Shows only measured growth and past history (no predicted figures).
24 hours
+2%
7 days
+12%
30 days
+552%
View count history
View count (last 68 days): 652K → 4.2M
Editor's note
Harissa-based vinaigrette with mixed legumes creates surprising depth in a simple, plant-forward dish. The technique of layering bold North African flavors into vegetable salad could be adapted for restaurant sides or mezze applications.
Salad
1 bag edamame (thawed)
1 can fava beans
1 can white beans
1 bunch of dill minced
1/2 head red cabbage shredded
2-3 bell peppers, bite sized pieces
Dressing
1/2 cup red wine vinegar
1/4 cup apple cider vinegar
1/4 cup fish sauce
6 tosp white sugar
6 tbsp light mayo (or oil)
1 tbsp Dijon mustard
1 garlic clove, grated
1-2 tbsp harissa (Important! Do this to taste.
All harissas are different levels of spicy!)
