Traditional Creamy Coleslaw

Servings: 4
Preheat: 0
Prep Time: 10m

A traditional creamy coleslaw.


1 cup mayonnaise
1/4 cup white sugar
2 tablespoons seasoned rice wine vinegar
1 1/2 tablespoons lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
28 ounce shredded/grated cabbage and carrots


Shredding disk on Cuisinart produces too fine a shred. A mandoline or narrow Cuisinart slicing disk works better.

Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold cabbage and carrot mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Drain off excess liquid.

Green bean salad

Servings: 4 to 6
Preheat: 0
Prep Time: 20 minutes
Source: Jamie Deen – Food Network

Does not need almonds or basil


Kosher salt
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large garlic clove minced
Fresh ground pepper


Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

Vietnamese Zoodle Salad with Fragrant Herbs and Roasted Peanuts

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Servings: 4
Preheat: 0
Prep Time: 45 min

A tool called a spiralizer turns zucchini and other vegetables into long, curly, noodle-like “zoodles.” If you don’t have (or don’t want to buy) one, you can use a julienne peeler.


3 Tbs. fresh lime juice
1 Tbs. fish sauce
1 Tbs. granulated sugar
3 medium zucchinis, spiralized
2 medium carrots, peeled and spiralized
1/2 cup coarsely chopped salted peanuts
1/4 cup very thinly sliced red onions
1/4 packed cup torn fresh basil leaves
1/4 packed cup torn fresh cilantro
1/4 packed cup torn fresh mint
Sriracha sauce, for serving


In a large bowl, whisk together the lime juice, fish sauce, and sugar. Add the zucchini and carrots to the mixture, along with the peanuts, onions, basil, cilantro, and mint.

Toss well to combine. Transfer to bowls and serve with Sriracha on the side.

Tomato and Watermelon Salad with Feta

Servings: 4
Preheat: 0
Prep Time: 
Source: Fine Cooking, Issue 118

Great summer salad


2 oz. lightly packed baby arugula (about 2 cups)
2 cups cherry tomatoes, halved
1-1/2 cups large-diced seedless watermelon
1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
1/4 cup fresh basil leaves, torn
1 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper


Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Frisée Salad with Oranges & Pistachios

Servings: 4 to 6
Preheat: 0
Prep Time: 30 minutes – 2 people
Source: by Eva Katz from Fine Cooking Issue 62

wonderful light salad


1 large or 2 small heads frisée, rinsed, dried, and torn into bite-size pieces (about 6 cups)
2 navel oranges or blood oranges
2 Tbs. sherry vinegar or red-wine vinegar
1 tsp. honey
3 Tbs. finely diced red onion
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup pistachios, toasted


Put the frisée in a large salad or mixing bowl. Finely grate the zest of one of the oranges into a small bowl. Slice the skin from both oranges and cut the orange sections away from the dividing membranes; put the sections in another bowl.

Add the vinegar, honey, and onion to the zest, whisk in the oil, and season to taste with salt and pepper. Add just enough of the dressing to the frisée to coat it lightly. Mound the frisée on four salad plates, scraping any red onion remaining in the bowl over the frisée. Arrange the orange slices on top, scatter with the pistachios, and serve immediately.

Brussel Sprouts Salad

Servings: 6
Preheat: 400°
Prep Time: 45 min
Source: Gourmet | November 2002
Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400F oven until hot, about 5 minutes.

3 Tbsp white-wine vinegar
2 Tbsp water
1 Tbsp Dijon mustard
1/4 cup minced shallot
1/2 tsp salt
1/4 tsp black pepper
6 Tbsp olive oil

1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
1/2 cup pecan halves, halved lengthwise
1 tsp salt
6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
3 Belgian endives (1 lb), cut crosswise into 1/2″” slices

Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.

Preheat oven to 400°F.

Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.

Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

Cherry Tomato and Mozzarella Salad

Servings: —
Source: Sunset June 2003
This version of the classic tomato and mozzarella salad uses cherry tomatoes which are tossed with small balls of mozzarella, basil and olive oil.

4 cups (1 1/4 lb.) Sweet 100 or Sungold cherry tomatoes (or a mixture), rinsed and stemmed
8 ounces small balls fresh mozzarella cheese (often labeled bocconcini), drained
1/2 cup loosely packed fresh basil leaves, rinsed
About 2 tablespoons extra-virgin olive oil
Coarse sea salt

Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.

Vinaigrette Dressing

Servings: —
Great on tomato salad

1/4 c. wine vinegar
3 tbsp. Dijon mustard
1 tsp. dried tarragon
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
3/4 c. olive oil


Bean Sprout and Red Pepper Potato Salad

Servings: 8
Source: Gourmet 6/1979

3 pounds boiling potatoes
1 cup mayonnaise
1/4 cup soy sauce
1/4 cup rice vinegar
6 ounces fresh bean sprouts
2 large red peppers, cut into 1/4-inch pieces
1/3 cup snipped chives

Steam potatoes for 25-30 minutes until just tender, let them cool slightly, and cut them into 3/4-inch cubes.

In a bowl combine the potatoes while they are still warm with mayonnaise, soy sauce, rice vinegar, and pepper to taste, tossing the mixture gently with rubber spatulas, and fold in bean sprouts, drained, and red pepper pieces.

Chill the salad, covered, for at least 2 hours. Transfer the salad to a salad bowl and sprinkle it with chives.

Yellow Tomato, Watermelon and Arugula Salad

Servings: 10
Source: Food and Wine, July, 1998

2 cups seeded and cubed (½ inch) watermelon
¼ cup balsamic vinegar
Salt and freshly ground pepper
½ cup extra-virgin olive oil
6 ounces arugula leaves, large stems removed (4 cups)
5 yellow tomatoes (about 2 pounds), sliced crosswise ¼ inch thick