CABBAGE SALADS

One of my favorite lunch/dinners is salad with a good bread (pugliese or something like that). I also love cabbage salads because cabbage is a power food. During the summer Scott's parents give us cabbage out of their garden - it is the best and makes the best salads. So much better than store bought.


Scott use to make at Izzy's:
1 head of cabbage
1 pkg ramen noodles (crushed)
1/2 -1 onion
1 cup of rice vinegar
1/2 cup oil
2-3 chicken breast (cut-up) canned chicken works too
2 Tablespoons of sugar
1 teaspoon of salt and pepper

CITRUS-MANGO SLAW

This came from the FOOD Magazine Martha Stewart.  It is light and yummy - both kids liked it too.

In a large bowl, whisk together:

2 tsp sugar

1/3 cup rice vinegar

1/3 cup oil

With a sharp knife, cut away orange peel from 2 oranges and discard.  Working over bowl, cut out segments, then squeeze juice from membranes (I used small can of mandarin oranges).

Cut/shred:

1 large mango, peeled, pitted and cut into matchsticks

1 small green cabbage, shredded (note to self use smallest blade on food processor)

Add everything together and stir.  Refrigerate for at least 4 hours.  

Can serve with 1/2 cup fresh cilantro leaves. (I didn't add cilantro)

SWEET 'N' SOUR COLESLAW

A nice change.

Taste of Home Quick Cooking 2009 pg. 14.

5 1/2 cups coleslaw mix (if using fresh cabbage, shred 2-3 carrots)

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1/2 cup heavy whipping cream

1/3 cup sugar

3 T white vinegar

1/2 tsp salt

Place coleslaw mix in a serving bowl. In a jar with a tight fitting lid, combine rest of ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.

SPECTACULAR OVERNIGHT SLAW
Taste of Home pg. 51 or Lemon cookbook.

Have taken to a couple of luncheons - goes over really well.

1 medium head cabbage, shredded

1 medium red onion, thinly sliced (white works okay too, just add less)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup sliced stuffed olives

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1/2 cup white wine vinegar

1/2 cup vegetable oil

1/2 cup sugar

2 tsp Dijon mustard (honey works too)

1 tsp EACH salt, celery seed and mustard seed

In a 4-qt bowl, combine cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 12-16 servings.

KFC COLESLAW

This did taste like KFC coleslaw. I didn't have buttermilk, so I added more mayo and vinegar to compensate.
8 cups finely diced cabbage (about 1 head) - can shred in food processor
1/4 cup diced carrots - use small holes on cheese grader
2 T minced onions
1/3 cup sugar (next time try not adding)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
1 1/2 T lemon juice

Mix cabbage, carrots and minced onions. Mix remaining ingredients until smooth. Pour over veggies and refrigerate for several hours or overnight.


ORIENTAL SALAD
Taylor Relief Society pg. 26
lots of nuts - uses Chinese noodles
*doesn't call for chicken, but it would be good in it.


APPLE-CABBAGE SALAD
McCleve cookbook (2nd edition) pg. 49
just like coleslaw but with apples, good variation