from Tracey G
When I was a kid, the only coleslaw I would eat was
Kentucky Fried Chicken's - to me, that stuff was the epitome of coleslaw and
what it should be. I never realized back then either how easy it was to make -
it wasn't a salad my mom made at home.
When we had it, I only wanted KFC's!
I would have to say it wasn't until my 30's that I
actually made the stuff. And my first time with it was kind of a disaster - I
know, I know, how can one screw up coleslaw?!? Well, I had a recipe to follow,
but the dressing just didn't seem like enough - so I made more. Much more. I
didn't take into account the sitting time that most coleslaw recipes direct - I
didn't realize the amount of liquid that would come from the cabbage and
carrots and actually add to the dressing! So, by the time I took it to the
potluck party it was pretty soupy. I think it was after that I learned my
lessons - 1) mix up just what the recipe calls for dressing-wise and 2) never
make something you've never made before to take to a party - but if you do, always have a plan B!!
I remember the first time I made this (I even followed
the directions too!), I announced that if I ever needed a potluck recipe to
take somewhere, this would be it. It's so very simple, and if you use pre-made
cabbage/veggie slaw mix (any kind would be good with the dressing, even a
broccoli slaw etc) it comes together super fast! I think super fast is even an
understatement! And aside from the dressing of the slaw mix - the dressing
mixture, I think would be great as a regular salad dressing on lettuce of any
kind! I don't remember where I got the recipe from, and I've tweaked the
amounts because the original recipe made much too small of an amount for our
household and I'm pleased with how it's evolved.
Raspberry Slaw
4 c
shredded green cabbage
4 c
shredded red cabbage
1-2
c shredded carrots (personal preference can be used here)
Dressing:
1/2
c raspberry vinaigrette
1/2
c mayonnaise
1/2
- 1 c fresh raspberries for garnish
1)
In a large bowl combine green cabbage, red cabbage and carrots.
2)
In a small bowl, whisk the raspberry vinaigrette and mayonnaise until well
blended.
Pour dressing over cabbage/carrot mixture
and toss to coat. Cover and refrigerate at
least an hour for flavors to blend. (I find
it's much better if it's sat overnight!)
3)
Before serving, top with fresh raspberries. When at home, I usually just top
the
individual servings with a few of the
raspberries.
From Kris B
Most of the time I love to cook. What I don't always like is trying to figure
out what to cook. If someone will tell
me what they want, I will gladly fix it.
When I am left to determine the menu myself, it is most often the side
dishes with which I struggle. Once you
get beyond some form of potatoes or rice and steamed or roasted vegetables, my
creativity starts to fall by the wayside.
So, I am always on the lookout for side dishes that push me beyond my
boring starchy box!
This week's slaw recipe is one of my favorite quick and
easy sides. I believe it may originally
have come from Weight Watchers, but I'm not absolutely sure of that. Regardless, it is fairly low calorie and
surprises the taste buds just a bit.
INGREDIENTS
1 12 oz. bag of prepared broccoli slaw mix
1 medium to large apple (variety of your choice)
3 scallions
1/4 cup sliced roasted almonds
3 TBS prepared balsamic vinaigrette dressing of your
choice
Chop the apple into small bite sized pieces. Slice the whites of the scallions. Combine all ingredients in a good sized bowl
so that you have room to "toss."
This best if chilled at least an hour, but this is not absolutely
necessary.
A side dish doesn't get much simpler than this!
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