Adapted from Recipezaar An even tangier sweet/sour slaw recipe omits the V8 juice, and adds a medium chopped onion, medium chopped green pepper (I might use an Ancho or Pasilla pepper) and small chopped red bell pepper to the cabbage and adds a teaspoon dry mustard and 2/3 cup oil to the dressing, marinating overnight in the refrigerator.
For a less-sweet marinated coleslaw, try this or this.
Sweet Southern Style Cole Slaw with V8 Juice Marinade
See the easy version for a big crowd at the bottom of this post.
This coleslaw is totally fat-free and quite low in salt for a marinated salad (especially after the marinade is drained off). It is typically served in summer with foods like pulled-pork barbecue which make up for the lack of fat and salt in the coleslaw. It is quite sweet and also tangy. I think it's a good match for spicy barbecue and similar foods. The V8 juice adds a little color and flavor to the salad which seems to complement barbecue, etc. Leftovers keep well.
If you're not serving the salad with something that's high in fat, you can add a little oil (up to 2 Tablespoons) after draining the marinade from the salad. The volume of the salad will decrease during marination, so you can serve it in a smaller bowl than the one you made the salad in.
SERVES 12
1 head cabbage (about 2 1/2 lbs)
1 large yellow onion (for 1 cup chopped)
1 cup apple cider vinegar
1 cup sugar
6 ounces low-sodium, regular or spicy-hot V8 Juice
1 teaspoon salt*
1 teaspoon celery seed*
Ground red pepper to taste (optional)
Wash and remove the outer leaves of the cabbage. Cut the cabbage into eighths and remove the core. Set aside.
Peel the onion and cut into eighths. Using a food processor fitted with the steel blade attachment, process the cabbage and onion, in manageable batches, until chopped finely. Scrape into a large container with a tight fitting lid. Set aside.
In a 1 quart or larger saucepan, combine the vinegar, sugar, V8, salt and celery seed. Bring to a boil and stir until the sugar is melted. Pour the hot vinegar mixture over the cabbage and onions and toss to coat well.
Cover and refrigerate until completely chilled, at least 4 hours, stirring 2 or 3 times. Before serving, drain marinade from salad, mix in a little oil if desired (up to 2 Tablespoons) and transfer to a smaller serving bowl.
* May substitute 1 1/4 teaspoons celery salt or more to taste
EASY VERSION FOR A CROWD
Serves 24, more at a potluck
Requires a very large bowl or a large kettle in which to mix the salad. After marinating, it can be served in a more normal-sized large bowl.
Double all ingredients, substituting a 5 pound restaurant pack of shredded cabbage for the whole cabbage in the recipe above. Remove packets containing carrots and red cabbage (for another use) if you want a uniform color.
Allergy Information: Contains no corn, wheat, milk or eggs.
Showing posts with label Salads - vegetable. Show all posts
Showing posts with label Salads - vegetable. Show all posts
Sunday, December 13, 2009
Saturday, December 5, 2009
Christmas Party Marinated Coleslaw
Adapted from this recipe. Christmas colors - light green, dark green and red. You will need a very large bowl or kettle in which to mix and marinate the salad. The volume of the salad will decrease during marination, and you can serve the salad in a more normal-sized large bowl.
5 tsp. celery salt or 4 tsp. salt and 2 tsp. celery seed
1 tsp. freshly ground black pepper or 1/2 tsp. red pepper (or to taste)
2 to 4 tsp. dry mustard or mustard seed
1/2 cup sugar
1 1/3 cups cider vinegar
1 large onion (for 1 cup minced onion) or equivalent in scallions*
1/2 cup to 1 cup chopped green pepper or Ancho or Pasilla chiles (optional)*
1/4 cup chopped pimento or one large chopped red bell pepper*
2 medium heads cabbage, about 5 pounds total, or a 5 pound restaurant pack shredded cabbage for coleslaw (remove bags of red cabbage and carrots for Christmas colors)
1/4 cup vegetable oil, or to taste
Watercress, green and red pepper rings for garnish
Directions
Mix dry seasonings and sugar in the bottom of a very large bowl or non-aluminum kettle. Add vinegar and mix well. If using an onion, peel, quarter and mince in food processor. If using scallions, mince white part and thinly slice tender green tops. Add onion to vinegar mixture. If the onion is strong, let it sit in the marinade for a while before adding the other ingredients. Chop and add green and red peppers, if used.
If using whole cabbage, cut into eights, remove core and any tough outer leaves. Shred in food processor. If using a restaurant pack of shredded cabbage and it's for a Christmas party, remove the small pack with carrots and/or red cabbage. Otherwise, use them, too. Add cabbage to other ingredients and mix well.
Cover and refrigerate for at least 3 hours, mixing well 2 or 3 times. Drain just before serving or transfer to a smaller serving bowl using a slotted spoon. Toss in oil. Garnish with watercress or red and green peppers if desired.
* Chopped green pepper is colorful and flavorful, but some people cannot tolerate it. Red bell peppers are easier for most people to tolerate, but not all. You could cut green and/or red bell peppers in rings, strips or shapes for a fancy design and use them for garnish. Or leave the peppers in large chunks in the salad so guests who have sensitive tummies can remove them easily.
Ancho or Pasilla chiles have some mild heat and a nice, fruity flavor which could be a nice addition to this salad.
To add dark green color to the salad without fresh peppers of any kind, substitute tender tops from scallions, thinly sliced, for all or part of the onion in the recipe. A few stalks of celery, diced, are also nice additions.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
5 tsp. celery salt or 4 tsp. salt and 2 tsp. celery seed
1 tsp. freshly ground black pepper or 1/2 tsp. red pepper (or to taste)
2 to 4 tsp. dry mustard or mustard seed
1/2 cup sugar
1 1/3 cups cider vinegar
1 large onion (for 1 cup minced onion) or equivalent in scallions*
1/2 cup to 1 cup chopped green pepper or Ancho or Pasilla chiles (optional)*
1/4 cup chopped pimento or one large chopped red bell pepper*
2 medium heads cabbage, about 5 pounds total, or a 5 pound restaurant pack shredded cabbage for coleslaw (remove bags of red cabbage and carrots for Christmas colors)
1/4 cup vegetable oil, or to taste
Watercress, green and red pepper rings for garnish
Directions
Mix dry seasonings and sugar in the bottom of a very large bowl or non-aluminum kettle. Add vinegar and mix well. If using an onion, peel, quarter and mince in food processor. If using scallions, mince white part and thinly slice tender green tops. Add onion to vinegar mixture. If the onion is strong, let it sit in the marinade for a while before adding the other ingredients. Chop and add green and red peppers, if used.
If using whole cabbage, cut into eights, remove core and any tough outer leaves. Shred in food processor. If using a restaurant pack of shredded cabbage and it's for a Christmas party, remove the small pack with carrots and/or red cabbage. Otherwise, use them, too. Add cabbage to other ingredients and mix well.
Cover and refrigerate for at least 3 hours, mixing well 2 or 3 times. Drain just before serving or transfer to a smaller serving bowl using a slotted spoon. Toss in oil. Garnish with watercress or red and green peppers if desired.
* Chopped green pepper is colorful and flavorful, but some people cannot tolerate it. Red bell peppers are easier for most people to tolerate, but not all. You could cut green and/or red bell peppers in rings, strips or shapes for a fancy design and use them for garnish. Or leave the peppers in large chunks in the salad so guests who have sensitive tummies can remove them easily.
Ancho or Pasilla chiles have some mild heat and a nice, fruity flavor which could be a nice addition to this salad.
To add dark green color to the salad without fresh peppers of any kind, substitute tender tops from scallions, thinly sliced, for all or part of the onion in the recipe. A few stalks of celery, diced, are also nice additions.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
Saturday, November 7, 2009
Marinated Broccoli and Cauliflower Salad for a Crowd
Mom taught me how to make this great salad for fall and winter. Even most kids like this salad despite its strongly flavored ingredients. I think the original Good Seasons dressing made with real apple cider vinegar and vegetable oil (add a little olive oil if you like) makes it really good. Use raw cider vinegar from the health food store for even more flavor.
Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler. To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling. You can start marinating the onion a few hours in advance, especially if the onion is strong.
You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.
Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste
Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing. Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more.
Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones. You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.
Peel and thinly slice carrots on the diagonal. Sprinkle with water. Microwave just until easily pierced by a fork, stirring every 15 seconds. Set aside to cool. Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding.
Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.
Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl. Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives. Add fresh ground black pepper to taste and toss in.
Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl. Angel hair cabbage works nicely.
Allergy information for the salad dressing is here.
Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler. To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling. You can start marinating the onion a few hours in advance, especially if the onion is strong.
You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.
Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste
Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing. Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more.
Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones. You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.
Peel and thinly slice carrots on the diagonal. Sprinkle with water. Microwave just until easily pierced by a fork, stirring every 15 seconds. Set aside to cool. Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding.
Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.
Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl. Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives. Add fresh ground black pepper to taste and toss in.
Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl. Angel hair cabbage works nicely.
Allergy information for the salad dressing is here.
Friday, November 6, 2009
Old-Fashioned Coleslaw with Celery Seed Dressing
An old-fashioned coleslaw dressed with oil and vinegar. Good for buffets or potlucks, as it can be served at room temperature. Adapted from an old Betty Crocker cookbook. Makes 6 servings.
The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.
Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.
You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.
* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.
The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.
Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.
You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.
* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.
Fire and Ice Salad
A fat-free marinated tomato salad for summer. Good for buffets and potlucks, served with a slotted spoon.
I think I'll try the dressing for this salad on some finely shredded cabbage (maybe with a little shredded carrot and/or minced scallions or red onion) for coleslaw. I will probably omit the water in the dressing and add a touch of oil to carry flavor, but I have seen other beloved recipes for fat-free marinated coleslaw. This dressing has less sugar than the dressing for this marinated coleslaw recipe.
¾ cup white or cider vinegar
1 ½ teaspoons mustard seed
1/2 teaspoons salt
1/8 teaspoons red pepper (ground)
¼ cup cold water
1 ½ teaspoons celery salt
4 ½ teaspoons sugar
1/8 teaspoons freshly ground black pepper
6 tomatoes peeled and quartered
1 green pepper sliced in strips
1 cucumber sliced
1 red onion, sliced
Bring first 8 ingredients to a boil and boil for 1 minute. Allow to cool slightly; then pour over veggies and chill. Gently stir occasionally.
Allergy information: No corn, wheat, soy, egg or milk products.
I think I'll try the dressing for this salad on some finely shredded cabbage (maybe with a little shredded carrot and/or minced scallions or red onion) for coleslaw. I will probably omit the water in the dressing and add a touch of oil to carry flavor, but I have seen other beloved recipes for fat-free marinated coleslaw. This dressing has less sugar than the dressing for this marinated coleslaw recipe.
¾ cup white or cider vinegar
1 ½ teaspoons mustard seed
1/2 teaspoons salt
1/8 teaspoons red pepper (ground)
¼ cup cold water
1 ½ teaspoons celery salt
4 ½ teaspoons sugar
1/8 teaspoons freshly ground black pepper
6 tomatoes peeled and quartered
1 green pepper sliced in strips
1 cucumber sliced
1 red onion, sliced
Bring first 8 ingredients to a boil and boil for 1 minute. Allow to cool slightly; then pour over veggies and chill. Gently stir occasionally.
Allergy information: No corn, wheat, soy, egg or milk products.
Marinated Italian Tomato and Cucumber Salad
David's Mom makes this great salad in the summer. She once prepared a big bowl for friends waiting in anxiety for news about a hospitalized child. It was a great stress-reducer and a welcome change from "hospital food". Made them feel loved.
This tomato and cucumber salad has a marinated character, good cold or at room temperature for summer buffets, if served with a slotted spoon.
It is also wonderful in bowls with some of the liquid which will develop in the bottom of the bowl. Try it with some Italian, French or other quality bread and maybe some cheese for a light meal.
Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during home-grown tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste. In winter, try this broccoli salad.
If someone has a hard time digesting onions, leave them out, use a little minced scallion or sweet onion or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. Or cut the onions in big chunks so that they can be avoided by those who have trouble with them. I have a similar tendency to indigestion with green bell peppers, but I still love their flavor this salad. I cut them in chunks so that they will flavor the dressing but I can easily avoid eating too much of the actual fruit. It's also O.K. to leave them out or to substitute deep green Ancho or Pasilla chiles instead of green bell pepper for a touch of heat. Or try ripe yellow bell peppers.
1. Cover slices or chunks of sweet red onion (or minced scallions) with Good Seasons Italian DRESSING, prepared according to package directions in the bottom of a large bowl. I use cider vinegar. Vegetable oil, such as canola, or vegetable oil with a little olive oils will work in this salad. Allow onions to marinate while preparing other ingredients.
Add green or yellow bell peppers or Ancho chiles cut in chunks or slices, freshly ground black pepper and more salad dressing until covered. Allow to marinate for a while to develop flavor, if you have time.
2. Cut tomatoes in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). This salad is better if you peel the tomatoes first.
Peel and cut cucumbers in slices or chunks and add to the bowl, along with the tomatoes. You may leave the skins on young, tender "burpless" type cucumbers if you like.
Add more dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing.
Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally.
Allergy Information: Good Seasons Italian Dressing Mix contains maltodextrin and Xanthan Gum, which are typically manufactured using corn products. I can usually tolerate a little of this dressing without a problem, however. The Garlic and Herb and Mild Italian varieties contain xanthan gum, but not maltodextrin. I prefer a non-sweet dressing for this salad. The Garlic and Herb variety works, but the original Italian is particularly suited to the ingredients in this salad.
Check for soy sauce, which includes wheat.
Fat-Free Alternative: This salad has a different character, with a little sugar in the dressing, different seasonings, and no fat. Also contains no corn products.
This tomato and cucumber salad has a marinated character, good cold or at room temperature for summer buffets, if served with a slotted spoon.
It is also wonderful in bowls with some of the liquid which will develop in the bottom of the bowl. Try it with some Italian, French or other quality bread and maybe some cheese for a light meal.
Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during home-grown tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste. In winter, try this broccoli salad.
If someone has a hard time digesting onions, leave them out, use a little minced scallion or sweet onion or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. Or cut the onions in big chunks so that they can be avoided by those who have trouble with them. I have a similar tendency to indigestion with green bell peppers, but I still love their flavor this salad. I cut them in chunks so that they will flavor the dressing but I can easily avoid eating too much of the actual fruit. It's also O.K. to leave them out or to substitute deep green Ancho or Pasilla chiles instead of green bell pepper for a touch of heat. Or try ripe yellow bell peppers.
1. Cover slices or chunks of sweet red onion (or minced scallions) with Good Seasons Italian DRESSING, prepared according to package directions in the bottom of a large bowl. I use cider vinegar. Vegetable oil, such as canola, or vegetable oil with a little olive oils will work in this salad. Allow onions to marinate while preparing other ingredients.
Add green or yellow bell peppers or Ancho chiles cut in chunks or slices, freshly ground black pepper and more salad dressing until covered. Allow to marinate for a while to develop flavor, if you have time.
2. Cut tomatoes in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). This salad is better if you peel the tomatoes first.
Peel and cut cucumbers in slices or chunks and add to the bowl, along with the tomatoes. You may leave the skins on young, tender "burpless" type cucumbers if you like.
Add more dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing.
Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally.
Allergy Information: Good Seasons Italian Dressing Mix contains maltodextrin and Xanthan Gum, which are typically manufactured using corn products. I can usually tolerate a little of this dressing without a problem, however. The Garlic and Herb and Mild Italian varieties contain xanthan gum, but not maltodextrin. I prefer a non-sweet dressing for this salad. The Garlic and Herb variety works, but the original Italian is particularly suited to the ingredients in this salad.
Check for soy sauce, which includes wheat.
Fat-Free Alternative: This salad has a different character, with a little sugar in the dressing, different seasonings, and no fat. Also contains no corn products.
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