by Arleen M. Kaptur
Cole slaw is always
a welcome salad addition to any summertime meal. Whether you prefer creamy,
sweet/ sour, or a special family favorite, serve coleslaw, with burgers, hot
dogs, sandwiches, grilled or fried chicken, grilled fish, thick, juicy steaks,
or even meatloaf. Coleslaw adds crunch, flavor and color to any entree. It is
versatile, and lends itself to almost any menu plan. So serve coleslaw and give
your meal that extra special taste treat. ENJOY.
COLESLAW-MAYONNAISE
1 head green
cabbage (about 2 lbs.) shredded
1 red onion, finely chopped
1/4 green
bell pepper, chopped
1 carrot, shredded
1/2 cup chopped parsley
3/4
cup mayonnaise
3/4 cup sugar
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
Sprinkling of pepper
Combine the
vegetables (cabbage, onion, bell pepper, carrot, 1/2 of the parsley). In a bowl,
combine the dressing ingredients, except the paprika. Pour the dressing over the
vegetables. Refrigerate 3 hrs. before serving. When ready to serve, sprinkle
lightly with paprika and add the remaining chopped parsley for garnish.
SWEET/SOUR
COLESLAW
1 head green
cabbage, shredded
4 ribs celery, finely chopped
1 white onion, finely
chopped
1 green/or red bell pepper or a combination,
finely chopped
1/2 cup fresh parsley, chopped
2 cups sugar
1/2 cup
cider vinegar
2 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1/2 tsp. fresh tarragon, chopped (Optional)
Combine the vegetables in a bowl (cabbage, celery, onion, bell
pepper, 1/2 of the chopped parsley). In another bowl, combine the sugar,
vinegar, salt, celery seed, mustard seed, and tarragon, if using. Stir well to
dissolve the sugar completely. Pour the dressing over the combined vegetables,
cover with plastic wrap, and refrigerate for at least 5 hrs. or preferably
overnight. When serving, sprinkle the remaining parsley on top for garnish.
PICNIC SLAW
1 head green
cabbage, shredded
1/4 cup chopped white onion
1/4 cup finely chopped
red and/or green
bell pepper
1/4 cup shredded carrot
1/3 cup sugar
1/4 cup spicy ketchup
1/3 cup white vinegar
1/4 cup
chopped parsley
Combine sugar,
ketchup, and vinegar in a pan. Bring to a boil, stirring constantly, until sugar
is completely dissolved. Pour this dressing over the shredded cabbage. Combine
gently, but thoroughly. Cover with plastic wrap and chill in refrigerator for
3-4 hours. When serving, sprinkle with parsley, for garnish.
©Arleen M. Kaptur (Taken
from "Fresh and Flavorful Salads" by Arleen M. Kaptur) Arleen Kaptur has written
numerous articles, cookbooks, and the novel: SEARCHING FOR AUSTIN JAMES
http://www.arleenssite.com