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25180 County Road 48
Peconic, NY, 11958
United States

6317347001

Sang Lee Farms is a certified organic farm on the North Fork of Long Island. We specialize in Asian Specialty produce, Value-added products made in our certified organic kitchen, and much more.

We sell our products online, in our retail shoppe, at farmer's markets, and through our CSA Farmshare Program.

Recipes

Delicious Farm Fresh Recipes from The Sang Lee Kitchen

Filtering by Tag: salad

Red Cabbage Slaw with Asian Vinaigrette

Lucy Senesac

INGREDIENTS:

3 Red hakurei turnips
1-2 Kohlrabi
4-5 large french radishes
1 head red cabbage
2-3 Beets
1 apple
3 tablespoons asian vinaigrette
salt and pepper to taste
bunch of chopped herbs (parsley or cilantro would go well)

INSTRUCTIONS:

Using a mandolin or a sharp chef's knife, julienne your peeled vegetables unto very thin matchsticks. If you are using a knife, simply slice the bulbous vegetables into thin rounds and then sliver them into matchsticks as well. With the cabbage, slice very thin pieces and then chop those again to stay similar size as the other vegetables. Toss all the vegetables together and add salt, pepper, herbs and dressing. Serve as a side or a lunch with some fish on top!

Heirloom Tomato, Watermelon & Feta Salad

Lucy Senesac

INGREDIENTS:

6 pounds 1 1/4-inch chunks seedless watermelon (about 8 cups)
3 pounds ripe tomatoes in assorted colors, cut into 1 1/4-inch chunks (about 6 cups)
2 teaspoons coarse kosher salt
5 tablespoons extra-virgin olive oil, separated 
1 1/2 tablespoons red wine vinegar (or other vinegar)
1 tablespoons chopped basil
2 tablespoons chopped mint
1 cup crumbled feta cheese (about 5 ounces)

INSTRUCTIONS:

Combine melon and tomatoes in large bowl. Sprinkle with 2 teaspoons salt and toss to blend. Let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. Enjoy over a green salad or on its own!

Basil Bok Choy Slaw

Lucy Senesac

INGREDIENTS:

1 head bok choy, thinly diced
2 bulbs kohlrabi, peeled and grated 
1 bunch purple basil
1/2 bulb onion
1/2 cup oil
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 teaspoon honey/agave
1 teaspoon soy sauce
salt and pepper to taste

INSTRUCTIONS:

Cut the bottom of the bok choy off and wash each stem individually. Cut them in half lengthwise and then shop finely all the way through the greens. Set aside in a large bowl. Peel the Kohlrabi bulbs with a knife and grate them on a cheese grater into the bowl with the bok choy. Finely dice the onion and basil and add to the salad. In a separate bowl, whisk together the rest of the ingredients besides the oil. Then slowly drizzle the oil in while whisking. Add salt/pepper to taste and toss the salad with the dressing. Enjoy!

'New' Potato Salad Nicoise

Lucy Senesac

INGREDIENTS:

2 lbs new Norland red potatoes (or other variety)
1 lb mixed string beens, trimmed and cut in half
1 ½ onions, divided
1 bunch scallions
handful of basil
2 cloves garlic
2 cans of tuna
1 pint cherry tomatoes, cut in half (available at the stand)
1 tablespoon kosher salt
pepper to taste
1 tablespoon olive oil

DRESSING:

3 tablespoons cider vinegar, rice vinegar, or wine vinegar (or a mix)
1 tablespoon Dijon mustard
¾  cup plus extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey or agave nectar
3 scallions, chopped
1 clove garlic, minced
3/4 cup mixture of basil, mint, chives, and any other herbs, loosely packed
Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

Rinse all your vegetables thoroughly. Put whole potatoes in a large saucepan and fill with cold water until they are covered with an inch or two of water. Add half the salt to the water and boil for about 25-30 minutes or until you can easily stick a fork through them.

Meanwhile, finely mince your garlic and chop the onion into 1/2 inch pieces. Heat your olive oil over med-high heat and add the garlic and onion. Saute for a few minutes and then add the beans. Saute until beans are tender but still crunchy and slightly browned (about 5-7 minutes). Remove from heat and store in refrigerator.

Finely dice the scallions, and cut the tomatoes in half. Chop your basil and any other herbs you want to add to the salad.

When the potatoes are done, drain the hot water and fill the pot with cold water to make them easier to hold when cutting. Do this a few times and then cut the potatoes into 3/4 inch chunks with the skin still intact. Mix with the string beans and add the scallions and herbs.

For the dressing, add everything to a food processor and blend for about 5 minutes, or until emulsification occurs. Season with salt and pepper to taste and add to the salad the amount that you prefer. Toss and serve as a lunch, dinner side or just a snack!

Citrus Fennel Salad

Lucy Senesac

INGREDIENTS:

2 tablespoons extra virgin olive oil, or vegetable oil
2 tablespoons fresh lemon juice
1 clove garlic or shallot, minced
2 large fennel bulbs, quartered lengthwise
2 oranges
1 bunch parsley, finely chopped
1 celery bunch, thinly diced
handful of arugula, in bite size pieces (if small, leave alone)
zest of one lemon and one orange

INSTRUCTIONS:

Mix the first 3 ingredients in a medium sized bowl. Whisk until emulsified. To shave the fennel, use either a mandolin or a very sharp chef's knife. Once you quarter the bulb and remove the core, slice each piece so that the resulting shape is a C shape. Add to the bowl.

Cut the top and bottom off of the oranges. Cut in half. Peel the skin away and don't leave any white pith. Then, cut the orange into bite sized pieces and add to the salad.

Dice the parsley and celery and add them, along with the washed arugula to the salad. Zest the lemon and orange on top of the salad. Salt and pepper to taste. Enjoy this refreshing salad for lunch or dinner with fish or just by itself!

Asian Nappa Cabbage Slaw

Lucy Senesac

INGREDIENTS:

¼ cup rice vinegar (not seasoned)
2 tablespoons sugar
1 teaspoon grated peeled ginger
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice, 1 tablespoon zest
1 tablespoon orange juice, 1 tablespoon zest
1 fresh chile, finely chopped, with seeds
1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced (4-5)
1/2 cup coarsely chopped cilantro or parsley
5 grated carrots
1 kohlrabi bulb, peeled and grated
toasted sesame seeds

INSTRUCTIONS:

For the dressing, whisk together the first 8 ingredients in a large bowl until the dressing emulsifies.

Wash your napa cabbage head thoroughly after you peal away the leaves. Bunch together and dice as thinly as you can. Give the diced cabbage a few chops to make the bites smaller. Add to the large bowl with dressing. Grate your carrots and peeled kohlrabi on a cheese grater or some other grater and dice your scallions. Add it all to the bowl. Chop up the cilantro (or parsley) and along with the sesame seeds, add to the bowl. Toss and add salt and pepper to taste.

Spring Bulgar Salad with Cucumber & Radish

Lucy Senesac

Serves 5

Ingredients:

1 ½ cup dry Bulgar
3 cups vegetable broth
1 pound (3 large) cucumbers, cut into ¼ inch diced pieces
1 1/3 cup thinly sliced red scallions
1 cup thinly sliced radishes
1 cup coarsely chopped Italian flat leaf parsley
¾ cup chopped mint
½ cup chopped dill
1 hot chile (optional, substitute with cayenne pepper)
½ cup extra virgin olive oil
1/3 cup fresh lemon juice
1 large garlic clove (green garlic is available now at the stand!)
1 ½ teaspoon kosher salt
Zest of 1 large lemon
Boston lettuce leaves (for wrapping)

Instructions:

Boil the broth and add the bulgar. Simmer for 15 minutes, or until the water has been fully absorbs. Fluff with a fork and set aside to cool.

Slice the cucumber longways into about 4-8 pieces (depending on girth) and remove seeds if there are any. Dice into thin slices. Thinly dice the scallions, radishes, herbs and add to a bowl.

Whisk together the olive oil, lemon juice, minced garlic, salt and pepper and add to the vegetables. Mix in the bulgar and refrigerate until serving time. To assemble, wrap the salad in the boston leaves just like a taco or to pre-wrap, cut up the rib of the lettuce and fold into a spring roll style pouch. Enjoy!

Grilled Romaine with Poached Eggs

Lucy Senesac

Serves 4
Cooking time: 1 hr

Ingredients:

2 large heads of romaine lettuce
1 bunch of French radishes
1 large or two small bulbs of kohlrabi
5 scallions, finely diced.
Green goddess dressing (see below)
¼ cup toasted pine nuts (or sunflower seeds)
2 tablespoons olive oil
zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
4 farm fresh eggs, poached
Salt and heavy pepper

Dressing:

8 anchovy fillets, chopped
2 ripe avocado, peeled and diced
1 ½ cup mayonnaise
2 tablespoon sour cream
2 tablespoons vinegar (any type you prefer)
1/4 teaspoon minced garlic
2 table spoons freshly squeezed lemon juice
5 scallions, finely chopped
2 tablespoons fresh flat leaf parsley leaves
1 1/2 tablespoons chopped tarragon
1 tablespoon chopped cilantro
2 minced garlic cloves

Instructions:

Wash all vegetables thoroughly and cut bottoms off of the romaine heads (not too far because you want them to remain as heads). Wash the romaine heads on the inside and between the leaves if you can.

Finely chop scallions and radishes and put them in a medium sized bowl. Cut the leaves off the kohlrabi and peel the bulb. You can do this with a peeler or a knife since the skin is very thick. You should end up with a pure white round bulb. Cut in half, and then half again. Finely sliver each piece. Mix the kohlrabi with the other vegetables and add the olive oil, lemon juice, lemon zest, salt and pepper. Set aside.

Lightly drizzle olive oil, salt and pepper over the romaine heads. Prepare your grill and lay them open side down for 2-3 minutes until they look charred and slightly wilted. Flip them over and do the same for the other side. Set aside.

Put the chopped vegetables that were set aside into a grill pan or something metal with small holes. Grill for about 4-5 minutes. This step is optional as the vegetables are delicious raw as well. This just softens them a bit.

Making the dressing: Place all ingredients besides the dairy products (coarsely chopped) into your food processor. Blend until creamy and add the mayo and sour cream. Taste and add any spices or additional herbs to your taste. If the dressing is too thick, you can add a tablespoon of milk to thin it out. You will have more than enough dressing from this recipe, so feel free to half it if you just want enough for this meal (It will go great on your salads all week!)

Poaching eggs: Bring a deep sides sauce pan filled ¾ with water to a low simmer. Make sure it never fully boils. Add 1 tbsp of vinegar to the pot to prevent the egg from running. Crack open each egg into a separate bowl, one at a time and then pour the egg into the pan. Cook each egg for 3-4 minutes, or until the whites set but the yellow feels runny still. Remove with a slotted spoon and keep in cold water until ready to reheat and serve.

Salad assembly: start with your romaine head, then add the vegetable slices, then the egg, drizzle with the dressing and top with toasted pinenuts or sunflower seeds. Add salt and pepper if needed. Enjoy as a complete lunch or dinner. If you don’t have time to make the eggs. Just have it as your salad on the side.