Vegetable Salad Recipes

Carolina Slaw

Ingredients

• 1 head cabbage, shredded
• 1 medium onion, shredded
• 1 medium green pepper, shredded
• 1/2 cup sugar
• 1 teaspoon dry mustard
• 1 cup vinegar
• 3/4 cup salad oil
• 1 tablespoon salt
• 1 teaspoon celery seed
• 2 teaspoons sugar

Instructions

1. Mix shredded cabbage, onion, and green pepper with 1/2 cup sugar. Let stand 30 minutes.
2. Combine remaining ingredients in a saucepan. Bring to a boil and boil 3 minutes.
3. Cool dressing completely, then pour over slaw mixture.
4. Cover tightly and refrigerate at least 4 hours before serving.

Serves: 6–8

Cucumber Yogurt Salad

Ingredients

• 2 cucumbers
• 1 teaspoon salt
• 3/4 cup plain yogurt
• 1 teaspoon vinegar
• 1 teaspoon freeze-dried chives
• 1/4 teaspoon turmeric
• 1/8 teaspoon dill weed
• Garlic powder to taste
• Ground pepper to taste

Instructions

1. Peel cucumbers, cut into quarters lengthwise, and slice thinly.
2. Sprinkle with salt and refrigerate 2–3 hours.
3. Mix yogurt with vinegar, chives, turmeric, dill, garlic powder, and pepper. Refrigerate 2–3 hours.
4. Drain cucumbers well and press out excess moisture.
5. Combine cucumbers with yogurt dressing and serve chilled.

Kraut Salad

Ingredients

• Sauerkraut, washed and drained
• 1 cup chopped celery
• 1 sweet pepper, chopped
• 1 medium onion, chopped

Dressing (Heat Together)

• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/2 cup oil
• 1/4 cup vinegar

Instructions

1. Combine drained sauerkraut, celery, sweet pepper, and onion in a bowl.
2. Heat sugar, salt, celery seed, oil, and vinegar together until hot.
3. Pour hot dressing over kraut mixture and mix thoroughly.
4. Chill before serving.

Marinated Sliced Tomatoes

Ingredients

• 3 large ripe tomatoes
• 1/2 cup salad oil or olive oil
• 2 tablespoons vinegar
• 2 tablespoons chopped parsley
• 1 tablespoon finely chopped onion
• 1 tablespoon capers
• 1 clove garlic, crushed
• 1 teaspoon salt

Instructions

1. Slice tomatoes thickly and arrange slightly overlapping in a shallow dish.
2. Mix oil, vinegar, parsley, onion, capers, garlic, and salt.
3. Pour dressing over tomatoes. Cover and refrigerate at least 1 hour.

Serves: 4

Ashville Salad (Molded Tomato Salad)

Ingredients

• 1 can tomato soup
• 3 small packages cream cheese
• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 1 cup mayonnaise
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion

Instructions

1. Heat tomato soup and stir in cream cheese until smooth.
2. Soften gelatin in cold water, then stir into the hot soup mixture.
3. When slightly cooled, add mayonnaise and chopped vegetables. (Optional: add olives or nuts.)
4. Pour into a large mold or individual molds and chill until set.

Serves: 10–12