Thinking of all those who have served in the Armed Forces on this Memorial Day.
Although this holiday typically signals the beginning of the summer vacation season – outdoor cooking, being by the water, boating, picnicking, sunscreen and bug spray, the kids in our district were in school today, making up one of the days they were at home over the winter, due to inclement weather.
However, we barbecued with friends over the weekend, camped and spent a lot of time beside, on, and in the lake, so they were able to have a taste of summer, before being dropped at the school doors this morning.
The three coleslaw recipes below are all delicious, and would be wonderful and welcome at any celebration.
3 tablespoons grainy mustard 2 tablespoons honey 2 tablespoons fresh lime juice 2 tablespoons cider vinegar 2 tablespoons olive oil salt and freshly ground black pepper to taste 1/8 head red cabbage, cored and thinly sliced 1/8 head green cabbage, cored and thinly sliced 1 carrot, shredded 1 green pepper, cored and diced 1/2 fennel bulb, halved, cored and thinly sliced 1/4 cup fresh cilantro leaves, chopped 1 tablespoon poppy seeds In a large serving bowl, whisk together the mustard, honey, lime juice, vinegar, oil, salt and pepper. Add the cabbages, carrot, green pepper, fennel, cilantro and poppy seeds, and toss well to combine. Adjust seasonings as desired. Enjoy! and please share recipedoodle with your friends! Recipe adapted from USA Weekend, May 2012 www.usaweekend.com/section/FOOD04/Recipe-Archive
Mardi Gras Slaw
1/3 cup mayonnaise (I used low fat) 2 tablespoons cider vinegar 1 teaspoons mustard seeds 1/2 teaspoon salt 1/8 teaspoon ground red pepper 4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup shredded carrot 3 green onions, chopped
Combine mayonnaise, cider vinegar, mustard seeds, salt, and ground red pepper, stir with a whisk. Add the green cabbage, red cabbage, carrot and green onions, toss to coat.Enjoy! Recipe adapted from Cooking Light, July 2013 www.cookinglight.com/food/recipe-finder/
Harvey House Slaw
1 celery stalk, sliced 1/4 cup parsley, chopped 1/2 package coleslaw mix 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons sugar 1 teaspoon salt 1/2 cup vinegar 1/4 cup oil
In a large bowl, mix celery, parsley and coleslaw mix. In a saucepan combine mustard, celery seed, sugar, salt, vinegar and oil. Mix well and bring to a boil, stirring. Pour over slaw. Cover and refrigerate for at least 4 hours. Drain excess liquid. Toss well to mix before serving. Enjoy! Recipe adapted from We Gather Together, October 2001