Summer barbeques require side dishes, and coleslaw and macaroni salad are two favorites. Coleslaw is all about crunch and color, whether it be creamy or vinegary. So throw in the carrots, purple cabbage, radishes, throw on a yummy sauce and you have a side dish.
Macaroni salad can be any pasta of course but it is also a cool creamy or vinegary, contrast to those hot ribs you are serving up. Add some corn, carrots and tomatoes and it becomes a fresh colorful side.
TRADITIONAL COLESLAW
Ingredients:
Cabbage, white and purple, sliced
Kale sliced very thin
Green onions
Sunflower seeds and/or slivered almonds
Shredded carrots
Herbs from your garden like oregano, Italian parsley or regular parsley, cleaned and cut fine
½ cup mayonnaise
½ cup sour cream or plain yogurt
¼ cup apple cider vinegar
1 Tbsp. Dijon mustard
2 tsp. celery seed
Salt
Pepper
2 tsp. sugar
Directions:
-Mix the top 6 ingredients together.
-Whisk the remaining ingredients together.
-Combine everything.
-Refrigerator for at least an hour before serving.
HEALTHY MAYO-FREE SPICY COLESLAW
Adapted from https://www.ambitiouskitchen.com/
Ingredients:
1/2 medium head of purple cabbage, shredded
1/2 medium head of green cabbage, shredded
2 cups shredded carrots
1 cup finely chopped cilantro
1 jalapeño, seeded and finely diced
1/2 cup green onion (green part only)
1/2 cup pepitas
1/4 cup toasted sliced almonds
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons pure maple syrup
1 clove garlic, finely minced
¼ teaspoon cayenne pepper
½ teaspoon salt
Freshly cracked black pepper
Directions:
-Place the first six ingredients for the slaw in a large bowl.
-In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings if desired. Cover and place in the refrigerator for at least an hour.
-Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.
EXCELLENT MACARONI SALAD
Ingredients:
pasta, elbow, rotini, whatever you like, cooked, drained
red pepper, diced (or roasted red pepper)
sundried tomatoes, sliced thin
green peas
Corn
green beans, blanched and cut into pieces
green onions, chopped
celery diced
red onion, chopped
hard boiled egg (optional)
Creamy:
1 cup mayonnaise
½ cup sour cream or plain yogurt
1-2 tsp. sweet relish or finely chopped sweet pickle or dill if you prefer
1 Tbsp. Dijon mustard or yellow or brown or 1 tsp ground mustard
1 tsp. garlic powder
Splash of pickle brine of whichever pickles you use
Salt
Pepper
Tangy:
½ cup red wine, white wine or apple cider vinegar instead of mayonnaise and sour cream above
Italian parsley, basil or whatever herbs you have chopped
1 or 2 cloves crushed garlic instead of garlic powder
Splash of dill pickle brine
1 Tbsp. Dijon mustard
2 tsp. lemon juice
Salt
Pepper
Directions:
-Mix together the vegetables.
-Make the dressing, either creamy or tangy, separately by whisking well.
-Pour over vegetables. Mix then add pasta folding gently.
-Refrigerate before serving.
We are in the thick of peach season. Palisade peaches are everywhere. The Niwot High School Band is selling them to buy and maintain equipment, instruments and uniforms here. So stock up and let's make some peach pie, peach cobbler, grilled peaches, jam, salads and toppings. Send your peach recipes to [email protected].
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