Ingredients:
1 Cabbage
1 Carrot
1/4 C. Sugar
4 T. Oil
1/2 T. Onion powder
1 T. Garlic powder
4 T. Mayonnaise
4 T. Vinegar
1 t. Salt
1/2 t. Ground white pepper
Procedure:
Grate the cabbage and carrot into a large mixing bowl
Mix the remaining ingredients into the grated cabbage and carrots and
keep mixing until well combined
Refrigerate for service
Notes:
The amount of ingredients may vary slightly according to the size of
the cabbage
This recipe should be made a day in advance, so the vinegar's
properties has time to cook the cabbage slightly
Serve in a large salad bowl garnished with lettuce leaves, or on the
side for single portions on a bed of lettuce
Can be served with other salads
Cole slaw (cold slaw) got it's name from the Dutch 'kool sla' - 'kool' is cabbage and 'sla' is salad - meaning simply, cabbage salad. In English, that became 'cole slaw' and eventually 'cold slaw'. The original Dutch 'kool sla' was most likely served hot
Thousand Island Dressing:
Ingredients:
1 C. Mayonnaise
2 Hard boiled eggs, diced
Small Onion, diced
Dash Tabasco sauce
1 C. Chili sauce
1 Dill pickle, diced
Dash A-1 sauce
Procedure:
Combine all the ingredients in a mixing bowl until well combined
Refrigerate for service
Notes:
Use this recipes for a dressing on tossed salads
The mayonnaise can be made from scratch
The history of Thousand Island Dressing dates back to the early days of the 20th
century and centers in the small resort village of Clayton, New York. A fishing guide
named George LaLonde, Jr. guided visiting fishermen for Black Bass and Northern Pike
through the waters of the 1000 Islands. After a day of fishing, he and his wife, Sophia
LaLonde, would serve what they called "shore dinners" with a different and unusual
salad dressing. In 1972, Allen and Susan Benas purchased the Herald Hotel and changed
its name to the Thousand Islands Inn. Needless to say, Thousand Island Dressing is the
"official" house dressing at the inn. The Benas now bottle and sell the dressing at
the inn and on the internet
Ingredients:
1 C. Mayonnaise
2 oz. Blue Cheese (1/2 Cup), Crumbled
2 T. Milk
2 T. White Vinegar
2 t. Sugar
1/4 t. Onion Salt
1/4 t. Dry Mustard
1/8 t. Garlic Powder
Procedure:
Lightly combine all the ingredients, as to not break up the cheese,
until will mixed
Cover and refrigerate for service
Notes:
Use this recipes for a dressing on tossed salads, or as a dip for raw
vegetable trays
The mayonnaise can be made from scratch, or be premade store
bought
Ingredients:
1 1/2 C. Sugar
2 t. Dry mustard
2 t. Salt
2/3 C. Vinegar
2 T. Onion juice
2 C. Salad oil
3 T. Poppy seeds
Procedure:
In a blender on medium speed combine the sugar, mustard, salt, vinegar
and onion juice
Add oil, while slowly blending until the dressing has thickened
Stir in the poppy seeds
Notes:
Do not use olive oil in this recipe
Serve over pink grapefruit and avocados or any fruit salad
Use this recipes for a dressing on tossed salads
The mayonnaise can be made from scratch
Sun-Dried Tomato Vinaigrette:
Ingredients:
2 Sun-Dried Tomato halves
1 Green Onion, chopped
1 1/2 T. Balsamic Vinegar
1 1/2 T. Red Wine Vinegar
1/2 Garlic Cloves, minced
1/3 C. Olive Oil
1 T. Fresh Basil Leaves, chopped
Salt
Fresh ground black pepper
Procedure:
In a small saucepan simmer the sun-dried tomatoes in about 2 inches of
water for 3 minutes, or until they are tender. drain and mince the tomato
when they have cooled
In a mixing bowl, whisk together the tomatoes, the vinegars, and the
garlic paste
Add the oil in a stream, whisking, and whisk the vinaigrette until it
is emulsified
Stir in the fresh basil
Notes:
Use this recipes for a dressing on tossed salads