Light Summer Slaw Food

SUMMERTIME SLAW

Steps:

• In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times., In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CREAMY SUMMER SLAW

Steps:

• Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
• Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
• DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

PICNIC MARINATED SUMMER SLAW

Steps:

• Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
• Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

SUMMER SLAW

Steps:

• In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
• In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.
• Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.

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.