Post #8 Cool Summer Salads
May 1, 2014
Summertime is a great time for salads. With only a few exceptions salads are chilled. So with the warm summer days ahead of us, cool and fresh salads are the order of the day. Here are two all time favorites.
I have found I am very picky when it comes to coleslaw. The cabbage has to be very finely shredded. I don’t like it if it is too coarsely chopped. Once I figured this out I developed a recipe for a slaw dressing that is easy and delicious. I shred my cabbage very fine but if you prefer a different texture, by all means make what you like.
My Slaw Dressing
4 tablespoons mayonnaise
1 teaspoon catsup
2 teaspoons vinegar
1 tablespoon water
2 teaspoons sugar
⅛ teaspoon mustard
In a 1 cup jar combine all ingredients. Cover the jar and shake to mix thoroughly. Pour dressing over shredded cabbage. Toss to mix well. I usually add some shredded carrot for color. Broccoli slaw blend from the grocery is good too. Makes enough for ¼ of a medium sized head of cabbage.
Cole Slaw for Freezer
This recipe next was sent to me after a wonderful conversation with one of my readers. We had a lovely talk about recipes and cooking. She wanted me to have this and several others she has enjoyed. This is exactly how she has the recipe written on the recipe card she so kindly sent to me. Hand written recipe cards are rare these days and I will cherish these. I have not tried it yet myself but it came from a wise and experienced cook so I am going to trust her recipe. I am looking forward to trying it this summer.
From Pat Price
Cold Slaw for Freezer
1 head cabbage (shredded)
1 tablespoon salt (kosher)
Mix with cabbage let stand 1 hour. (Use strainer to squeeze out water from cabbage)
1 green pepper and 1 carrot grated, add to squeezed cabbage
1 cup vinegar (white)
¼ cup water, 2 cups sugar
1 tablespoon whole mustard seed
1 teaspoon whole celery seed
Combine and boil 1 minute, cool to lukewarm
Pour over slaw, put into containers and freeze
Best kind of containers 8 oz. plastic, 1 serving
Taste dressing, may be to sour for some people (use less vinegar, say ¾ cup or less)
I have, for many years, had an awful time making potato salad. I consistently over cooked the potatoes and would end up with mashed potato salad. Not exactly what I had in mind. Then I read somewhere to cut the potatoes to size before cooking. This way I can test for doneness and stop the cooking right away by draining and rinsing in cold water. The spuds turn out perfectly every time now. Here is my favorite recipe, cobbled together from several old cook books.
¾ cup light or regular mayonnaise
1 teaspoon mustard
½ teaspoon celery seed
½ teaspoon salt
½ teaspoon pepper
4 cups cooked cubed potatoes, see note above
4 large hard cooked eggs, chopped
½ cup chopped fresh red onion
¼ cup chopped sweet pickles or sweet pickle relish
½ cup sliced celery
Mix mayonnaise, mustard, celery seed, salt, and pepper in large bowl. Stir to blend. Mix in onion, pickles and celery. Lightly fold in the potatoes and eggs. Refrigerate at least 2 hours to allow the flavors to blend.