Recipes
PASS THAT COLESLAW
By: Arleen M. Kaptur

Cole slaw is always a welcome salad addition to any summertime meal. Whether you prefer creamy, sweet/ sour, or a special family favorite, serve cole slaw, with burgers, hot dogs, sandwiches, grilled or fried chicken, grilled fish, thick, juicy steaks, or even meatloaf. Coleslaw adds crunch, flavor and color to any entree. It is versatile, and lends itself to almost any menu plan. So serve coleslaw and give your meal that extra special taste treat.
ENJOY.

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COLESLAW-MAYONNAISE

1 head green cabbage (about 2 lbs.) shredded
1 red onion, finely chopped
1/4 green bell pepper, chopped
1 carrot, shredded
1/2 cup chopped parsley
3/4 cup mayonnaise
3/4 cup sugar
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
Sprinkling of pepper

Combine the vegetables (cabbage, onion, bell pepper, carrot, 1/2 of the parsley). In a bowl, combine the dressing ingredients, except the paprika. Pour the dressing over the vegetables. Refrigerate 3 hrs. before serving. When ready to serve, sprinkle lightly with paprika and add the remaining chopped parsley for garnish.

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SWEET/SOUR COLESLAW

1 head green cabbage, shredded
4 ribs celery, finely chopped
1 white onion, finely chopped
1 green/or red bell pepper or a combination, finely chopped
1/2 cup fresh parsley, chopped
2 cups sugar
1/2 cup cider vinegar
2 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1/2 tsp. fresh tarragon, chopped (Optional)

Combine the vegetables in a bowl (cabbage, celery, onion, bell pepper, 1/2 of the chopped parsley). In another bowl, combine the sugar, vinegar, salt, celery seed, mustard seed, and tarragon, if using. Stir well to dissolve the sugar completely. Pour the dressing over the combined vegetables, cover with plastic wrap, and refrigerate for at least 5 hrs. or preferably overnight. When serving, sprinkle the remaining parsley on top for garnish.

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PICNIC SLAW

1 head green cabbage, shredded
1/4 cup chopped white onion
1/4 cup finely chopped red and/or green bell pepper
1/4 cup shredded carrot
1/3 cup sugar
1/4 cup spicy ketchup
1/3 cup white vinegar
1/4 cup chopped parsley

Combine sugar, ketchup, and vinegar in a pan. Bring to a boil, stirring constantly, until sugar is completely dissolved. Pour this dressing over the shredded cabbage. Combine gently, but thoroughly. Cover with plastic wrap and chill in refrigerator for 3-4 hours. When serving, sprinkle with parsley, for garnish.

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©Arleen M. Kaptur 2002 March
(Taken from "Fresh and Flavorful Salads" by Arleen M. Kaptur)

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