simple salads

Zesty Vinegar Coleslaw

This recipe has become a staple in our household. We have folks in the family who are not fans of mayonnaise. To be honest, some summer salads just have too much mayo in them.

We are faithful subscribers to Southern Living magazine and cookbooks. My mom found this one years ago, and it has persisted. Do consider adding some diced jalapenos instead of the pimentos that the recipe calls for (our slight modification). You may be pleasantly surprise at how good it tastes to have that little hot surprise. Also, don’t be afraid to add other vegetables to the slaw. Modify things according to your tastes. We tend not to measure in our household, but sample our wares then go from there. 🙂

Zesty Vinegar Coleslaw – Southern Living MAY 2005

  • Yield: Makes 7 cups
  • Prep time: 20 Minutes
  • Chill – 8 Hours


  • 1/2 cup sugar (I tend to use less b/c I like the dressing tangy)
  • 1/2 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon mustard seeds (or ground mustard or the condiment mustard…I tend to not have mustard seeds on hand)
  • 1 teaspoon celery seeds (or diced celery if I am lacking celery seed; amount is whatever you desire)
  • 1/2 teaspoon salt (I tend to use coarse kosher/sea salt)
  • 1/4 teaspoon ground turmeric
  • 1 large green cabbage, chopped (I will use different cabbages, just know that red cabbage will turn everything purple in the end…still tastes great though)
  • 1 medium-size green bell pepper, chopped (will also add red or yellow pepper for color)
  • 1 (4-ounce) jar diced pimiento, drained (I use diced, pickled jalapenos instead…to taste. The kick is a fun and delicious surprise. So much so the family demands the jalapenos be included.)
  • 1 medium onion, chopped (the original recipe says “optional” but I think onions are a good thing and necessary for most cooking adventures…I also add carrots, celery, cucumber and other veggies depending on the day and my mood)


Microwave first 7 ingredients in a 1-quart glass bowl at HIGH 3 to 4 minutes or until thoroughly heated, stirring once. Let cool.

Combine cabbage, bell pepper, pimiento (jalapenos), and onion in a bowl. Drizzle with dressing, tossing to coat. Cover and chill at least 8 hours or up to 3 days.

Raw Chioggia Beet Salad with Honey-Lime Vinaigrette

I found this recipe after searching a while on-line for a RAW beet salad…most beet salads call for roasted beets. I just didn’t have the time or resources (we are still “cooking” off of a gas grill with a single side burner; no oven) to roast beets. I am so glad I found this recipe. I made it for a 4th of July party that Jordan and I went to. Not only is it quick and easy…it is DELICIOUS. I used some red ace and chioggia beets (which are gorgeous) along with fresh picked cilantro. We have a small bunch of golden beets leftover from yesterday’s market…I think I know what I will do with them!


Raw Chioggia Beet Salad with Honey-Lime Vinaigrette 

NPR's Beet Salad

Susan Russo and NPR’s Beet Salad

Susan Russo for NPR

Makes 4 to 6 servings


2 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons lime juice

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon cayenne pepper


  • 4 medium Chioggia beets, washed, peeled and cut into matchsticks (about 1 1/4 to 1 1/2 pounds), or another beet variety if Chioggia isn’t available
  • 2 scallions, thinly sliced (about 1/4 cup)
  • 2/3 cup chopped fresh cilantro
  • 2 tablespoons roasted unsalted or salted pepitas (I added boiled, lightly salted edamame I purchased off the salad bar at Kroger – didn’t measure the amount)

Whisk all vinaigrette ingredients in a small bowl and set aside.

Wash and peel beets. (You may want to wear gloves, as the beets may stain your hands.) Use a sharp knife to cut beets into matchsticks. Place beets in small bowl. Add scallions, cilantro and pepitas, and toss. Add vinaigrette and toss until well coated. Serve at room temperature.

Variation: Add diced avocado or crumbled queso fresco (I added the avocado and a hard sheep’s milk cheese I had purchased).