Homemade coleslaw is easy, especially if you pick up a package of slaw mix in the produce section. It’s less expensive, though, to shred your own cabbage and carrots, especially using a food processor.
As for dressing, don’t be tempted by jars of prepared slaw dressing. As with most dressings, you get ingredients you may not want. It’s easy to mix mayonnaise with vinegar, lemon juice, and sour cream for traditional dressing. But don’t be afraid to experiment.
This week I decided to experiment with other ingredients. That’s how I developed my new favorite slaw dressing. Give it a try and see what you think.
Buttermilk Dressing For Coleslaw
1 cup buttermilk
2 Tbsp honey
1 Tbsp + 2 tsp apple cider vinegar
1 tsp dried mustard
1/2 tsp Kosher salt
1/4 tsp freshly ground pepper
1/2 sweet onion, thinly sliced or minced
Otherseasonings to taste (celery seed, dill, etc)
Combine all ingredients in a large bowl. Taste and adjust seasonings. You may prefer more vinegar or a squeeze of lemon. When you are satisfied with the taste, add cabbage slaw mix to the dressing. Toss well, cover, and refrigerate for at least an hour. Overnight is better. Toss again before serving.
Summertime is salad time. What’s easier than grabbing a salad mix bag at the grocerystore? Yet convenience can lead to boredom.
This time of year, fresh produce is abundant. Visit your local market or produce stand and pick up a variety of squashes, cucumber, cabbage (red and green), carrots, celery, and onion. These vegetables are low in calories, high in nutrients, and filling.
This HastyTasty meal is not hasty to prepare. Even with a food processor, you’ll spend close to an hour washing, cutting, slicing, grating, and then assembling a salad that serves 8. But it keeps several days in the refrigerator, available for serving at a moment’s notice. It is a delicious departure from lettuce salad, too.
I take no credit for this saladrecipe. I learned it from attending Kitchen Craft Cookware shows as “demonstration salad.” It’s used to demonstrate the Kitchen Cutter, which I bought 20+ years ago. I adapted the recipe for the food processor. However you prepare the salad, you will appreciate the taste. One serving is less than 20 calories, so you can indulge in a Tablespoon of your favorite salad dressing.
Here is a Link to a demonstration salad video on YouTube.
I previously posted about salmon croquettes made from canned salmon. Today I took advantage of this pantry favorite and made enough patties for dinner today and again tomorrow (with different vegetables as sides).
Equipment used: While the croquettes browned in my large cast iron skillet, I steamed the squash and onions over low heat in my 1 quart stainless steel saucepan. The fresh green beans cooked in my pressure cooker for two minutes. Leftover salmon croquettes will be reheated a couple of minutes in my air fryer oven.
Salmon croquettes make a quick and satisfying meal. The salmon mixture can be prepared up to a day ahead.A 14 3/4 oz. can of salmon yields four servings.