Pairs well with Dangerous Sardine and Vegetable Salad with Spicy Tahini Dressing
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Dangerous Sardine and Vegetable Salad with Spicy Tahini Dressing
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A finger-licking masterpiece salad combining thinly sliced onions, hot peppers, green onions, colorful peppers, tomato, small cabbages, canned Toledo sardines, and optional corn, all tossed in a spicy, tangy tahini-based dressing with pickled onions, hot pepper paste, mustard, lemon juice, vinegar, and dill. Finished with crunchy browned potato cubes for added texture.
00:20:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- red onions - 2 small (very small, thinly sliced)
- hot peppers - 2 (thinly sliced)
- green onions - watch the video to see (thinly sliced)
- canned colored peppers - 1 can (red and yellow, cut into small cubes)
- tomato - 1 medium (cut into small squares)
- small cabbages - 2 (used whole in the dish)
- canned Toledo sardines - 1 can (broken up with a fork and mixed in)
- corn - optional, watch the video to see (added if available)
- pickled onions - watch the video to see (finely chopped for dressing)
- tahini - 1/2 cup (used in dressing)
- hot pepper paste - 1 tablespoon (used in dressing)
- mustard - 1 tablespoon (used in dressing)
- lemon juice - watch the video to see (used generously in dressing)
- vinegar - 1/4 cup (used in dressing)
- dill - watch the video to see (chopped, used in dressing)
- potatoes - watch the video to see (cut into sticky crunchy cubes and browned)
- oil - watch the video to see (used in dressing and for browning potatoes)
Instructions
- Prepare Vegetables: Thinly slice two small red onions until they become closed and sticky. Slice two hot peppers and green onions very thinly. Cut canned colored peppers (red and yellow) into small cubes. Dice one tomato into small squares. Prepare two small cabbages to be added whole into the dish.
- Mix Sardines and Vegetables: Open the canned Toledo sardines, break them up slightly with a fork, and mix them with the prepared vegetables. Add corn if available. Stir all ingredients together.
- Make the Dressing: Finely chop pickled onions. In a bowl, combine about half a cup of tahini, one tablespoon of hot pepper paste, one tablespoon of mustard, generous lemon juice, a quarter cup of vinegar, and a little chopped dill. Mix thoroughly to create a spicy, tangy dressing. No additional salt is needed due to pickled onions and other ingredients.
- Prepare Potatoes: Cut potatoes into sticky, crunchy cubes. Brown them slightly in oil until crispy.
- Combine and Serve: Sprinkle the browned potato cubes with the dressing. Mix the dressing into the vegetable and sardine mixture. Serve immediately and enjoy this flavorful, finger-licking dish.
