Pineapple Cole Slaw

IMG_4557Hey there– If you search for cole slaw in that little search box over there, you’ll find we’ve eaten quite a few around here.  I do love that cold, crunchy, sweetish stuff!  And here’s a version that’s bright and has a lovely light flavor.  We had it with curried pork burgers last week– enough sweet to balance out the spicy.  I liked it a lot.  Hope you do too.


1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup lite mayonnaise
2 tsp. vinegar (I like tarragon)

Mix is up in the bottom of a large bowl and let it sit while you prepare the other ingredients.

Crunchy parts:
8 cups cabbage, chopped to small bits
1/2 cup red bell pepper, chopped fine
1/2 cup orange bell pepper, chopped fine
16 oz. can pineapple rings, drained well and cut to bits

Cut these ingredients all up and dump them in on top of the dressing.  Mix it so everything is coated with the sauce and set it in the fridge to get nice and cold.

When you’re ready to serve it up, stir up that bowlful again because the dressing tends to settle at the bottom of the bowl.  Enjoy!


Lime Cilantro Dressing


Hi all–  Well, I guess I don’t need to tell you how to put together a taco salad.  You’ve probably made more than a few of them yourself.  That’s what we had for dinner.   But you might want to know about about the creamy green dressing we slathered on top.  It’s a kind of ranch dressing with a spanish accent!  Pretty and delicious all in one jar.

1/3 cup olive oil
1/2 cup unflavored yogurt
1 tab. lime juice (about 1 lime’s worth)
1/2 tsp. finely grated lime peel
2 cloves of garlic, minced
1 tab. tarragon vinegar*
1 bunch of cilantro, chopped
1/2 tsp. sea salt

This couldn’t be easier.  Just drop all the ingredients into a blender or grind them with a stick blender til smooth.  Viola!

*I love tarragon vinegar–not too sharp, lovely flavor.  You can use whatever your favorite vinegar happens to be.


P.S.– And what was in our taco salad?  Layered on a platter, there was, lettuce, cilantro, black beans, corn, tomato, red bell pepper bits, jicama, leftover roast chicken, avocado, cortijo cheese and, of course, the dressing!  Along with a hunk of cornbread, it’s dinner!

Citrus Cole Slaw

IMG_0001Hi all– Coleslaw.  I love it.  It just adds a bowl of freshness to the table–with bar-b-qued anything!  So when I made up some bar-b-que chicken sandwiches last week, it was fun to try out this new cole slaw recipe– sweet and tart all at once and nicely crunchy.  I’m sure I’ll be making it more this summer…

8 cups of cabbage, shredded*
2 carrots peeled and grated
4 tab. sugar
1/2 cup olive oil
1/2 tsp/ salt
1/2 tsp. freshly ground pepper
4 tab. tarragon vinegar (or any vinegar you love)
1/2 cup orange juice concentrate (undiluted)
1 tab. grated orange peel (about 1 orange)

First make the dressing so the flavors will set together while you do the rest.  In a large bowl stir together the sugar, olive oil, salt, pepper, vinegar, orange juice concentrate and orange peel.  Then chop that cabbage and grate the carrots.  Mix it all together and serve it up.  Best if you eat it right away.  I think it will wake up your mouth!

*If you like a fine coleslaw, you can chop it up in the food processor.  I like mine more chunky, so I just use a good old knife.