Coleslaw - Video Recipe

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

I like Coleslaw on my deli sandwiches. It adds a cool crunch to a sliced stack of Pastrami and Corned Beef between 2 slices of rye bread.

I have a Fried Fish Taco that is dressed with cabbage, but Coleslaw would kick the recipe up a notch.

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

I only use four ingredients for my Coleslaw, just shredded cabbage and carrot, a lot of mayo, finally salt and pepper, and extra black pepper for me.

The most work you will do is shredding the cabbage and carrot. I use a cheap box grater. But you can buy packaged ready to mix shredded cabbage and carrot.

You can slice and chop veggies by hand of course. The end result is a little chunkier, but it works just fine.

If you have a grater, I like to use the largest mandolin blade opening for the cabbage. Some graters have a few stacked blade slots so your shredding will go quicker. A whole cabbage grates into about 6 cups.

For carrot, I like it a little finer so I use the side with the largest holes, that look like teardrops. A grated carrot will make about 2 cups.

Cabbage is always cheap.  For my recipe, I used a head of cabbage, but you can easily half the recipe ingredients. You can use the other half a head of cabbage for a stir fry, too.

Click on any photo to see larger.

I use a whole inexpensive carrot. Again it's easy enough to make a half recipe. If you use packaged shredded cabbage, my recipe will be cut in a third, that is 2 cups cabbage and half a cup of carrot.

The other ingredients are mayonnaise, salt, and pepper. I like fresh ground black pepper. Once you mix in the mayo add a little seasoning at a time to reach the desired flavor.

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.

I leave out extra ingredients a lot of recipes like to add. Extras include a tablespoon of celery seed. Some like their Coleslaw sweet, so add a tablespoon 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 little olive oil, just click here to see that one.

I like a simple Coleslaw that's creamy with mayo. Chill it and serve it for your next family picnic or barbecue. And for a potluck, your host will be thrilled to set it out.

Coleslaw - Video

Play it here, video runs 3 minutes, 13 seconds.

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

Ingredients

• 1 whole cabbage -- about 6 cups total when shredded.  I used the mandolin slicing side of a box grater. Okay to slice by hand.
• 1 whole carrot,  peeled and shredded - about 2 cups total shredded. Okay to use as little or as much as you like, you can even leave it out.  Used the large-course shredding holes of my grater.
• 1 cup mayonnaise - light or regular strength. Okay to start with half a cup and add a tablespoon at a time to desired creaminess.
• Salt & Black Pepper to taste - about half a teaspoon salt and a whole teaspoon of black pepper. I like the extra pepper taste. 

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw out more than an hour or so at a time.

Directions
Rinse cabbage and carrot. Discard old or brown outer cabbage leaves. Peel discolored parts of carrot if necessary.

Shred or slice one whole cabbage --  about 6 cups total when shredded.  I used the mandolin slicing side of a box grater. Okay to slice by hand.

Box grater will fill up with shredded cabbage and become hard to slice cabbage, so be sure to empty grater once it gets half full.

Shred or fine chop one carrot. I used the largest hole side. You should get about 2 cups from one carrot.

Of course, be careful using a box shredder - it's easy to cut your fingertips! When you have just a nub of carrot or a chunk of cabbage left, chop it up with a knife. Discard tough cabbage and carrot root ends.

Add shredded cabbage and carrot to a large bowl. It's okay to use packaged and pre-shredded cabbage and carrot. Use less mayo depending on package size. A typical shredded package of cabbage is about 2 cups.

I start with half the mayo called for, then add a tablespoon at a time as I mix the veggies. Just add enough mayo to reach desired creaminess. I use about a cup of mayo total.

Finally season with salt and pepper. Add a little at a time and taste Coleslaw. A half teaspoon each of salt and pepper is about right. I do like extra fresh ground black pepper, so I add more.

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.

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 breakdown some and become watery or just dryer. 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. A handful of roasted peanuts are a nice extra addition for vinegar/oil Coleslaws.

Classic Potato Salad - Recipe Video

You are entering Carb Heaven, please take a seat at my celestial table! Summer is here and it's time for a picnic or patio party cold Potato Salad! You know you want to serve it with your next backyard barbeque.

Nothing better than a creamy cool side with your hot grilled burger, whether it's a veggie one or a beefy one.

Potatoes are the cheapest vegetable. I get mine at my local Latin Market, Superior Grocers,  or 99c only Stores.

I like a little crunch in my Potato Salad, so there is chopped celery and onion. And these are cheap ingredients, too!

I like a rich Potato Salad with the addition of boiled eggs and a lot of real mayo. It's up to you how many eggs and the amount of mayo you like.

And Vegan Potato Salad can be had by leaving out the eggs and substituting vegan mayo.

You can get budge condiments like mustard and pickle relish at a regular grocery or Dollar Tree.

Of course, you can keep the Potato Salad vegan and use a mayo substitute and leave out the eggs.

This recipe comes together quite easily. Just boil the potatoes for an hour and the eggs for 10 minutes. Let them cool down then chop, chop, chop.

I peel my potatoes, but you can leave some skin on for a rustic version -- okay a lazy version!

I use about 5 large Russet potatoes on sale, but you can use more expensive Red or White potatoes, too.

My Mom makes a creamy Cajun Potato Salad that is more like mashed potatoes. I like her version too, and you can see it by clicking here.

Spring and summertime are when I pull out my yummy homemade Potato Salad. I'll make it several times for sure, and for the 4 of July too!

Potato Salad - Video

Play it here, video runs 2 minutes, 46 seconds.

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

Ingredients

• 4 or 5 russet potatoes - large. Roughly mashed or cubed.
• 4 eggs - I used medium size. Okay to use less.
• 1/2 chopped onion - I like a finely chopped onion. 
• 1 stalk celery -  chopped.
• 3/4 cup mayo - add more or less to suit your tastes.
• 1 tablespoons mustard - any type, I used brown mustard.
• 2 tablespoons pickle relish - sweet or regular.
• Salt and pepper to taste.

Directions
Start by rinsing potatoes and add to a pot to a low boil. Cover and simmer for about 1 hour, until they are easily pierced with a fork or knife.

Remove and allow to cool down for 5 or 10 minutes. When they are cool enough peel them. Potatoes are easier to peel when cooked.

Roughly break them apart into bite-sized pieces. Add to a large bowl.

You can boil eggs at the same time, but just for 10 minutes. Allow them to cool down afterward. Peel and roughly chop eggs.

Chop half an onion and one whole rib of celery. I like to chop these a little on the fine side -- not too chunky. Just my preference.

Now time to bring it all together in a large bowl. Add chopped veggies and egg.

Add 2 tablespoons of pickle relish, a tablespoon of any fave mustard and 3/4 cup of mayo.

Okay to add a couple tablespoons of mayo at a time to reach desired creaminess. Mix as you go and give a quick taste as you add relish, mustard, and mayo and stop when you like it!

Finally, add a little salt and pepper. Again, taste and adjust to your liking.

Mix well, cover and refrigerate until ready to serve.

I've made a Potato Salad without celery and pickle relish, so you can adapt my recipe to the ingredients you can afford, or have on hand.

Loaded Tuna Salad - Video Recipe

I'm called "The Tuna Mouse" at home because of how quickly a Loaded Tuna Salad just seems to vanish!

The extra briny olives give color and the salty taste goes well with sweet bread and butter pickles. Mixed into canned tuna, for a rich flavor, are chopped eggs and mayo.

It's one delicious concoction that fits snuggly into pita bread or bread roll, fills a pitted half slice of ripe avocado, or scooped on a green salad. All all the ingredients I find easily at 99c only Stores and the Dollar Tree!

Click on any photo to see larger.

The addition of green olives makes this Loaded Tuna Salad extra unique. It's quite easy to find them at my local 99c only Store and Dollar Tree markets. You can use the plain type or ones with pimentoes.

Eggs are still cheap these days, I get an eight-count container at my local Dollar Tree. I use one whole boiled egg, chopped. This ingredient is optional and okay to leave out.

You can use a little chopped pickle, or just go with pickle relish, which I always have a half-used jar left over from hot dogs, way back on a refrigerator shelf.

I also add finely chopped onion to my Loaded Tuna Salad, but leave it out if you don't care for the taste of raw onion.

Mustard and Mayo are cheap if you have a Dollar Tree or 99c only Store in the 'hood. Hey, even Grey Poupon shows up on my 99c only Store shelves every once in a while. Okay to use any favorite mayo, including Miracle Whip or vegan mayo.

The main ingredient, canned tuna, is a cheap$kate staple in my kitchen pantry. I usually get "Chunk Light" tuna in water. I use two small cans for this recipe. "Solid" canned tuna is more expensive because it is a solid hunk of tuna and almost twice as much the amount as "Chunk."

Make sure not to mistakenly get tuna in oil, unless you like it that way. Also, drain the tuna of water, so Tuna Salad doesn't get all soggy and mushy.

The basic recipe is good for other canned fish like salmon, or chicken, too. So get out the can opener and twist off a few condiment jar lids and mix up my tasty and Loaded Tuna Salad.

Loaded Tuna Salad - VIDEO

Play here, video runs 1 minute 36 seconds

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

Ingredients

• 1 can of solid tuna in water - about 6 ounces, or 2 cans of "chunk" tuna. Drained.
• 1 boiled egg - peeled and chopped.
• 1 tablespoon finely chopped onion - red, white, green or yellow onion.
• 1 tablespoon green olives chopped or sliced - with or without pimento.
• 1 tablespoon sweet relish - okay to use chopped pickle.
• 3 tablespoons mayonnaise - add more or less to your taste.
• 1 teaspoon regular or dijon mustard
• Salt and pepper to taste - I find canned tuna salty enough, so I usually leave out salt.

Directions
Set aside 1 boiled egg (15 minutes at low boil) to cool.

 Fine-chop onion. Roughly chop green olives and a pickle (if you don't have pickle relish.

To a bowl add drained tuna, along with peeled and chopped boiled egg, chopped pickle (relish,) green olives and onion.

Add one tablespoon of mayo at a time to reach desired creaminess. As you mix all ingredients and taste. I like a little black pepper to season my Loaded Tuna Salad. I find there is enough salt from canned tuna.

Serve in pita or regular bread. Delicious as an appetizer with crackers or add a scoop to an avocado half, or fave salad.

How about a Loaded Tuna Melt? Just add a slice of cheese to Tuna Sandwich, and brown it with melted butter in a stove top pan, just like you would a regular Grilled Cheese Sandwich.

It's okay to leave out some ingredients. The main ones are tuna, mayo and pickle relish.

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