Soup and Salad Recipes:
Salad Slaws

French Cole Slaw
Cajun Cole Slaw
Apple Slaw
Brandy's Cole Slaw
Crimson Slaw
Lemon Cole Slaw

French Cole Slaw

Makes 8 servings

Ingredients:

2 pounds cabbage, shredded
2 medium carrots, shredded
1/2 cup parsley, chopped
1 cup red onion, thinly sliced

6 tablespoons sugar
6 tablespoons vinegar
4 tablespoons extra virgin olive oil
2 teaspoons salt
freshly ground pepper to taste

Preparation:

Combine first four ingredients in a large bowl.

Mix together sugar, vinegar, olive oil, salt and pepper. Combine with slaw ingredients. Refrigerate for 2 to 3 hours before serving.

Cajun Cole Slaw

Makes 12 servings

Ingredients:

5 tablespoons mayonnaise, heaping
2 tablespoons yellow mustard, heaping
2 tablespoons olive oil
1 teaspoon garlic salt
juice of 1 lemon
4 each bell peppers, sliced
1 large head cabbage, shredded
1 teaspoon hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
3 teaspoons salt, or to taste
freshly ground pepper to taste
2 medium onions, grated

Preparation:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise.

Add hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper.

Place shredded cabbage, peppers, and onions in a large salad bowl. Pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

Source: Justin Wilson's "Outdoor Cooking With Inside Help"

Apple Slaw

Makes 5 servings

Ingredients:

2 Granny Smith apples, thinly sliced
2 tablespoons lemon juice
3 cups shredded cabbage
1 stalk celery, chopped
1 carrot, grated
1 medium red onion, thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
3/4 teaspoon celery salt

Preparation:

Sprinkle sliced apples with lemon juice to keep them from discoloring. Mix with cabbage, celery, carrot, and onion.

Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve.

Brandy's Cole Slaw

Makes 6 servings

Ingredients:

4 cups shredded green cabbage
1/2 cup shredded carrot
1/2 cup finely slivered green pepper
1/4 cup currants
1/4 cup cider vinegar
1/4 cup mayonnaise
1 tablespoon minced red onion
2 teaspoons lemon juice
2 teaspoons sugar
1/4 teaspoon celery seed
1/8 teaspoon salt
freshly ground pepper to taste

Preparation:

In a large bowl combine cabbage, carrots, green pepper and currants and set aside.

In a small bowl, combine vinegar, mayonnaise, minced onion, lemon juice, sugar, celery seed, salt and pepper mixing well. Pour dressing over cabbage mixture.

Toss the slaw and chill it for at least 2 hours, tossing it again just before serving.

This dressing is excellent with other salads.

Crimson Slaw

Makes 6 servings

Ingredients:

1/4 cup vegetable oil
1/4 cup tarragon or white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon pepper
1 teaspoon sugar
1 teaspoon dried dill weed
1 teaspoon dried basil
1 teaspoon tarragon
1 cup chopped cauliflower
1 cup shredded carrot
1 cup shredded red cabbage
1/4 cup chopped green pepper
1/4 cup chopped fresh parsley
1/4 cup chopped green onions

Preparation:

Combine oil, vinegar, lemon juice, pepper, sugar, dill weed, basil and tarragon in a medium bowl, mixing well.

Add remaining ingredients and toss well. Cover and chill. Use a slotted spoon to serve.

Lemon Cole Slaw

Makes 8 to 10 servings

Ingredients:

1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons sugar
1 tablespoon prepared horseradish
1/2 teaspoon celery seeds

8 cups shredded cabbage (about 1 1/2 pounds)
1/2 each green bell pepper (cut into matchstick pieces)
1/2 each red bell pepper (cut into matchstick pieces)
1/4 each red onion (cut into matchstick pieces)
1 each carrot, shredded
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

Preparation:

Combine first 11 ingredients for the dressing in a bowl. Whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead).

Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.