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by Caitlin Saniga

I love how crisp this slaw is. Don't be tempted to buy prepackaged slaw mix. Shredding the cabbage and carrots at home makes all the difference!

  • 1/4 green cabbage
  • 2 large carrots
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Using a sharp knife, thinly slice the cabbage. You should have about 2 cups when you’re finished. Grate the carrots in large-whole grater. Combine the cabbage and carrots in a medium mixing bowl.

In a small mixing bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, celery seed, salt and pepper.

Pour the dressing over the vegetables, and toss to combine. (I used my hands.) Refrigerate until serving time. Keeps for 3 days.

Makes 4 servings.

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by Caitlin Saniga

I never know what to do with the stalks of the broccoli. This recipe is a nice solution. I've tried broccoli slaws made with broccoli from the bag, and that's one way to do this salad. But I like how fresh the slaw tastes when you chop the broccoli right at the beginning.

  • 2 stalks of broccoli, florets trimmed and reserved for another use
  • 1/4 medium onion, sliced into thin matchsticks
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1/4 teaspoon lime juice
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced finely
  • salt and pepper
  • 1 tablespoon pine nuts
  • 2 tablespoons dried cranberries, chopped

Use a vegetable peeler to remove the outer layer on the broccoli stalks. Use a food processor or a wide-hole grater to grate the broccoli, and transfer the broccoli to a medium bowl. Add the onion. Set aside.

In a small bowl, whisk together the vinegar, Dijon mustard, honey, lime juice, olive oil and garlic. Season to taste with salt and pepper.

Pour the vinaigrette over the broccoli mixture. Sprinkle the pine nuts and dried cranberries over top. Toss to combine. Serve chilled or at room temperature.

Makes 2 side dish servings.

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by Sarah Steimer

This was described in a blog as a "detox" salad - and I'm all about a detox that isn't just nonstop smoothies.

  • 3 cups julienned carrots – OR – I just shredded the carrots (as long as you don’t have a fine grater)
  • 1 cup raisins
  • 1/4 cup sunflower seed meat – OR – pumpkin seeds
  • 1/3 cup tahini
  • 1-2 teaspoons curry powder
  • 1/4 cup lemon juice
  • 2 tablespoons maple syrup
  • pepper, to taste

In a small bowl, whisk together the tahini, curry powder, lemon juice, maple syrup and pepper. Set aside.

Toss together the carrots, raisins and seeds. Add the dressing a little at a time until it is coated to your preference (I used it all).

Serve chilled. Makes about a week’s worth of regret-free lunches.

Recipe adapted from: The Family Kitchen

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by Caitlin Saniga

I served this salad alongside some crispy sesame-encrusted chicken tenders*, but this recipe would also go nicely with barbecue foods or burgers.

  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • 4 medium bell peppers (1 red, 1 orange, 1 yellow, 1 green), stemmed, seeded and thinly sliced lengthwise
  • 1 celery stalk, halved crosswise and thinly sliced lengthwise
  • 1/4 teaspoon chopped fresh thyme leaves

In a large bowl, whisk together the vinegar, mustard and oil; season with salt and pepper. Add the bell peppers, celery and thyme; toss to combine. Season to taste with salt and pepper.

Makes 4 servings.

Recipe adapted from: Everyday Food

Photo: Caitlin Saniga

*Recipe for sesame-encrusted baked chicken tenders

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by Sarah Steimer

This slaw reminds me of my grandma's wilted lettuce salad (but luckily you don't use the bacon grease in this).

  • about 20 Brussels sprouts
  • 1/2 pack of bacon, about 10 strips
  • 1 cup dried cranberries
  • salt and pepper, to taste
  • olive oil

Cook bacon until crispy and pat dry.

Cut Brussels sprouts in half and slice thin to achieve a slaw-like cut. Toss in a large pan with a few tablespoons of olive oil. Cook on medium heat, stirring occasionally until Brussels start to wilt and turn bright green, about 10 minutes. Add bacon, cranberries, salt and pepper. Continue to cook for about 5-7 minutes. Serve warm with toasted French bread.

Serves about six, as a side dish.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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