Corned Beef Cole Slaw with Verna Johnson’s Dressing

Thinly slice:
Cabbage
Combine & toss with cabbage:
Mayonnaise
Wine vinegar
Lemon juice
Onion salt
Pepper
Salt

Texas Cole Slaw

Slaw
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar

Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed

Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.

Jane Grace’s Every Night Dinner Salad

Chopped ice berg lettuce
Chopped romaine
Grated carrots
Sliced red cabbage
Sunflower seeds
Sprouts
Dressing:
2 C. plain low-fat yogurt
2 C. imitation mayonnaise
2 t. garlic salt
1/8 t. pepper
2 t. dried parsley
2/3 t. minced red onion

Lis’s Chinese Chicken Salad

Combine all ingredients into a large bowl.

1 head of cabbage- shredded
2 green onions – chopped
½ cucumber – chopped
2-4 packages of Top Ramen noodles (I use 2. Don’t use seasoning)
toasted sliced almonds*
2 cooked chicken breasts**

*Mix sliced almonds with sugar in a saucepan on stovetop (for ½ cup of almonds use 2-3 T. sugar – this is an estimate, doesn’t have to be exact amounts, just use however much you like – lots of sugar = yummy!). Keep stirring as it warms and melts the sugar. The sugar will become syrupy and coat the almonds. The second the almonds start to brown take them off the heat and dump them out onto a piece of foil to cool.

**Boil thawed chicken in water for about 10 minutes on stovetop (like you do for Chicken pasta salad). To see if it is done, cut through center and check for pink. Pink bad, white good!

Dressing:
¼ C. vegetable oil
¼ C. red wine vinegar
¼ C. sugar
½ tsp. salt
¼ tsp. pepper

Mix dressing ingredients and pour over salad. Can serve right away or chill for a few hours so noodles have time to soften.

Texas Cole Slaw

Slaw
Chop into a large bowl:
1 head cabbage
1 bell pepper
2 onions
1 carrot
Sprinkle with:
1 C. sugar

Dressing
Bring to a boil:
2 T. sugar
1 C. vinegar
¾ C. salad oil
1 t. dry mustard
1 T. salt
1 t. celery seed

Vary sugar and vinegar to taste.
Pour over cabbage.
Do not stir until ready to serve.
Refrigerate. Will keep a week.
Serves 8.