Red Cabbage Slaw

Red cabbage is a colorful vegetable that may color up your dinner plate or paper plate at the grill. This is an easy recipe that can be made ahead of time and will also be great as a leftover. If you don’t have a food processor, it may be worth the cost. it makes it very easy in recipes that call for grated or chopped vegetable, fruits, etc.

1 small head of red cabbage sliced very thin and chopped up. (about 6 cups)

1/2 cup grated carrot.

1/2 cup mayonnaise

1/4 cup dried cranberries (raisins can be substituted if you are like me and not very fond of cranberries

1/4 cup chopped walnuts

2 TBSP apple cider vinegar

1 tsp sugar (more if you like it sweeter)

Pinch of black pepper

Stir together all ingredients until well combined. Place in a covered bowl in the refrigerator for at least 4 hours. If you make it the night before, it not only frees up some time, but is well blended.

Watergate Salad

I have no idea where my mother got this recipe. It may have been in the era of Watergate and she was just being funny. But it is a salad we had often. Usually at Thanksgiving and Christmas. Maybe because of the color? It is an easy salad I make in the summer. It is cool, sweet and fast. It is a great “take along” dish for an outdoor picnic. You can make it the night before to allow it to set up, but it should be set on pan of ice to keep cool once you arrive.

I Cup Nuts (coarsely chopped)

1 Cup Mini Marshmallows

1 Large Can Crushed Pineapple (Juice & All)

1 Pkg Pistachio Pudding Mix (dry)

1 – 9 oz. Cool Whip

Mix all ingredients together with a spoon.

Do not use a mixer

Put into a Jello mold dish and set in fridge overnight.

Turn mold out of dish onto plate and garnish with maraschino cherries.

Ginger Carrot Salad

In this recipe, it calls for fresh, minced ginger. You can find ginger in the produce section of your grocery store. It should be peeled before it is added to your salad. The easiest way to peel ginger is to use a spoon and scrape off the outer coating. You will also need to grate your carrots. You can do this by putting them into a food processor or using a box grater after peeling them and removing the ends.

2 cups unsweetened, crushed pineapple (drain, but reserve juice)

3 1/2 cups grated carrots

1 cup raisins (you can use golden or regular)

3/4 cup sweetened, shredded coconut

1/2 cup chopped walnuts

1 1/2 cup plain, fat-free yogurt

2 tsp. minced fresh gingerroot

Combined drained pineapple, carrots, raisins, coconut and walnuts. In a small bowl, whisk together the yogurt, minced ginger and 3 tablespoons of the pineapple juice. Stir into carrot mixture. Chill for at least one hour in a covered container.

This will serve 6 people.

Shrimp and Noodle Bowl

This is a summer salad that is great on those hot days. I do not care for cilantro, so I leave it out. You could substitute Fresh parsley or basil if you prefer. If you use scallions, use the stems in place of the cilantro.

8 ounces of uncooked angel hair pasta

1 lb. cooked small shrimp

2 cups broccoli coleslaw mix

6 scallions sliced thin

1/2 cup minced fresh cilantro

2/3 cup reduced-fat sesame ginger salad dressing.

Cook pasta according to package. drain and rinse in cold water. Transfer this to a large bowl. Add the cooked shrimp, broccoli coleslaw mix, green onions and cilantro. Drizzle with salad dressing and toss to coat. Cover and refrigerate until serving.

Using wheat pasta is a good dietary choice. Also, you can change up the dressing. Sweet Onion dressing is very good. And, you can buy the shrimp in your freezer section of your grocer. Just be sure to thaw before adding to salad as they tend to have some water in them.

Napa Cabbage Salad

1 head Napa or Bok Choy cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds *
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt

Directions

Preheat the broiler. Place the rack at least two shelves down from the broiler. You will need to watch the toasting very closely.

Tear or slice the cabbage into shreds. Slice the onions thinly, and place in a large salad bowl. Crumble the noodles into a broiler pan, Save the seasoning packet for later. Add the almonds (or walnuts) and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds.

In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine. It is best to let the salad sit overnight before serving.

I usually cut the cabbage in half and save for another use or for another salad at a later date. If you want an extra large salad to use as a party pot luck, use the whole cabbage. I use 2 packages of Ramen Noodles & the seasoning if I use the whole cabbage. I also increase oil to ¾ cup and 3 ½ tsp of vinegar. (No extra sugar need be added).

*I don’t use the sesame seeds, I just add a couple extra tablespoons of walnuts and toast them.

Chilled Shrimp Pasta Salad

1 Cup Uncooked Pasta (use a fun shape like small shells)

½ cup sour cream

½ cup mayonnaise

¼ cup horseradish sauce (optional)

2 TBS grated onion

1 ½ tsp seasoned salt

¾ tsp pepper

1 Pound cooked, deveined and peeled small shrimp*

Large cucumber, seeded and chopped

1 or 2 small celery ribs thinly sliced

Cook past shells according to package. Drain and rinse with cold water

In large bowl, mix sour cream,mayo, horseradish sauce, onion, salt and pepper.

Stir in shrimp, cucumber, celery and pasta

Refrigerate until serving or at least an hour. Flavors should all meld together for a short time.

*You can purchase shrimp in your grocery store either at the fish counter or in frozen foods. If you use large shrimp, just cut them into smaller pieces.