Mangalorean Style Cucumber Side

Guarnición para acompañar carnes, sandwiches o hasta quesadillas

I added spice to a recipe I found in a magazine to make my own variation.Just slice the cucumber thinly and fry. Recipe by Yuuyuu0221

For Korean housewives, with "Korean side dishes", every meal can be easily prepared. I really like this "cucumber kimchi". It tastes slightly spicy and sour, and it is very appetizing.😋🎬👇and 그리고 YouTube Recipe Video:《Cucumber 오이무침》https://youtu.be/WWoOHRLBWyM

Great side dish when you are trying to eat healthy. Chia seeds and curd add protein and important nutrients. #week3of5

We call this a type of “meze” in our cuisine. Like a side dish. It’s very simple and quick recipe. It’s a great companion for summertime dinner tables.

At Indian dinner tables or restaurants, a raw vegetable salad comes out as a side dish. It's generally in a rounded, flat shape, or everything is minced. I felt this was different than how most salads are in Japan and it felt very Indian, so I created this recipe.I found thick cucumbers at my supermarket and use them, but you can also use the thin ones.When eating with curry, enjoy this raw vegetable salad together with raita (for the raitea, a little salt and pepper in the yogurt is fine). Recipe by Plabar

10 minutes fast! My crazy 7 year old students created this chilly crispy side dish on their own in 10 minute flat. What a crisp, refreshing dish to serve your guests! Excellent work students!

In summertime, I receive a large amount of eggplants, so I cook them in a variety of ways.The amount of soy sauce may vary depending on how much you drain the excess moisture from the eggplants. Start with two swirls.Make sure you drain the eggplants after they have cooled down to avoid burning yourself. For 2 eggplants' worth. Recipe by xxyuzumikanxx

i used white onion because i was out of red.

I thought of a way for everyone to enjoy bitter melon, even for people who dislike it.It'll be convenient to make a large batch and stock it in the fridge, so you can serve it whenever. Recipe by Miruchan mama

Inspired by no-thing at all

My favorite this about Korean cuisine is they variety of ways they incorporate vegetables into their dishes!Korean people typically consume side dishes along with their meals and this simple seasoned spinach is one of my personal favorites.This spinach can be paired with meat and rice, one of the most popular ways I’ve seen this seasoned spinach consumed is in the traditional Korean rice dish called Bibimbap which is a variety of vegetables and meat mixed with rice and Korean red chili paste (Gochujang)

I love trying new vegetable combos, especially this bounteous time of year. This recipe serves 2-4 depending on serving size.

Been serving a lot of small sides with rice lately as lunch. Kinda just raiding the fridge for veggies and preparing them in very simple ways.

I wanted an extra dish, so I made this in 5 minutes.The eggplants will be very hot when cooked, so be careful when you remove the plastic wrap!!! Recipe by Charurun

Filling and appetizing paired with a protein or veggies.

Had some cooked beetroot and zucchini to use up.

Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap.Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy.Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another.These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting.P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day.

Be careful not to boil the chicken for too long or it will become tough. If you boil it at 75℃/167F, it will turn out nice and tender. Recipe by Kirei

Approx 200 Calories per serve (30gms Carbs, 3gms Fat, 9gms Protein).Add chicken thigh if you wish 😁You can mix and match Spices, I always do!

Approx 65-75 Calories per serve (Approx 8gms Carbs, 3gms Fat, 2gms Protein)

Comfort food for when I have dumplings leftover from my cream of chicken and dumplings soup. If you're making without the soup, start with just half the dumplings recipe. This makes a great side dish for dinner, but I also just make it as a quick lunch for myself sometimes, too.

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

Tasty and Different

This is a very simple and quick recipe. Not much preparation needed and easy to clean up (very important for someone (me) who does not use dishwasher lol)

【レシピ本掲載☆感謝】キャベツだけ☆ご飯にもお酒にも◎朝食やランチ、お弁当や部活ご飯、BBQの持ち寄り野菜にも最適です◎

A very tasty and tangy daal prepared with Mysore cucumber

Coconut Chana with least ingredients #goldenapron