Thai Peanut Chicken Salad

Vibrant Thai Peanut Chicken Salad with Crisp Veggies and Creamy Dressing

Ingredients:

2 cups cooked chicken breast, shredded

3 cups shredded cabbage (green or purple)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1/2 cup chopped fresh cilantro

1/4 cup chopped green onions

1/4 cup roasted peanuts, chopped

For the Peanut Dressing:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 garlic clove, minced

2-3 tablespoons warm water (to thin dressing as needed)

Directions:

In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, cilantro, and green onions.

In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic. Gradually add warm water to reach a smooth, pourable consistency.

Pour the dressing over the salad and toss until everything is evenly coated.

Sprinkle chopped roasted peanuts on top before serving.

Serve immediately or chill for 15 minutes for flavors to meld.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes

Kcal: 380 kcal per serving | Servings: 4 servings

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Dive into this vibrant Thai Peanut Chicken Salad — creamy peanut dressing, fresh veggies, and tender chicken all in one bowl!

German Kartoffelsalat – Traditional Potato Salad

German potato salad is a tangy, warm side dish often served with sausages or schnitzel. Made with vinegar, bacon, and onions, it’s a savory twist on the classic.

Ingredients (Serves 4):

• 800g waxy potatoes
• 150g bacon, diced
• 1 small onion, finely chopped
• 3 tbsp white vinegar
• 2 tbsp vegetable oil
• 1 tsp mustard
• 1 tbsp sugar
• Salt and pepper
• Fresh chives for garnish

Instructions:

1. Boil potatoes with skin on until tender, peel and slice while warm.
2. Fry bacon until crisp; add onions and cook until soft.
3. Mix vinegar, oil, mustard, sugar, salt, and pepper in a bowl.
4. Toss warm potatoes with bacon mixture and dressing.
5. Garnish with chopped chives. Serve warm or at room temperature.

German Tip:
Use waxy potatoes like Yukon Gold or Charlotte to keep the salad firm and not mushy.

Love at first sight
Cảm ơn @carat.florist về buổi workshop xinh đẹp trọn vẹn cho một chiều nắng xinh cùng những bông hoa tươi nhất
Dress tiểu thư đến từ @ce.ce_studio
Và sự ngọt ngào của @bong.bieng làm cho mọi cô gái đều tan chảy

Middle Eastern Fattoush Salad

Crisp Fattoush Salad with Sumac Dressing and Toasted Pita Chips

Ingredients:

2 pita breads, cut into small triangles

2 tablespoons olive oil (for toasting pita)

1 large cucumber, diced

3 ripe tomatoes, chopped

1 small red onion, thinly sliced

1 bell pepper (red or green), diced

1/4 cup chopped radishes

3 cups romaine lettuce, chopped

1/4 cup fresh mint leaves, chopped

1/4 cup flat-leaf parsley, chopped

For the dressing:

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon ground sumac

1 clove garlic, minced

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C). Toss pita triangles with olive oil and bake for 8–10 minutes, or until golden and crisp. Set aside to cool.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sumac, salt, and pepper.

In a large salad bowl, combine the cucumber, tomatoes, onion, bell pepper, radishes, lettuce, mint, and parsley.

Pour the dressing over the salad and toss well to coat.

Add the toasted pita chips just before serving to maintain their crunch.

Serve immediately and enjoy fresh.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 230 kcal per serving | Servings: 4 servings

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Bright, tangy, and crunchy — this Middle Eastern Fattoush Salad brings a burst of flavor to every bite! Perfect as a light lunch or a flavorful side dish.

Researchers at the RIKEN Center for Emergent Matter Science, in collaboration with the University of Tokyo, have developed a groundbreaking biodegradable plastic that offers a dual benefit: it dissolves in seawater and enriches soil.

This innovation was led by Dr. Takashi Nishikawa and his team in Japan, and it represents a major step forward in addressing plastic pollution while also supporting agricultural sustainability.

The plastic is made using a novel combination of sodium hexametaphosphate, a food-safe additive, and guanidinium-based monomers.

These components create salt bridges that hold the plastic’s structure together until exposed to seawater.

Once submerged, the material begins dissolving within hours, leaving behind no microplastic residue. In soil, it breaks down completely in about ten days and releases nutrients like phosphorus and nitrogen, which are key to promoting plant growth and boosting soil fertility.

What makes this material particularly promising is its non-toxic, non-flammable, and carbon-neutral decomposition process. Unlike conventional plastics, it contributes positively to the environment rather than causing harm.

In tests, up to 91% of the additive compounds and 82% of the monomers could be recovered and reused, aligning with the principles of a circular economy.

The plastic’s versatility opens the door to a wide range of applications. In agriculture, it can be used for biodegradable mulch films and seed coatings.

In marine environments, it offers a sustainable alternative for fishing nets and ropes that would otherwise contribute to “ghost gear” pollution.

It also holds promise for consumer products such as food containers, disposable cutlery, and eco-friendly packaging.

This innovation by Japanese scientists could significantly reduce global plastic waste and usher in a new era of biodegradable, recyclable, and nutrient-rich materials, with real potential to transform both environmental cleanup efforts and sustainable farming practices.