Courier Cookbook: Macaroni Salad and Coleslaw

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].