Category: Salads

Not Your Mama’s Coleslaw

I saw this while looking for something else and had to try it.  Nice variation.  Even dressed it kept for several days.

“Here’s how I get this salad ready for picnics, potlucks, and other summer flings: I prepare the cabbage and carrots and keep them in a big container or gallon bag. I make the dressing and keep it in a big jar. And when needed, I assemble what we need with chopped parsley. The parsley doesn’t add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist. I don’t use the blue cheese as often, but if you’ve got friends and family who like it, they will love it here.”

The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps… well, I can’t say forever, but there’s honestly not one thing in there that shouldn’t keep for a month or two. We keep it in an airtight jar in the fridge. With blue cheese, I’d use it within a week.

Ingredients:

  • 2 c mayonnaise, low-fat is fine, as is swapping half with yogurt
  • 1/4 c  smooth Dijon mustard
  • 3 Tab whole grain mustard
  • 2 Tab apple cider vinegar
  • 1 tsp celery seed
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 c (6 ounces) crumbled blue cheese (optional)
  • 1/2 of a small head (about 15 ounces for half) green cabbage
  • 1/2 small (13 ounces for half) head red cabbage
  • 1 giant carrot (about 6 ounces) or 4 slim ones, scrubbed or peeled and shredded
  • 1 c chopped fresh parsley leaves or 1 cup slivered kale leaves

Directions – dressing:

  1. Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl.
  2. Stir in blue cheese, if using.

Directions – Salad:

  1. Halve the cabbage halves and cut out the cores.
  2. Slice the cabbage as thinly as you can with a sharp knife, or on a mandoline.
  3. Transfer chopped cabbage into a large bowl or Ziploc bag.
  4. Stir in the shredded carrot. (If you’re going to dress this later, this is the best stopping point.)
  5. Up to an hour before you’ll eat the slaw, toss the cabbage mixture with dressing to taste –- you will want to start with half and add more as needed — and parsley.
  6. Adjust seasonings as needed.

Note: No matter how gargantuan the salad looks right now, it will soon wilt down a bit and yield moderate portions for 8 to 10 people.

Serves: 8 – 10

Source:  Smitten Kitchen from Ina Garten

Komkommer and Zucchini Salad (Cucumber and Zucchini Salad)

A typical salad from the Ivory Coast. For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.

Ingredients:

  • 2 cucumbers, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 small sweet  or red onion, thinly sliced (optional)
  • 1⁄3 cup vinegar
  • 1⁄4 cup sugar
  • 1⁄2 tablespoon salt
  • 1 teaspoon coarse black pepper, fresh cracked
  • 1 pinch red pepper flakes

Directions:  

  1. Arrange in alternate layers cucumber, zucchini & onions in a shallow bowl or rimmed dish.
  2. Dissolved sugar in 1/2 cup hot water.
  3. Mix vinegar and sugar.
  4. Add salt, pepper and crushed red pepper.
  5. Add a couple ice cubes to chill.
  6. Drain any water formed from cucumbers before adding the dressing.
  7. Allow vegetables to marinate in the dressing at least 1 hour before serving.

Serves:  6

Source:  geniuskitchen.com

Kachumbari (Kenyan Tomato and Onion Salad)

Kachumbari is a refreshing Kenyan vegetable salad. It is also popular in Tanzania and surrounding countries. Tomatoes and onions are tossed with cilantro to create the base for this salad.You can also add diced avocados, cucumbers, and red chile peppers with a squeeze of lime juice. These ingredients are optional based on the region. Thinly sliced cabbage is often added in Tanzania.  You can also add a drizzle of olive oil or substitute lemon for the lime juice. This is a great summer salad to serve with Nyama Choma (grilled meat).

Ingredients:

  • 1 red onion, finely chopped
  • 2 teaspoons salt
  • 4 tomatoes, diced
  • 1/2 cucumber, diced
  • 1 avocado, pit removed, peeled, and diced
  • 1-2 small red chile pepper, stem removed and finely diced
  • 1/4 cup freshly chopped cilantro
  • Juice from 1 lime

Directions:

  1. Place the chopped onion in a medium bowl and add just enough water to cover.
  2. Stir in 2 teaspoons salt and allow to sit for 30 minutes  to soften and remove some of the bite before adding to the salad. .
  3. Drain for 10 minutes in a fine mesh sieve.
  4. In a large bowl, gently toss together the drained onions, tomatoes, cucumber, avocado, red peppers, and cilantro.
  5. Squeeze lime juice over the salad to taste and if desired, season with additional salt.
  6. Serve immediately.

Serves:  4

Source:  Tara’s Multicultural Table. Adapted from Cafe Sigrun

 

 

Dazzling Winter Slaw

A good salad for taking somewhere.  The ingredients can live with minimal refrigeration for a day or two.
Coleslaw Ingredients:

  • 1/2 medium red cabbage, finely shredded and outer leaves trimmed
  • 2 green apples, cored and thinly sliced
  • 4 carrots, peeled and grated
  • 1/2 small red onion, peeled and thinly sliced

Dressing:

  • 2 Tab Dijon mustard
  • 1 garlic clove, peeled and finely minced
  • 1 tsp sugar
  • 3 Tab olive oil
  • 2 Tab walnut oil (or more olive oil)
  • 3 Tab white wine vinegar (or champagne vinegar)

Optional Extra Ingredients:

  • 1/2 cup finely chopped pecan nuts
  • parsley, for garnish
  • 1/2 cup semi- dried cranberries
  • 1/2 cup finely chopped walnuts
  • 1 raw beetroot, finely grated

Directions: 

  1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good shake. The dressing
    can be made up to 2 days beforehand and stored in a cool place.
  2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
  3. One hour before serving add the dressing and mix well, allowing the flavors to infuse together.
  4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix,
    leaving some on top.

Serves: 8-10

Source: geniuskitchen.com – recipe by French Tart

Dead Simple Slaw

This is a good salad when timing is uncertain.  It will be fine in an hour or in 3 hours.

Ingredients:

  • 2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
  • 1 medium onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 1 large carrot, coarsely grated
  • 1 1/4 cups mayonnaise
  • 1/3 cup cider vinegar
  • 2 teaspoons sugar

Directions:

  1. Toss all vegetables in a large bowl with 1 tsp each of salt and pepper.
  2. Whisk together mayonnaise, vinegar, and sugar.
  3. Then toss with slaw.
  4. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Serves:  8 -10

Source:  Smitten Kitchen, Adapted from Gourmet, June 2008

Apricot & Feta Salad

Hurrah for the fruits of summer!!  A perfect salad for a summer lunch orto  serve as a side with something hot off the grill.  It will also work with peaches or plums. 

Ingredients:

  • a few handfuls of lettuce or salad greens of your choice
  • 4-6 fresh apricots, quartered (about 2-3 per person depending on size)
  • feta cheese, crumbled, to taste
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 2 tbsp apple cider vinegar
  • 5 tbsp extra virgin olive oil
  • a squeeze of fresh lemon juice, about a scant tbsp
  • sea salt
  • pepper
  • a few sprigs of fresh tarragon, finely sliced

Directions:

  1. Wash the lettuce or salad greens well and then spin to dry.
  2. Whisk together all of the ingredients for the dressing in a small bowl. Or you can mix them together in a jar, seal and then shake well until everything is combined.
  3. Taste and adjust seasoning as desired.
  4. On two plates assemble the greens and top with the quartered apricots and crumbled feta.
  5. Drizzle with dressing.

Serves:  2

Source:   Sasha Gora, Honest Cooking

Panzanella – Italian Bread Salad

On a hill top in Tuscany — patio table — good friends and family — sunset — and panzanella made by experts — It doesn’t get much better!

Ingredients:

  • 1 large crusty loaf of stale artisan bread
  • 3 – 6 wonderful dead ripe tomatoes.  They have to smell like summer.
  • a couple handfuls of fresh basil
  • 3 – 4 glugs of fruity olive oil (maybe 1/2 c ?)
  • 1 very thinly sliced red onion
  • splash of wine/balsamic  vinegar
  • Coarse salt and pepper

Directions:

  1. Slice bread – tear in bite size pieces.  (If it is not stale, place in 275° oven for about 20 minutes – until slightly crisp.)
  2. Pace in large shallow bowl.
  3. Chop the tomatoes, saving the juice.
  4. Place chopped tomatoes and any accumulated juices into the bowl on top of the tomatoes.
  5. Salt the tomatoes, drizzle olive oil over everything.
  6. Scatter basil, garlic and parsley over everything and just let the bowl hang out on the counter for 2 – 4 hours.  This is the tough part.  You must summon the patience required to wait, and wait.  Tough, I know, but the salad needs to sit a bit for the tomatoes to give of a little juice and the bread to soak up all the delicious goodness.
  7. Just before serving, add thin sliced red onions and a splash of balsamic or wine vinegar.
  8. Toss well.
  9. Salt and pepper to taste and add a touch more olive oil.

The best part about this recipe is it need no refrigeration, in fact, refrigeration destroys the flavors, so make sure to keep and serve it at room temperature.

Because there are as many recipes for this salad as there are Italian grandmothers, you can vary it at will.  Some add cucumber, some add Parmesan shavings, some add mozzarella.  It is your call.  Mangimo!

Serves: 8

Source: A mash-up of Cooking Mama blog and The Pioneer Woman

 

Caesar Salad by Jack

Jack Clapp worked for Caesar Cardini at The  Caesar’s Palace in Tijuana, Mexico. He brought his version of the Caesar Salad (Jack’s Salad) to La Avenida Cafe in Coronado.  Margie’s grandmother Austin learned how to make it from Jack.  It is a family favorite.

Ingredients:

  • 1 garlic clove (or 1/4 – 1/2 tsp chopped garlic)
  • 1/2 c olive oil
  • 2 large heads romaine
  • freshly ground pepper
  • 2 eggs, cooked 1 minute (or raw)
  • juice of 1 large lemon
  • 6 -8 anchovy fillets, chopped or 1/2 inch anchovy paste
  • 1/2 c grated Parmesan cheese
  • 1 c grated jack cheese
  • 2 c soft croutons – see below

Directions: 

  1. In a small bowl, mix oil and garlic.
  2. Let it sit to “mingle” for several hours in the refrigerator.
  3. Tear romaine into bite size pieces.  (You can do this ahead. Place in the refrigerator wrapped in a damp towel.)
  4. To mix, place romaine in a large salad bowl.
  5. Toss lettuce with garlic/oil.
  6. In same small bowl, mix eggs and anchovy.
  7. Toss with lettuce.
  8. Squeeze on lemon juice.
  9. Add cheeses and toss again.
  10. Add croutons and toss again.
  11. To be really authentic, serve on chilled plates.

To make croutons:

  • 4 slices sourdough bread
  • butter
  • more Parmesan cheese
  1. Toast one side of the bread under the broiler.
  2. Turn over and spread with butter,.
  3. Sprinkle with Parmesan cheese.
  4. Return to broiler until cheese melts and bread is slightly toasted.
  5. Cut into 1/2 inch cubes.

Serves:   12

Source:   Jack Clapp, La Avenida Cafe via Marge Austin

Note:   We fid it simpler to mix the oil, garlic, anchovy and egg all together.

Any bottled /store bought Caesar dressing can be improved by adding lemon juice and anchovy paste.

 

Broccoli Slaw II

When you are camping for four days, the salad for the last night needs to be pretty sturdy and non “wilty”.  Broccoli is a good choice.  The dressing can be made quickly in a jar.  I have frozen butter milk, but it become very thin. There is also powdered buttermilk in the store.

Ingredients:

  • 1 bag of broccoli florets
  • 1 bag broccoli slaw mix
  • 1/2 cup thinly sliced almonds, toasted
  • 1/3 cup dried cranberries
  • 1/2 small red onion, finely chopped
  • Buttermilk Dressing

Directions: 

  1. Trim broccoli and cut it into small chunks.  You can include the stems too.
  2. Toss the chopped broccoli and slaw mix with the almonds, cranberries and red onion in a large bowl.

Ingredients – Buttermilk Dressing

  • 1/2 cup buttermilk, well-shaken
  • 1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar
  • 3 tablespoons finely chopped red onion

Directions – Buttermilk Dressing

Mix the dressing ingredients in a jar with a lid, with a good pinch of salt and black pepper.

To serve:

  1. Pour the dressing over the broccoli and toss it well.
  2. Season well with salt and pepper to taste.

Serves:  Makes about six cups of slaw

Source:  Smitten Kitchen

Kale Slaw with Red Cabbage & Carrots

A good salad to take somewhere.  Kale and cabbage are very forgiving when it comes to refrigeration.  Take the dressing separate and toss when you get there.

Ingredients:

  • 1 Tab olive oil
  • 1 Tab Dijon mustard
  • 1 tsp apple-cider vinegar
  • Coarse salt and pepper
  • 3 c mixed shredded kale and carrots
  • 1 c shredded red cabbage
  • 1 apple, chopped
  • 1/4 c fresh parsley leaves
  • 2 Tab diced red onion
  • 1/4 c chopped roasted cashews
  • 2 Tab lemon juice

Directions:

  1. In a small bowl, whisk olive oil, mustard, and apple-cider vinegar.
  2. Season with salt and pepper.
  3. In another bowl, combine kale, cabbage, carrot, apple, parsley, and red onion with cashews.
  4. Season with salt and pepper.
  5. Drizzle with dressing, and toss to coat.
  6. Mix in lemon juice.

Serves: 4 – 6

Source:    Cathy Painter’s a variation on Martha Stewart.  (Or maybe Allison Painter’s)

For 50:

  • 1/2 c olive oil
  • 1/2 c Dijon mustard
  • 3 Tab apple-cider vinegar
  • Coarse salt and pepper
  • 2 bags mixed shredded kale and carrots (2 1/2 lbs each)
  • 1 head red cabbage – shredded
  • 6 small or 4 large apple, chopped
  • 2 c fresh parsley leaves
  • 1 red onion
  • 2 c chopped roasted cashews