Easy Vinegar Coleslaw

I have taken an unplanned hiatus from blog this spring, but I'm back in time for Memorial Day with another recipe to share! We went through such a long winter and some other stuff that was going on in my life, but my love of food and sharing is back with this lovely weather. I found this amazingly simple and delicious recipe for coleslaw. It is also probably the healthiest recipe for coleslaw that I've made. I used about 1 pound of cabbage that I already had in the fridge, but often I buy the pre-shredded slaw mix in the grocers produce section. Toss the slaw mix with this vinegar and oil dressing and it's done in about 5 minutes and tasted delish too! Can't get much easier for a side dish and perfect for a topping for your sandwiches too! Here's the recipe.

Easy Vinegar Coleslaw
adapted from here
1 pound bag of slaw mix from your grocer
1 carrot, shredded
1/2 cup diced onion, I used Vidalia
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons oil - I used canola
1 teaspoon sea salt
1/2 teaspoon celery seed
fresh ground pepper to taste

In a large bowl mix the vinegar, sugar, oil salt pepper and celery seed. Stir in the shredded cabbage, onion and carrot and mix well. Refrigerate until ready to serve. Enjoy!
 Have a wonderful holiday and remember all the veterans who have served our great nation.

I'm Back with an Oil and Vinegar Potato Salad Recipe

 I thought I'd drop in and share a quick, delicious potato salad recipe that I made recently. It is so easy to put together and is healthy, delicious and perfect for hot weather. Made with a dressing of red wine vinegar and olive oil, it stays light and tangy and complements just about any main dish from grilled and smoked meats, fried chicken, sandwiches and anything else you can think of. It is yummy served room temperature or cold. So if you like a light and tangy potato salad, this recipe is for you. I will caution you to not over-cook the potatos though as this salad is best when the potatoes hold their shape and are not mushy. So watch them carefully while they boil.
As a quick update, I am doing well with my new knee. It has been almost 3 months since my surgery and I am walking so much better. I have awhile before I'll be back to normal, but I'm getting there. I'm more interested in cooking again, so more recipes are on the way! Thanks for all the well wishes and prayers that you have sent my way!
 Now, here's the recipe.

Oil and Vinegar Potato Salad
Adapted from here

1 1/2 pounds new, small red potatoes, scrubbed and diced
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 cup sliced green onions, or 1/2 of a small red onion diced
1 teaspoon sugar
2 tablespoons chopped fresh Italian parsley
2-3 teaspoons of mustard, if desired- I used 2 teas.

Add diced new potatoes to a pot; cover with cold water and bring to a boil. Reduce heat and simmer until potatoes are just tender, (mine took about 5-10 minutes depending on how small you dice them).
Boil potatoes only until they are just tender. Drain them well, and spread the potatoes out on a baking sheet to cool. (I usually place them in the fridge to hurry up the cooling.)
Put cooled potatoes into a bowl with the diced onions. Mix the dressing ingredients together and pour over the potatoes and onions. Stir gently; serve immediately, or refrigerate for later. So easy and yummy - enjoy!

Sliced Cucumbers and Onions in Vinegar

 I'm sure many of you have made this simple dish. My mother and grandmother always had Sliced Cucumbers and Onions in Vinegar in the refrigerator in the summer. This was a very tasty way to use the extra produce from their garden. My husband and I still love the tangy bite of vinegar in these cukes. This simple salad has to be made to individual preferences. We like a strong vinegar and water solution, but others may like less bite. Some people add sugar to the solution. My mother-in-law may have added a teaspoon of sugar, but I don't remember. So taste as you go. Be sure to add salt and pepper though. Here's the method.

Sliced Cucumbers and Onions in Vinegar
From Lynda's Recipe Box

Method: Use as many cucumbers as you want. I used 2 smaller, about 8inch cucumbers and 1 medium sweet yellow onion. This was enough to fill a 1 quart dish about 1/2 full. However, this dish will keep very well in the refrigerator, so don't be afraid to slice up more.
Peel, (if desired), and slice the cucumbers thinly. Cut the onion into thin slices also, and place cukes and onions into the dish in alternate layers.
Mix 1 part cider vinegar with 2 parts water. I used 1/2 cup cider vinegar and 1 cup cold water this time. Taste! If the vinegar is too strong for you then add some more water. Likewise if you want a stronger vinegar bite. Add salt and pepper to taste. Pour over the cukes and onions. Chill for several hours before serving. They get better every day so enjoy!