1/2 cup real mayonnaise – low-fat okay
1/4 cup ketchup
1 Tbls. distilled white vinegar
2 tsp. sweet pickle relish
1 tsp. granulated sugar
1 tsp. chopped pimento – optional
1/2 tsp. onion salt
black pepper – to taste
Stir together all ingredients in a small bowl until smooth.
Cover and refrigerate for 4 hours, stirring occasionally, before serving.
1 can french cut green beans (16oz)
1 can shoe peg corn (16oz)
1 can green peas (16oz)
1 cup chopped celery
1 medium onion chopped
1/2 cup green pepper chopped
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tap pepper
1 tbs water
Drain all the cans of vegetables. Add the rest of the vegetables.
In a medium sauce pan combine all the sauce ingredients. Bring o a boil, stirring to dissolve the sugar. Set aside & let cool.
Once the sauce mixture is cooled, pour over the vegetables, stir to coat, then let set over night in the refrigerator over night.
1⁄3 cup tarragon vinegar
2⁄3 cup olive oil
2 -4 cloves garlic, minced
1 teaspoon salt
1⁄2 tablespoon fresh coarse ground black pepper or 1⁄2 tablespoon fresh ground black pepper
1 tablespoon tarragon
Mix all ingredients in a jar or bowl.
Refrigerate before serving for about an hour.
Shake well before serving.
1/4 cup plus 2 tablespoons creamy peanut butter
3 T fresh lime juice
3 T Asian fish sauce
3 T water
3 T sugar, Splenda, or Agave Nectar
3 cloves garlic, finely minced
1 T Sriracha sauce
2 pounds napa cabbage, thinly sliced (about 12 cups)
3/4 lb. red cabbage, thinly sliced (about 3 cups)
3 medium carrots, juliened
2 red peppers, thinly sliced
3 T chopped cilantro
15 mint leaves
1/2 cup roasted peanuts
salt and freshly ground pepper
Whisk together peanut butter, lime juice, fish sauce, water, sweetener, garlic and Sriracha.
In large bowl, toss together sliced napa and red cabbage, carrots, peppers, cilantro, mint, and peanuts. Toss salad with the dressing and season with salt and pepper. Serve right away. If you plan to eat some later, don’t add the dressing until just before serving.