The Best Turkey Salad Recipe - Video

I love Turkey Salad as much as Chicken or Tuna Salad. It has a milder taste compared to tuna, and the crunchy veggies and mayo/mustard come forward in flavor. My Turkey Salad recipe video will have you coming back for seconds and thirds.

The ingredient list is small. I like a little fine chopped onion and celery for crunch. And those veggies are about the least expensive ones you can find at any grocery store.

I also include a tablespoon of sweet pickle relish. I found it at my local Dollar Tree. You can add more or less veggies and relish to suit your taste. Leave out the veggies for a meatier salad.

I add a little mustard with a lot of mayo for extra creamy Turkey Salad. Again, you can adjust the balance to please yourself and the family. If you don't like mustard, then leave it out.

I use leftover roasted turkey meat from the Thanksgiving and Christmas holidays. 

Roast Turkey Recipe, click here.

Canned turkey or chicken is fine to use, too - just drain it like you would with canned tuna.

You can often find uncooked turkey legs and breast in the meat department of larger grocery stores. 

Turkey Salad is a versatile recipe that's delish between 2 slices of bread, or as an appetizer, and spread on any favorite cracker. Put a big scoop on your favorite green garden salad for extra flavor and heft.

So next holiday, reserve some Roasted Turkey (recipe) and mix up my latest video recipe of a Turkey Salad. 

And, if you can't wait for the holidays, I have a recipe for Roasted Turkey Breast, just click here. You can roast a Turkey Leg the same way. 

                                                 Turkey Salad - Video                               Play it here. Video runs 1 minute, 52 seconds.

To view or embed from YouTube, click here.

Ingredients

• Roast Turkey - cooked and cubed or shredded. About 2 cups. Okay to use dark or white meat, or both. Okay to substitute Roast Chicken.
• 1/4 cup chopped Onion - okay to add more or less to taste. I finely chopped 1/4 of a brown onion. You can use any type of onion, including red and green onions.
• 1/2 cup chopped Celery - okay to add more or less to taste. I used one celery rib.
• 1 tablespoon Pickle Relish - optional.
• 1 teaspoon Mustard - or Dijon mustard. I've made this salad without mustard.
• 3 tablespoons Mayonnaise - any favorite light or whole mayo. Again, add a tablespoon at a time to reach your preferred creaminess.
• Salt and Pepper to taste.

Directions

I always have leftover Roasted Turkey over the holidays of Thanksgiving and Christmas. You can use dark or white meat or both. Slice or cube cooked Turkey into bite-sized pieces.

Chop celery and onion. I like onions in salads (Tuna, Chicken, and Egg Salad), finely chopped. For celery, I like pieces a little larger. Okay to chop veggies any way you like.

Now time to bring it all together. Add chopped turkey and veggies to a bowl.

Mix in a tablespoon of pickle relish. Stir in a tablespoon of mayo at a time to reach your desired creaminess. I mixed in about 3 tablespoons total.

Add a teaspoon of mustard. Okay to add or subtract amounts of mayo and mustard to suit your tastes.

Finally, salt and pepper to taste. Store Turkey Salad in the refrigerator. If you wait a couple of hours before serving, all the ingredients will have time to meld and become more intense.

I like to scoop my Turkey Salad onto a toasted onion bagel. You can serve Turkey Salad with crackers as an appetizer. Add a scoop of Turkey Salad to your favorite salad.

Egg Salad - Video Recipe

Half a dozen boiled eggs with a little mayo and some chopped celery will yield a bowlful of creamy deliciousness that can go between 2 toasted slices of bread, or as a topping to your favorite salad. My Egg Salad is luscious, even with so few ingredients.

Recently Eggs have returned to cheapness after a year of high prices. I can again get 6 Eggs for $1.25 at my local Dollar Tree.

They also sell small jars of mayonnaise. You can use veggie mayo since it tastes very similar to real mayo. Okay to use any favorite mayo.

Celery is still a cheap veggie. Chopped celery adds the right amount of crunch to my Egg Salad recipe. Some purist recipes leave it out, I like it either way.

It's a simple recipe that I don't make enough. If you eat Tuna Salad all the time, try making my cheap$kate Egg Salad instead.

Egg Salad Recipe - VIDEO         Play it here. The video runs for 2 minutes and 42 seconds. 

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 3 sandwiches)

• 6 Eggs - I used medium eggs. Boiled, peeled, and chopped. About 2 cups total.
• Mayo - 1/4 cup. I used light mayo. Okay to add a teaspoon at a time to reach the desired creaminess.
• Celery - 1 stalk chopped.
• Salt and pepper - to taste. 
• Water - enough to cover and boil eggs.

*Many recipes call for mustard, but I like it without. But you can add it - try a teaspoon of Dijon or regular mustard. Can also use 1/2 teaspoon of dried mustard powder.

Directions

In a pot add eggs and cover with an inch of water. Turn the heat to high and bring to a boil. Reduce heat and low boil for 10 minutes. 

Meanwhile, chop one stalk of celery, including leaves. Chop finely. 

After 10 minutes of boiling, remove eggs and rinse off in cold water, so you can peel them without burning your fingers. You can also let them sit in a bowl with cool water with some ice cubes for about 5 minutes. Or, remove them from the water and let them cool down enough to handle in about 10 to 15 minutes.

Now time to bring it all together. Peel, discard shells, and chop the eggs. You can add them as you chop to a large bowl.

Add all the chopped eggs to a bowl. Mix in the chopped celery. 

Finally, scoop in 1/4 cup of mayo. Okay to add mayo a tablespoon at a time to reach the desired creaminess.

Salt and pepper to taste. I think mayo has enough salt so I leave it out, but you can add salt if you like.

A scoop of Egg Salad goes well with your favorite vegetable salad. Egg Salad is a tasty party dip on your favorite chips or crunchy veggie slices. Also, try a spoonful on an avocado half. 

But I like an Egg Salad Sandwich the best.

Keep covered in the refrigerator until ready to serve. 

Easy Coleslaw with Pineapple - Video Recipe

Coleslaw is made for a summer backyard barbecue gatherings and shady picnics in the park. It's easy to make and travel with. Just keep it in the refrigerator, or with cold packs in a cooler, until serving time for a cool presentation.

I grew up eating Southern-style Slaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw with fried chicken or sliced smoked brisket. 

I only use 4 ingredients for my Coleslaw with Pineapple, just a package of shredded cabbage and carrot, a drained can of chunky pineapple, a lot of mayo, and finally black pepper.

I first had Coleslaw with Pineapple at a local fried chicken joint called Dinah's Chicken. It is my preferred side order there. You can read my review about them a click away right here.

Keep it vegan with veggie mayo. There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree. The prices may have increased lately, but I can still get cheap small containers of mayo at my local Dollar Tree.

I can still get cans of pineapple for around a buck. The whole pineapple comes on sale sometimes. It takes some practice to peel and core, but I do prefer fresh pineapple. For canned fruit, pineapple holds up quite well with a firm texture and pleasant citrus flavor. For this quickie recipe, I use canned pineapple.

I always find chilled bags of chopped Coleslaw mix at the99c only Store in the deli case. It is a good mix of green and purple cabbage along with the shredded carrot. You can add a little extra carrot if you like - I do if I have a carrot in the refrigerator crisper. Carrot is easy to shred.  Packages of shredded cabbage with carrots have doubled in price. 

Whole cabbage is still less than a dollar a pound so it's easy enough to just shred a quarter head of cabbage for this recipe. Whole carrots are cheap and easy to shred. 

I like a simple Coleslaw with Pineapple that's creamy with mayo. Chill it and serve it for your next family picnic or barbecue.

Easy Coleslaw with Pineapple - VIDEO       Play it here, video runs 1 minute, 53 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 4 -6 servings)

• Cabbage and Carrot - package of 14 ounces or 6 cups (loosely packed.) Okay to shred a third head of cabbage and a couple of whole carrots.
• Pineapple chunks (about 2 cups) - 1 can 15-ounce, drained. Okay to use pineapple rings, just slice them into bite-sized pieces. I use fresh pineapple when it's on sale (it's a bit of work to peel but the pineapple flavor is fresher.)
• Mayo - 1/4 cup. Okay to add more to reach the desired creaminess. Add the amount of mayo that suits your taste.
• Black Pepper to taste - optional. A whole teaspoon of black pepper. I like the extra pepper taste. Okay to add some salt, too. I find Mayo is salty enough.

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.

Directions

Add shredded cabbage and carrot to a large bowl.

Drain pineapple chunks. For pineapple rings slice them into bite-sized pieces. 

I start with a 1/4 cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess. 

Finally, season with pepper. Add a little at a time and taste Pineapple Coleslaw. A  teaspoon of pepper is about right. Leave out black pepper for a sweet Coleslaw. Okay to add or leave out salt -- mayo is salty enough for me.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Pineapple Coleslaw back to its usual creaminess. Once mayo is mixed into Coleslaw it will break down a bit overnight.

Hindsight

Each day the Pineapple Coleslaw is in the refrigerator, the mayo will break down some and become watery. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess. 

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. 

Easy Coleslaw - Recipe

I like simply made and tasty recipes, and my Easy Coleslaw is one of the best, and I make it more than ever since packages of shredded cabbage and carrot are so cheap. 

I grew up eating Southern-style Slaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw to go with fried chicken or sliced smoked brisket. 

I only use 3 ingredients for my Easy Coleslaw, just a package of shredded cabbage and carrot, mayonnaise, and black pepper. 

I always find chilled bags of chopped Coleslaw mix at the 99c only Store in the deli case. It is a good mix of green and purple cabbage along with the shredded carrot. You can add a little extra carrot if you like - I do if I have a carrot in the refrigerator crisper. Carrot is easy to shred if you have a box shredder.

There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree. Keep it vegan with veggie mayo.

I leave out extra ingredients a lot of recipes like to add. Extras include a teaspoon of celery seed. Some like their Coleslaw sweet so add a teaspoon of sugar or favorite sweetener. 

A splash of vinegar will give Coleslaw an extra kick. I have a Deli-style Coleslaw recipe that has a mix of vinegar and olive oil, just click here to see that one.

I like an Easy Coleslaw that's creamy with mayo and peppery. Chill it and serve it for your next family picnic or barbecue.

Easy Coleslaw - Video

Play it here, video runs 1 minute, 31 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 pre-shredded package cabbage and carrot - about 14 ounces or 6 cups (loosely packed.)
• 1/4 cup mayonnaise - Okay to add a tablespoon at a time to reach desired creaminess.
• Black Pepper to taste - about a teaspoon of black pepper. I like an extra pepper taste. Okay to add some salt, too. I find mayo is salty enough.

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.

Directions

Add a 14-ounce package of shredded cabbage and carrot to a large bowl.

I start with a quarter cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess. 

Finally season with pepper. Add a little at a time and taste Coleslaw. A  tablespoon of pepper is about right. I do like extra fresh ground black pepper. Okay to add or leave out salt -- mayo is salty enough for me.

Finally, mix well. Taste and add more pepper or mayo if needed.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Coleslaw back to normal creaminess. Once mayo is mixed into Coleslaw it will break down a bit overnight and may sweat out some water, do drain if needed.

Hindsight

Other recipes call for celery seed, sugar, and vinegar. Make the recipe the way you like it by adding any of the above.

Each day the Coleslaw is in the refrigerator, the mayo will break down some and become watery. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess. 

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. You may want to add a little sweetener. Shelled roasted peanuts are a nice extra-crunchy addition for vinegar/oil Coleslaws.

If you want to make Homemade Coleslaw start with half a head of cabbage and a whole carrot. Shred or finely chop. Finally, add mayo and black pepper. That will make about the same amount as a packaged bag of shredded Coleslaw.