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  • Lemon Tarragon Pasta Salad

    Lemon Tarragon Pasta Salad

    This Lemon Tarragon Pasta Salad combines tender bowtie pasta with crisp celery, juicy red grapes, and slivered almonds all tossed in a creamy lemon yogurt dressing. This refreshing salad complements any dish and is perfect for even the pickiest of eaters!

    I love a good pasta salad. There are so many flavors and textures and the combination is so delightful! Try out some other pasta salad recipes like this Incredible Bacon Ranch Pasta Salad, this delicious Orzo Pasta Salad, and this classic Shrimp Pasta Salad.

    The top view of a large bowl with a silver spoon that has lemon tarragon pasta salad in it.

    Lemon Tarragon Pasta Salad Recipe

    This pasta salad comes from the sunny kitchens of Mediterranean cuisine, blending vibrant flavors and easy preparation. It’s perfect for busy weeknights or gatherings when you want a delicious meal without spending too much time cooking. Whether you need a quick and satisfying main dish or a yummy side that everyone will love, this recipe has got you covered.

    Trust me when I say that you’ve got to make this recipe! It’s a crowd-pleaser that will make everyone want seconds. The tangy lemon, crispy veggies, and creamy dressing combine to create a tasty mix that will make you want seconds. Pasta salads always make delicious leftovers, and I love having it for lunch the next day!

    Ingredients You Need

    The ingredients in this lemon tarragon pasta salad are simple! But the key will be the fresh tarragon. You don’t want to skip out on this because it’s the ingredients that bring all of the flavors together. When it’s combined with the lemon… Well, you will just have to try it and see why I love it so much! Check out the recipe card at the bottom of the post for exact measurements.

    Pasta Salad

    • Bowtie Pasta: If you don’t have farfalle pasta on hand, then I would use penne pasta instead.
    • Celery: This adds texture and crunch to the pasta salad
    • Red Grapes: I love the juicy flavor that this brings to the salad.
    • Green Onions: The onion flavor adds a savory flavor to the salad.
    • Slivered Almonds: These nuts bring a delightful crunch and nutty flavor,

    Dressing

    • Mayonnaise: You can buy it at the store, but I love my homemade recipe!
    • Lemon Yogurt: The creamy lemon yogurt forms the base of the dressing, adding a tangy and refreshing element to the salad.
    • Lemon Juice: Lemon juice enhances the zesty and citrusy flavors.
    • Lemon Zest: The grated lemon really elevates the flavor.
    • Dried Thyme: This adds an earthy taste to the dressing.
    • Salt and Pepper: Salt and pepper enhance all of the flavors in the lemon tarragon pasta salad.
    • Fresh Tarragon: This ingredient is key to this recipe.
    • Honey: This is optional, so depending on the sweetness of the yogurt, honey can be added to the dressing.

    How to Make Lemon Tarragon Pasta Salad

    This pasta salad only takes a few steps, and voila! You have a delicious side dish (or light dinner or lunch option) ready to eat! The flavors meld together perfectly. You are going to love it!

    1. Cook and Drain Pasta: Cook the pasta according to the package instructions. Drain and run under cold water to stop cooking and cool down the pasta.
    2. Add Fruits and Veggies: Place the drained pasta in a large bowl. Add the celery, grapes, green onions, and almonds.
    3. Make the Dressing: Combine the mayonnaise, yogurt, lemon juice, lemon zest, thyme, salt, pepper, and chopped tarragon in a medium bowl. Whisk together until smooth and combined. Depending on how sweet your yogurt is will determine if your dressing needs honey or not. I like mine on the sweeter side, so I add about one teaspoon of honey.
    4. Pour over Salad: Pour ¾ of the dressing over the pasta salad. Save the rest of the dressing for right before serving. Toss well to coat. It may seem like a lot of dressing, but it will soak into the pasta as it chills. 
    5. Chill: Chill for at least one hour and toss with the remaining dressing right before serving.
    Dressing being poured over pasta salad ingredients.

    Frequently Asked Questions

    • Can I use a different type of pasta for this Lemon Tarragon Pasta Salad recipe? Absolutely! While the recipe calls for bowtie pasta, you can easily substitute it with other shapes like penne or fusilli if you prefer.
    • Can I use a different type of nuts instead of slivered almonds? Certainly! Feel free to experiment with other nuts like chopped walnuts, pecans, or pine nuts to give the salad a unique twist.
    • Is there a way to make this recipe vegan-friendly? Absolutely! You can easily make the dressing vegan by using plant-based yogurt and vegan mayonnaise, which will still result in a deliciously creamy dressing.
    • Can I use Greek yogurt instead of lemon yogurt? Sure! Greek yogurt can be a great alternative if you prefer a creamier texture, and you can add a little extra lemon juice and zest to maintain the lemony flavor.

    A closeup of lemon tarragon pasta salad with a large silver spoon.

    Storing Leftovers

    Make this Lemon Tarragon Pasta Salad recipe ahead of time and store it for an even more convenient side dish. It also makes great leftovers for lunch the next day!

    • In the Refrigerator: Store in an airtight container or resealable bag for 3-5 days in the refrigerator.

    More Delicious Lemon Recipes

    Lemon recipes are so delicious. With their delightfully tangy taste and their zesty flavor, they go so well in sides, main dishes and desserts! Here are a few favorites that you must try!

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    Lemon Tarragon Pasta Salad

    This Lemon Tarragon Pasta Salad combines tender bowtie pasta with crisp celery, juicy red grapes, and slivered almonds all tossed in a creamy lemon yogurt dressing. This refreshing salad complements any dish and is perfect for even the pickiest of eaters!
    Course Salad, Side Dish
    Cuisine American, Mediterranean
    Keyword Easy Pasta Salad, Lemon Tarragon Pasta Salad, Lemon Tarragon Pasta Salad Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 12
    Calories 336kcal
    Author Alyssa Rivers

    Ingredients

    Pasta Salad

    • 16 ounces bowtie pasta, cooked and rinsed
    • 1 cup celery, chopped
    • 1 1/2 cups red grapes, halved
    • 1/3 cup green onions, chopped
    • 1/2 cup slivered almonds,

    Dressing

    • 1 cup mayonnaise
    • 12 ounces lemon yogurt
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1 teaspoon thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon cracked black pepper
    • 2 teaspoons fresh tarragon, chopped
    • 1 teaspoon honey, to taste

    Instructions

    • Cook the pasta according to the package instructions. Drain and run under cold water to stop the cooking process and cool down the pasta.
    • Place the drained pasta in a large bowl. Add the celery, grapes, green onions, and almonds.
    • Combine the mayonnaise, yogurt, lemon juice, lemon zest, thyme, salt, pepper, and chopped tarragon in a medium bowl. Whisk together until smooth and combined. Depending on how sweet your yogurt is will determine if your dressing needs honey or not. I like mine on the sweeter side, so I add about 1 teaspoon of honey.
    • Pour ¾ of the dressing over the pasta salad. Save the rest of the dressing for right before serving. Toss well to coat. It may seem like a lot of dressing but it will soak into the pasta as it chills.
    • Chill for at least one hour and toss with the remaining dressing right before serving and enjoy!

    Nutrition

    Serving: 1cup | Calories: 336kcal | Carbohydrates: 38g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 264mg | Fiber: 2g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
  • Runza

    Runza

    Runza is a tasty, handheld pastry stuffed with a scrumptious mix of ground beef, onions, garlic, cabbage, and spices, all snug inside soft pizza dough. It’s golden brown, comfort-food goodness that’s totally worth digging into!

    Need more meat-filled goodies? Some recipes similar to runza are empanadas, egg rolls, or calzones! I mean, you can’t go wrong with crispy on the outside, meaty on the inside, no matter the cuisine!

    Runzas stacked on top of each other. One is cut in half so you can see the filling.

    What is Runza

    Ever heard of Runza It’s this awesome, handheld pastry filled with a killer combo of ground beef, onions, garlic, shredded cabbage, and some tasty seasoning, all wrapped up in a soft and cozy pizza dough. This heavenly creation hails from the Midwest, especially Nebraska, and let me tell you, it’s become a total sensation there! You can enjoy it as a main course or grab it as a super-satisfying appetizer. No matter how you choose to munch on it, this stuff is just pure comfort food bliss.

    Trust me, you’ve gotta give it a shot if you haven’t already! The flavors are out of this world, and the way everything comes together is like a party in your mouth. Whether you’re in a hurry and need a quick and hearty lunch or you’re hosting a gathering and want to impress your friends, Runza is the answer. It’s got that perfect blend of savory goodness that’ll leave you craving more.

    Runza Ingredients

    One of the great things about runza is all of the simple ingredients it uses! This is everything you’ll need to whip up these hearty delights:

    • Pizza Dough: The soft and delicious outer layer that wraps around the flavorful fillings. You can make your own or buy premade pizza dough for easy prep!
    • Lean Ground Beef: Hearty and flavorful, providing the main meaty element. You can also use ground turkey or chicken for a lighter option, or plant-based meat crumbles for a vegetarian version.
    • Yellow Onion: Adds sweetness and great aromatics to the filling.
    • Garlic: Provides a lovely garlicky kick to enhance the taste. If you don’t have fresh garlic, garlic powder also works!
    • Shredded Cabbage: Adds texture and a touch of freshness. Want to switch things up? Try this red cabbage slaw! It’s so fresh and flavorful!
    • Salt and Pepper: Essential for seasoning the filling. Adjust to taste!
    • Old Bay Seasoning: Brings a unique blend of herbs and spices for added flavor. You can also use Cajun seasoning for a slightly different twist.
    • Egg White: Helps bind the dough and gives it a golden crust.
    • Water: Used to create the egg wash for brushing on the dough.

    How to Make Runza

    Bursting with savory flavors, these hand-held pastries filled with seasoned ground beef and cabbage will win hearts at any gathering or as a delicious meal. So, roll up your sleeves and let’s get baking!

    1. Prepare Dough: Roll out the pizza dough and cut it into 6 equal pieces, then cover and set aside.
    2. Cook Beef: In a large skillet over medium high heat cook the ground beef until it is nearly completely browned. Then drain and discard the grease.
    3. Sauté Veggies: To the skillet, add the onion, garlic, cabbage, salt and pepper and old bay seasoning and continue to cook with the beef until the cabbage is tender. About 10 more minutes.
    4. Cool: Remove the beef mixture from heat and allow it to cool.
    5. Preheat Oven: While the beef filling is cooling, preheat your oven to 375 degrees Fahrenheit.
    6. Assemble: Roll the pieces of dough out into rectangles and fill each one with a portion of meat filling. Then fold in the ends and roll the dough over the filling to create a cylinder of meat filled dough.
    7. Add to Baking Sheet: Pinch the dough seams together and place the runzas on a parchment lined baking sheet, so the seam side is down.
    8. Prepare Egg Wash: Mix the egg white and water together to make an egg wash.
    9. Bake: Brush the top of each runza with the egg wash and then bake them for 18-20 minutes. Or until they are all golden brown.
    10. Cool and Serve: Remove from the oven and then allow them to cool for a few minutes before enjoying!
    4-photo collage of pastries being assembled.

    Tips and Tricks

    Master the art of homemade runza with these handy tips! Your taste buds will thank you!

    • Prep Ahead: To save some time, prepare the filling in advance and refrigerate it until you’re ready to assemble the runzas. This way, you can enjoy a quick and satisfying meal whenever the craving strikes.
    • Mix It Up: Feel free to play around with fillings! Swap meats, veggies, and seasonings to create your personalized runza delight. Sneak in some veggies for a guilt-free treat!
    • Seal the Deal: When you put them on the baking sheet, make sure those seams are facing down, so your runzas stay sealed and look stunning.
    • Cook With an Air Fryer: Once your runzas are assembled, place them seam-side down in your air fryer basket with plenty of space in between each one. Then cook for 12-15 minutes at 375 degrees Fahrenheit, fipping halfway through the cooking time.

    Top-down view of 6 cooked runza.

    Storing Leftovers

    Got some leftover runzas, huh? No worries! Stick them in the fridge in an airtight container, and they’ll last for about 3 to 4 days. When you’re ready to munch on them again, just pop those bad boys in the microwave or oven at a low temperature like 300 degrees Fahrenheit. Reheat until they’re warmed through and then you have a delicious snack to enjoy all over again!

    Runzas on a gray plate. One is cut in half.

    Tasty Dipping Sauces

    Runzas are delicious, and even better with a homemade dipping sauce. Try one (or all) of these wonderful recipes! I know you’ll love the flavor they add.

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    Runza

    Runza is a tasty, handheld pastry stuffed with a scrumptious mix of ground beef, onions, garlic, cabbage, and spices, all snug inside soft pizza dough.
    Course Appetizer, Dinner, lunch
    Cuisine American
    Keyword homemade runza, runza, runza recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 6 people
    Calories 282kcal
    Author Alyssa Rivers

    Ingredients

    • 14 ounces pizza dough
    • 1 pound lean ground beef
    • 1 yellow onion minced
    • 2 cloves garlic minced
    • 1 ½ cups shredded cabbage
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 teaspoons old bay seasoning
    • 1 egg white
    • 1 tablespoon water

    Instructions

    • Roll out the pizza dough and cut it into 6 equal pieces, cover and set aside.
    • In a large skillet over medium high heat cook the ground beef until it is nearly completely browned. Drain and discard the grease.
    • To the skillet, add the onion, garlic, cabbage, salt and pepper and old bay seasoning, and continue to cook with the beef until the cabbage is tender—about 10 more minutes.
    • Remove the beef mixture from heat and allow it to cool.
    • While the beef filling is cooling, preheat your oven to 375 degrees fahrenheit.
    • Roll the pieces of dough out into rectangles and fill each one with a portion of meat filling. Fold in the ends and roll the dough over the filling to create a cylinder of meat filled dough.
    • Pinch the dough seams together and place the runzas on a parchment lined baking sheet, seam side down.
    • Mix the egg white and water together to make an egg wash.
    • Brush the top of each runza with the egg wash and bake them for 18-20 minutes. They should all be a golden brown.
    • Remove from the oven and allow them to cool for a few minutes before enjoying!

    Notes

    I recommend serving these with a dipping sauce like Super Easy Beer Cheese Dip or Famous Fry Sauce!

    Nutrition

    Calories: 282kcal | Carbohydrates: 35g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 728mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 4mg
  • Grinder Salad

    Grinder Salad

    This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!

    Don’t underestimate the power of a good chopped salad! Try this Italian chopped salad or Portillo’s chopped salad next, they’re so tasty!

    Hero image of grinder salad in a serving bowl.

    Grinder Salad Recipe

    Let me tell you why this grinder salad is the best and why you’ve gotta try it ASAP! Imagine all the epic flavors of a classic Italian grinder sub, but with a fresh and vibrant twist that your taste buds will go crazy over. First things first, this dressing is the real deal. Creamy mayo meets tangy red wine vinegar, and then we throw in some Italian seasonings, zesty garlic, and a kick of pepperoncini pepper liquid. Oh, and don’t forget the grated parmesan for that extra savory punch!

    Now, let’s talk about the salad itself. We’ve got crisp shredded iceberg lettuce and thin slices of Brussels sprouts for some serious crunch. But wait, it gets better! We pile on the salami and deli ham for some mouthwatering protein, and the provolone cheese adds a creamy, dreamy touch. And oh boy, the chopped red onion and pepperoncini peppers give it that tasty kick, while the grape tomatoes bring juicy sweetness into the mix. Even if you’re not a big salad lover, this is one recipe you won’t want to miss. Grinder salad is the perfect balance of meaty and fresh!

    Dressing and Salad Ingredients

    When you toss all these ingredients together with that fantastic dressing, it’s the ultimate flavor combo! And if you’re into that extra oomph, go ahead and sprinkle some red pepper flakes on top. Seriously, the grinder salad is the way to go when you’re craving those grinder sub vibes but want something lighter and just as tasty.

    Dressing

    • Mayonnaise: The creamy base that makes the dressing smooth and rich. If you want a healthier option, try using Greek yogurt or a mix of yogurt and mayo.
    • Red Wine Vinegar: This adds a tangy kick that goes great with the creaminess. If you don’t have it, apple cider vinegar or white wine vinegar will do the trick. Just keep in mind that the overall flavor will change slightly.
    • Salt and Pepper: Season until the dressing tastes just the way you like it!
    • Italian Seasonings: A tasty blend of herbs like oregano, basil, thyme, and rosemary that gives the dressing that classic Italian taste. You can also use a store-bought Italian seasoning mix.
    • Fresh Minced Garlic: Adds a bold kick. If you like it milder, roasted garlic or garlic powder can be used instead.
    • Pepperoncini Pepper Liquid: The secret ingredient for some heat and tanginess.
    • Parmesan Cheese: Grated parmesan adds a savory kick to the grinder salad.

    Grinder Salad

    • Shredded Iceberg Lettuce: This is where the freshness and crunch come from, giving the salad that light and cool vibe.
    • Brussels Sprouts: These little green goodies bring a fun twist and extra crunchiness.
    • Sliced Salami: Get ready for some serious flavor! This tasty protein gives the salad that classic grinder sub taste. If you’re not into salami, you can swap it with turkey or roast beef – equally delish!
    • Deli Ham: Another hero from the deli, bringing a milder and slightly sweet touch. It plays so well with the other ingredients.
    • Sliced Provolone Cheese: Oh, cheesy goodness! This creamy delight is one of the things that makes this grinder salad so irresistible.
    • Chopped Red Onion: Adds a sharp kick to balance out the flavors.
    • Sliced Pepperoncini Peppers: Tangy and mildly spicy, these little peppers bring the party to the salad. If you can’t find them, go for banana peppers or pickled jalapeños – still awesome!
    • Halved Grape Tomatoes: Juicy and sweet, these little gems enhance the whole flavor game.
    • Red Pepper Flakes (For Serving): Okay, spice lovers, here’s your moment! Sprinkle some of these fiery flakes on top if you’re up for some extra heat.

    How to Make a Grinder Salad

    Don’t wait another minute – get your hands on those ingredients and treat yourself to a salad experience like no other! You’ll be hooked from the first bite, guaranteed!

    1. Mix Up the Dressing: To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
    2. Add Salad Ingredients: In a large mixing bowl, add all of the prepared salad ingredients.
    3. Toss Together: Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
    4. Garnish and Serve: Garnish with red pepper flakes before serving if desired. Enjoy immediately!
    Collage of the salad ingredients being tossed with the dressing.

    Customize Your Grinder Salad

    Ready to make your grinder salad even more delicious? I’ve got some awesome tips and variations that’ll take your salad game to new heights!

    • Adjust the Dressing: Add a personal touch to your dressing! You like it tangy? Add more red wine vinegar. Wanna bring the heat? Go wild with that pepperoncini pepper liquid!
    • Mix Up the Meats: You don’t have to stick to salami and deli ham – switch it up! Pepperoni, turkey, roast beef, whatever floats your boat!
    • Add Some Avocado: Creamy, dreamy avocado? Yes, please! Slice ’em up and dive into avocado heaven. It’s another great contrast to the pepperoncini and onions.
    • Dress Right Before Serving: To keep the salad crisp and fresh, add the dressing just before serving. This prevents the lettuce from getting soggy.

    All of the ingredients in a serving bowl, before being mixed.

    Storing Leftovers

    This grinder salad is best enjoyed right away! The addition of Brussels sprouts helps prolong the life of the salad because it is a sturdier green that holds up well with the dressing. The lettuce tends to get soggy as it sits. There is always the option of keeping the salad and the dressing separate and then adding the dressing when you are ready to eat it.

    • In the Refrigerator: Store the leftover salad in an airtight container then refrigerate for up to 2 days.

    Grinder salad being tossed with 2 wooden spoons.

    Other Craveworthy Salad Recipes

    Who said salads have to be boring? These other recipes will have you hooked with their flavor, while also being light enough to enjoy on a hot summer day!

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    Grinder Salad

    This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!
    Course Salad
    Cuisine American, Italian, Italian American
    Keyword grinder salad, grinder salad recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8
    Calories 549kcal
    Author Alyssa Rivers

    Ingredients

    Dressing

    • 1 cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Kosher salt
    • 1/4 teaspoon cracked black pepper
    • 1 tablespoon Italian seasonings
    • 2 teaspoons garlic, minced
    • 3 tablespoons pepperoncini pepper liquid
    • 1/2 cup Parmesan cheese, grated

    Salad

    • 3 cups iceberg lettuce, shredded
    • 2 cups Brussels sprouts, shredded or thinly sliced
    • 12 ounces salami, sliced
    • 8 ounces deli ham, sliced
    • 8 slices provolone cheese, sliced
    • 1/2 cup red onion, chopped
    • 1/2 cup sliced pepperoncini peppers
    • 1 cup grape tomatoes, halved
    • red pepper flakes, for serving

    Instructions

    • To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
    • In a large mixing bowl, add all of the prepared salad ingredients.
    • Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
    • Garnish with red pepper flakes before serving if desired.
    • Enjoy immediately!

    Nutrition

    Serving: 1cup | Calories: 549kcal | Carbohydrates: 7g | Protein: 25g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 2015mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 2mg
  • Fried Okra

    Fried Okra

    Bring the comfort of Southern cooking to your kitchen with this crispy fried okra! It features soft okra pieces coated in a buttermilk breading that are fried to golden brown perfection. You won’t be able to stop at one!

    Southern cooking is all about comfort food. Hearty, home-cooked dishes that you won’t be able to resist piling onto your plate! Need more great recipes to try? Try some homemade grits or hush puppies!

    Fried okra served in a white bowl with a creamy sauce.

    Classic Southern Fried Okra

    The south is all about the deep fryer, and Okra is a cornerstone of any Southern dish. Combine the two, and you have the best hearty appetizer! If you go over to someone’s house, you’ll probably have fried catfish and okra. Maybe some hush puppies too if you’re lucky.

    If you’ve never had it, you seriously need to try fried okra! It’s a Southern treat that’s too good to miss. It’s got tender okra slices coated in a crunchy, golden buttermilk batter, fried to perfection. No sliminess here, just pure deliciousness! They’re so irresistible, you won’t able to stop munching on them.

    Fried Okra Ingredients

    We’ve got a lineup of simple yet scrumptious ingredients that’ll turn this Southern classic into your new favorite dish. Check out the recipe card below for measurements!

    • Okra Pods: These green goodies are sliced up and fried to crispy perfection. Crunchy on the outside, tender on the inside – it’s a flavor combo you’ll love.
    • One Egg: Helps the coating stick to the okra like glue.
    • Buttermilk: Adds a tangy kick and richness to the batter. So darn good!
    • All-Purpose Flour: The base of the batter that gets everything coated and ready to fry.
    • Cornmeal: Gives that extra crunch we all crave.
    • Salt: Simple, yet essential for bringing out all the flavors.
    • Black Pepper: Adds a little kick and depth to the dish.
    • Cumin: Brings in warm, aromatic goodness for a flavor boost.
    • Garlic: Gives the fried okra some savory magic.
    • Cayenne Pepper: For the brave souls who like it spicy!
    • Vegetable Oil: So you can fry the okra to golden perfection!

    Let’s Get Cookin!

    Even though you need to deep fry your okra, it’s actually pretty easy! You’re going to love the crunchy on the outside, tender on the inside goodness that you create.

    1. Prep Okra: Wash and de-stem all the okra, cut them into ½ inch disks.
    2. Egg Mixture: In a medium bowl whisk together the egg and buttermilk. Then toss the cut okra into the bowl and mix to coat all the okra.
    3. Soak: Cover the bowl of okra and allow it to soak for about 5 minutes.
    4. Prepare Batter: While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne pepper.
    5. Remove From Egg Mixture: Once the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing the excess liquid to drip off.
    6. Coat: Place the drained okra into the bowl of flour and then toss to coat.
    7. Heat Oil: In a large skillet, heat up ¾ inch of vegetable oil over medium high heat.
    8. Fry: Once the oil is hot, carefully place the battered okra into the pan, you will need to work in batches. Cook the okra until they are golden brown on all sides, about 4-5 minutes.
    9. Strain: Remove the fried okra from the oil using a spider strainer or slotted spoon and then place them onto a plate lined with paper towels to soak up excess oil.
    10. Cool and Serve: Allow the okra to cool for a few minutes and then serve with your favorite sauce!
    Okra being battered and fried in oil.

    Cooking Tips

    Before you dive into frying up that irresistible batch of okra, let me share some handy tips to ensure your fried okra turns out just right! These little tricks will have you serving up golden, crispy goodness that’ll have everyone coming back for more.

    • Check if Your Oil is Hot Enough: To check if oil is ready to start frying, I like to take a wooden toothpick or skewer and submerge it into the oil partially, if the oil is ready it should develop bubbles around the toothpick or skewer.
    • Adjust the Spice: If you want more heat in your fried okra you can add additional cayenne pepper, or remove it if you want no heat.
    • Don’t Crowd the Pan: Fry in batches, don’t overcrowd the pan. Give each piece enough space to cook evenly and get that golden goodness.

    Closeup of okra.

    Storing Leftovers

    I recommend enjoying your fried okra fresh if you can, but it can also be stored and enjoyed later. Keep it in an airtight container for a day or two in the fridge!

    To Reheat: Use an air fryer or oven so your fried okra stays nice and crispy. 10 minutes at 375 degrees Fahrenheit should do the trick!

    A piece being dipped in sauce.

    More Southern Favorites

    Get your comfort food fix with a few more of my favorite Southern recipes! They’re so satisfying and delicious, everyone will love them!

    Print

    Fried Okra

    Bring the comfort of Southern cooking to your kitchen with this crispy fried okra! It features soft okra pieces coated in a buttermilk breading that are fried to golden brown perfection. You won't be able to stop at one!
    Course Appetizer, Side Dish
    Cuisine American, Southern
    Keyword fried okra, fried okra recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 8 people
    Calories 128kcal

    Ingredients

    • 1 pound okra pods
    • 1 large egg
    • ¼ cup buttermilk
    • 1 cup all purpose flour
    • ½ cup cornmeal
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon cumin
    • 1 teaspoon garlic
    • ½ teaspoon cayenne pepper
    • Vegetable oil for frying

    Instructions

    • Wash and de-stem all the okra, cut them into ½ inch disks.
    • In a medium bowl whisk together the egg and buttermilk. Toss the cut okra into the bowl and mix to coat all the okra.
    • Cover the bowl of okra and allow it to soak for about 5 minutes.
    • While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne pepper.
    • Once the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing the excess liquid to drip off.
    • Place the drained okra into the bowl of flour and toss to coat.
    • In a large skillet, heat up ¾ inch of vegetable oil over medium high heat.
    • Once the oil is hot, carefully place the battered okra into the pan, you will need to work in batches. Cook the okra until they are golden brown on all sides, about 4-5 minutes.
    • Remove the fried okra from the oil using a spider strainer or slotted spoon and place them onto a plate lined with paper towels to soak up excess oil.
    • Allow the okra to cool for a few minutes and serve with your favorite sauce!

    Nutrition

    Calories: 128kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 312mg | Potassium: 246mg | Fiber: 3g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg
  • Easy Macaroni Salad

    Easy Macaroni Salad

    This easy macaroni salad is a potluck superstar! It’s creamy and flavorful with peas, carrots, and celery added in for some extra color and crunch. Each bite is a dream!

    If you’re ever unsure of what to make for a summer potluck, pasta salads are the answer! They’re so easy to mix up and everybody loves ‘em. A few great recipes to add to the lineup: Greek broccoli pasta salad, shrimp pasta salad, or BLT avocado pasta salad!

    Closeup of easy macaroni salad in a serving bowl.

    Quick and Easy Macaroni Salad

    Alright, listen up! I’m here to give you the inside scoop on the most delicious and fuss-free macaroni salad ever! This salad is so easy to whip up, you’ll be the potluck hero in no time. It’s made with tender elbow macaroni, shredded carrots, diced celery, sweet peas, and chopped green onions, all partying together in one big bowl. The texture is to die for!

    But wait, it gets even better! The secret sauce that ties this whole thing together is a creamy, tangy dressing that will have you coming back for seconds and thirds. You just mix some mayo, apple cider vinegar, brown sugar, salt, pepper, and garlic powder together, but the combination is so wonderful! The magic is in the dressing, folks! It’s what takes this macaroni salad from good to great.

    Ingredients You’ll Need

    Mix all these awesome ingredients together, and you’ve got yourself a killer macaroni salad that’s bursting with flavors and textures. It’s the perfect side dish for any occasion, and trust me, everyone will be begging for more!

    • Elbow Macaroni: The main ingredient! These little pasta tubes are the heart and soul of our macaroni salad. They’re chewy and satisfying, holding all the flavors together.
    • Shredded Carrots: These bright orange veggies add color and a hint of sweetness to the salad. They also give it a nice crunch.
    • Finely Diced Celery: Don’t underestimate the power of celery! It brings a fresh and crunchy vibe to the mix, balancing out the creamy goodness.
    • Fresh or Frozen Peas: Green goodness alert! Whether fresh or frozen, peas add a touch of sweetness and freshness that make the salad pop.
    • Green Onions: Bring a mild onion flavor and a splash of green color to keep things interesting.
    • Mayonnaise: The creamy star of our dressing! This rich and velvety ingredient is what makes the macaroni salad so creamy and irresistible.
    • Apple Cider Vinegar: The tangy kick! This vinegar adds a tangy punch that keeps things lively and stops the salad from being too heavy.
    • Brown Sugar: A pinch of brown sugar adds a subtle sweetness that makes the dressing addictive.
    • Salt: Just a little salt makes everything taste better and brings out the best in each ingredient.
    • Black Pepper: The spicy touch! A dash of black pepper adds a bit of kick to the dressing. Adjust to taste.
    • Garlic Powder: Garlic powder adds a delicious savory flavor that makes this easy macaroni salad extra tasty.

    Easy Macaroni Salad Recipe

    It only takes 20 minutes to make this easy macaroni salad, so it’s perfect for when you’re on the go! This is definitely one of my go-to recipes for the summer and beyond.

    1. Cook Pasta: Cook your pasta according to the package directions, rinse in cold water, and place the fridge until it has completely cooled.
    2. Prep Veggies: Prepare your carrots, celery, peas, and green onion. Toss them together into a large bowl.
    3. Dressing Mixture: In a small bowl, mix together the mayonnaise, vinegar, brown sugar, salt, pepper, and garlic. Then whisk to combine. Taste the dressing and add additional salt and pepper if needed.
    4. Combine: Once your pasta has cooled, add it to the bowl with the veggies and toss to mix together. Then pour your dressing over the pasta mixture and toss to coat everything completely.
    5. Serve or Store: You can serve it fresh or cover it and allow it to rest in the fridge for a few hours before serving. I recommend this method to allow all the flavors to meld together.
    4-photo collage of the veggies, noodles, and dressing being added to a bowl.

    Tips and Variations

    You know what’s awesome about this easy macaroni salad? You can totally make it your own! Check out these extra tips to level up the salad and give it your own personal touch:

    • Add More Veggies: Don’t be shy to mix and match veggies! Go wild with bell peppers, cucumbers, or cherry tomatoes. The more colors, the better!
    • Make it Meaty: Wanna turn this salad into a full-on meal? Toss in some cooked chicken, ham, or crispy bacon.
    • Add Fresh Herbs: Sprinkle in some chopped herbs like parsley, dill, or cilantro. It’ll give the salad a fancy twist and make it taste gourmet.
    • Pick Your Pasta: While elbow macaroni is traditional, you can try different pasta shapes like bowtie, penne, or rotini. Each shape holds the dressing differently, adding a unique touch to the salad.
    • Chill: Letting the salad rest in the fridge for a few hours (or even overnight) allows the flavors to meld together and intensify. It’ll be even more tasty when you serve it.

    Top-down view of macaroni salad in a wooden bowl.

    Storing Leftovers

    Make this recipe ahead of time and store it for an even more convenient side dish.  Cover and store in the refrigerator until ready to serve. And if you still have leftovers of this easy macaroni salad, it makes great leftovers for lunch the next day.

    In the Refrigerator: Store in an airtight container or resealable bag for 3-5 days in the refrigerator.

    Pasta salad in a serving bowl.

    More Tasty Pasta Salad Recipes

    Cool, delicious, and addictive, pasta salads are always a great choice for a side dish! I’ve rounded up a few more of my favorites below, I know you’ll love them as much as I do!

    Print

    Easy Macaroni Salad

    This easy macaroni salad is a potluck superstar! It's creamy and flavorful with peas, carrots, and celery added in for some extra color and crunch. Each bite is a dream!
    Course Side Dish
    Cuisine American
    Keyword easy macaroni salad
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 8 people
    Calories 438kcal
    Author Alyssa Rivers

    Ingredients

    Macaroni Salad:

    • 16 ounces elbow macaroni
    • 2 carrots, shredded
    • 3 stalks celery, finely diced
    • 1 cup fresh or frozen peas, if using frozen thaw before use
    • ½ cup green onion, chopped

    Dressing:

    • 1 cup mayonnaise
    • ¼ cup apple cider vinegar
    • 2 tablespoons brown sugar
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder

    Instructions

    Macaroni Salad:

    • Cook your pasta according to the package directions, rinse in cold water, and place the fridge until it has completely cooled.
    • Prepare your carrots, celery, peas, and green onion. Toss them together into a large bowl.
    • In a small bowl, mix together the mayonnaise, vinegar, brown sugar, salt, pepper, and garlic. Whisk to combine. Taste the dressing and add additional salt and pepper if needed.
    • Once your pasta has cooled, add it to the bowl with the veggies and toss to mix together. Pour your dressing over the pasta mixture and toss to coat everything completely.
    • You can serve it fresh or cover it and allow it to rest in the fridge for a few hours before serving. I recommend this method to allow all the flavors to marinate together.

    Nutrition

    Serving: 1cup | Calories: 438kcal | Carbohydrates: 50g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 487mg | Potassium: 260mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2774IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg
  • 5 Minute Corn Salsa

    5 Minute Corn Salsa

    Experience the ultimate freshness and flavor with this easy Corn Salsa recipe. Packed with fresh ingredients like red onion, jalapeño, and lime juice, it’s the perfect blend of flavors for a refreshing summer appetizer.

    Salsa, dips, anything that I can much on with some yummy chips or crackers are my favorites! You’ve got to try out this delicious Rotel Dip, this super easy Spinach Dip or this classic Avocado Salsa. They are so good and will be perfect for serving for any meal or at any party!

    The top view of a bowl of corn salsa garnished with cilantro and topped with a lime and a tortilla chip.

    What is Corn Salsa

    Corn salsa is a flavorful and fresh side dish made with sweet corn kernels. It typically includes a combination of diced red onion, jalapeño, and other fresh ingredients such as bell peppers, garlic, lime juice, and cilantro. Corn salsa can be served chilled or at room temperature. Whichever you prefer, you can eat it with some yummy tortilla chips! Or, take it to the next level and use it as a topping for tacos or grilled meats!

    Its sweet and savory taste, along with its colorful appearance, makes it my family’s favorite choice for summer gatherings and parties. Not only is this recipe so delicious but it only takes 5 minutes to put it together. And, you can easily make this mild or spicy, depending on who you are serving this to and what you like! If you love a lot of heat, make sure to leave the seeds in your jalapeños when you prepare all of your veggies! Trust me, you will love this recipe!

    Corn Salsa Ingredients

    These ingredients are fresh and deliver so much flavor and color to any meal! To see the exact measurements for each ingredient then check out the recipe card at the bottom of the post.

    • Sweet Corn: Juicy and tender kernels bring a delightful sweetness to the salsa.
    • Red Onion: This adds in a mild flavor.
    • Garlic: Adds a nice aroma and mild taste to the salsa.
    • Jalapeño: Provides a spicy kick and adds depth of flavor to the recipe. Leave the seeds out if you want a more mild salsa.
    • Red Bell Pepper: This ingredient offers a slightly sweet and crisp texture with a mild flavor.
    • Orange Bell Pepper: Adds a vibrant pop of color and a hint of sweetness to the salsa.
    • Fresh Lime Juice: I love fresh lim juice! It brings a tangy citrus flavor that brightens the salsa.
    • Cilantro: You either love it or you hate it! I love the fresh and herby taste that it brings to the recipe.
    • Salt: Enhances the flavors of all of the ingredients.
    • Pepper: This adds in some flavor without much heat.
    • Cumin: The cumin brings in a touch of warm, earthy, and deep flavor.

    How to Make Corn Salsa

    This corn salsa is whipped up in less than 5 minutes. Not only is it easy to make but the ingredients are so bright and refreshing that I hope you have an extra bag of tortilla chips… You will need them when you see how irresistible this salsa is!

    1. Add Veggies: Add the drained corn, red onion, garlic, jalapeño, bell peppers, and cilantro to a large bowl.
    2. Combine Seasonings: Combine the lime juice, salt, pepper, and cumin in a small bowl.
    3. Mix and Chill: Drizzle the dressing ingredients over all of the veggies and mix well. Once combined then chill in the fridge before serving.
    2 pictures showing all of the ingredients in glass bowls ready to be mixed together.

    Frequently Asked Questions

    You can make this corn salsa your own by adding ingredients and using substitutions. Here are some common questions that can help you make your salsa perfect!

    • Can I use frozen corn instead of canned corn? Yes, you can use frozen corn as a substitute for canned corn. Thaw the frozen corn before adding it to the salsa and adjust the amount if needed.
    • Can I make corn salsa without cilantro? Yes! I know that cilantro is one of those “love it or hate it” ingredients so you can omit cilantro if you’re not a fan. You can either leave it out entirely or substitute it with another herb such as parsley or basil.
    • How spicy is corn salsa This depends! The spiciness is based on how much jalapeño is used and if you included the seeds and membranes. If you prefer a milder salsa then be sure to remove the seeds and membranes before adding the jalapeño.
    • Can I add additional vegetables or ingredients to corn salsa Absolutely! Corn salsa is a versatile recipe, and you can customize it to make it perfect for you! Feel free to add diced tomatoes, black beans, avocado, or other vegetables for extra flavor and texture.
    • Is corn salsa gluten-free and vegan? Yes, corn salsa is typically gluten-free and vegan. However, it’s always a good idea to double-check the specific ingredients you use to make sure.
    • Can I use lime juice from a bottle instead of fresh lime juice? While fresh lime juice provides the best flavor, you can use bottled lime juice if fresh limes are not available.

    The top view of the ingredients being mixed with a wooden spoon.

    Storing Leftovers

    Because this corn salsa is so delicious, you will want to have it on hand all the time! Here is how you can make this ahead of time and store any leftovers:

    • Making ahead of time: Corn salsa can be made ahead of time in the refrigerator. It actually benefits from some chilling time because it allows the flavors to meld together. Just keep it in an airtight container and it should stay fresh for a few days.
    • In the Refrigerator: Corn salsa can typically be stored in the refrigerator for up to 3-4 days. Make sure to keep it in an airtight container to maintain freshness.
    • Can I freeze corn salsa I don’t recommend freezing corn salsa because the texture of the vegetables can change when you thaw the salsa. It’s best enjoyed fresh.

    A hand dipping a tortilla chip into the corn salsa.

    More Delicious Salsa Recipes

    Salsa is fresh, delicious, and can be made in so many different ways! I’ve rounded up a few more of my favorite salsa recipes that will be a hit with any crowd!

    Print

    5 Minute Corn Salsa

    Experience the ultimate freshness and flavor with this easy Corn Salsa recipe. Packed with fresh ingredients like red onion, jalapeño, and lime juice, it's the perfect blend of flavors for a refreshing summer appetizer.
    Course Appetizer, Side Dish
    Cuisine Mexican, Mexican American
    Keyword 5 minute, Corn salsa, Corn Salsa Recipe, Easy Corn Salsa
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 12 people
    Calories 9kcal
    Author Alyssa Rivers

    Ingredients

    • 2 (15 ounce) cans sweet corn, drained
    • 1 red onion, diced
    • 2 cloves garlic, minced
    • 1 jalapeño, de-seeded and minced
    • ¼ cup red bell peppers
    • ¼ cup orange bell pepper
    • 2 tablespoons cilantro, chopped
    • ¼ cup fresh lime juice
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 1 teaspoon cumin

    Instructions

    • Add the drained corn, red onion, garlic, jalapeño, bell peppers, and cilantro to a large bowl.
    • Combine the lime juice, salt, pepper, and cumin in a small bowl.
    • Drizzle the dressing ingredients over all of the veggies and mix well. Chill in the fridge until it is ready to be served.

    Nutrition

    Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 389mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 0.2mg
  • Thai Lettuce Wraps

    Thai Lettuce Wraps

    Get ready to devour some homemade Thai lettuce wraps—a must-have appetizer that you won’t be able to resist! These wraps are loaded with tasty lean ground beef, minced red onion, garlic, ginger, and chili flakes, all tossed in a delicious dressing made from soy sauce and sesame oil.

    Lettuce wraps are such a simple but delicious appetizer. If you love them as much as I do, you’ll have to give these chicken lettuce wraps or Asian turkey lettuce wraps a try next.

    6 Thai lettuce wraps on a blue dish, served with peanut sauce.

    Thai Lettuce Wraps Recipe

    I know lettuce wraps alone may sound boring, but these Thai lettuce wraps are anything but! They’re seriously the perfect appetizer. (Or light meal!) The ground beef filling is cooked to tender perfection and seasoned with tasty spices and herbs. You’ll be coming back for wrap after wrap!

    These Thai lettuce wraps are so fresh and tasty. The beef mince is loaded up with sliced veggies and sesame seeds for extra flavor and texture. Speaking of flavor, let’s not forget the sauce! The beef is coated in a mouthwatering glaze made of soy sauce, a squeeze of lime, and brown sugar for some sweetness! My family devoured these tasty wraps in an instant. I’m sure yours will too!

    Ingredients Needed

    Now that you’re convinced of their deliciousness, let’s get into everything you’ll need to make these Thai lettuce wraps. One tip I have is to use fresh, high-quality ingredients. They will make all the difference in flavor!

    • Lean Ground Beef: This is the base of the filling, giving it a deliciously meaty flavor and a good protein boost that makes these Thai lettuce wraps satisfying and filling. You can also use ground turkey for something leaner.
    • Minced Red Onion: These little pieces of onion add a sweet and crunchy bite to the filling.
    • Minced Garlic: Adds a savory and robust taste that kicks the filling up a notch and makes it seriously mouthwatering.
    • Fresh Grated Ginger: Grating ginger brings a zesty and slightly spicy kick to the filling, giving it that special Thai flair.
    • Chili Flakes: For those who like a bit of heat, these red pepper flakes add just the right amount of spiciness that blends perfectly with the other flavors.
    • Salt and Pepper: Basic seasonings that add an extra layer of flavor to the filling.
    • Julienned Carrots: These thinly sliced carrots not only add a vibrant pop of color but also a satisfying crunch!
    • Chopped Green Onions: For some extra savory goodness.
    • Chopped Cilantro: This herb adds a burst of freshness. Omit it if you’re not a fan!
    • Sesame Seeds: These little seeds are a fun addition, giving the filling a nutty flavor.

    For the Sauce and Assembly:

    • Soy Sauce: Works as the base of the Thai lettuce wrap sauce. For more authentic flavor, try using Thai black soy sauce. You can find it online or at your local Asian grocer!
    • Sesame Oil: Makes the sauce rich and nutty.
    • Lime Juice: Adds a tangy flavor that balances out the other ingredients.
    • Brown Sugar: For the perfect touch of sweet, caramelized flavor!
    • Butter Lettuce: These crispy and tender lettuce leaves are the perfect vessels for holding the filling. You won’t be able to get enough of these Thai lettuce wraps, they’re SO good!

    How to Make Thai Lettuce Wraps

    It’s actually pretty easy, and you end up with Thai lettuce wraps that are so delicious! Because of this, these wraps have become a new favorite appetizer of mine. I swear, I could eat a whole plate by myself with how scrumptious they are.

    1. Beef Mixture: In a medium bowl, add your ground beef, onion, garlic, ginger, chili flakes, salt and pepper. Mix until combined.
    2. Sauce Mixture: In a small bowl, combine your soy sauce, sesame oil, lime juice, and brown sugar. Then set aside.
    3. Cook Beef: Heat a large skillet up to medium-high heat. Then add your meat mixture to the skillet and cook, stirring continually for about 6-8 minutes. The beef should mostly be browned and cooked by now.
    4. Add Vegetables and Sauce: Add in your carrots, green onions, cilantro, sesame seeds, and sauce. Then continue to stir fry everything together for about 3-4 minutes. Stir well to ensure a thorough combination, and allow the sauce to begin reducing.
    5. Remove From Heat: Remove your filing from heat. Then set aside.
    6. Prepare Lettuce: Prepare your butter lettuce and set the lettuce leaves on a plate. Fill each lettuce leaf with your filling and then serve. You can also serve the filling and lettuce separate and have your guests fill their own lettuce wraps!
    3-photo collage of the beef mixture and vegetables being cooked together.

    Sauces for Dipping

    Thai lettuce wraps are great on their own, but I like serving them with homemade sauces for a little extra flavor. Thai appetizers are usually served with peanut sauce, but here are some other great options to try!

    Closeup of Thai lettuce wraps.

    Storing Leftovers

    Whether you’re making your Thai lettuce wraps ahead of time or storing leftovers, it’s best to store the lettuce and beef filling separately. The beef filling will stay good for 3-4 days in an airtight container or Ziploc bag.

    To Reheat: Transfer the beef mixture to a skillet and cook on medium heat until warmed though, stirring frequently. You can also use the microwave, heating the beef in 30-second intervals.

    Dipping a lettuce wrap into peanut sauce.

    Other Thai Favorites

    Thai food is easily one of my favorite cuisines. I love trying to recreate all of the delicious dishes that I’ve tried at home! If you love Thai food as much as I do, here are a few more amazing recipes to try out. I know you’ll love them all, they’re so flavorful and satisfying!

    Print

    Thai Lettuce Wraps

    Get ready to devour some homemade Thai lettuce wraps—a must-have appetizer that you won't be able to resist! These wraps are loaded with tasty lean ground beef, minced red onion, garlic, ginger, and chili flakes, all tossed in a delicious dressing made from soy sauce and sesame oil.
    Course Appetizer, Side Dish
    Cuisine Thai
    Keyword thai lettuce wraps, thai lettuce wraps recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 6 people
    Calories 143kcal
    Author Alyssa Rivers

    Ingredients

    Filling

    • ¾ pound lean ground beef
    • ½ red onion minced
    • 2 cloves garlic minced
    • 2 teaspoons fresh ginger grated
    • 1 teaspoon chili flakes
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 cup carrots julienned
    • ¼ cup green onions chopped
    • 2 tablespoons cilantro chopped
    • 2 tablespoons sesame seeds

    Sauce

    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 2 teaspoons lime juice
    • 2 teaspoons brown sugar
    • 1 head butter lettuce cleaned and separated

    Instructions

    • In a medium bowl, combine your ground beef, onion, garlic, ginger, chili flakes, salt and pepper. Mix well.
    • In a small bowl, combine your soy sauce, sesame oil, lime juice, and brown sugar. Set aside.
    • Heat a large skillet up to medium high heat. Add your meat mixture to the skillet and cook, stirring continually for about 6-8 minutes. The beef should mostly be browned and cooked by now.
    • Add in your carrots, green onions, cilantro, sesame seeds, and sauce. Continue to stir fry everything together for about 3-4 minutes. Ensuring everything is well combined and the sauce begins to reduce.
    • Remove your filing from heat. And set aside.
    • Prepare your butter lettuce and set the lettuce leaves on a plate. Fill each lettuce leaf with your filling and serve.
    • You can also serve the filling and lettuce separate and have your guests fill their own lettuce wraps!

    Nutrition

    Calories: 143kcal | Carbohydrates: 7g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 784mg | Potassium: 399mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4615IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg
  • Grilled Eggplant

    Grilled Eggplant

    Grilled eggplant has a perfect golden char on the outside and is deliciously seasoned and tender on the inside. Discover how simple and impressive grilled eggplant is when served as a side dish to any meal.

    Grilling is one of my favorite ways to cook vegetables. It gives them a smokey flavor, softens them to perfection, and gives them a crispy outside texture. Try grilling zucchini or asparagus, you won’t want to cook them any other way. also LOVE to grill pineapple because the sugars carmelize and make it extra juicy and sweet.

    Top view of grilled eggplant on a blue oval shaped platter with a serving fork is on the platter.

    What Is Grilled Eggplant?

    Eggplant is surprisingly SO tender and delicious, and grilling your eggplant takes it to the next level! This eggplant recipe starts with a simple seasoning of salt, pepper, and garlic powder. Grilling eggplant creates the best texture with its golden grill marks. You will also love the tasty and smokey flavor!

    Eggplant is so versatile in many different recipes and especially as a substitute for noodles. Like in my popular eggplant parmesan recipe. It’s a good one! I also like to use eggplant in lasagna or as a replacement for pizza dough in this air fryer pizza.

    Ingredients Needed

    These ingredients are minimal and so easy. Eggplant has a mild flavor but when it’s seasoned and grilled it is so tasty! See the recipe card at the bottom of the post for exact measurements.

    • Eggplants: All you need is two eggplants for this recipe. Follow my tips below on how to pick out the perfect eggplant at the grocery store.
    • Olive Oil: Olive oil helps prevent sticking and locks in moisture while it grills.
    • Kosher Salt: Salt enhances all the flavors.
    • Pepper: I always prefer cracked black pepper because the bigger pepper flakes have so much flavor.
    • Garlic Powder: The best seasoning with great flavor.
    • Fresh Parsley: Garnish with chopped parsley if you desire.

    Grilled Eggplant Recipe

    With a few easy steps, grilling eggplant will be ready in no time. It’s a quick side dish recipe perfect for all your summer meals. Follow my instructions below to learn how to grill eggplant. You will LOVE it!

    1. Heat the Grill: Preheat the grill to medium-high heat or 400-450 degrees Fahrenheit. A grill pan also works if you don’t have a grill.
    2. Cut the Eggplant: Cut the eggplant into 1-inch elongated disks by cutting at an angle.
    3. Pat Dry Each Piece: Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
    4. Brush With Olive Oil: Brush each cut of eggplant with olive oil on both sides. 
    5. Season the Eggplant: Combine the salt, pepper, and garlic powder in a small bowl, then sprinkle the eggplant slices with the seasonings.
    6. Grill the Eggplant: Place the seasoned eggplant on the grill then cook for 4-5 minutes on each side.
    7. Enjoy: Remove from the grill and allow them to cool slightly before enjoying!
    First process shot of eggplant slices drying on paper towels. Second photo of eggplant grilling on an outdoor grill.

    Tips and Variations

    If you’ve never cooked eggplant before, don’t let it intimidate you! This easy grilled recipe is so easy and anyone can make it! Here are a few tips to help you out! I also added some variations to this recipe you could give a try.

    • Do I need to peel the eggplant? Nope! Make this easy on yourself and leave the peel on! It is completely edible and adds great texture.
    • How do I pick an eggplant? A good rule to follow when picking out your eggplant is to look for one that is glossy. Also, when you pick it up, give it a little squeeze. It should have a tiny bit of give to it. If it’s rock hard, it’s not ready and one that is too soft is too ripe!
    • Use Different Seasonings: This grilled eggplant is seasoned with a few simple flavors, but you can switch up the seasonings. Sometimes I add Italian herbs or make it spicy with a sprinkle of cayenne pepper or red pepper flakes. Eggplant will take on the flavor of anything you desire to season it with!
    • Add Cheese: Sprinkle feta cheese or Parmesan cheese on top after the eggplant. It will melt onto the warm eggplant and my kids like it best this way!
    • Drizzle With Balsamic Glaze: Just before serving drizzle balsamic glaze over the top. This is my favorite way to eat grilled eggplant. Trust me, give it a try!

    Close up view of grilled eggplant on a blue platter garnished with chopped parsley.

    Storing Leftovers

    Grilled eggplant is best when enjoyed right away, but if you have leftovers there’s no need to worry. The texture will soften as it sits because of the water content, but it’s still yummy warmed up. Follow my instructions below on storing and reheating leftovers.

    • In the Refrigerator: Store cooled grilled eggplant in an airtight container in the refrigerator for 1-2 days.
    • To Reheat: Reheat in the microwave for 30-45 seconds or in the air fryer for a crispier texture. Cook in the air fryer at 375 degrees Fahrenheit for 3 minutes or until warmed through.

    Top view of grilled eggplant on a white plate along with sliced pork and gold fork.

    More Delicious Grilled Sides Dishes

    A grill is more than just for grilling meat. I love using my grill for cooking my entire dinner especially in the summer time when I don’t want to heat up the house with the oven. I can’t wait for you to try these grilling sides to go along with your next meal.

    Print

    Grilled Eggplant

    Grilled eggplant has a perfect golden char on the outside and is deliciously seasoned and tender on the inside. Discover how simple and impressive grilled eggplant is when served as a side dish to any meal.
    Course Side Dish
    Keyword grilled eggplant
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 61kcal
    Author Alyssa Rivers

    Ingredients

    • 2 eggplants
    • 1 tablespoon olive oil
    • 1 teaspoon Kosher salt
    • ½ teaspoon pepper
    • 1 teaspoon garlic powder
    • chopped parsley, for garnish

    Instructions

    • Preheat the grill to medium-high heat or 400-450 degrees Fahrenheit.
    • Cut the eggplant into 1-inch elongated disks by cutting at an angle.
    • Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
    • Brush each cut of eggplant with olive oil on both sides.
    • Combine the salt, pepper, and garlic powder in a small bowl, then sprinkle the eggplant slices with the seasonings.
    • Once all the eggplant pieces are seasoned and ready, place them on the grill and cook for 4-5 minutes on each side.
    • Remove from the grill and allow them to cool slightly before enjoying! Garnish with fresh chopped parsley if desired.

    Nutrition

    Serving: 2slices | Calories: 61kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 358mg | Fiber: 5g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg

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    Grilled Eggplant

    Grilled eggplant has a perfect golden char on the outside and is deliciously seasoned and tender on the inside. Discover how simple and impressive grilled eggplant is when served as a side dish to any meal.
    Course Side Dish
    Keyword grilled eggplant
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 61kcal
    Author Alyssa Rivers

    Ingredients

    • 2 eggplants
    • 1 tablespoon olive oil
    • 1 teaspoon Kosher salt
    • ½ teaspoon pepper
    • 1 teaspoon garlic powder
    • chopped parsley, for garnish

    Instructions

    • Preheat the grill to medium-high heat or 400-450 degrees Fahrenheit.
    • Cut the eggplant into 1-inch elongated disks by cutting at an angle.
    • Pat each cut of eggplant dry with a paper towel and place them onto a baking sheet.
    • Brush each cut of eggplant with olive oil on both sides.
    • Combine the salt, pepper, and garlic powder in a small bowl, then sprinkle the eggplant slices with the seasonings.
    • Once all the eggplant pieces are seasoned and ready, place them on the grill and cook for 4-5 minutes on each side.
    • Remove from the grill and allow them to cool slightly before enjoying! Garnish with fresh chopped parsley if desired.

    Nutrition

    Serving: 2slices | Calories: 61kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 358mg | Fiber: 5g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg
  • Honey Lime Poppy Seed Fruit Salad

    Honey Lime Poppy Seed Fruit Salad

    Honey Lime Poppy Seed Fruit Salad is a blend of all your favorite fruits with a sweet and zesty dressing to make each fruit burst with flavor! Add color and flavor to your table with this light and refreshing side.

    I love using poppy seeds in my recipes to add a little texture and flavor. Banana Poppy Seed Muffins with an Orange Glaze, this delicious Poppy Seed Chicken Casserole, or this yummy Almond Poppy Seed Bundt Cake are a few recipes that you have to try!

    Fruit salad in a bowl drizzled with honey lime poppy seed dressing.

    Fruit Salad

    The fact that my favorite fruits are coming into season makes me so excited! This honey lime poppy seed fruit salad takes about 10 minutes to throw together so it’s simple and quick. Wiith all of the blackberries, strawberries, mangoes, and kiwis combined, it makes a gorgeous and bright salad. Once you combine all of the fruit together, you drizzle on a honey lime poppyseed glaze. It adds in a very complimenatry sweet yet tangy glaze that is irresistable.

    The great thing about this fruit salad is that you can change it up and use any fruit that you would like. Depending on what fruit is in season (so that you can make this all year long) you can try out some grapes, bananas or pineapple. There is no way that you can’t make this salad and not have it be a hit wherever you take it. I devoured the entire bowl, and needless to say, it is fantastic!

    Ingredients in Honey Lime Poppy Seed Fruit Salad

    These fruits combined with a delicious and easy glaze will make this a fruit salad that goes with you to every gathering and party. To find out all of the exact ingredient measurements, check out the recipec ard at the bottom of the post.

    • Fruit: In this particular salad, I use sliced strawberries, yummy blackberries, fresh blueberries, diced kiwis and some sliced mangoes.
    • Honey: This acts as the base of the dressing and keeps it nice and sweet.
    • Lime Juice: This adds in a citrus component. It also breaks down the honey so that the dressing isn’t thick.
    • Poppy Seeds: These add a delicious flavor and look to the dressing.
    • Mint: I like to garnish the bowl with freshly chopped mint but this is optional.

    How Do You Make Honey Lime Poppy Seed Fruit Salad?

    1. Slice and Whisk: Cut and prepare the fruit and put it into a large mixing bowl. In a small bowl, whisk the honey, lime juice, and poppy seeds.
    2. Add Glaze: Drizzle the honey lime poppy seed glaze over the fruit and gently toss. Top with chopped mint if desired. Serve immediately.
    Fruit salad ingredients in a bowl before they are mixed.

    How do you stop fruit salad from going brown?

    A fruit salad like this honey lime poppy seed salad is only as good as its preparation! This salad won’t go brown with the fruit listed, but if you add any fruits like bananas, pears, and apples, you might have some browning. To prevent this, simply squeeze some lemon juice over them. You can use fresh or bottled lemon juice (which I usually have on hand). No need to measure a certain amount. Just squeeze a generous amount over the fruit and toss the fruit to coat.

    A bowl of poppy seeds mixed with honey and lime ready to drizzle on the fruit salad.

    Can I Make a Fruit Salad a Day Before?

    Honey lim poppy seed fruit salad gets juicier the longer it sits. The basket of a salad spinner will let the extra liquid drain and help the fruit stay crisp when stored overnight. Toss some of the juice back into the salad just before serving for extra sweetness or save it and make vinaigrette the next day

    Honey lime poppy seed fruit salad in a glass bowl.

    How Long Will a Fruit Salad Last?

    To maximize the shelf life of this honey lime poppy seed fruit salad for safety and quality, refrigerate any leftover fruit salad in an airtight container. Properly stored, fresh fruit salad will last for about 3 to 5 days in the refrigerator.

    Close up on honey lime poppy seed fruit salad.

    More Fruit Salad Recipes to Try

    Fruit salad can be served as a side to any meal. They are refreshing and I love using whatever fruits are in season to make them absolutely packed with flavor. Check out some more delicious fruit salad recipes that you will love!

    Print

    Honey Lime Poppy Seed Fruit Salad

    Honey Lime Poppy Seed Fruit Salad is a blend of all your favorite fruits with a sweet and zesty dressing to make each fruit burst with flavor! Add color and flavor to your table with this light and refreshing side.
    Course Salad, Side Dish
    Cuisine American
    Keyword fruit salad, fruit salad recipe, honey lime poppy seed fruit salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 57kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup strawberries, sliced
    • 1/2 cup blackberries
    • 1/2 cup blueberries
    • 1/2 cup kiwis
    • 1/2 cup mangoes, sliced and cubed
    • 1 Tablespoon Honey
    • 3 Tablespoons Lime Juice
    • 1 Tablespoon poppy seeds
    • Fresh Chopped Mint for garnish

    Instructions

    • Cut and prepare the fruit and put into a large mixing bowl. In a small bowl, whisk the honey, lime juice and poppy seeds.
    • Drizzle the honey lime poppy seed glaze over the fruit and gently toss. Top with chopped mint if desired. Serve immediately.

    Video

    Notes

    Originally Posted May 9, 2019

    Updated on July 6, 2023

     

    Nutrition

    Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 139mg | Fiber: 2g | Sugar: 9g | Vitamin A: 201IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 0.4mg
  • Red Cabbage Slaw

    Red Cabbage Slaw

    Who would’ve thought that red cabbage slaw could be so dang tasty? Trust me, this stuff is delicious! Finely sliced red cabbage, matchstick carrots, and herbs tossed with a killer dressing made of olive oil, lime juice, honey, and garlic. It’s the perfect way to jazz up any dish.

    Coleslaw is such a great summer side. It adds the best crunch and fresh flavor to any dish! You’ll have to try making this copycat KFC coleslaw next!

    Hero image of red cabbage slaw.

    Red Cabbage Slaw Recipe

    Red cabbage slaw is like a flavor explosion on the side! Seriously, don’t judge it by its name—this stuff is amazing. Just imagine finely sliced red cabbage, matchstick carrots, and some chopped green onion and cilantro all mixed together. It’s colorful, crunchy, and full of fresh flavors that you’ll love.

    The best part about red cabbage slaw is how versatile it is. You can pile it on top of tacos, burgers, or sandwiches for an extra punch of deliciousness. It’s also the perfect side dish to serve with grilled meats or roasted veggies. And let’s not forget about the dressing—olive oil, lime juice, honey, and garlic come together to create a tangy and slightly sweet sauce that ties everything together. Whether you dig in right away or save it for later, red cabbage slaw stays fresh and tasty. You’re going to love having it on hand!

    Ingredients Needed

    The key here is to use fresh ingredients so your red cabbage slaw has the best flavor. Once you have some fresh veggies on hand, all you need to do is whip up a simple dressing to bring out their tasty natural flavors!

    • Red Cabbage: Finely sliced for a burst of color and a satisfying crunch. It also adds a mild, slightly peppery taste to the slaw.
    • Matchstick Carrots: These are thinly sliced carrots that bring a hint of natural sweetness and a nice crispy texture to the mix.
    • Green Onion: Diced green onion adds a fresh and mild onion flavor, giving the slaw a little kick.
    • Cilantro: Chopped cilantro brings a refreshing and herby taste, making the slaw even more flavorful and bright. If cilantro’s not your thing, feel free to omit it.
    • Olive Oil: This is the base of the dressing, giving the slaw a smooth and rich texture.
    • Lime Juice: Adds a tangy and zesty kick to the slaw, balancing out the flavors and giving it a refreshing citrus taste.
    • Honey: A touch of sweetness that helps to balance the tanginess of the lime juice, adding depth to the overall flavor.
    • Garlic: Minced garlic brings a strong and savory taste to the dressing, giving the slaw some extra flavor. Garlic powder also works, but the overall flavor will be more mild.
    • Salt and Pepper: These simple seasonings enhance the flavors of the slaw, making it taste even better with a bit of savoriness and a hint of spiciness.

    How to Make Red Cabbage Coleslaw

    Not only is this red cabbage slaw super light and delicious, but it’s so easy to make! It only takes a few steps of preparing your veggies and whipping up a simple dressing. Next time you need some tasty coleslaw, skip buying it from the store and make this instead. It only takes 5 minutes!

    1. Combine Veggies: In a large bowl, combine the cabbage, carrots, green onion, and chopped cilantro. 
    2. Dressing Mixture: In a small bowl, whisk together the olive oil, lime juice, honey, and minced garlic.
    3. Toss: Pour the dressing over the coleslaw ingredients and then toss together. 
    4. Season: Season to taste with salt and pepper. Then serve immediately or refrigerate until serving. Store refrigerated for up to 2 days. 
    2-photo collage of dressing being poured over vegetables.

    Benefits Of Red Cabbage

    Red cabbage slaw is a super delicious side, but it’s also something you can feel great about eating! If you’re not already convinced, here are a few reasons why you should incorporate this tasty veggie into your diet.

    • Full of Nutrients: Red cabbage is packed with heart-healthy vitamins and nutrients. I am a big believer in sneaking in all the vitamins and nutrients I can into the recipes I feed my family.
    • Fights Inflammation: Cabbage is known to help fight inflammation and reduce accompanying symptoms, such as pain, swelling, and discomfort. Such a great food to add to your diet!
    • Good For Your Gut: We all need more fiber in our diet. Cabbage is a good source of fiber, which keeps your gut healthy and helps digest foods more easily.

    Closeup of red cabbage slaw.

    Storing Leftovers

    If you have leftover red cabbage slaw, store it in the fridge in an airtight container. It will stay good for 2-3 days.

    Red cabbage slaw served on a sandwich.

    More Delicious Summer Sides

    Side dishes are what make summer barbecues so wonderful! Here are a few of my favorites to add to the lineup.

    Print

    Red Cabbage Slaw

    Who would've thought that red cabbage slaw could be so dang tasty? Trust me, this stuff is delicious! Finely sliced red cabbage, matchstick carrots, and herbs tossed with a killer dressing made of olive oil, lime juice, honey, and garlic. It’s the perfect way to jazz up any dish.
    Course Side Dish
    Cuisine American
    Keyword red cabbage slaw
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4
    Calories 157kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups red cabbage, finely sliced
    • 2 cups matchstick carrots, or shredded
    • 1/4 cup green onion, diced
    • 1/4 cup cilantro, chopped
    • 3 tablespoons olive oil
    • 3 tablespoons lime juice
    • 2 teaspoons honey
    • 1 teaspoon garlic, minced
    • Kosher salt and cracked black pepper, to taste

    Instructions

    • In a large bowl, combine the cabbage, carrots, green onion, and chopped cilantro.
    • In a small bowl, whisk together the olive oil, lime juice, honey, and minced garlic.
    • Pour the dressing over the coleslaw ingredients and toss together.
    • Season to taste with salt and pepper. Serve immediately or refrigerate until serving. Store refrigerated for up to 2 days. 

    Nutrition

    Calories: 157kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 64mg | Potassium: 408mg | Fiber: 3g | Sugar: 9g | Vitamin A: 11572IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 1mg