More than a few years back, I posted a collection of summer salads I liked to take to potluck dinners. It’s high time for an update!
I find that taking a special recipe is as good as gold. It’s from your very own kitchen, fresh ingredients, and hopefully, natural or organic. What better gift can you walk in with?
My newest salad is a Mexican Slaw, and you had better like cilantro. If not, substitute with combination of fresh flat leaf parsley and oregano.
Ingredients for Salad
Half green cabbage, sliced thin
Half red cabbage, sliced thin
Of course, you can get the bagged slaw
2 large carrots, grated
3 green onions, sliced
1/3 cup roasted pumpkin seeds
¼ chunk from cotija cheese round, crumbled
Ingredients for Dressing
juice of 2 large limes
Zest from 1 of the limes
8oz Greek yogurt
½ cup cilantro, less if you think that is too much
¼ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced or pressed
¼ tsp salt & pepper
For the dressing, I use my Cuisinart food processor. It’s just easier. Destem the cilantro and add to processor bowl, then add lime juice. Pulse until the cilantro is well chopped. Now add the yogurt, cotija cheese, garlic, salt and pepper. Pulse a few times. Time to add the olive oil and red wine vinegar. Pulse twice. If this seems a bit too thick for your taste, add a tablespoon of filtered water. Process until all ingredients become the dressing of your dreams.
I did use my Cuisinart again to slice the cabbage and chop up the carrots. Your salad ingredients should all be mixed in a large bowl, just waiting for that dressing. Add a 1/3 cup dressing at a time and toss well. Be careful not to saturate your slaw. Or, as I do, dress the slaw when you use it, keeping your cabbage mixture fresh and crunchy for the next meal.
Garnish with the pumpkin seeds and cotija cheese.
For more great salads from my recipe vault!
cauliflower-tabbouleh salad from May 2016
summer-salad-battle from May 2013
#summersalad #veggiesalad #recipes #cuisinart