Recipe Catalog
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The classic Thai dressing trio (fish sauce, lime juice and palm sugar) this time helps bring together green mango, bean sprouts, carrots and basil with mint. And the obligatory Asian touch - a little peanuts on top.
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Thai salad with mango and pineapples is a true celebration of flavors, combining the exotic sweetness of mango and pineapple, the freshness of iceberg lettuce and cucumbers, along with the spicy notes of plum sauce. This salad hails from Thai cuisine, known for its balance of sweet, sour, salty, and spicy. Juicy bell peppers and cherry tomatoes complement the composition, while sesame seeds add a refined nutty aroma to the dish. Thais love to serve such salads as a refreshing side to spicy meat dishes but it also works wonderfully as a light standalone meal. Drizzled with olive oil and plum sauce, this salad will surprise you with its harmony of flavors and rich texture, making every bite truly unforgettable.
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Crab salad with green mango and coconut is a vibrant blend of freshness and exotic aromas, embodying Thai cuisine. The recipe's roots lie in the traditions of Southeast Asia, where seafood is often paired with sweet-sour fruits and aromatic herbs. The tender crab meat harmoniously intertwines with juicy green mango, while coconut flakes add a subtle nutty note. The dressing made with fish sauce, lime juice, and brown sugar highlights the richness of flavor nuances, creating a balance between sweetness, acidity, and spiciness. Crunchy peanuts provide textural contrast, while mint and cilantro offer freshness. This dish is perfect for a light dinner or an exquisite appetizer, especially when served in banana leaves for added authenticity. It’s a salad that awakens the senses and invites you on a culinary journey through Thailand.
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Fried shallots and small dried shrimp are quite common ingredients in Asia. They are sold ready-made and are used as a seasoning for many dishes. Here you can find them in specialty stores or make your own, which is quite simple: cut the shallots into small cubes or sticks no longer than 1 cm. Fry in a large amount of hot vegetable oil, stirring constantly so that the onion does not burn , add salt. As soon as it becomes golden and crispy, remove it from the heat and put it on a paper towel to dry. Do not leave it in the pan, because the oil does not cool down immediately, and the onion may burn (or become soggy if there is a lot of oil). You can do the same with small shrimp. Of course, they will then turn out not dried, but fried, but in this In this case, it will not harm the dish, but will only add a more fried taste and crispy texture.
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Green mango and herb salad is a vibrant representative of Thai cuisine filled with freshness, spiciness, and a light tanginess. This salad combines the crunch of green mango and carrot, the freshness of herbs and sprouts, the heat of chili, and the savoriness of fish sauce. Its roots trace back to Thailand's street food traditions where the balance of sweet, sour, salty, and spicy is the foundation of gastronomic pleasure. Nuts add extra texture and rich flavor to the salad. It’s an ideal dish for a light dinner or refreshing snack on a hot day. Thanks to the combination of ingredients, the salad is not only tasty but also rich in vitamins, making it an excellent choice for those mindful of their diet. Serve it chilled while enjoying every note of its exotic flavor.
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Thai cucumber salad with pineapples, herbs, and peanuts is a delightful combination of sweetness, freshness, and mild spiciness. Its roots go deep into Thai cuisine, where the harmony of flavors plays a key role. Sweet pineapple pairs perfectly with crunchy cucumber, while fragrant cilantro and mint add freshness. The dressing made from fish sauce, lime, palm sugar, and chili gives the salad a subtle sweet-sour spiciness. The finishing touch is crunchy roasted peanuts that add textural richness to the dish. This salad is perfect as a light appetizer or refreshing side dish to main courses.
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This Italian salad with arugula, carrots, cucumber, green onions, and seeds is a true symphony of flavors and textures. Arugula adds a slight bitterness to the dish, carrots bring sweetness, and cucumber provides refreshing crunchiness. Sunflower seeds enrich the salad with a delicate nutty flavor, while chili sauce adds a spicy note, making it an ideal choice for lovers of spicy dishes. The salad reflects the spirit of Italian cuisine—simplicity and harmony of ingredients that create an unforgettable taste. It works perfectly as a light standalone dish or as an accompaniment to pasta or grilled meat, enhancing the meal with freshness and vibrant aromas.
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Chicken salad with green papaya and carrot is a vibrant, refreshing dish of Pan-Asian cuisine that combines the sweetness of papaya, the juiciness of carrot, and the spiciness of seasonings. Such salads are believed to have roots in traditional Thai and Vietnamese recipes where freshness and flavor contrast are key. The dressing made from vinegar, chili paste, and garlic adds a light spiciness to the dish while cilantro finishes it with fresh herbal notes. Grilled chicken breast makes the salad hearty while lettuce provides a textural base. It is perfect as a light main dish or refreshing side, especially in warm weather. This salad is an ideal balance of sweetness, spiciness, and freshness that can surprise and delight lovers of exotic cuisine.
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This warm potato salad with green beans and carrots is a true masterpiece of Italian cuisine, embodying simplicity and sophistication. Its roots lie in rural tradition, where fresh and accessible ingredients transform into a complete dish. Tender young potatoes, juicy green beans, and sweet carrots harmoniously combine to create a rich texture and multifaceted flavor. Light mayonnaise and white wine vinegar add freshness, while green onions provide a hint of spice. This salad is perfect as a warm side dish or standalone meal, especially in cooler weather when you want to warm up with the aromas of home cooking.
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Green salad with mango is a vibrant embodiment of Thai cuisine, where freshness meets exotic notes. Its history roots in Thailand's culinary tradition known for balancing sweet, sour, salty, and spicy flavors. Mango soaked in aromatic marinade gains zest while grapefruit adds citrus lightness. A mix of greens including watercress and frisée offers tenderness, and coconut flakes provide an exotic touch. The chili and grapefruit juice dressing adds spiciness, making the salad a perfect complement to Asian dishes. It is served chilled to highlight the freshness of the ingredients, while lemon juice at the end enhances the flavor harmony. This salad is not just a dish but a festive dance of flavors that awakens culinary inspiration.
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Green salad with raspberry, avocado, and mango is a vibrant combination of freshness, sweetness, and spiciness. Its roots trace back to Italian cuisine, where the art of balancing flavors plays a key role. The sweet juiciness of mango harmonizes with the creamy texture of avocado, while the tartness of raspberry adds a refreshing note. A dressing made from raspberry, olive oil, and wine vinegar enhances the flavor of each ingredient, creating an exquisite bouquet. Crunchy walnuts add textural contrast, and red onion brings a hint of spice. This salad is perfect as a light summer dish that highlights seasonal ingredients and can adorn any table, whether for a romantic dinner or festive gathering.
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Green salad with shrimp and mango is a vibrant combination of fresh leaves, tender seafood, and sweet fruits harmoniously blended with a tangy dressing. This dish, inspired by Pan-Asian cuisine, conveys the spirit of exoticism: the sweetness of mango enhances the rich flavor of shrimp, while greens and nuts add textural depth. The honey-lemon juice and sesame oil-based dressing makes the salad rich and aromatic. Traditionally, such combinations are found in Southeast Asian cuisine where the balance of sweet, sour, and salty is valued. This salad is perfect as a light main dish or festive appetizer. It pairs especially well with a glass of chilled white wine that highlights its refreshing taste.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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Grilled scallops with green salad and herbs embody the freshness and elegance of European cuisine. Scallops, with their tender and sweet flesh, develop an appetizing golden crust on the grill while retaining their juiciness. Their delicate sea flavor pairs perfectly with aromatic herbs – basil, parsley, mint, and chives, adding freshness and lightness to the dish. The dressing made from sherry vinegar and olive oil gives the salad a soft tanginess and balanced aftertaste, while capers add a zesty touch. This recipe is perfect for a summer dinner or a romantic meal outdoors, delighting with a combination of textures and aromas that awaken a sense of refined gastronomic pleasure.
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Green bean salad with cheese and herbs is a refined dish of French cuisine that harmoniously combines the freshness of greens and the richness of cheese. Historically, such light vegetable appetizers were popular in Provence, where simplicity and naturalness of ingredients are valued. Green beans add a crunchy texture to the dish, while aged cheese provides a rich, salty-cream flavor. The dressing made from vinegar and vegetable oil makes the salad light yet expressive, while aromatic herbs—basil, oregano, and rosemary—fill it with Mediterranean notes. This dish is perfect as an independent appetizer or a side dish for fish and white meat and will also be a wonderful addition to a summer outdoor lunch.
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