Tangy Coleslaw

It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!

Tangy Coleslaw

For the Slaw:

  • 1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
  • 1 medium red onion, quartered and thinly sliced

For the Dressing:

  • 1 cup vinegar
  • 2/3 cup vegetable oil
  • 1 cup sugar to taste (actually 1/2 cup is sufficient)
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds

Instructions

  1. Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
  2. Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
  3. Pour the hot dressing over the cabbage and toss well to coat.
  4. Cool the coleslaw slightly, cover, and then refrigerate until serving time.

Zesty Potato Salad and Cebollitas Asadas (Grilled Green Onions)

Two for one day. Both recipes are great for a BBQ party. The salad you can make ahead. The green onions should be done a half hour or so before you want to BBQ them.

ZESTY POTATO SALAD www.cooks.com

4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish* (optional)
dash of green Tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes. At this point I usually cover the warm potatoes with the cider vinegar and celery seed (that’s how my Mom did it…LOL)
In a bowl, combine celery, eggs, potatoes, onions, vinegar* (see above note) and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.

Cebollitas Asadas (Grilled Green Onions)

Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling. These onions when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.
Ingredients:
20 spring onions or large scallions (about 4 bunches) washed and trimmed
2 tablespoons salted butter
2 tablespoons soy sauce
Salt
1 lime, juiced (optional)
Directions:
Preheat grill.
Place onions on a large sheet of foil with butter and soy sauce. Seal onions securely in the foil. To do this lay the onions in the middle of the foil sheet, and fold in each side of the foil. Do the same with the remaining two sides. Wrap the foil around the onions like a present.
Grill onions or scallions on a rack set 5 to 6 inches over grill, 10 to 12 minutes. Remove from foil and place on the grill (across the rungs) and grill on medium heat for 5 to 10 minutes on each side until softened and lightly charred.
This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes.
Broil open for 6 to 8 minutes more until a desired char is achieved.
Transfer onions or scallions to a platter and sprinkle with salt and garnish with lime juice (if using).
www.muybuenocookbook.com

Sweet Amish Macaroni Salad

Considering that my spouse is NOT a big pasta fan, I was surprised when he wanted to try this summer salad! It turned out to be awesome with this particular dressing. Great for the long weekend coming up in Canada.

Sweet Amish Macaroni Salad

Serves 12 to 15 (you can half it if you are not feeding 15…LOL)

Ingredients:

1 lb. macaroni (we used the little ‘tulip cups’ in multiple colours)

4 hard boiled eggs chopped

1 small onion finely diced

3 celery stalks finely chopped

1 small bell pepper, preferably red for colour, chopped

1 can of artichoke hearts quartered* (add a few hours before serving so they don’t get soggy)

black olives to your liking

Dressing:

2 cups mayonnaise (do NOT use Miracle Whip)

1/2 cup sugar

1/8 cup yellow mustard

2 Tablespoons dill pickle relish

1 Tablespoon apple cider vinegar

3/4 teaspoon celery seed

1/4 teaspoon salt

paprika for garnish

Cook the macaroni according to package directions and let cool. Add the other ingredients to the salad. Toss with 1/2 to 3/4 cup of the dressing. You can save the rest to be served at the table.

Chill overnight for best flavor. Will keep for two days in the refrigerator if not all eaten.