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Today I have recipes pertaining to a popular kind of salad -- coleslaw. From the Dutch words "kool" (cabbage) and "sla" (salad), coleslaw was originally just that -- a cabbage salad usually with mayonnaise dressing. But over the years it has become a multi-cultural food as varied as our many styles of cooking. Prepared in a variety of ways, it can be served with any type of food and can be tossed together in a matter of minutes. We don't event need to shred the cabbage as you know. The grocers produce department sells bags of shredded cabbage ready to put into a bowl. Cabbage is available all year and is one of the least expensive, per pound, fresh veggies to buy.

Keep in mind, one quarter of a large cabbage equals about 4 cups shredded.

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So, let's make coleslaws. I'll start with a couple of "fruity" coleslaws. I've made them and they are delicious.

FRUITY CABBAGE SLAW

4 c. shredded green cabbage

2 oranges, peeled, separated into sections and cut in half (a 15 oz. can of mandarin oranges, drained may be substituted)

1 red-skinned apple, cored and chopped

1 c. seedless red grape halves

1/4 c. dried currants, raisins or craisins

1/2 c. mayonnaise or salad dressing

1/4 c. milk

1 T. lemon juice

1 T. sugar

1/8 t. salt

1/2 c. chopped pecans

In a large bowl, toss first five ingredients; cover and refrigerate one hour.

In a small bowl, combine next five ingredients, cover and refrigerate. Just before serving, stir dressing and pecans into salad. Makes 6-8 servings.

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CREAMY PEAR COLESLAW

3 c. shredded cabbage (about 1/2 medium)

2 small fresh pears, diced

1/3 c. mandarin orange or orange yogurt

1/4 c. salad dressing

2 T. orange juice*

1/4 t. salt

1/8 to 1/4 t. ground nutmeg

In a large bowl, toss cabbage and pears. In a small bowl, mix rest of ingredients; fold into cabbage and pears. Makes 4 servings.

*If using oranges for juice, save peel for garnish.

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Spinach is so good for us. If someone doesn't like spinach, you can pretty much "hide it" in this coleslaw.

SPINACH 'N CABBAGE SLAW

4 c. shredded iceberg lettuce

2-1/2 c. finely sliced spinach

2 c. shredded red cabbage

1-1/2 c. shredded green cabbage

1/2 c. mayo or salad dressing

2 T. honey

1/4 t. garlic powder

1/4 t. salt

1/8 t. pepper

In a large bowl, toss first four ingredients; cover and refrigerate 1-2 hours.

In a small bowl, combine rest of ingredients; cover and refrigerate. Just before serving, pour dressing over salad and toss gently to coat. Makes 6-8 servings.

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This coleslaw reminds me of wilted lettuce salad. A good salad for two people.

WILTED CABBAGE SLAW

2 c. coarsely shredded cabbage

2 green onions sliced, using half of green part

1/8 t. celery seed

1/8 t. salt

3 strips bacon, fried crisp, drained on paper towel (save 2 T. drippings)

1/4 c. sugar

3 T. vinegar

dash or two paprika

Combine cabbage, onions and seasonings in medium bowl.

Crumble bacon over cabbage.

Combine bacon drippings, sugar, vinegar and paprika in small saucepan; heat over low heat, stirring until sugar dissolves.

Let stand 5 minutes. Stir dressing into cabbage. Makes 2-3 servings.

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This recipe is from a "Cooking with Celebrities" cookbook and is appropriately named . . .

NAT KING COLE SLAW

4 c. shredded cabbage

1 medium onion, diced

1 medium green pepper, diced

1-20 oz. jar diced pimiento, drained (can use 2 T. diced red sweet pepper)

2 T. canola or vegetable oil

2 T. white wine or cider vinegar

1/2 t. chili powder

1/2 t. salt

1/4 t. pepper

In a large bowl, combine first four ingredients.

In a small bowl, combine rest of ingredients; pour over cabbage mixture; toss to coat.

Cover and refrigerate at least two hours for flavors to blend. Makes 6-8 servings.

NOTE: I've made this coleslaw and its very good. I served it with beef stew as a side dish.

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Thought for the day: A garden really lives only insofar as it is an expression of faith, the embodiment of a hope and a song of praise.

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