  6. Prepare clarified butter by heating over heat for about 20 minutes.  Pour off top, discarding the milk solids
  7. Toast mustard seeds
  8. In hot cast iron add clarified butter to smoke point
  9. Add the eggplant, but don’t crowd the pan
    • Sear and remove
  10. Add the onion to the emptied pan and caramelize – 10-15 minutes
  11. Add garlic and ginger and toss
  12. Add spices right after tossing, then cook about 2 more minutes
  13. Add 2 C water or broth and bring to a boil
  14. Add 1/4 C brown sugar and dried spinach
  15. Reduce liquid substantially, then add eggplant
  16. Cook 6-10 minutes
  17. Serve over Basmati Rice with a side of DAL (lentils), yogurt and tomatoes

 

Marigold Salad

In a large mixing bowl, combine

  • 1 C baby rocket leaves
  • Toss with 1 tsp EVOO and put onto a plate
  • Top with
    • 3 figs – cut with WWW so it creates a flower
    • 1/4 inch slices of goat cheese
  • Drizzle honey on the cheese
  • Squeeze lemon juice all over
  • Sprinkle with Maldon salt
  • Top with freshly grated black pepper
  • Add a few mint leaves
  • Sprinkle 6-12 marigold petals (yes, they are edible)

 

Mushroom Bolognaise

  1. Put 3 TBL EVOO into a deep heavy pot
  2. Add 1-2 C minced Cremini or portabello mushrooms
  3. Add 1/2 tsp salt and cook for 10 minutes
  4. Meanwhile, mince 1/2 Vidalia onion
  5. Add and cook 5 minutes more
  6. Meanwhile, mince 4 cloves garlic
  7. Add 2 TBL tomato paste and garlic
  8. Add 1 tsp oregano and red pepper flakes to taste
  9. Cook for 8 minutes more
  10. Add 1 16 oz can of crushed tomatoes
  11. Add 1 C chicken broth
  12. Pulse or chop 1 C black beans and add to the pot
  13. Cook 15 more minutes
  14. Meanwhile, cook pasta to al dente
  15. Add drained pasta to the meat sauce and add 1 TBL fresh basil chiffonade
  16. Toss gently and plate – topping with a bit of extra sauce

Avocado BLT Salad

  • Gem lettuce – cut into bite size pieces
  • Cherry  tomatoes – halved
  • Bacon – rendered in maple syrup and pieced
  • Cheddar cheese – shredded
  • English cucumber – deseeded and in thin slices
  • Almonds – slivered
  • Ripe avocado
  1. Toss together 1 TBL EVOO, salt and pepper
  2. Whisk in (optionally) tarragon, chives, mayo, sour cream, lemon or lime

Optionally top with chicken, salmon, tuna, ham or hard boiled egg

Asparagus – COLLECTION

  • Pencil thin asparagus has an intense flavor.
  • Older thicker asparagus has a milder flavor.
  • Dry cooking activates the amino acids, giving a meaty flavor
  • Moist cooking gives the asparagus more of a grassy flavor
  • Quick method:  Microwave in a wet paper towel 3-4 minutes
  • When buying, examine that stalks in the center
  • Stalks will dry from the bottom, and rot from the tips
  • Tips should be tightly packed
  • Store upright in a glass of water – like flowers

 

Orange Citrus Salad

Chef Notes

  1. Avocado creama – Avocado, fresh mint, salt, EVOO, pepper, Sour cream, lemon juice – Muddle stick in blender – Refrigerate up to 24 hours
  2. pickled onion rings (Hot vinegar, sugar, 2 minutes)
  3. Grapefruit, oranges, SLICES
  4. Add Kalamati olives and garlic olives
  5. Roasted beets
  6. Drizzle with avocado creama
  7. Top with feta cheese and pickled onions
  8. Finally top with sprigs of mint, salt and pepper
  9. EVOO on top

Zoodles

INGREDIENTS

  • Corn from 1 ear of corn
  • 1 zucchini
  • 1 avocado – diced
  • Tomatoes
  • Red onion
    VINAIGRETTE
  • 1 tsp Dijon mustard
  • zest and juice from one lime
  • 5 mint leaves – chopped
  • 4 basil leaves – chiffonade strips
  • 3 TBL EVOO – Emulsified into the other ingredients
  • salt and pepper to taste

STEP BY STEP

  1. Use a Benriner spiral cutter and cut your zucchini into thin ribbons.
  2. Remove the kernels from your ear of corn
  3. Saute the corn in hot EVOO
  4. Add your zucchini ribbons
  5. Toss with 2 TBL basil and 2 tsp mint
  6. Add salt and pepper
  7. Add red onion slivers
  8. Add tomatoes
  9. Toss with vinaigrette (above)
  10. Toss gently with 1 diced avocado

 

Israeli CousCous

Israeli couscous (about the size of a small pea) is a larger pearl than standard (North African) couscous, which is about the size of a grain of rice.

INGREDIENTS

  • 2 T EVOO – to fry
    PREPARE COUSCOUS
  • 1 C Israeli couscous
  • 3/4 C chicken stock (alt: vegetable stock)
  • 1 C water
    FOR THE DRESSING – WHISK TOGETHER
  • 2 T honey
  • 1 T fresh lemon juice
  • 1 T Dijon mustard
  • 1/4 C red wine vinegar
  • 2 T EVOO – for dressing
    TO BE COMBINED WITH DRESSING
  • 2 roma tomatoes (seeds removed – small chop)
  • 1 cucumber (seeds removed – small chop)
  • 1 bunch scallions (greens only – 1/4 inch pieces) reserve some for garnish
  • 2 C fresh chopped parsley
  • 1 C fresh chopped cilantro – reserve some for garnish
  • 1/4 C baby peas – strained
  • 1/4 C fresh chopped mint
  • salt and pepper to taste – or use [thnder-powder]
    FOR THE FINAL STEPS – ASSEMBLE SALAD
  • 8 leaves romaine lettuce – washed, but left whole
  • 1/4 C feta cheese (alt: tofu) for garnish
  • garnish with reserved cilantro and scallions
  • OPTIONAL:  Toasted sesame seeds or chopped pistachio

STEP BY STEP

  1. Toast couscous in EVOO using a large heavy deep pot
  2. Fry / toast over medium heat till slightly browned (5-8 minutes)
  3. Add water and broth, bring to a simmer and lower heat
  4. Cover and let simmer 15 minutes, stirring occasionally
  5. Transfer couscous to a colander and let rest while you prepare the rest of the ingredients
  6. Combine dressing ingredients – whisk together
  7. Toss with all other salad ingredients
  8. Toss gently with couscous and serve over lettuce leaves
  9. Top with cilantro leaves, scallions, and a bit of feta cheese

Grilled Pizza Salad

First, let me say “This is not a pizza.  It is a salad.”  That being said, much about this recipe brings to mind a pizza.

First ( hmmm… actually second ) obtain your pizza dough.  Either buy ready-made pizza dough, or make it yourself.  It’s not too hard.  Look at the recipe the Grandpa uses.

  1. Spread your dough out on an oiled baking sheet.
  2. Bake at 425º for 8-10 minutes
  3. Meanwhile, combine 3/4 C ricotta, 1 TBL EVOO, 1 TBL minced garlic and some red pepper flakes
  4. Bring pizza out of oven and flip – putting top side on the bottom
  5. Spread ricotta mixture over ( what is now ) the top
  6. Sprinkle mozzarella cheese on top of the ricotta
  7. Put back into the oven, directly on the rack, and cook for five more minutes
    ( Rotate half way through for even cooking )
  8. Take out of the oven and top with mixed salad greens, EVOO, cracked black pepper, salt and shredded Parmesan cheese.
  9. Optional:  Use spinach, feta and black olives
  10. Optional:  Top with fresh tomato
  11. Optional:  Top with chicken and alfredo sauce

 

 

Burger Salad

A low-carb option for a burger.
A low-carb option for a burger.

INGREDIENTS

  • 80/20 Ground Chuck or your own home-ground meat – Cooked to your liking
    SALAD FIXIN’S
    Salad Base:
  • Iceburg lettuce
  • Butter lettuce
  • Red sail lettuce
    Salad Toppings – Diner’s choice – Ordered on Top or Served on the side:
  • Onions – fresh or caramelized
  • Grated cheddar cheese or Swiss or Brie
  • Tomato pieces
  • Sliced jalapeños
  • Green chilies
  • Bacon
  • Mushrooms
  • Pickle or cucumber (optional)
    DRESSING – Can be made ahead in large amounts:
  • 3 parts Dijon mustard
  • 2 parts mayonnaise
  • 1 part ketchup
  • 1 part olive oil
  • 1 part red wine vinegar

 

Raw Spaghetti Sauce

saladThis can be used for Spaghetti, Farfalle, Bucatini, Pappardelle… pretty much any pasta.

INGREDIENTS

  • PASTA of your choice
  • 4 C fresh tomatoes (deseeded)
  • 3 garlic cloves
  • 1/2 tsp salt
  • 6-8 basil leaves
  • Optional: 1 packet crushed red pepper flakes
  • 1/2 C EVOO
  • Optional: 1/4 C grated Parmesan cheese
  • Optional: 1 C cubed fresh Mozzarella

STEP BY STEP

  1. Rinse tomatoes, dry and cut out the cores and seeds.
  2. Catch all of the juices.  We will use that later.
  3. Cut the tomato meat into approximately one inch pieces
    ( cherry tomatoes, just cut in half )
  4. Smash the garlic cloves with the side of your knife and remove the skins
  5. Mix with a bit of salt, and mash into a fine paste
  6. Toss the paste in with your tomato pieces
  7. Add your basil ( chiffonade strips ) cut into thin strips
  8. Sprinkle in your red pepper
  9. Drizzle in your oil
  10. Add your cheese if you choose to use it
  11. Gently toss to combine ingredients
  12. Cover with plastic wrap and let marinate for about two hours
  13. Toss with your cooked pasta and serve.
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