Cowtown Coleslaw – adapted from A Cowboy in the Kitchen by Grady Spears & Robb Walsh
serves 4 – This peppery slaw is colorful and has a zing to it.
4 cups julienned Green Cabbage (can mix in about ¼ red cabbage too)
1 large or 2 small carrots, peeled and julienned
3 jalapenos peppers, stemmed, seeded, and julienned
1 Tbls fresh chopped dill
3/4 cups mayonnaise (preferably Dukes)
1/3 cup malt vinegar
1/3 cup sugar
1 Tbls freshly squeezed lime or lemon juice
kosher salt to taste
freshly ground pepper to taste
Place all of the vegetables in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar, and lime juice. Pour the dressing over the vegetables, season with salt and pepper, and toss to combine. Set aside in the refrigerator until serving time. Its best made and served on the same day.
Salata Arabieh (Arab Salad) – The New Book of Middle Eastern Food by Claudia Roden
Serves 4 – In this most common of Arab salads, all the ingredients are cut very small. Do not prepare it too long before serving, and dress it just before serving.
1 small head romaine lettuce
1 small red Italian or mild white onion or 5 scallions
1 small-med cucumber
4 radishes, thinly sliced
2 Tbls chopped flat-leaf parsley
2 tsp chopped fresh dill or chervil
1 Tbls chopped fresh mint
3 Tbls extra-virgin olive oil
Juice of 1/3 lemon
salt and pepper
1 small clove garlic, crushed
Shred the lettuce, chop the onions finely, and cut the vegetables into tiny dice, using a sharp knife. Put them in a bowl with the radishes and herbs. Make a dressing with oil and lemon juice, slat and pepper, and garlic if you like. Pour over the salad and mix well.