Red Cabbage Overnight Slaw
When I was growing up I had a neighbor, Ruth Stevens, who was like a grandmother to me. I adored her. She loved gardening and animals, and had a gentle quality about her, that I will never forget. I spent many happy days in her garden and learned so much from her. She gave me a version of this recipe. I was about 12 at the time. I still have her recipe, written in her slightly shaky handwriting. When I look through old recipes and come across it, I always think of her, and miss her even to this day.
I got some beautiful red cabbage and decided to make a salad to go with a recent dinner with friends. It is meant to be made a day ahead- even a few days ahead. You can make the salad with red or green cabbage or a combination. After a few days in the fridge, if you make the combination of red and green the green cabbage will pick up the color from the red cabbage and the whole thing will look red. Because of the acidity of the cider vinegar in the dressing the red cabbage not only maintains its color, I think it gets a little brighter. With the vinegar dressing the slaw will keep for at least a week in the fridge- it just gets more “pickled” over time.
Red Cabbage Overnight Slaw
inspired by Ruth Stevens
8 cups shredded red cabbage- about 1 medium head
1 c. cider vinegar
1/2 c. sugar, or to taste
1 T. celery seed
2 t. dried dill weed
salt and pepper to taste
Place cabbage in large bowl. In jar with a tight fitting lid place the rest of the ingredients and shake well until sugar is dissolved. Pour over the cabbage and stir to coat. Cover bowl and place in fridge overnight to let the flavors blend and the cabbage soften. Salad will wilt down quite a bit. Keeps in fridge for a le of week. Serves 6-8.
Carrot and Cabbage Salad
Carrot and Cabbage Salad
I love a good salad. I also like to make dishes that can travel well when I am visiting with friends. After a conversation with a friend the other day about her having to travel for a family event and bring food along I was inspired to come up with this recipe. Similar to a cole slaw this salad has an equal share of carrots and an herb-infused dressing that gives it a great flavor. It can be made a couple of days ahead, if needed, and is better if you make it the night before.
Carrot and Cabbage Salad
1 lb. carrots, peeled and shredded
1 lb. shredded cabbage- you can use the cole slaw mixes sold in stores
Dressing:
2/3 c. apple cider vinegar or herb flavored vinegar
1/2 c. oil
1/4 c. sugar, or to taste
1 T. salad and vegetable seasoning-recipe follows- or 1 T. dried herbs of your choice
Salt and pepper to taste
Combine veggies in a bowl. Combine dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings. Pour dressing over the veggies and stir to mix well. Cover and chill for several hours or overnight. Serves 10-12.
Salad and Vegetable Seasoning
½ c. dried parsley
¼ c. dried minced onion
1 T. dried thyme
1-T. celery seeds
2 t. dried oregano
1 t. dried marjoram
1-t. dill seeds
Combine all ingredients and store in a cool, dry, dark place. Makes about a cup. Use in salad dressings or on cooked veggies and in soups and stews.
Polynesian Cole Slaw
Polynesian Cole Slaw
I got this recipe from a friend many years ago. We made it in class the other night. It’s a nice variation on a salad I enjoy a lot of different ways. The crunch of the cabbage goes well with the sweetness of the fruit. Since cabbage is on sale everywhere lately I thought I would share the recipe with you.
Polynesian Cole Slaw
4 c. shredded cabbage
1 (11oz.) can mandarin oranges, drained or 2 mandarin oranges, peeled and separated
1 (8 oz.) can pineapple tidbits, drained, reserving 2 T. of the juice
1/4 c. mayonnaise
1/2 t. fresh grated ginger
1/4 t. each nutmeg and white pepper
Combine cabbage with fruit and set aside. Combine remaining ingredients including reserved juice to make dressing and pour over cabbage mixture, tossing gently to coat. Chill several hours or overnight before serving. Serves 8.
