BIG ASS SALAD pt 2 (3 More Ways to Make Great Salads) | WEEKNIGHTING

[@BrianLagerstrom]

Drink every time I snack on ingredients.

[@JohannGambolputty22]

Aaaand I’m drunk at 12: 30 on a Monday.

[@cookiesandstreams]

my stomach is now getting pumped. there was a snack on screen the entire video. 😉

[@leahr.2620]

Drank so much water I'm feeling a little sick lol

[@samiraba1]

I won’t be able to work then 😄

[@adriennepender673]

You could snack more, is all I’m saying………..

[@moveandbloom]

I made the spring roll salad last night for my family of 5. It was one of the best salads I've EVER made. My husband, who I've been trying to get to eat more vegetables said it was amazing and went back for seconds. Then my mom stopped by, I gave her some to take home with her. She called me back within 10 minutes to rave about it. Thank you, Brian you have gifted me a gem with this one.

[@datgal2u]

There are a ton of different versions of this salad that Vietnamese folks grew up eating. My family often ate the thinly sliced cabbage with thinly shredded carrots version. I also loved the thinly sliced cucumber version, which I've not seen anyone make anywhere yet (the cucumbers are salted and squeezed dry before being dressed with the flavored fish sauce). I think if Americans grew up eating Viet salads like these, they would like veggies way more. :)

[@HaroonDar]

Love this salad series wouldn't mine a 3rd episode 🤤

[@BrianLagerstrom]

Noted thanks Haroon

[@TwDfp2010]

Or 4th, 5th, 6th, so on…..

[@rippermcguinn]

YES. Serial episodes - "How To Salad ".

[@shivanshdhawan5936]

@@BrianLagerstrom and many more 🤘

[@dfig23]

@@TwDfp2010 jjj I I’m I I hi no I just go

[@amythinks]

I love everything about this channel...it's down-to-earth and no nonsense. Everything except the classic chef delusion about how long things take to make.

[@patriciazbaraschuk601]

Holy sh.....t. Found you channel recently. You are amazing. Just made the spring roll salad....... Things i learned always poach your shrimp - never did this before - cannot go back cooking the vermicelli in the shrimp water - genious salad dressing - where have you been all my life Keep up the great videos......you inspire me to cook

[@BrianLagerstrom]

Thanks for the message, Patricia. Welcome to the channel!

[@hello-bv4qy]

I have now made all of these salads and they are all TO DIE FOR. if you're reading this it's your sign to go shopping!

[@danbrown679]

Hey Bri, you need to edit the written recipe for dressing of the Spring Roll Salad: 40g of sugar is nowhere near 1/2 cup.

[@jessytang6082]

since tahini is an oil emulsion similar to a roux it thickens when extra water is added! cool stuff and understanding those properties really took my hummus to the next level

[@BrianLagerstrom]

Thanks for sharing of course that’s why! I didn’t put that together

[@cyndimanka]

I used to eat tahini with pretzels in the 90s when my coworker would bring this special mixture to school where I worked. Now I’m making bread out of it. I’m keto so I’m not eating sugar and flour or stuff like that but I just watched a video cooking with Mel making bread out of tahini

[@justanewjew]

to expand: this process is called changing something's "continuous phase". at first, tahini is suspended in oil, so adding water will thicken it as there are more particles the oil must coat to stay as an oil emulsion. at some point while adding water, the phase will change and water will become the continuous phase. now, the water is coating oil particles instead of vice versa. it will start to loosen as you keep adding water! this works with all nut butters, and it is why peanut butter will go thick, chunky, and unstirrable if you add water. this phenomenon is also what causes chocolate to seize. if you add more water or more oil to seized chocolate, it will thin back out again.

[@AmberU]

Thai salad up next !

[@Jerrywave_]

"No way the sequel can be as good as the original" Brian: Hold my salad dressing These look dope Bri!

[@BrianLagerstrom]

👏🏻

[@eathomelive]

I feel like using other cultures to inspire elements of food really helps us to branch out. I make a veggie wrap with hummus, english cucumber, roasted red peppers, tomato, spinach, feta, and tzatsiki that is so good. it's inspired by Greek flavors. Also, I sometimes use mayo instead of mustard as an emusifier in vinegarettes, because it's more mellow. With all of the vinegar and tangy elements in an Italian salad, it works so well. Thanks for doing these videos. Now I have new salad ideas. That shrimp noodle salad is getting made.

[@tumblindaisy]

I’m head over heels with the Italian Dressing!!!! I am just jazzed about the mustard in there. Noms!

[@jj2024-themorethemerrier]

OHMIGOD BRI!!! The sand problem!! You've solved the sand problem for me!!!! THANK YOU!!!

[@skatingcanuck9837]

I really love this series - it's a tasty way to eat lots of veggies, have a complete meal, and eat healthy with volume (without having to eat like a bird). Please continue this series.

[@travissipher5384]

THANK YOU! First, the salads are delicious (along with just about all of your recipes). The spring roll salad was a revelation! But secondly, my 5 y.o. has been watching your videos with me and has gotten super excited about cooking. She asks to taste the different ingredients as we're preparing the food after seeing you do your snacking in the videos. Even foods she had previously dubbed as "yuck", she'll give them a small try to make sure they're good enough for the dish. Thanks for inspiring multiple generations of cooks 🙂

[@wpickle]

it sparks joy that salads two and three were dressed and tossed. everything looks delicious as always.

[@EpicFelinski]

The italian salad was great. As a bonus I've been enjoying this italian dressing on various salads all week as well.Thanks for the salad recipes Brian, they're great!

[@BrianLagerstrom]

Thanks for trying them!

[@toshiyukisuzuki7610]

Nice, Brian.... As weather becomes hotter in this side of the globe, salads are a welcome meal. Thanks!

[@wendydawe3874]

These are definite “doers”. Thanks for your great recipes and techniques. Wonderful videos.

[@LovelyLiss]

Just came across this video not too long ago. And the Spring roll salad is life changing! 😂 it’s a weekly staple in our household now. Thank you so much!

[@harleyjones6222]

This is the first video of yours I've seen and I've wanted some salad inspo to eat a little better. You're so engaging and sincere. World's easiest sub.

[@susanclancy8219]

One down, eight to go. Spring Roll was amazing! Love it and so not complicated.

[@Fayanora]

I don't know why I have a habit of watching cooking videos about recipes with waaaay more work to them than I ever have the energy for, but they do entertain me.

[@rolandsalazar9562]

Salad’s 🥗 are an under rated and under utilized dinner option. They can be creative, delicious and filling

[@ellendickinson8749]

I have been making my way through the nine BA Salads, and have successfully executed five. I know I am a little late to the party but just discovered Brian's channel only recently. Anyway, lunch today was the Spring Roll version and it is my favorite. The crunchy veggies, spicy sweet dressing, shrimp and peanuts provide the perfect bite all the way to the bottom of my BA bowl. Yum!

[@kevinbrown770]

Working my way through all the bigass salads. every fucking one has been incredible. I love the measurement, presentation speed, recipe write ups, all of it just great. Keep the veggie heavy stuff coming. Cheers.

[@emmtag2962]

Made the chicken from the shwarma tahini as part of my meal prep this week. Tastes good, I'm excited.

[@SinisterMD]

We've been watching a lot of your videos lately. My 3 1/2 year old went to dig into his mac and cheese one night and I kid you not said "Let's eat this thingggg." Wish I had it on video.

[@sunshinedayz7032]

Haha! That is the cutest!

[@vcw9]

Cooked Shawarma Tahini tonight, absolutely delicious! Thanks Bri! Can I use lamp instead of chicken?

[@hannahbele3478]

I love your recipes!! One thing though, use Vietnamese pickled carrots in this instead it’s amazing. The Asian salad you made is very similar to a Vietnamese noodle dish, the only difference is we use charcoal grilled meat, egg rolls, and spring beans!!!

[@datgal2u]

Yeah, it's very similar to bun thit nuong, but like he said, it's a spring roll salad (basically he deconstructed it), which is like a bun thit nuong but usually wrapped up in rice paper. LOL! We just change out the proteins and veggies and such.

[@asriel700]

Today, I got my mom to make the Shawarma salad for my dad her and me. All of us were absolutely amazed by how good it tastes. Even my dad who is by no means a salad guy. I love your recipes, and keep up the great work

[@rodewerk5034]

My favorite salad dressing is still Green Goddess, although it is getting harder to find. I love how you change the salads, as I usually make a home version of typical lettuce, tomato, cucumber, and drench it in Ranch. Thank you for the video.

[@rippermcguinn]

Ditto on the Green Goddess - when I can find it buy two or three bottles as insurance.

[@BrianLagerstrom]

Who makes good green goddess? I haven’t had a premade version before.

[@alexlonergan5096]

@@BrianLagerstrom Trader Joe’s has a good one and it’s very calorie friendly too!

[@bethhumphreys110]

@@BrianLagerstrom I love Penzeys. Not entirely premade, but easy, fresh and tasty.

[@tattoofairie]

We made the Italian tonight and the shawarma last Thursday. Both are amazing but the Italian dressing is downright drinkable!!!

[@1Mikissa]

OMG I LOVE your dance moves Bri!!! The music and sound effects are golden

[@tarasilverman5143]

I’m loving this!!! I am a total salad 🥗 person! Thank you Brian for sharing all of these recipes! 🙏 You are awesome!

[@mc3037]

This was a fantastic video Brian. I would definitely like to see some more unique salad videos from you. Love the creativity!

[@scarlet2836]

The shawarma tahini salad has become a staple at my house especially as we are dieting, and I love it!

[@peglamphier4745]

Every year my husband and I get Tour d'France obsessed.... and Big Ass Salads are a go to for eating at the coffee table while watching dudes cycle. I make something like the spring roll salad, but will surely add the other two to the TDF line up. Thanks once again, Bri.

[@joshuafoster1772]

Keep making these weeknight recipes! All of your videos on them so far have been amazing! I've made over 10 recipes of yours and I've always really enjoyed them!

[@MT-ld6xf]

Thanks!

[@ganeshprasanna7363]

I love delicata squash and one small suggestion is to leave the skin on when roasting. The skin is a lot thinner than typical squash and become nice and crispy in the oven.

[@darcyferrigno]

I love having a salad for lunch or even dinner but it is SO easy to get stuck in the typical salad rut. Thank you for these ideas. I think I might make the spring roll salad tonight!

[@BrianLagerstrom]

Enjoy! It's a really fun one.

[@megumidan88]

I like the way you share these salad recipes. Could you please help share ideas for meal prep salad mix and match we can do weeknights or lunch. Thanks.

[@whoareyou2me]

The colossal black olives made me laugh. Thanks, I needed a smile today.

[@marcj8464]

I love that you own an Emeril-brand saucier. I feel like if anyone can bring back "BAM!" it's you!

[@gina5746]

Weeknighting is such an awesome series! So realistic, fun, and creative!

[@m.s.a.s9194]

Tip : use an air fryer for the veggies it’s simpler to clean and yields a more delicious product without really needing to pre heat

[@ednamartins6352]

You can use a peeler to shred the cabbage, it makes it really thin ...the way I like it.

[@jennifermorrison4363]

Also spring roll salad is GENIUS! Reminds me of everything I love about spring rolls and ebi sunomono! What a fantastic idea, can't wait to try this.

[@shalalary]

Great take on the spring roll salad! It looks delish! And you're right, we use the same blue julienne peeler to make papaya salad.

[@northshoregirl72]

Nice follow up to pt 1! Love the shawarma salad, falafel would be a great sub for the chicken! Also, I've been making a deconstructed spring roll salad for years now, my daughter would always cry if the rice paper broke up, so to avoid all those tears, I just make a salad! The dressing would be the same as the dipping sauce but thinned out with fish sauce and lime juice. Another bang on salad vid, looking forward to pt. 3!!

[@laurenklatman6918]

I’m trying the spring roll salad tonight! Thanks Brian ♥️👏

[@BrianLagerstrom]

awesome. hope you like!

[@laurenklatman6918]

@@BrianLagerstrom it was AWESOME 👏♥️

[@quinnadams134]

Scnuck's and Volpi. Takes me back to my St. Louis days. Great salads!

[@evaz6177]

These are great salads! Can't wait to try them all

[@chele8893]

Yay! More of your Smashtabulous Salads! Still enjoying your three salads pretty much daily! Now I have a few more to savor! Thank you!!!!!

[@JB_Fraulein_Kunst]

Ha you tend to post just around when tea time hits the UK, and now I don't wanna eat the tea I have 🤣 (roast dinner left overs, which to be fair is pretty good)

[@BrianLagerstrom]

Uh ohhh, sorry JB. Those leftovers do sound pretty good.

[@jenwin0205]

I would like to thank you and Anti Chef for inspiring me to cook again. There are a few Tubers that have given me inspo in other areas too. Sometimes you just can't...even if it takes months, just making a salad or making plans for a garden, instead of wallowing can make you feel like a million bucks.

[@AnneluvsKatz]

That spring roll salad looks yummo!!! Gonna add just a touch of grapseed oil and a touch of toasted sesame oil….

[@Dichmnds]

PLEASE!!!! Make one more video! These salads are so so good!!

[@willbrown6615]

Thank You! ❤....Much Love!

[@Stev0m89]

Hey Bri, first time long time. I made the Shawarma Tahini salad for din tonight. I'm not a big salad guy but good grief that was one of the best salads I've ever had. Just a fantastic combo of flavors and textures, and it was plenty filling too which is no mean feat for a salad. Thanks so much for all the fantastic vids and recipes. I've been watching your channel for ages and recommending to anyone who will listen. I firmly believe you are in the top tier of youtube food folks, seriously impressive work in every way.

[@BrianLagerstrom]

Thanks so much Steve. Glad you liked the salad!

[@jennahill6870]

These all look amazing. Big ass salad is mostly what we eat too! I eat burger in a bowl a LOT, A taco version and a buffalo style one as well. These salads will be a nice change. Thanks!

[@SuzyQ1129]

Ohhhh man, Brain! Your recipes are solid! I usually don't comment but I had to come back and tell you how much I enjoy your recipes. The shawarma salad and spring roll salad is 10/10! I've also tried your chili recipe and countless others and they are all awesome! Keep em coming!

[@BrianLagerstrom]

Thanks for the comment, Suzy. Glad the recipes are working for you!

[@Dichmnds]

I would LOVE to see more of these BASs!!!

[@karlstinger50]

Excellent, In particular the “Spring Roll Salad”! Thanks!

[@emilybh6255]

I made the Spring Roll Salad yesterday and for the dressing I used honey instead of sugar and cut it back by more than half. Also I didn't have Sambal so I substituted the same amount of Frank's Red Hot Sauce. I also used Napa cabbage instead of regular cabbage and added some fresh red peppers and cucumbers and I omitted the shrimp completely and it tasted great! I love the dressing with those changes and will be making it again. Thanks for the inspiration!

[@BrianLagerstrom]

Sounds great! THANKS FOR TRYING!

[@texassalt8999]

Dude, just found you today and I'm hooked. I have a harden and so many vegetable I'm running out of ideas. Thanks for helping me plan my weekly dinners!

[@jazzy_taste]

Very nice, Brian! Perfect video for those of us who are paying attention to our summer shape! 😌😍🍴

[@dr34mv3iL]

the sequel we're all been waiting for!

[@BrianLagerstrom]

Considered calling it bigger and assier, but settled for pt 2 🤷

[@oliviag8029]

¡Gracias!

[@BrianLagerstrom]

Thanks, Olivia!

[@crystallampkin4033]

I'm originally from St. Louis and I love watching your videos. I miss shopping at Schnucks.

[@mollytornado]

I made the Shawarma Tahini salad last night and it was goooood. I added some quinoa to it, just to bulk it up a bit more, and it was super satisfying. I also replaced the raisins with currants since I don't like raisins and used a mix of toasted pumpkin and sunflower seeds to top it off. All I can say is yum! I look forward to making some more salads from this series. :)

[@tonysmith7632]

These are terrific salad recipes.

[@yumekai1]

all of your salads look amazing! I live in a hot climate so it's great to have more options of fresh, light meals I can make! For anyone looking for vegetarian options, using grilled or sauteed mushrooms (with the same spices) works really well :D

[@rupexo]

i can't believe i only just found your channel - keep up the amazing content! also seconding the other guy requesting a third part to your salad series! it's nice to see the healthy recipes!

[@co7314]

Suggestion: Florida Style Greek Salad 🥗 Romaine, cukes, tomatoes (wedged), calamata olives (depitted), pepperoncini, vinaigrette, feta crumbles, and top with a scoop of potato salad (yep, that's right... potato salad). Sounds crazy, but it's fantastic. I often throw grilled chicken chunks on top after mixing it up.

[@nicolasfaucompret9764]

Those seem really amazing. Great ideas and advices. Thank you !

[@Girlyfish66]

We made the Italian tonight. It was delicious!!! We made a bit of extra dressing to make some veggie pasta salads for work lunches next week. 😋

[@massages_for_world_peace8909]

Ooo good idea to meal prep the dressing for pasta salad, too!! I’m going to do that, too, now.

[@tridsonline]

👍🏻 Thanks for another treasure trove of inspiration! Looking forward to trying them all. Instead of the rice noodles, i have rice-paper wraps (that simply need to be soaked briefly in tepid water) .. so I'll make actual rice-paper spring-rolls filled with the salad, and serve unfried 💡. Your pickled raisins also looks intriguing .. we have a huge variety of raisins, sultanas, etc here in Cape Town, SA 🇿🇦 .. begging for a clever trick like this. Thanks again!

[@originalsuki]

1.5 million subs by this time next year (maybe more). So saith I and so it shall be. Always entertaining, Brian. Really nice work.

[@nancyw4845]

Thanks for another salad video. I crave a good salad all the time. Keep the salad videos coming! 🥗❤️💯👍🏻😋

[@MsOkayAwesome]

Made the spring roll one this week, really good! You Americans love your sugar though, I had to cut it to almost a quarter, that dressing was like a dessert glaze! 🤣

[@rmeye01s]

Made all of these and they're great. Making spring roll salad for office party tomorrow. Any tips for advance prep?

[@jimalden9355]

Made all three of your previous Big Ass Salads, and they all rocked! Can't wait to try these....making my shopping list.

[@shopgirl2959]

I just made the spring roll salad. Holy cow - we can’t stop eating it!!!! Can’t wait to try the other salad recipes!!! Thanks Brian!!

[@meagzzzz]

That Italian salad looked phenomenal. The dressing 🤯😋

[@msmaupin]

Amazing. I'm craving spring so Spring Roll Salad will be the upcoming go-to, Bri!

[@pocketdimes1048]

I have literally never salivated for a salad until I saw the Asian and Italian ones in this video. 🤤

[@chitstain89]

That second salad feels like a deconstructed summer roll, and I am ALL FOR IT

[@chitstain89]

Just realized you essentially called it that. I was too distracted by the salad to notice lol

[@jasonjaeger7383]

Big fan of the salad videos!

[@ilikegrapes5769]

Roast the Delicata Squash seeds while you roast the veg mix to add to the mediterranean inspired salad at the end. Everything looks good.

[@arthurwright1433]

Hey Bri, if you ever make a third episode of the big-ass salad recipes, I'd really appreciate some vegetarian/vegan protein options. Personally, I love using tempeh in salads. It is a lesser-known soy product from Indonesia with a delightful fermented flavor. I usually boil it in salted water/vegetable stock for 10 minutes to soften it (it is firm, not squishy like tofu) and finish it by searing the pieces on all sides in a hot pan and then coating with a sauce. Beans and tofu are, of course, other obvious options. I'm very curious what you would come up with for a vegan big-ass salad!!

[@StrongImaginationA]

Ooooh I've never heard of boiling the tempeh first! Gonna try that!

[@arthurwright1433]

@@StrongImaginationA It's a tempeh game-changer, IMO. I could never quite get the texture right until I switched to the boiling/searing combo.

[@jimth3anvil]

Try the Italiano salad from this vid but use some "salami style" seitan. It would be perfect here. Might just make a batch to try it....🤔

[@nataliarudaya1631]

Thank you, inspiring! love salads

[@barbarareyes3005]

genius way to make #springrolls👏👏👏😍😍😍

[@KelvinTegelaar]

I love the weeknighting series. tbh I love all your stuff, think I've watched all your videos over the last 2 months. Would also love to see a Risotto :)

[@garlicgirl3149]

I made one almost exact as the Asian inspired last night (minus the noodles) and it was the bomb! I definitely have to try the other two....salad season is coming and I love a great salad daily during summer.

[@marvin2678]

same

[@veronicaBolanos-mc4fc]

Thanks, Bri, now, of course, I cant' decide which one to make next! All are over-the-top delicious!

[@iamenvymetoo]

Cant believe the spring roll salad came out of my kitchen. Delicious!

[@paulnordmann4357]

I was actually going to hit you up this weekend to say you needed to do another salad video! Perfect timing.

[@rogeraylstock3641]

We made the Asian one tonight and it was fantastic! Thanks Brian!

[@BrianLagerstrom]

Thanks for trying Roger

[@deanr3417]

All 3 look fantastic!