Coleslaw

A true, delicious classic and something we eat all summer long. I like the shredded cabbage pieces smaller so to achieve this I give it a whirl in the food processor for a few seconds; the choice is yours.

1 bag of coleslaw mix
1 cup mayonnaise (I use Hellmann’s)
1 Tbsp. cider vinegar
1 Tbsp. white sugar
1/2 tsp. minced garlic (from the jar)
1/2 tsp. ground white pepper
1/2 tsp. kosher salt

Into a medium sized bowl, plop the coleslaw mix, then separately whisk together all other ingredients and stir/fold/mix until well mixed. Place in the fridge for at least 30 minutes to chill. Serve.

Macaroni Salad

This is straightforward and very adaptable to any other veggies you may wish to add. Reminder: tomatoes & cucumbers don’t adapt well in a salad that is kept stored – they get mushy. Serve them on the side or add them at the last minute before serving.

1 lb. box of elbow or small shell macaroni
1 cup mayonnaise (I only use Hellmann’s)
1/4 cup spicy brown mustard – (don’t use plain mustard)
1 tsp. brown sugar
4 cloves minced garlic
1 tsp. Kosher salt
1 tsp. black pepper
1/2 cup chopped celery
1/2 cup chopped carrots

Cook the macaroni according to package directions. Drain & cool it under cold running water. Drain well. Place in a large bowl.

In separate small bowl, whisk the mayo, mustard, sugar, garlic, salt & pepper. Mix well into pasta; taste and adjust, if needed. Add the celery, carrots and/or any other veggies you want. Refrigerate it now or you can serve it now.

See my “A Few Tid Bits” Category for trying it with wheat pasta.