I had never had this salad before moving to Washington. Apparently it’s a potluck staple in the Pacific Northwest. My mother in law has made this a few times for me and I’ve played around with it quite a bit since. There are variations of course, raisins or grapes, mayonnaise or milk based dressings, but this version is my favorite.
At my last cooking class I made a very basic coleslaw. Pretty much just a dressing and cabbage. The goal was to demonstrate that you can easily make your own dressings and it’s a great way to save money. The demonstration was MIND BLOWING for a lot of the participants. They had no idea that you could make your own dressings! Their excitement was really contagious for me because I have so many dressing ideas to offer. This cole slaw is made with my favorite Asian salad dressing recipe and has a little more pizzaz to it than the one we made in class. Read more
Fennel is such a fun looking vegetable that I’m always interested in finding new ways to use it. Fortunately I have The Flavor Bible to help me decide what ingredients to use in creating new fennel recipes. If I had to choose just one cookbook, that would be it. There are no recipes, but pretty much any flavor or ingredient you can think of is listed with every other flavor that goes well with it. By going through the listing for fennel, and thinking of what ingredients I had on hand, I was able to create a refreshing spring salad without having to go out and buy anything! Read more
Have you ever heard of a breakfast salad? I don’t normally have salad for breakfast, but if I do it’s this salad. Poached farm fresh eggs and crispy homemade bacon are stand out stars in this oh so simple spinach salad. Read more
Here’s the cabbage salad I promised you last week. I figure most people know the basics of how to make cole slaw, but in case you weren’t aware, any salad made primarily of shredded cabbage and dressed in a mayonnaise or vinaigrette is typically known as cole slaw (or coleslaw). This cole slaw is a very easy apple and red cabbage recipe that used local produce, making it a satisfying side dish financially and ethically (not to mention the great taste!)
