Combine beans, green pepper and onions. Whisk together the rest of
the ingredients and pour over bean mixture. Mix and marinade for 12 to
24 hours to let the flavors blend. Keep stored in refrigerator.
Old Fashioned Cabbage Slaw
Place ingredients in a large bowl in order given. Mix well. cover and chill thoroughly.
Okay, this recipe is not exactly a salad but more of a salad topping.
In a large
skillet, heat margarine. Add seasonings. Cook for no more than one
minute. Stir in bread cubes and saute for a minute or two. Spread on
ungreased baking sheet. Toast in a 400° oven for about 10 minutes,
turning occasionally until golden brown and crisp.
Layered Party Slaw (this is a favorite of ours)
a large glass serving bowl layer the first 7 ingredients, using only
1/2 of the bacon. Top with slaw dressing and remaining bacon. Cover
and refrigerate several hours or overnight. Cut tomato into wedges and
arrange on top of the salad before serving.
Homemade Ranch dressing mix:
Combine all ingredients, store in
airtight container in fridge. Use 1 Tbsp. for recipes calling for 1
pkt of ranch dressing mix.
Italian Salad dressing mix:
Stir all ingredients together.
To make dressing:
Shake, whisk or stir well.
2 lb. cabbage, shredded
2 carrots, grated
1 green pepper, chopped
1 sweet onion, finely chopped
1 1/2 c. Miracle Whip
1/3 c. granulated sugar
3 Tbsp. white vinegar
veggies. Mix together rest of ingredients for dressing. Pour over
veggies and mix well. Best if covered and refrigerated overnight.
I like the combination of sweet and crunchy in this cole slaw. This one
reminds me of the cole slaw made with Ramen noodles from my pre-paleo
days. Enjoy this sweet slaw to balance the heat of spicy pulled pork.
1 very small or half medium-large head cabbage, sliced thin (use mandoline or food processor)
1/2 medium Granny Smith apple
2 carrots, shredded
4 green onions, sliced thin (white and green parts)
2 Tbsp fresh lemon juice (1/2 lemon)
1/2 cup raw sunflower seeds, roasted (if you only have roasted, salted seeds on hand, omit any extra salt when seasoning)
1 Tbsp apple cider vinegar (I use Bragg.)
1/2 to 1 cup paleo mayonnaise
1 tsp ground mustard
freshly ground black pepper (optional)
sea salt (optional)
Thousand Island Dressing
all ingredients and stir well. Store in covered container in
refrigerator for several hours before serving, stirring occasionally so
that the sugar dissolves and flavors blend.
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