Cabbage Coleslaw 

This is a great salad to prepare in advance and serve throughout the week.

• For deli-style use a strong vinaigrette, longer strands of cabbage, more pepper and perhaps caraway seeds.
• For creamy coleslaw use a mild vinaigrette and add a tablespoon of mayonnaise before serving.
• For KFC-style green coleslaw use no carrots, mince the cabbage very fine and use sweet mayonnaise or salad dressing.

1/2 large cabbage; shredded or chopped finely
1 cleaned and shredded carrot (optional)
1/2 finely diced onion (optional)
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Light vinaigrette - best for creamy-style and if preparing for the future.
2 tablespoons oil
1 tablespoon vinegar
1/2 teaspoon salt

Heavy vinaigrette -  Best for Deli-style
1/2 cup oil
2 tablespoons vinegar
1/2 teaspoon salt
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Per serving:
1 tablespoon mayonnaise
1/2 teaspoon caraway seeds (optional)
Dash ground pepper
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Chop and grate cabbage and carrots.  Add oil, vinegar and salt and mix well.  Place in refrigerator, well covered until ready to serve.  When ready to serve add mayonnaise, pepper (and extra ground pepper and/or caraway seeds if deli-style), mix well.

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Mock Waldorf Salad (Apple/Raisin Salad)

This salad is meant to be prepared and served immediately.
Very nutritious and high in fiber.

1 apple peeled and diced finely
1/2 cup raisins, well separated
1/2 cup finely chopped celery (optional)
2 tablespoons finely diced onions (optional)
1 -2 Tablespoons white granulated sugar
Dash lemon juice or concentrate
Garnish with 1/2 roasted walnut or pecan (optional)
1 tablespoon shredded coconut (optional)

Mix salad and dressing; garnish with nuts if available.  Serve immediately.  Fold in 1 tablespoons of sweet white salad dressing per serving for a creamy salad dressing.

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Creamy Carrot Coleslaw 

Prepare in advance and add a tablespoon of mayonnaise and some raisins before serving.

2 large carrots
2 tablespoons oil
1 tablespoon vinegar
1/2 teaspoon salt
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Per serving:
2 tablespoons raisins
1 tablespoon mayonnaise
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Peel and grate carrots.  Add oil, vinegar and salt and mix well.  Place in refrigerator, well covered until ready to serve.
When ready to serve add mayonnaise and raisins, mix well.

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Potato Salad - Creamy, Farmer/German-style, Garlic parsley vinaigrette

This salad can be prepared in advance and chilled, without marinade.  Simply drain well and add a tablespoon of mayonnaise per serving, mix well.

• Chill out  The trick to potato salad is having all your ingredients chilled BEFORE adding your mayonnaise.  Too often we are in a hurry and add the mayo too soon, leaving us with a messy, yellow mess instead of a white and creamy delight.
• Is this a salad or mashed potatoes???  When cooking your potatoes I suggest cut into 1/4's, parboil for about 5-7 minutes and then run under cold water, chill with ice or hold in the refrigerator, when cold then cut into smaller cubes.  This reduces the chances of cutting the potato too small in the first place and then having the cubes disintegrating when mixed.
• Green eggs.  Don't overcook your eggs; they turn green and make the dressing taste weird.  Hard-boil for about 8-10 minutes then chill in water or with ice before peeling or cutting.
• Red or white?  There are many types of potatoes; many types of potato salads.  Peeled white potatoes are traditional for creamy potato salad, but a Farmer/German-style would be nice with unpeeled new red potatoes....
• Dressings make the salad.  Use mayonnaise for a traditional taste, white salad dressing for something sweeter; or for a Mediterranean-style dish use an olive oil vinaigrette, more onions, garlic and parsley and no eggs.

4 large potatoes
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2 hard-boiled eggs, sliced (optional)
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1/2 finely diced white onion or 2 green onions
2 tablespoons green relish (optional)
1/2 cup finely diced celery (optional)
2 tablespoons diced sweet pickles (optional)
1/2 cup red, yellow or green peppers (optional)
2 tablespoons fresh ground parsley (optional)
1/2 cup diced ham (optional)
1/2 teaspoon salt
Dash pepper

Boil and chill potatoes and eggs.  Mix other ingredients excluding the eggs and ham, and chill well.  
Add mayonnaise and sliced eggs or for Mediteranean-style use an olive oil vinaigrette 3 parts oil/1 part vinegar/dash lemon juice/teaspoon garlic.  Toss lightly.

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