You are the main character in your story. But unlike us, in meals, not every dish can be the lead actor. Nonetheless, side dishes can be just as tasty and bring a depth or a kick to a meal. Below are three examples of simple yet delicious side dishes I regularly make: Wasabi mashed peas, Arabic salad and beetroot salad.
Wasabi Mashed Peas
This recipe works well with grilled salmon and meat alike and makes a sauce unnecessary. I like to add another crunchy side dish like roast potatoes to give it another texture. If you can’t find wasabi paste, grated horseradish works too. The combination of the sweet peas and the tanginess of the wasabi elevates this dish to another level!
for 2 persons. Prep time: 20 min.
Ingredients
- 250g sweet peas (fresh or frozen)
- 1 small white onion, chopped
- 1 tsp wasabi paste
- 1 tbsp sour cream
- salt, pepper
- 1 tbsp olive oil
Preparation
- Take the sweet peas out of the freezer, heat a small pot to medium heat and add 1 tbsp olive oil and then the chopped onion. Stir often until the onions are tender and turning translucent, about 3-5 minutes.
- Add the sweet peas, season with salt and cover with a lid, let cook for 7-10 minutes.
- When the peas are hot and soft, remove pot from the stove and mash the peas with an immersion blender. Then add the sour cream and wasabi and mix again. Season with salt and pepper. Enjoy!
Arabic Salad
This is an everyday recipe in Israeli cuisine. In fact, my husband introduced it to me. The recipe is almost too easy to post, but I did it anyway. You can use this as a side dish with almost everything or as part of mezze. If you have problems with raw onions, try first to add only half an onion or even skip it completely. The salad can be kept for another day, but in that case, add the parsley only when serving as it tends to wilt when stored.
for 4 persons. Prep time: 5 min.
Ingredients
- 1 cucumber
- 3 tomatoes
- 1 white onion
- 20g italian flat parsley
- juice of 1 lemon
- 4 tbsp olive oil
- salt, pepper
Preparation
- Peel the cucumber and chop into small cubes (about 1 cm) and put into a bowl. Do not use the watery core.
- Chop the tomatoes into small cubes (about 1 cm) and add to the bowl.
- Chop the onion and parsley and put into the bowl.
- Add the lemon juice, olive oil and season generously. Combine. Let sit for a couple of minutes and then taste again before serving. Season again as needed. Enjoy!
Beetroot Salad
This is a very refreshing recipe and sooo easy to make, if you use prepped beetroot dices. Not only do you save time, but you also omit the coloring of your hands. You can store this for a couple of days too.
for 4 persons. Prep time: 5 min.
Ingredients
- 300g cooked and diced beetroot
- 1 green apple (granny smith)
- 3-4 tbsp sour cream
- juice of 1/2 lemon
- salt, pepper
Preparation
- Add the diced beetroot to a bowl. Chop the apple and add to the bowl.
- Add sour cream and lemon juice and combine well.
- Season with salt and pepper. Enjoy!
