Creamy Buttermilk Coleslaw

Creamy Buttermilk Coleslaw
from Cooks Illustrated July 2002 and The Way the Cookie Crumbles

Serves 4

CI note: If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, shredded on box grater
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
½ teaspoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

Marinated Green Beans with Tomatoes and Feta

Marinated Green Beans with Tomatoes and Feta
From Allrecipes.com

2 pounds fresh green beans, trimmed
1/4 cup olive oil
2 cloves garlic, minced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs


1. Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.

2. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Asian Slaw

I really like the flavor and uniqueness of Asian Slaw. I had the best Asian Slaw at a restaurant called Claim Jumpers. I tried to re-create my own version today. It turned out ok. It is very fresh tasting and zingy. One thing that could be added is some red or green bell pepper.



Asian Slaw

3 cups cabbage, shredded
1 large carrot, shredded
1 celery stock, shredded
2 Tbs cilantro, chopped
2 Tbs green onion, chopped
4 Tbs vegetable oil
2 Tbs rice vinegar
1 tsp sesame oil
1 tsp crushed red pepper
1/4 tsp black pepper
1/4 tsp salt
1 Tbs sugar
1 Tbs sesame seeds

Mix the first 5 ingredients in a large salad bowl. In a separate bowl whisk the remaining ingredients to form the dressing. Pour the dressing over the slaw and mix to combine. Chill in a refridgerator until ready to serve.

Snickers Caramel Apple Salad

Tomorrow we are having a Thanksgiving potluck at work. I thought this was a perfect recipe for a potluck because I can make it the day before, I don't have to keep it warm, and its super easy. One of the things that perplexed me about this recipe was why is it called a salad because this really sounds more like a dessert. After making it I think that I figured it out. Without the caramel topping and peanuts it looks just like a mustard potato salad. I want to dedicate this "salad" to my co-worker Bill because real salad is his arch enemy. I don't think he will have a problem with this one. I think this turned out perfect. I would definitely make this again.


Snickers Caramel Apple Salad
http://www.recipezaar.com/105580

6 (2 1/4 ounce) Snickers candy bars, chill and chop

6 apples, cored and chopped into bite sized pieces (Granny Smith and/or Red Delicious) 1 (12 ounce) container Cool Whip

1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix (dry mix – do not prepare!)

Garnish:

1/2 cup caramel ice cream topping or caramel apple dip (optional)

1/2 cup chopped peanuts, can also sprinkled on top (optional)

1. Mix cool whip and dry pudding mix together.
2. Chop apples and chilled Snickers.
3. Mix together.
4. Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
5. Drizzle caramel sauce over salad and sprinkle peanuts on top.
6. Chill for at least an hour.