Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
I am sharing the easiest and best coleslaw dressing recipe with you today. Not only is it extremely tasty, but also very quick and easy to make.
If you use a prepackaged coleslaw vegetable mix you can seriously have it ready in five minutes! If not, you can shred your own vegetables and still have a tasty side dish in not a lot of time.
.JPG "Classic Memphis-Style Coleslaw")
My mother made very good coleslaw and raised a family of coleslaw connoisseurs. All of us love it. I have many fond memories of watching my mother make hers through the years. She did not have a food processor and she would never have stopped to grating the cabbage on a grater.
The carrots yes, but not the cabbage. The cabbage was always very methodically hand shredded. And I have to say hand shredding cabbage is a chore I love. It the type of chore that is a great way for you to practice mindfulness while you are doing it.
.JPG "Classic Memphis-Style Coleslaw")
There are some really good bags of already shredded coleslaw mixes available in the shops these days and so to speed things up, by all means do use one of them, but if you don't mind getting stuck in and doing a bit of labor, hand shred.
Today I used a bag so show you just how quick and easy making this salad can be.
You need only as much time as it takes to whisk together the dressing ingredients and fold in the vegetables. Presto chango! Its like magic of the tastiest kind! I may not be able to pull a rabbit out of my hat but I can make a pretty darned good coleslaw!
.JPG "Classic Memphis-Style Coleslaw")
WHAT YOU NEED TO MAKE CLASSIC MEMPHIS STYLE COLESLAW
Its a really simple list. If you can't find bagged coleslaw vegetables, just shred the equivalent required by hand. (cabbage, carrots)
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
.JPG "Classic Memphis-Style Coleslaw")
The recipe is one I borrowed from the blog Barefeet in the Kitchen. I have all of Mary's cookery books as well. Her recipes are great.
I downsized it to make half the amount of servings because I just don't need that much coleslaw and I knew it wouldn't get eaten up in time. Generally speaking coleslaw is not a great keeper.
.JPG "Classic Memphis-Style Coleslaw")
Half of it was for my father and I to enjoy along with our Chili tonight, and the other half was sent to a lady who just got out of the hospital. I had sent her a few meals to enjoy while she is recovering.
Its been so hot this past few days, I thought you might enjoy this different version of slaw. It has the perfect balance between being tangy and being sweet. A combination of the two.
.JPG "Classic Memphis-Style Coleslaw")
HOW TO MAKE CLASSIC MEMPHIS-STYLE COLESLAW
Seriously this takes just five minutes if you start off with a bagged coleslaw mix.
Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
Toss again just prior to serving.
.JPG "Classic Memphis-Style Coleslaw")
I do not recommend making this too far in advance as it does water itself down upon standing. Its still highly edible but you will need to drain it a bit.
This is the perfect slaw to enjoy along side of your burgers and dogs, on cold plates, and with pulled pork, etc.
.JPG "Classic Memphis-Style Coleslaw")
We do love coleslaw in our family. I think we were spoiled by a mother who made the best slaw in the world in my opinion. There is no shortage of coleslaw recipes here on the blog:
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors!
DELI STYLE COLESLAW - This tangy cold salad is delicious. Its quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
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CHINESE COLESLAW - Also known as Ramen Noodle Salad. With crisp shredded cabbage and carrots, toasted almonds, and crunchy ramen noodles in a sweet and savory sesame dressing, it's the perfect addition to almost any potluck, picnic, or cookout.
CHEESE SLAW - This is delicious and a bit different than regular slaw. I like a nice quantity of cheese in mine, but you use as little or as much as you want.
.JPG "Classic Memphis-Style Coleslaw")
CREAMY CARAWAY COLESLAW - There are only a few vegetables in this version. Cabbage and spring onion. The star is that lush creamy dressing. Its a simple dressing made by combining dairy sour cream along with some mayonnaise, vinegar, sugar and seasonings.
So there are a few different and tasty options to sink your teeth into. The weather has been so hot these past few days, nobody really wants to be cooking much of anything.
What are your favorite go-to's when the temperatures start to rise? I really want to know! Let's share with each other!
Classic Memphis-Style Coleslaw
Yield: 4
Prep time: 5 MinTotal time: 5 Min
This small batch recipe is a sweet and tangy southern style coleslaw with the perfect balance of crunch, and creamy flavors. You can double the amount to serve more. You can make this in advance, but you may need to drain it a bit prior to serving.
Ingredients
- 1/2 cup (110g) mayonnaise
- 1 TBS Dijon mustard
- 1 TBS cider vinegar
- 1 1/2 TBS sugar
- 1/3 tsp salt
- 1/2 tsp onion powder
- 1 tsp celery seed
- 8 ounces (230g) of coleslaw mix (roughly half a bag, shredded cabbage and carrots)
Instructions
- Whisk the mayonnaise, mustard, cider vinegar, sugar, salt, onion powder and celery seed together in a bowl until well combined.
- Add the coleslaw mix and toss together until well combined and coated. Cover and chill for one hour before serving, and for up to two days.
- Toss again just prior to serving.
Thanks so much for visiting. Do come again!
I'm really happy to be able to share this easy chicken pasta salad recipe with you today. It is a bit different than regular pasta salads as you can see.
Not only is there plenty of tender grilled chicken, but also crisp fresh veggies, salad leaves and bow tie pasta, but it also boasts a delicious creamy, cheesy homemade ranch dressing!
You can use bottled dressing if you wish, but really, this dressing is so easy to make and tastes fabulous!
.JPG "Grilled Chicken Pasta Salad")
I am a real lover of homemade from scratch salad dressings. My mother never bought bottled salad dressings when we were growing up. She always made her dressings from scratch.
Our favorite that she made was a simple vinaigrette dressing that she would start early in the afternoon on Sunday's. We always had a salad on Sunday.
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She would begin by putting a bit of white vinegar into the bottom of the salad bowl. She never used fancy vinegars, it was always either white or cider. She would dice a bit of onion into the vinegar and season it and then leave it to sit for several hours.
This almost pickled the onion. We really loved it.
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When she was just about ready to put the rest of the salad together, she would add some salad oil and then pop the remaining ingredients on top, usually ice berg lettuce, tomatoes, cucumbers, maybe a bit of radish, nothing fancy.
These would get tossed in the oil, vinegar and marinated onions. It was sooooo good. We all loved it and still do to this day. It truly is the simple things which bring us the most pleasure.
.JPG "Grilled Chicken Pasta Salad")
Things like this creamy bow tie chicken pasta salad. I adapted the recipe from one I found in a book entitled Seriously Good Salads, by Nicky Corbishley. I have almost every recipe in the book flagged.
Yes they are that delicious sounding. I actually bought the book last Winter and have been waiting for the summer months to arrive so that I could begin to truly appreciate all the delicious recipes on its pages.
.JPG "Grilled Chicken Pasta Salad")
Not only is this delicious recipe a way to stretch one chicken breast to serve two people, but it makes wonderful use of all the fresh salad leaves and vegetables we have available to us at the moment.
It did call for arugula, which I didn't happen to have in the house today, but I did have a nice assortment of baby salad greens. I also didn't have just plain pea shoots, but did have a mix of spicy shoots. Both worked beautifully!
.JPG "Grilled Chicken Pasta Salad")
WHAT YOU NEED TO MAKE GRILLED CHICKEN PASTA SALAD
It might look like a long list of ingredients, but there are three components to the salad. Marinated grilled chicken, a creamy dressing, and the salad ingredients themselves.
For the marinated grilled chicken:
- 1 boneless, skinless chicken breast
- 1 clove garlic, peeled and minced
- 1/2 TBS chopped fresh flat leaf parsley
- 1/2 TBS chopped fresh basil leaves
- 1/2 TBS chopped fresh thyme leaves
- 1 tsp chopped fresh rosemary leaves
- 1/2 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- salt and black pepper to taste
- 1 TBS olive oil
I have made good use of the fresh herbs in my window boxes here. If you wish you can use dried herbs, but do remember that dried herbs are much more concentrated than fresh and you will only need to use half as much.
.JPG "Grilled Chicken Pasta Salad")
For the Parmesan Ranch Dressing:
- 1/4 cup (60g) mayonnaise
- 1/4 cup (60g) sour cream
- 1 clove garlic, peeled and crushed
- 1 tsp fresh lemon juice
- 1/2 tsp English mustard powder
- 1/4 tsp onion powder
- 1/2 cup (40g) grated Parmesan cheese
- 1 TBS chopped fresh dill
- 1 TBS chopped fresh chives
- salt and black pepper to taste
Again you can use dried herbs if that is all you have and the dressing will still be delicious. But if using dry cut the amounts in half.
You can also use low fat mayo and sour cream without any problem.
.JPG "Grilled Chicken Pasta Salad")
You will also need:
- 5 ounces (145g) dried bow tie pasta
- 1/2 cup (10g) packed pea shoots
- 1/2 cup (13g) packed fresh arugula or other salad greens
- 1/4 English cucumber, chopped into chunks
- 5 grape tomatoes, quartered
- 1/4 red onion, peeled and thinly sliced
Bow tie pasta is also called Farfalle. My shoots were a bit leggy, so I picked the leafy parts off and discarded most of the stems.
.JPG "Grilled Chicken Pasta Salad")
This is a very simple make. Just whisk the marinade ingredients together and marinate the chicken, for at least half an hour. Obviously longer is better as more flavor will penetrate the chicken. I don't recommend marinating it for any longer than 8 hours.
The dressing is likewise a simple whisking together. If you use fresh herbs do bear in mind that the dressing will only keep at best for 2 days.
Cook your pasta to al dente according to the package directions and then drain and run cold water through it to cool it down. Drain it well again.
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Once you have all the components assembled just toss the pasta together with the onion, cucumber, tomatoes and salad greens/shoots in a shallow salad bowl.
Slice the grilled chicken and place it on top of the salad to serve along with a container of the dressing.
Divide the chicken and the salad between two people, and pass the dressing so that you can both drizzle as much as you like over your salads.
I kept the amount of dressing the same. I like lots of dressing with my chicken. Boy oh boy, was it ever delicious!
.JPG "Grilled Chicken Pasta Salad")
This salad is a whole meal in and of itself, but if you are wanting something to serve on the side, I recommend crisp bread sticks or crusty bread.
It makes a generous lunch or a light supper for two people. Every bite brings you the deliciousness of the grilled chicken, crunchy fresh vegetables, sweet tomatoes, crisp zingy onion and that dressing. Well all I can say is WOW!
.JPG "Grilled Chicken Pasta Salad")
If you are fond of dinner salads you might also enjoy these:
Almost Fried Chicken Chopped Salad - This salad proves you can make a salad out of just about anything you have in the house. A fabulous mix of textures and flavours with a tasty dressing drizzled over top.
Bacon and Egg Salad - Another whole meal salad, this salad is light and delicious with a fabulous rich creamy dressing, and yes, you CAN have your bacon and eat it too!
Steak, Mushroom & Blue Cheese - The flavour trinity of fabulous steak tastiness . . . a good piece of meat, some meaty mushrooms and blue cheese. What's not to like!
.JPG "Grilled Chicken Pasta Salad")
Grilled Chicken Pasta Salad
Yield: 2
Quick, simple and tasty. An herb marinated and grilled chicken breast sits atop a lovely mix of fresh ingredients and comes with a rich homemade cheesy ranch dressing. Sized for two but easily can be doubled.
Ingredients
For the chicken:
- 1 boneless, skinless chicken breast
- 1 clove garlic, peeled and minced
- 1/2 TBS chopped fresh flat leaf parsley
- 1/2 TBS chopped fresh basil leaves
- 1/2 TBS chopped fresh thyme leaves
- 1 tsp chopped fresh rosemary leaves
- 1/2 tsp finely grated lemon zest
- 1 tsp fresh lemon juice
- salt and black pepper to taste
- 1 TBS olive oil
For the Parmesan Ranch Dressing:
- 1/4 cup (60g) mayonnaise
- 1/4 cup (60g) sour cream
- 1 clove garlic, peeled and crushed
- 1 tsp fresh lemon juice
- 1/2 tsp English mustard powder
- 1/4 tsp onion powder
- 1/2 cup (40g) grated Parmesan cheese
- 1 TBS chopped fresh dill
- 1 TBS chopped fresh chives
- salt and black pepper to taste
You will also need:
- 5 ounces (145g) dried bow tie pasta
- 1/2 cup (10g) packed pea shoots
- 1/2 cup (13g) packed fresh arugula or other salad greens
- 1/4 English cucumber, chopped into chunks
- 5 grape tomatoes, quartered
- 1/4 red onion, peeled and thinly sliced
Instructions
- Whisk together all of the ingredients for the chicken marinade. Add the chicken breast, turning to coat it well. Cover and set aside to marinate for at least half an hour. If you are going to be longer, cover it and refrigerate it.
- Whisk all of the ingredients for the dressing together in a bowl, combining them well. Taste and adjust seasoning as required.
- Cook the pasta to al dente in a saucepan of lightly salted water according to the package directions. Drain well, rinse under cold running water and drain again.
- Heat a cast iron grill pan over high heat, or heat an electric grill to high. Brush with oil and then add the chicken. Cook the chicken for 4 to 5 minutes per side, just until lightly browned and no longer pink inside.
- Once cooked transfer the chicken to a cutting board and let it rest while you put together the rest of the salad.
- Toss the pasta, pea shoots, arugula, cucumber, tomatoes and onion together in a bowl. Slice the chicken into strips and place on top of the salad.
- Serve immediately with the dressing for spooning or drizzling over top.
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Think Chicken Salads are boring? Think again! I have never made or eaten a chicken salad at home that was ever boring. My moto is "Never a Boring Salad."
But don't take my word for it. The proof is in the eating!
I have here a collection of ten of my favorite all time chicken salads. You won't find a boring member in the bunch! All are different. All are exciting. All are delicious!
This bunch of chicken salad recipes are beautiful main dish salads, with a huge variety of flavors, dressings, ingredients, and ways to prepare the chicken! I guarantee none of these will have your family going ho hum!
Some might even be destined to become firm family favorites!
CHICKEN TACO SALAD - This is the low fat version of a popular salad, but I can promise you, you will never miss the fat! With plenty of chicken pieces, low fat cheese, and baked tortilla chips, lots of veggies, and a very tasty low fat dressing, this always goes down a real treat! Its just spicy enough without being over the top. You can adjust that as you will.
BUFFALO CHICKEN SALAD - A delicious chicken salad with crisp vegetables, spicy chicken tenders and a fabulous low fat blue cheese dressing! Adapted from Ellie Kreiger's Book, the food you crave. You just know its healthy.
GRILLED CHICKEN & WHEATBERRY SALAD - A colorful plate of salad greens with a delicious wheatberry salad, chock full of crunch and sweetness. Crunchy toasted walnuts and chopped celery . . . sweet dried cranberries . . . spicy spring onions, and a tangy lemon and olive oil dressing. Topped again with a breast of chicken that has been rubbed with a delicious mixture of spices and grilled until perfectly cooked, and still juicy and tender.
HONEY & SESAME CHICKEN NOODLE SALAD - With this you get a cold sesame noodle salad adorned with perfectly cooked chicken, and plenty of green crunchy tender stem broccoli. It makes for a perfect make ahead family supper for those days when you are really busy and know you won't have a lot of time on your hands. This is absolutely delicious! If you are fond of Asian flavors, you will love this.
ALMOST FRIED CHICKEN CHOPPED SALAD - Quite simply delicious. A chopped salad using crispy home breaded chicken tenders and whatever vegetables you have on hand. Its fabulously tasty, boasting a rich, creamy and flavor filled dressing.
CHICKEN, AVOCADO & TOMATO SALAD - Tender, perfectly cooked pieces of chicken sit atop a salad composed of mixed salad leaves, creamy avocado, and rehydrated sun dried tomatoes. Crisp pepitas or sunflower pumpkin seeds as you may know them, make for a tasty and crispy garnish. Not only is this low in carbs and keto friendly, but it is also totally gluten free for those who cannot tolerate gluten. If you rein in the dressing, it is also low in fat and I think totally Diabetic friendly.
CASHEW CHICKEN SALAD - Tender chicken breast slices, coated with cashew nuts and fried in olive oil until golden brown on both sides . . . Served hot atop crisp baby gem leaves. Baby Gem are like tiny romaine lettuces, but a bit more bitter in flavour. You could use baby romaine or romaine hearts. A lush Maple Mustard Dressing completes the picture.
CRISPY CHICKEN SALAD - What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple. Add to that cubes of sharp cheddar cheese and sweet and tangy dried cranberries. Now top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown. Fabulously tasty!
BLT CHICKEN SALAD - I adore chicken salads of any kinds. I also adore BLT sandwiches. This delicious salad is a way of enjoying both of those loves at the same time. Everything in the salad is perfectly cooked without going over the top. You have perfectly crisp and salty pieces of streaky bacon, not too crisp, not limp. Perfectly cooked, juicy tender boneless, skinless chicken breasts. Perfectly cooked hard boiled egg. Grated Cheese and a punchy Honey Mustard Dressing complete the picture.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!!
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