Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Salad Days

Thai Beef Salad

1 cup lime juice
1 cup chopped fresh
cilantro, plus more
for garnish
1 cup chopped fresh
mint leaves
½ cup white sugar
. cup fish sauce
2 green onions,
1 stalk lemongrass,
smashed and cut
into 1-inch pieces
1 Tbsp. sweet chili
1 ½ pounds
(1-inch thick) steak
1 head leaf lettuce –
rinsed, dried, and
torn into bite-size
½ English cucumber, diced
1 pint cherry tomatoes,

Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.

Preheat an outdoor grill for high heat and lightly oil the grate.

Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees.

Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.

Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

Crunchy Ramen Broccoli Slaw

¼ cup butter
2 (3 ounce) packages
ramen noodle soup,
seasoning packet
½ cup slivered almonds
¼ cup sesame seeds
1 (16 ounce) package
broccoli coleslaw
½ cup chopped green
Dressing: ½ cup salad oil
½ cup white sugar
¼ cup apple cider

2 Tbsp. soy sauce

Preheat the oven to 350 degrees.

Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.

Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.

Toss together coleslaw mix and green onion in a large serving bowl.

Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.

Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.

Raw Corn Salad

2 ears corn, kernels cut
from the cob
1 pint cherry tomatoes,
1 cucumber, halved
lengthwise and
1 avocado, diced
1 small sweet onion,
finely chopped
¼ bunch fresh cilantro,

chopped, or to taste
1 green onion, green
parts only, thinly
1 drizzle extra-virgin
olive oil
1 lime, juiced
Salt and ground black
pepper to taste

Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl.

Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.

Watermelon Feta Salad

3 Tbsp. olive oil
2 tsp. white balsamic
½ tsp. kosher salt
8 ounces grape
tomatoes, halved
3 cups arugula
1 cup sliced red onion

2 pounds watermelon,
4 ounces feta cheese,
cut into 1/4-inch

Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.

Restaurant-Style Potato Salad

2 pounds russet
1 cup mayonnaise
4 tsp. sweet pickle
4 tsp. white sugar
2 tsp. chopped white
2 tsp. prepared
1 tsp. white wine

1 Tbsp. minced celery
1 tsp. minced pimento
½ tsp. shredded carrot
¼ tsp. dried parsley
¼ tsp. ground black
Salt to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.

In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.

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