Favorite Side Dishes

Sometimes the side dishes make the meal. Here are three of my favorite sides from different culinary traditions, each bringing its own character to the table while being simple enough for weeknight cooking.

Hungarian Cucumber Salad (Uborkasaláta)

A refreshing combination of thin-sliced cucumbers in a creamy, tangy dressing. The key is slicing the cucumbers paper-thin and letting them release their water before dressing. This is a perfect accompaniment to beef shortrib ragu or any rich, hearty dish.

Ingredients

  • 2 English cucumbers
  • 1 tsp salt
  • 1 cup sour cream
  • 2 tbsp white vinegar
  • 1 clove garlic, minced
  • 1 tsp Hungarian paprika (sweet or hot)
  • Fresh dill, chopped (about ¼ cup)
  • Black pepper to taste

Instructions

  1. Slice cucumbers as thinly as possible (use a mandoline if you have one)
  2. Toss with salt in a colander and let drain for 30 minutes
  3. Gently squeeze out excess water
  4. Mix sour cream, vinegar, garlic, and paprika
  5. Toss cucumbers with the dressing
  6. Garnish with dill and black pepper
  7. Chill for at least 30 minutes before serving

Storage: Will keep in the refrigerator for 1-2 days, though the cucumbers will continue to release water. Best enjoyed fresh.

Sesame Carrot Salad

This bright, crunchy salad is fantastic. The combination of toasted sesame oil and rice vinegar gives it that distinctive flavor you might recognize from poke bowls.

Ingredients

  • 4 large carrots, julienned
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seeds
  • 1 tsp grated fresh ginger
  • 1 tsp honey
  • Optional: pinch of red pepper flakes

Instructions

  1. Julienne carrots into thin matchsticks (or use a cheese grater)
  2. Whisk together sesame oil, rice vinegar, soy sauce, ginger, and honey
  3. Toss carrots with dressing
  4. Sprinkle with sesame seeds and optional red pepper flakes
  5. Let sit for at least 10-15 minutes before serving to allow flavors to meld, longer is better.

Green Beans Almondine

A French classic that elevates simple green beans with butter and almonds. The key is to keep the beans crisp-tender and the almonds golden brown. This elegant side dish complements any protein, from coq au vin to simple roasted fish.

Ingredients

  • 1 lb fresh green beans, trimmed
  • 1/3 cup sliced almonds
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to boil
  2. Blanch green beans for 3-4 minutes until bright green and crisp-tender
  3. Shock in ice water, drain well
  4. In a large skillet, toast almonds until golden (watch carefully!)
  5. Remove almonds, add butter to the same pan
  6. Once butter is foamy, add garlic and cook for 30 seconds
  7. Add green beans, toss until heated through
  8. Finish with lemon juice, almonds, salt, and pepper

Each of these sides works well with a variety of main dishes, or combine them for an interesting plate of contrasting flavors and textures. The cucumber salad is particularly good with spicy foods, the carrot salad brightens up rich dishes, and the green beans complement pretty much anything.

Make ahead: The cucumber salad and carrot salad can be prepared several hours in advance. The green beans are best made just before serving, but can be blanched and shocked up to a day ahead - just complete the final steps right before serving.