We had another funeral at church a few weeks ago and, as always, I ended up bringing a salad to the funeral. I had a different salad in mind, but at the last minute, my mom suggested this cranberry and walnut coleslaw, which sounded pretty good. I ended up putting it together and was pretty pleased with how it turned out. The one adjustment I made was using golden raisins instead of dried cranberries, because I didn’t have dried cranberries on-hand.
Cranberry and Walnut Coleslaw
1/3 c cider vinegar
1/3 c vegetable oil
1/3 c sugar
1 tsp celery seed
2 c shredded red cabbage
2 c shredded green cabbage
1 c coarsely chopped walnuts
1 c dried cranberries
1/4 c thinly sliced red onion
Mix vinegar, oil, sugar, and celery seed. In a large bowl, combine red and green cabbages, walnuts, cranberries, and red onion. Add dressing and toss thoroughly. Cover and refrigerate about 3 hours before serving. Stir and drain off any extra dressing.
After having made the coleslaw with apples and pineapple a few months back, I came across this similar recipe from the Roots cookbook and thought it looked worthy of exploring. I’m still not a fan of coleslaw, but this one had a bit more of a vinegar taste to it and could use some fresh apples, in season. It tasted great on its own and on top of a pork sandwich, so definitely worth trying. I don’t know that it’s automatically better than the other coleslaw recipe, but a nice alternative.
Carrot, Napa Cabbage, and Apple Slaw
3 Tbsp olive oil
2 Tbsp lemon juice
1 1/4 tsp kosher salt
1 tsp poppy seeds
8 oz napa cabbage, cored and finely shredded
8 oz carrots, trimmed, peeled, and cut into matchsticks
1 crisp red apple, cored and cut into matchsticks
2 Tbsp finely snipped fresh chives
To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, and poppy seeds. Set aside while you cut the vegetables, or cover and refrigerate for up to 1 day.
In a large bowl, toss together the cabbage, carrots, and apple. Spoon the dressing over the top and toss the slaw to distribute the dressing evenly. Transfer to a serving bowl, garnish with the chives and serve immediately. The cabbage and carrots can be cut up to 8 hours in advance. Cover and refrigerate until ready to toss the slaw. It is best to cut the apple right before adding it to the slaw so that it doesn’t discolor.
To kick off summer, what better thing is there than some outside food opportunities and grilling out? I’ve had this simple twist on coleslaw in my to-make list for months and finally had a chance to make it. The coleslaw was slightly sweeter than most, but done so in this subtle way. I used Granny Smith apples, which helped to add some tartness to the coleslaw as well. I would make this again when wanting to make a little twist on a summer salad.
2 cups Cabbage (shredded)
2 Medium apples (cored, diced)
1 can (16 oz.) crushed pineapple, in its own juice,(drained)
3/4 cup mayonnaise
salt and pepper to taste
Combine above ingredients, cover and refrigerate 1 hour or more before serving. 8 servings
Finding a salad that will hold up for a day that doesn’t involve pasta or other grains can sometimes be a challenge. For one of the funerals we had this month, I wanted to bring a salad that would hold up, but also be a little outside the box. This recipe came from the August 2016 Cooking Light magazine and I’m so glad I made it. It’s a nice change from the usual broccoli salad with mayonnaise and sunflower seeds.
Shaved Broccoli and Brussels Sprouts Slaw
12 oz broccoli stalks
8 oz Brussels sprouts, trimmed
1/2 tsp kosher salt, divided
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 oz grated Parmesan cheese
1 1/2 c seedless red grapes, halved
2 Tbsp pine nuts
Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade. Sprinkle with 1/4 tsp salt; toss to coat.
Combine remaining salt , oil, and next 5 ingredients (through cheese) in a small bowl, stirring with a whisk. Add dressing, grapes, and pine nuts to broccoli mixture; toss.
We’ve had a couple of funerals at church lately, for the oldest member of the parish, and for a young member. When someone passes at my parish, there is a call out for salads and desserts, and with one of the more recent funerals, they were needing more salads. So, I pulled out my trusty cookbooks from Iowa and started looking for something that would be suitable. I found a recipe for a curry cabbage salad that looked intriguing. Perhaps it was because of a discussion about curry at lunch that week and how much better fresh curry is than what is in most Iowa cupboards. I also think the mayo that is used can make a huge difference, and I’ve started really enjoying Sir Kensington’s mayonnaise for my cooking.
This recipe was from The Spice of Life Cookbook from the Cedar Falls American Association of University Women. I ended up taking some home for the weekend with me to see my parents and my dad declared it was his favorite new coleslaw recipe. While I don’t know that I’d go that far, it does have a nice and slightly unusual flavor, but not in a way that is overpowering.
Curry Cabbage Salad
6 c shredded cabbage or use 1 bag prepared coleslaw mix
1/2 c raisins
1 1/2 c roasted, unsalted peanuts
1 c Miracle Whip or other mayonnaise
2 Tbsp vinegar
2 tsp sugar
1 tsp curry powder
Toss cabbage, raisins, and peanuts in a bowl. Mix together mayonnaise, vinegar, sugar, and curry powder. Mix this with the cabbage mixture.
As the end of summer is here — and feels like it has been since early August, the end of the time to eat coleslaw, BBQ, and some of the summer standards seems to be approaching. I know it’s not quite that dire at this point, but there are moments of it feeling a little bit that way. With that in mind, I was reading through the Minnesota Catholic Daughters cookbook and preparing to have one of my colleagues over for dinner and thought this might be one of those in-the-box while out-of-the-box dishes that wouldn’t be too scary to present to someone else.
The sugar adds to the dressing and makes it surprisingly sweet, and the cauliflower adds a nice crunch to a the mayo-based coleslaw. Generally, I’m not a fan of mayo-based coleslaws. I’d prefer a vinegar-based dressing. But, I was pretty happy with this one.
It’s the season for cabbage. As we’ve moved away from having the initial spring greens around, we have been taking advantage of the cabbage, making different slaws and such. When I saw this recipe for Honey Mustard Coleslaw in the Poor Girl Gourmet cookbook, I knew I had to try it.