DAIRY FREE COLESLAW

There are a zillion coleslaw recipes on-line; there are creamy ones; there are spicy ones; there are slaws made with broccoli; I even saw one with Gorgonzola cheese the other day!! Personally, I have been looking for a basic, no frills, "please everyone" coleslaw recipe to make for large family gatherings.

In my search, I found this quick and easy "recipe gem" over at MGCC, and truly IS a keeper. Not only is it delicious, but there is no dairy in it and it lasts in the fridge for up to a week; as a matter of fact, it just keeps getting tastier and it goes well with everything!!

Thank you for sharing the recipe, Charlotte!!!

3 cups shredded cabbage
1/4 cup diced onion
1/4 cup diced green pepper
1 carrot shredded
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons oil
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper (my variation)
1/2 teaspoon celery seed (my variation)

How small you chop the veggies is a matter of personal preference. We prefer pieces about twice the size of a grain of rice and my food processor (using the steel blade) makes short work of this step.

In a small saucepan, mix the sugar, vinegar, oil, salt, pepper and celery seed and bring to a boil, stirring just until sugar has dissolved then remove from the heat.

Pour the hot dressing over the vegetables and mix well.  Let this cool a little before covering it and putting it in the fridge to chill until ready to serve. 
NOTE: Toss salad again, just before serving to distribute the dressing.

NOTE: This recipe make four generous side servings (adult size).  When I make it for a crowd, I quadruple the recipe.

SALAD DRESSING CLONE RECIPES

It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!?  I've posted these salad dressings before, however, I've tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.

Not only are they delicious, but they certainly save a lot of money and I  feel good knowing exactly what is in my salad dressing!!

HIDDEN VALLEY RANCH CLONE

1 cup mayonnaise (low cal OK)
1 cup buttermilk (don't substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!

*****

We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy.  The following recipe  is VERY close to the original, I hope you like it... picky-picky husband loves it.

LIGHT HOUSE THOUSAND ISLAND  CLONE

3/4 cup mayonnaise (low cal is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.

*****

This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.

CATALINA SALAD DRESSING CLONE

1 cup vegetable oil (I used canola oil)

2/3 cup ketchup

1/2 cup vinegar (I used red wine vinegar)

½ teaspoon onion powder (not onion salt)

½ teaspoon dry mustard powder

½ teaspoon celery seed

½ teaspoon chili powder

big pinch of paprika (not the spicy kind)

2 teaspoons salt

1/2 cup sugar

Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).

NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).

NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.