One Ingredient Juice Popsicles

It doesn’t get any simpler than this. These one ingredient juice popsicles are refreshing, delicious and the perfect treat on a hot, hot summer’s day!

When I was a kid, my mom used to make us juice pops during the summer. She had some plastic molds with removable tops. You just pour in the juice, put the top on, wait a few hours, and voilà, a healthy, refreshing, frozen snack.

They were a big hit with the neighborhood kids too (who probably had no idea they were eating something good for them).

When I saw juice pops in the store as an adult, I initially got excited. Then I looked at the ingredients: water, high fructose corn syrup, artificial colors, potassium lord knows what.

Pass! This is much better. And so very easy.

Simple, Easy One Ingredient Juice Popsicles

All you really need to make delicious juice pops is juice (and popsicle molds). That’s it. I’m putting this under dessert because it’s sweet, but really you can eat it any time you like.

I’ve used cranberry grape juice to make my juice pops, but any juice will do: grape, orange, pineapple. Sometimes mom would mix the flavors to make orange pineapple, or apple grape. There are far more options now, so you could make them with strawberry orange banana juice if you like.

If you want to get fancy, add a few slices of fruit to your juice popsicles.




Just pick your favorite juice flavor and start freezing!

Tools and Ingredients for Juice Pops

tovolo popsicle molds

Tovolo Groovy Popsicle Molds

This is the closest thing I can find to the molds mom had when I was a kid. Hers were plain, clear plastic, but these have grooves and pretty colors. Plus, unlike the set I currently have, it’s easy to get one pop at a time. Fill the molds, pop the top on and freeze. The waiting is the hardest part!

Zuko popsicle maker

Zuko Quick Juice Pop Maker

If you really want to get fancy, try out this juice pop maker. Freeze the pop maker ahead of time, then add the ingredients, and you’ll get tasty pops in just 7 minutes. It doesn’t even need electricity.

Note that this will only work with sugar-sweetened pops (not sugar-free or artificial sweeteners)

 

More Hot Weather Treats

strawberry banana yogurt popsicles plateStrawberry Banana Yogurt Popsicles

With a little more effort, and a few extra ingredients, you can make these refreshing strawberry banana popsicles.  Just the thing for a hot summer day.

 

banana smoothie for one

Banana Smoothie Recipe for One

An easy, quick snack when you don’t have time for a real meal. Or, have it with a salad for a light lunch.

 

watermelon smoothie/slushWatermelon Slush

Cool, refreshing, and perfect for hot weather. Make it with booze, or without.

 

strawberry basil mojitoStrawberry Basil Mojito with Lime

A fresh twist on the ordinary mojito. This one has strawberries blended in.

 

 




Spinach and Egg Frittata for One Person

I adapted this from a “spinach and egg omelette” recipe in the The Book of Jewish Food. That’s not really accurate. It has eggs and spinach, but I think it’s closer to a frittata than an omelette. So, I’m calling it a spinach and egg frittata.

There are lots of recipes for spinach (the spinach and potato pie looks great too and I’m going to try the spiced spinach and eggs with ginger). I am working on using the “spinach tree” so all those spinach recipes will come in handy!

The nice thing about this frittata is that you can serve it hot or cold. Eat it hot out of the pan, or wrap it up and take it to go.

The spinach, eggs, nutmeg, coriander, and fresh dill add lots of herby and savory flavor. Top it with a dollop of Greek yogurt.

I ate it with a thick slice of buttered fresh rye bread and strawberries for an easy Sunday brunch.

The original recipe called for putting the frittata under the broiler to cook on the other side. However, since we’re only making a single serving, it’s much easier to just flip it over.




More Spinach Recipes

Use up the rest of that bunch of spinach with these recipes.

eggs with spinach and chili pepperEggs with Spinach and Chili Peppers

Bring the heat! This omelette is spiked with chilis, and then cooled down with a dollop of yogurt.

 

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

I wanted spinach and feta triangles. I had no phyllo dough. So I made this instead. All the flavors of spanakopitas in a simple, easy omelette.

 

spaghetti spinach lemon cream sauceSpaghetti with Spinach and Lemon Cream Sauce

Spinach, summery basil, and a light lemony cream sauce all tangled together. It’s an easy summery meal that is ready quickly.

 

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

Great for when it’s too hot to cook.  Crispy cucumber, sweet tomatoes, earthy mushrooms, and sweet-tart blueberries all tossed together. Then add feta for tang and walnuts for crunch.

 




Spaghetti with Spinach and Lemon Cream Sauce

This recipe for spaghetti with spinach and lemon cream sauce was a bit of an accident. I innocently ordered a bunch of spinach (along with other groceries) from Fresh Direct.  I expected, well a standard bunch of spinach. What I got was a “spinach tree.” It’s enormous. It’s so large I had to prop it up against a bottle of seltzer and a plant to take a photo of it.

spinachSo, if anyone from Google noticed a spike in searches for  ‘spinach recipes’ over the last few days, it was me.

I adapted this recipe from the Smitten Kitchen. She used basil (or arugula), and while I have basil growing in my window, I don’t have arugula.

Besides, there’s that enormous bunch of spinach to use up!

So, I combined the two.  A bit of basil, and a handful of spinach, some diluted Greek yogurt instead of the heavy cream (didn’t have the cream and couldn’t leave to get some), and dinner is served!




Substitutions and Variations for Spaghetti with Spinach and Lemon Cream Sauce

  • If you don’t have heavy cream, melt 1/3 C unsalted butter and add 3/4 C whole milk. This makes about a cup.
  • Use plain Greek yogurt and thin it out with a little milk. If you do this, add a little hot water to the mixture first, before putting it in the pasta. This will prevent it from curdling.
  • Use frozen peas instead of spinach (add to the pasta while it’s cooking and save yourself an extra pot to clean; put the peas in for about 3 minutes).
  • Add some leftover cooked chicken for more protein.

spaghetti spoon

Spaghetti Spoon

It’s a small thing, but this spoon makes it much easier to toss your spaghetti and coat it with the sauce. It’s also a lot easier to get it out of the pot and into a bowl for serving. And because it’s OXO, it’s comfortable to hold too.

microplane

Microplane Zester

This is one of my favorite tools. It’s just the thing for zesting lemons (and getting only the zest without the bitter pith). Hard cheese can be tough to grate with a box grater, but this produces perfect little curls that practically melt into your pasta. It’s also ideal for grating nutmeg, ginger, or even garlic. Since it’s long and thin, you can just perch it right on top of the bowl while you grate. Note that it’s sharp, so be careful!

More Spinach Recipes for One Person

strawberry spinach salad with balsamic dressing and feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Crisp, crunchy, sweet, and salty, this salad is a festival of flavor, color, and texture. Just the thing when it’s hot and actual “cooking” is a big nope.

spinach and feta cheese omeletteSpinach and Feta Cheese Omelette

Spanakopita (spinach and feta pie) flavors without a lot of fussing with phyllo dough. And it comes together quickly.

 

sauteed garlic parmesan spinachSauteed Garlic Parmesan Spinach

An easy side dish with mellowed garlic,  sharp parmesan, and earthy spinach. Takes only a few minutes to make too.

 

spinach lamb meatballsSpinach Lamb Meatballs

Get your veggies and your main dish at the same time. The tangy red wine vinegar complements the robust flavor of the lamb beautifully.

 




Sichuan Chinese Chicken and Eggplant with Garlic Sauce

This is all my brother’s fault.  He was raving about the Sichuan Chinese chicken and eggplant with garlic sauce that he had at a local restaurant.  I couldn’t get the idea out of my head, and I already had the eggplant (bought to make eggplant parmesan), so I figured I would give it a try. This will also, incidentally, work with beef.

This recipe is adapted from The New York Times. It originally called for minced garlic, soybean paste, and hot chili paste.  I had the garlic, but not the other ingredients, so I improvised. I replaced the soybean paste with hoisin sauce, and used chili garlic sauce instead of the garlic and chili paste.  Doing that also saved me an extra step (no garlic to chop). I reduced the water a bit to compensate. That recipe also called for ground pork (which I didn’t have because I’d eaten the last of it with my black beans, so I used chicken instead).

Eggplant is notorious for soaking up oil.  There are several schools of thought about preparing eggplant in order to minimize this.

Some insist you have to salt it and let it sit (to draw out the water) and dry it with a paper towel and let it sit for 45 minutes.  Others say to put it in water, salt the water, cover that with a lid or a heavy weight, and let it sit for 15 minutes, then drain, and dry it off.

A third way (which I just learned, and wouldn’t necessarily do for Chinese food), is to soak the eggplant in milk.




I tend to use the first method, but I confess I usually don’t wait that long.  I’m too impatient (and hungry). I get around it by slicing the eggplant very thin.

If you want your eggplant extra crispy, dredge it in cornstarch before you cook it.

Ingredients and Tools to Make Sichuan Chinese Chicken and Eggplant with Garlic Sauce

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Koon Chun Hoisin Sauce

Sweet, slightly tangy and great for this dish, as well as marinades. Try it with a simple pork roast, sliced and served with steamed bread and scallions. Or, marinate fish with garlic, hoisin, and five spice powder. It’s also great in stir fries.

 

huy fong chili garlic sauce

Chili Garlic Sauce

In case you haven’t guessed (since I keep mentioning it), I love this stuff. It’s got more heat than sriracha (which has sugar), plus the extra flavor boost from garlic. I put it on eggs, in marinades, stir-fries, veggies, enchiladas, soup. Someone on Amazon mentioned mixing it with some plum sauce and cooking it with chicken. I’m going to try that next!

huy fong sambal oelek

Chili Paste

If you want to be authentic, get the chili paste. Use it for this recipe, or for making Thai or Indonesian recipes. It makes a great starting base for marinades and sauces. Mix it into meatloaf or top some scrambled eggs. Think of it as sriracha with more kick.

 

More Asian Chicken Recipes

honey sticky garlic chicken

Honey Sticky Garlic Chicken

Crispy, sweet, and spicy all at once. And, the sauce is made entirely from pantry ingredients you already have in your home.

 

easy singapore noodles with chickenSingapore Noodles with Chicken

Toss veggies, turmeric, curry (yes curry), chicken and noodles all together and make this colorful and delicious meal. A great way to clean out the fridge or use up those extra little bits of frozen veggies.

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

An easy way to get takeout without leaving home.  Crisp-fried veggies, tender chicken, and a smooth, velvety sauce over it all.

 

Asian chicken salad with cabbageAsian Chicken Salad with Cabbage

Colorful, spicy and just the thing for a hot day, or when your appetite isn’t quite right. It’s a carnival of color and flavor, brightened by lots of crispy veggies, ginger, garlic, and a touch of sriracha.

 




White Pizza Recipe Without Ricotta

The usual standard for white pizza is to use ricotta cheese. While I do like ricotta (heck I like nearly every cheese), I don’t usually have it in my fridge.  So, I switched cheeses and used mozzarella instead.  The nice thing about this recipe (or nearly any pizza recipe) is that it’s flexible and you can change it to suit your tastes or whatever ingredients you have at hand.

In this case, I used chopped garlic, olive oil, and dried basil, plus a dusting of grated parmesan.

I made the dough myself, from the Smitten Kitchen pizza dough recipe for one, but you can use store-bought dough if you don’t have the time or energy to make it yourself. Many supermarkets sell it, or you can try your local pizza place.




Once the dough is ready (or bought), all you have to do is chop the garlic, shred the cheese, and sprinkle basil over your dough.  If you’re really pressed for time (or feeling lazy) use the pre-shredded mozzarella.  I recommend you get the fresh if possible though; it tastes much better.

Note: the pizza is a light tan because I’ve been using King Arthur white whole wheat instead of all-purpose flour since the shutdown made white flour harder to find. It’s tastier than white flour, but not as dense and heavy as standard whole wheat.

Substitutions and Variations for Pizza Without Ricotta

Of course, there are almost as many possibilities for this as there are ingredients.

  • Use a mixture of mozzarella and goat cheese
  • Add mushrooms and/or eggplant
  • Saute some spinach and add that on top
  • Try some caramelized onions and/or sun-dried tomatoes
  • Use manchego instead of parmesan

Tools and Ingredients for White Pizza Without Ricotta

Oxo box grater

Oxo Box Grater

As much as I love my zester, there are times when only an old-fashioned box grater will do the job. The zester grates far too finely for this purpose. This box grater is from Oxo, so it’s easy to hold. It even comes with a little container to catch all the grated cheese (so it doesn’t get all over your counter). The container (and its lid) all fit inside the grater, to take up less space in your kitchen. Or, you can use the closed container to store any leftovers until the next time.

cuisinart roasting pan with cover

Cuisinart 12 inch pan with cover

I’m not normally a non-stick fan, but this pan has held up really well over the years. It’s the perfect size for a single person pizza too. And, since it’s nonstick I don’t need to do anything to keep the pizza (or anything else) from sticking. It cleans up easily, and the lid fits lots of other pans, so I can see how well my food is cooking.

More Pizza Recipes

rosemary potato roasted garlic pizzaRosemary Potato Roasted Garlic Pizza

Another no tomato sauce pizza, this one is a Roman classic, call it potato chip pizza if you like.  Because if one starch is good, two starches are better!

 

goat cheese caramelized onion pizzaGoat Cheese Caramelized Onion Pizza

Goat cheese, and lots of veggies are another different twist on the usual pizza.  Switch it around with spinach, mozzarella, and whatever veggies suit you. You could even crumble some sausage on top.

tortilla pizza for oneHomemade Tortilla Crust Pizza

The super-lazy at home pizza. Just make a tortilla crust (or even use a pita bread or pre-made tortilla), pile on the veggies and toppings, and you’re good to go.

 

garlic bruschetta pizza

Garlic Bruschetta Pizza

Another way to eat pizza. And it’s completely vegan and vegetarian. No cheese, no sauce, just delicious.

 

 




Watermelon Slush

When it’s just too darn hot outside, a big slice of watermelon really hits the spot. The trouble is, you often end up with watermelon juice all over yourself (your face, your clothes, everywhere).  This watermelon slush solves the drippy watermelon problem.  It’s sort of like a smoothie (and technically called a licuado), but without yogurt.

I could just drink these all day. It’s cool, refreshing, and really easy to make.

There’s just a few ingredients: watermelon, ice cubes, and lime. And, if you like, you get the added attraction of making it into an adult beverage with a shot of rum or vodka.

The original recipe called for a bit of sugar, but I found it was sweet enough without it.  This way you get more watermelon flavor.

Ahhhhh.




Substitutions and Variations for Watermelon Slush

  • make half and half mango and watermelon
  • add a sprig of fresh mint (or basil)
  • swap some of the watermelon for strawberries
  • add half a banana

Tools and Ingredients to Make a Watermelon Slush

cuisinart stick blender

Cuisinart  Immersion Hand Blender

This hand blender is the best! Use it to make smoothies, puree soup, salad dressing, milkshakes, applesauce, or dips. Just stick the blender in the pot or bowl, push the button, and blend.  Unlike my last blender, this one has a detachable attachment.  Just remove it to clean (without worrying about damaging the motor).

More Smoothies/Cocktails and Summer Treats

banana smoothie for oneBanana Smoothie Recipe for One

Got overripe bananas? They make great smoothies. This one has nutmeg, cinnamon, and yogurt. Easy, healthy, and refreshing too.

 

strawberry basil mojito

Strawberry Basil Mojito with Lime

For the adults in the room (that’s us), try this wonderful summer quencher. It’s a twist on the usual mojito. This one has strawberries in it (peach would be good too).

 

Chocolate Egg Cream with Homemade Syrupchocolate egg cream homemade syrup

Cool, refreshing, and easy. Despite the name, there’s no egg and no cream. Nobody seems to know why. But we do know it’s delicious!

 

One Ingredient Juice Popsiclesjuice popsicle

Cool, refreshing, and really truly only one ingredient. Just the thing on a hot summer day.

 

 

Chicken with Olives and Tomatoes for One

The source of this recipe for chicken with olives and tomatoes will probably surprise you. It’s a North African recipe from a Jewish cookbook.  You probably think of lox and bagels and matzo balls when you think of Jewish cuisine, but it’s really far more varied than that. This is just one example.  My recipe for Moroccan chicken and lentil soup was adapted from the same cookbook.

This recipe looks a bit complicated, but it really isn’t.  The flavors of the chicken, olives, garlic, and a bit of ginger make it rich and delicious (with a hint of spiciness).  It clocks in at about 45 minutes cooking time, so it works for either a work night or a weekend.

Castelvetrano olives, by the way, are far different from the sad specimens you get in a can. They’re firm, bright green, sweet, and buttery, almost like a fruit.  I thought I hated olives, until I happened to try these (they were an amuse bouche at a restaurant).  The restaurant is now gone, but the olives are still here!  If you can’t find those, try cerignola olives. They are large, salty/sweet, bright green, and great for snacking or cooking.




Tools and Ingredients for Chicken with Olives and Tomatoes

saffron

Spanish Saffron

Soak a tiny pinch of this in hot water before you use it. Saffron adds a flavor that’s hard to describe, as well as beautiful reddish-yellow color. Use it for Moroccan dishes (like this one), or for Indian food.

olives

Jeff’s Naturals Whole Castelvetrano Olives

Use the olives for this chicken dish, or the pasta recipe below. They’re also great with an antipasto platter. Or, add some olive oil, garlic, and rosemary, and marinate them. Don’t get the pitted ones; it seems easier, but they lose flavor. Serve that with a cheese platter.

The Book of Jewish Food cookbook

The Book of Jewish Food

This is part cookbook and part travel diary. The author includes brief histories of the communities that created the dishes, and how they adapted local cuisine to suit religious restrictions (such as no pork or mixing milk and meat).

There’s recipes for the expected kugel, split pea soup, and chopped liver. But then it goes off to Spain, Baghdad, and India. From there you get leek meatballs, eggplant fritters, chicken with rice croquettes, borekas, lamb with raisins and almonds, and pumpkin kofta curry.

More Recipes with Olives or Chicken

penne with feta cheese and sundried tomatoesPenne with Feta Cheese, Sun-dried Tomatoes, and Olives

Easy and pantry-friendly too. Sun-drying intensifies and sweetens the tomatoes, which make a delicious contrast to the salty olives and cheese.

 

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

A delight in a bowl, with crispy golden-brown lemon panko, dill, and a burst of citrus. It’s light, it’s green, and it’s an ideal wake-me-up for your taste buds.

 

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

Turn an ordinary piece of chicken into something special with a quick chili citrusy marinade tempered with honey.  Then let it sit, and bake.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

You’ve heard of brining turkeys? This is a twist on that old favorite. Here, the brining is not with salt, but with feta cheese. The brine keeps the chicken moist and flavorful, and the whole thing only requires a few simple ingredients.




Greek Yogurt Coffee Cake Recipe for One

I was in the mood for something sweet with my morning coffee one weekend. After some thought, I settled on a Greek yogurt coffee cake.  The trouble was, I didn’t have a recipe I liked, and most of the small batch recipes for coffee cake I found were the sort of thing you make in a mug, which I didn’t want.

I have tried a few of those and did not like them. I wanted something made from scratch, in a real pan, in the oven.  That way, the flavors have time to meld, and the flour/sugar/fat can work their magic.

I found a great recipe for sour cream coffee cake muffins (for two), but that required a muffin pan. I got rid of mine because I never used it and it was taking up valuable kitchen space.  The funny thing is, she said she decided to make the recipe as muffins instead of a cake since most people have muffin tins. So, I had to revert to her original plan and make a single small batch dessert coffee cake instead!

I made a few other changes too.  The topping sounded delicious, but much too sweet for me, so I decided to cut the sugar she called for in half.




Next, since I have a Kitchenaid mixer, I only mixed the oil and sugar for two minutes, rather than four. Because I usually have Greek yogurt in the fridge, but not sour cream, or heavy cream, I used that instead. You can use the traditional sour cream if you prefer.

Because my mini baking pan is porcelain, and I didn’t want the batter to stick, buttered and floured it before I added the cake mixture.

Since I was baking a single, solid small cake instead of muffins, I also reduced the cooking temperature and increased the baking time slightly.

The result was a delicious, not too sweet, crumbly, cinnamony cake that was just perfect for a weekend treat.

Tools and Ingredients for Greek Yogurt Coffee Cake

Farberware mini saucepan

Farberware Classic Stainless Steel 5/8-Quart Butter Warmer

This mini saucepan is great for melting butter, making a single cup of cocoa, or for filling in (in a pinch) when you’ve broken your French coffee press again (oy!).

 

porcelain au gratin dish

Porcelain Round Au Gratin Dish

Great for this cake, for my small batch brownies, and a single serving of apple crisp. And, it’s dishwasher safe, if you have one. If there’s any leftover cake, the dish can also go in the microwave, if you want to reheat it.

More Small Batch Cake and Dessert Recipes

greek yogurt chocolate cakeGreek Yogurt Chocolate Cake

Triple chocolate (cake, chips, and ganache) cake that’s decadent, rich, but not too rich (it’s got yogurt!).  The ganache adds extra chocolatey oomph (and it’s easier than you might think).

chocolate banana breadMini Chocolate Banana Bread

Banana bread is good. This is even better. Serve as is, or topped with vanilla ice cream. Because you’re worth it.

 

cinnamon sugar apple breadSmall Batch Cinnamon Sugar Apple Bread

This is really snickerdoodle apple bread. Snickerdoodles are cinnamon sugar cookies. This recipe adds apples and transforms the cookies into a quick dessert bread. Much easier to make too.

Peach Crumble Recipe for One

Transform sweet, juicy summery peaches into a crumble dessert. You only need two bowls and the baking pan.

 

 




Black Beans and Rice Recipe for One Person

A friend’s mom made this black beans and rice recipe for me many years ago on Thanksgiving.  We had the traditional turkey, and also a slow-cooked pork roast that was divine.  The beans were so good I asked her to have her mom send me the recipe.

The great thing about this is that you feel you’re eating something rich and luxurious, even though it’s a “budget” meal.  This particular recipe is also vegetarian.  Of course, if you want, you can add some pork or bacon in with the seasoning mixture and cook that before you combine it all with the beans.

It’s also versatile.  Cook it down more and you have black beans and rice. Cook a bit less and you end up with black bean soup.

The recipe here is portioned to be a substantial main dish for dinner (or two lunches). Or, use it for two side dishes.

There are two ingredients in it that are a bit unusual for black beans and rice (at least unusual to me): balsamic vinegar and port.  You just use a little of each, but it adds an extra depth of flavor which wouldn’t be there otherwise.

I don’t usually have port, so I used brandy instead.

I nearly always get the dried black beans instead of the canned ones. The canned beans tend to have extra salt and additives to “keep them fresh” (which never made sense to me; canned food should last without preservatives). Besides the dried beans are a better value and will last indefinitely.

It does take a bit of time to make this (not so much because of the cooking as because of soaking the dried beans). However,  you can just let them soak overnight or use my quick soak method.  Or, if you’re in a big hurry, use canned beans.  Half the can should do it.

I used leftover rice that I already had.  If you don’t have leftover rice, start the rice while the bean and onion mixture is simmering.




Substitutions and Variations for Black Beans and Rice Recipe for One Person

  • Use brandy instead of port
  • If you don’t feel like opening an entire can of tomato sauce to use a small amount, use ketchup (add a little more water)
  • Add 1/4 pound pork stew to the onion mixture (when you start it)
  • Try some pork fat or bacon or a ham hock
  • For more kick, add some cumin or cayenne

More Recipes with Beans and Rice

tuna cannellini bean saladTuna Cannellini Bean Salad Recipe for One

Open a few cans, mix everything together and instant food! No actual cooking, heating, or baking required.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

A Brazilian take on chicken paprikash.  Rich, satisfying, not too spicy, and only one pot!

 

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

A classic Italian soup that’s made entirely with pantry ingredients you likely already have in your cupboard.  And, as my mom would point out, beans and starch equals a complete protein!

bibimbap rice bowlBibimbap Rice Bowl with Meat and Vegetables

Layers of flavor piled into one bowl.  First the meat, then the sweet carrots, balanced by the sharp cabbage, and spicy chili garlic sauce. All topped with a slightly crispy fried egg.  A whole meal at once.

 




Asian Chicken Salad with Cabbage

As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything.

The crispy, vibrant salad even helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.

Asian chicken salad with cabbage is pretty easy to make, and you can make the dressing in advance if you like.

Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven.  Easy! The recipe would also work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.

If you don’t want meat, you could add crispy Chinese noodles, hard boiled egg, or extra veggies.

The dressing is straight from a recipe I found online in The New York Times recipe section.  I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.





I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.

You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too.  Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.

Ingredients and Tools for This Recipe

Black and Decker food chopper

Black and Decker mini food chopper

I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.

huy fong sriracha
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle

This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.

 

More Asian Recipes with Chicken or Cabbage

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Fragrant with garlic, spicy chili, mellowed cabbage, and a touch of sweetness from honey, this Chinese chicken noodle cabbage soup tastes great and clears stuffy heads too.

 

bibimbap rice bowl

Bibimbap Rice Bowl with Meat and Vegetables

Both a feast for the eyes and the taste buds, this dish is enriched with a spicy, garlicky sauce, sweet carrots, and lots of vibrant veggies.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Pantry-friendly and hunger-friendly too. This is ready quickly and uses ingredients you already have around. But, it tastes like it came from a restaurant.

 

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

Speaking of takeout, this is a takeout standard that you can easily make at home.  It’s spicy, tender, and absolutely delicious. No need to get takeout.