June 30, 2008


Here are two dishes that travel well.

Country Cole Slaw

1/2 cup plain, unflavored yogurt
3 tablespoons wine or cider vinegar
2 tablespoons honey
1/2 teaspoon salt
1 1/4 pounds cabbage, finely shredded (about 5 cups)
1/2 cup shredded carrot

Combine yogurt, vinegar, honey, and salt in a bowl large enough to hold the coleslaw. When smooth, add cabbage and carrot and toss. Taste. If too sharp, add a little yogurt; if too bland, add a dash more vinegar.

Makes 1 quart; serves 6

Salad Nicoise
This is the vegetarian version. If you want to add a can of tuna, bring it to the picnic separately and mix it in at serving time.

4 tablespoons combined lemon juice and wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1 tablespoon chopped fresh chervil or parsley
2 cups sliced cooked potatoes
2 cups cooked green beans cut in 1-inch lengths
1 tomato, cut in bite-size pieces
2 tablespoons capers
few slices red onion
8 or more olives
4-6 cups soft greens (optional)

Make a dressing of the lemon juice, vinegar, oil, salt, chervil or parsley, and generous amounts of pepper in a deep bowl. Toss with all of the remaining ingredients except the greens. Just before serving, mix in the greens, if desired.

Makes 4 servings

Recipes © Nikki & David Goldbeck, American Wholefoods Cuisine, (Ceres Press)

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