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CANDY BAKERY SUSHI
MEXICAN CUCUMBER SALAD
A crisp, zesty salad with cucumbers, corn, lime, and chili— perfect for a light, refreshing side.
Ingredients:
Salad:
½ (of a 14 oz.) bag shredded red cabbage
10-12 mini cucumbers (or 3-4 English cucumbers), thinly sliced
1 small can corn
½ red onion, chopped
¼ cup fresh parsley or cilantro, chopped
Dressing:
3-4 tablespoons mayonnaise
1 lime, zested and juiced
1 clove garlic, crushed
½ teaspoon chili powder or cayenne pepper, optional for added spice
½ teaspoon salt
¼ teaspoon black pepper
Directions:
1. In a large bowl, whisk together the mayonnaise, lime zest, lime juice, garlic, chili powder, salt, and black pepper
2. Add the shredded cabbage, cucumbers, corn, red onion, and herbs.
3. Toss to coat. Serve with tortilla chips.
Optional: For a delicious dairy version replace half of the mayonnaise with sour cream and top the salad with feta cheese.
SPICY ASIAN CUCUMBER SALAD
A crisp, tangy salad with bold flavors, this refreshing dish is quick to make and perfect for any lunch, dinner, or Shabbos meal.
Ingredients:
4 large English cucumbers, thinly sliced
½ cup rice vinegar (or any other vinegar)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 ½ tablespoon honey
2 cloves garlic, crushed
1 teaspoon grated ginger, optional
1 teaspoon red pepper flakes, optional
2 tablespoons sesame seeds
Directions:
1. In a medium bowl or jar, combine all the ingredients and toss or shake until fully coated.
2. Serve immediately or let chill for 10–15 minutes to enhance flavor.
MEDITERRANEAN CHOPPED SALAD
This hearty chopped salad combines fresh vegetables, olives, and feta with a punchy oregano vinaigrette for a vibrant Mediterranean bite. Serve with pita chips and chummus on the side.
Ingredients:
Salad:
1 pint box cherry tomatoes, diced
4 English cucumbers, diced
1 orange pepper, diced
½ red onion, diced
½ cup olives, diced
½ white radish or 4-5 mini red radishes, diced
2 tablespoons capers, optional
Handful of fresh dill, chopped
½ cup crumbled feta or parmesan cheese
Dressing:
2 tablespoons oil
2 teaspoons red wine vinegar (or regular vinegar)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon dried oregano
1 garlic clove, crushed
½ teaspoon salt
¼ teaspoon cracked black pepper
Directions:
1. In a small jar or bowl, combine the dressing ingredients.
Shake or whisk until well combined.
2. Pour the dressing over the chopped vegetables and herbs, and toss to coat.
3. Add the crumbled feta and gently mix.
4. Serve immediately or chill until ready to eat.
