Basic Coleslaw

 

This week I thought I would share my recipe for just a basic coleslaw. This is a small batch just enough for 2 as either a side dish or on a yummy BBQ sandwich. It is a creamy version since that is my preference.

 

 

So a bit of the backstory here. When I was a kid I absolutely hated coleslaw. Couldn't stand the stuff and that continued in adulthood. Then for some strange reason out of nowhere about 10 or 15 years ago I started to no only like but to crave it. It was so strange because it literally happened overnight. Ever since I have really loved coleslaw.

So I have been playing around with different recipes over the years first in family size and more recently in small batch size. The recipe I am sharing today is my most basic one. I love to tailor the slaw to fit different meals and I will certainly share some other recipes in the future.

This starts out with some of that bagged coleslaw mix from the grocery store. You know the one the kind that just has the shredded cabbage and a few other veggies in it. Skip by the one with the packet of dressing. The dressing is the easy part, shredding the cabbage down fine enough to make a good slaw takes time and this is a really quick recipe.

I normally make this in the morning to serve later in the day. I find it tastes so much better if the flavors are allowed to “marry” for a while. Also the time allows the cabbage to soften up a bit making a more pleasant, much creamier salad.

Click here to get the downloadable/printable PDF of this recipe.

Basic Coleslaw

2 Tablespoons sour cream

1 Tablespoon mayonnaise

¼ teaspoon granulated sugar

¼ teaspoon dry mustard powder

pinch of salt

pinch of freshly ground pepper

1 cup coleslaw mix (or finely shredded cabbage)

1 green onion finely chopped

In a medium bowl thoroughly mix the sour cream, mayonnaise, sugar, dry mustard, salt and pepper.

Taste this mixture for seasonings. Add more of whatever you feel is lacking.

Then add the veggies and mix well to coat.

Store in the fridge covered.

Makes 2 servings

Pesto Potato Salad

I was craving potato salad the other day so I decided to make a batch. I had every intention of just using my normal recipe but then when I opened my fridge I realized there was a partial tub of pesto sauce still sitting in there just begging to be used up. So on an impulse I decided to change up the recipe to make something a bit more interesting. 

 

My potato salad recipe makes about 3 servings, so enough for dinner one night for a couple and then some for lunch for one. (you'll have to work out who gets the leftovers)

Pesto Potato Salad

1 lb potatoes, peeled and cubed

¾ cup mayonnaise

2 Tablespoons Basil Pesto

pinch of salt

pinch of pepper

¼ teaspoon lemon juice

¼ cup diced red bell pepper

2 Tablespoons chopped onion

1 hard boiled egg, chopped

Cook the cubed potatoes in just enough water to cover just until fork tender. *about 8 to 10 minutes, depending on cube size) Drain, rinse with cold water, drain well and cool to room temperature.

In a large bowl combine the mayonnaise, pesto, salt, pepper and lemon juice and mix well with a wire whisk. Be sure to taste this mixture and adjust the seasonngs to suit your pallet. You may want a touch more salt and pepper or maybe you will want it a bit spicy....

When the dressing is seasoned to your liking add the rest of the ingredients and carefully mix with a wooden spoon.

Transfer the potato salad to a small serving bowl, cover with plastic and chill for at least a couple of hours before serving.

Potato Salad for Two

I love potato salad and just being a single dinner isn't going to stop me from enjoying one of my summer favorites. I have been playing around with the potato salad recipe I have been making for years and I it scaled down to give just two servings. Perfect for a couple or for just me with leftovers to enjoy at lunch the next day.

I have to admit that although the basic recipe stays the same I do vary it from time to time depending both on mood and what is on hand. If I don't have celery I can leave it out, any onion will do (you'll want just tablespoon or 2). If I have radishes in the fridge I slice up one or two and throw those in too. Olives are another yummy addition too. So look in your fridge and see what you want to add.

If you don't have hard boiled eggs on hand you can just put the egg into the pan along with the potato cubes and cook it at the same time. This is what I do when I don't have any already boiled.

Potato Salad

½ pound of potatoes (russets are best) peeled and cubed (about 1 cup cubed

1 egg hard boiled, diced

6 Tablespoons mayonnaise

1 teaspoon Dijon mustard

½ teaspoon white wine vinegar

1/8 teaspoon salt

dash of pepper

¼ cup sliced celery

1 or 2 green onions

4 slices of dill pickle, diced

Cook the potato chunks until they are fork tender then drain and cool. Be careful not to over cook them, remember you want chunks of potato not mashed.

Combine mayonnaise, mustard, vinegar, salt and pepper and mix together well.

Add the celery, onion, and pickle and stir well.

Add the potatoes and egg and mix carefully.

Cover and chill until dinner time. 

Quick & Easy Summer Pasta Salad

I love a good pasta salad especially on that has lots of veggies in it. If it is also incredibly easy that is even better.

This salad is great because you can change it up depending on what is in your fridge. This time I used the veggies I list in the ingredients list but feel free to change them up depending on what you like and what you have on hand. (more about that after the recipe)

Since the salad needs a few hours to set so the flavors can blend it is great for those days when the temperatures are soaring. Just put the salad together in the morning and let it hang out in your fridge until dinner time.

If you want to turn this salad into a meal instead of a side dish just add a cup or so of cooked meat.

Quick & Easy Summer Pasta Salad

¾ cup uncooked spiral shape pasta

¼ cup finely chopped onion*

¼ cup finely chopped celery*

¼ cup finely chopped green bell pepper*

¼ cup finely chopped red bell pepper*

1 hard cooked egg, diced

1 Tablespoon sliced ripe olives

2 Tablespoons prepared Ranch salad dressing

1 Tablespoon Italian salad dressing (I prefer a creamy style on in this)

1/8 teaspoon garlic powder

1/8 teaspoon dried basil

dash of salt and pepper

Cook the pasta according to the directions on the package. Drain and rinse in cold water.

Combine the veggies, diced egg, olives and the cooked pasta.

In a small dish combine the two salad dressings and the seasonings. Stir to combine well.

Add the dressing mixture to the pasta mixture and toss to coat.

Cover and chill in the fridge until serving time.

• You can use any combination of veggies that add up to 1 cup. I like to stick with around 4 because that number of flavors seems to combine well. In the past I have used corn, cucumber, radishes, tomato, peas, and a lot more that I can't think of at the moment. Also you can vary the type of onion to your preference. Red onion and green onion are my personal favorites but use what you have/love.

This is a recipe that you can definitely change up depending on what you have on hand and what you love to eat. The combinations are practically endless.  

Rainbow Pasta Veggie Salad

I do love a good salad especially as the weather gets warmer. This one is really yummy and makes 2 generous servings. If you add about a cup of your favorite cooked meat you could eat this as a main dish (especially on the hot days to come this summer)

Like with all salads of this type the veggies I am using are suggestions, feel free to use what you love (or heck just what you have in the fridge) Just try to keep to about the same total amount of veggies.

Dressing:

6 Tablespoons mayo

1 Tablespoon lemon juice

½ Tablespoon sugar

¼ teaspoon salt

dash of pepper

Salad

¾ cup Rainbow pasta

½ cup thinly sliced carrot (about 1 medium carrot)

2 thinly sliced radishes

2 sliced green onions

½ large cucumber cut in half lengthwise and thinly sliced

½ Tablespoon chopped fresh parsley

Cook the pasta as directed on the package and cool.

Combine all the dressing ingredients in a small bowl.

In a medium bowl combine the cooked pasta, all the veggies and the dressing. Toss to combine well.

Chill in the fridge for a couple of hours before serving.