Crispy Summer Slaw Food

FRESH AND CRISPY SLAW

Steps:

• In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves.
• In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.

SUMMER SLAW RECIPE

Steps:

• In a large bowl, combine the diced tomatoes, cucumbers, cabbage, and scallions. Set aside.
• To make the dressing whisk together all the dressing ingredients until smooth.
• Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRISPY COLE SLAW

Steps:

• Rinse the cabbage. Add water to the bowl and cover the cabbage completely. Drain into a colander and press down getting as much water out as possible. Pat dry on a towel. Finely shred the cabbage on a chopping board. Toss the cabbage and shredded carrots in a medium sized mixing bowl. Set aside.
• In a small glass bowl add all the dressing ingredients. Whisk up until it is creamy.
• Pour over cabbage, carrot and onion mixture and toss.
• Chill this salad for at least 1 hour so the flavors will marry each other.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

CRISPY GINGER SLAW

Steps:

• Make the dressing.
• Combine all of the dressing ingredients in a small bowl. Cover and refrigerate for several hours, or overnight.
• In a serving bowl, combine cabbage, carrots, and snow peas.
• Add dressing and toss to coat all of the vegetables.
• Top with cilantro (if using).
• Serve immediately!

CRISPY SUMMER SLAW

Steps:

• In a medium-large bowl with lid, combine the cucumbers, jicama, broccoli slaw (if using), cranberries, onions and pimento.
• Section grapefruit, and add to bowl; include as much of the grapefruit juice as possible.
• In a smaller bowl, combine EVOO, vinegar, orange juice and honey. Whisk until well blended, about 20 seconds.
• Add dried dill to dressing, whisk to blend.
• Pour dressing over vegetables and fruit. Stir well to coat.
• Serve immediately or chill 1-2 hours for best flavor.
• Serve as a side salad for grilled chicken, ribs, or bar-b-q.
• NOTE: CUCUMBERS: To de-seed cucumbers easily, peel, then slice the cucumbers in the half in the long direction. Using a melon baller tool, run melon baller down center of each cucumber half, removing and discarding seeds. A teaspoon can be used if melon baller tool is not available.
• GRAPEFRUIT: To make things easier, I cut my grapefruit in half and sectioned them with a grapefruit spoon as if to have them for breakfast. I removed the sections and then squeezed the juice into the salad. This made the sectioning and the clean-up a lot easier.