Crispy Summer Slaw Recipes

Steps:

• In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves.
• In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve.

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

Steps:

• In a medium-large bowl with lid, combine the cucumbers, jicama, broccoli slaw (if using), cranberries, onions and pimento.
• Section grapefruit, and add to bowl; include as much of the grapefruit juice as possible.
• In a smaller bowl, combine EVOO, vinegar, orange juice and honey. Whisk until well blended, about 20 seconds.
• Add dried dill to dressing, whisk to blend.
• Pour dressing over vegetables and fruit. Stir well to coat.
• Serve immediately or chill 1-2 hours for best flavor.
• Serve as a side salad for grilled chicken, ribs, or bar-b-q.
• NOTE: CUCUMBERS: To de-seed cucumbers easily, peel, then slice the cucumbers in the half in the long direction. Using a melon baller tool, run melon baller down center of each cucumber half, removing and discarding seeds. A teaspoon can be used if melon baller tool is not available.
• GRAPEFRUIT: To make things easier, I cut my grapefruit in half and sectioned them with a grapefruit spoon as if to have them for breakfast. I removed the sections and then squeezed the juice into the salad. This made the sectioning and the clean-up a lot easier.

Steps:

• Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
• Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.