Amazing Grazing With Cukes and Cole Slaw
By Jan D'Atri
It’s that time of year when we’re looking for simple salads, lighter meals and more healthful rather than hearty fare. Grazing – yes, that’s the word I would use.
We’re heading for hot desert days, and grazing on greens and other fresh veggies always keeps us cool, refreshed and satisfied.
So the first recipe I wanted to share with you is my very favorite tuna salad. It was a real hit on the menu at my restaurant years ago, and it’s so very flavorful and simple to make that I think it’s going to be one of your favorites, too! It’s certainly fantastic scooped on a bed of lettuce or in between two slices of bread, but I also love it spread over cucumber slices. It’s so crunchy and refreshing that the cuke slices can make either a great appetizer or a light meal!
The second recipe for coleslaw came from a very old cookbook written during the Great Depression, when families would stretch their budgets as far as they could and make flavorful and economical meals out of just a few ingredients on hand. I was thrilled by the flavor and simplicity of this recipe, and since coleslaw mixes are always so readily available, it’s a convenient side dish for your summertime barbecued chicken, fish, burgers or dogs.
And, finally, there was one more side dish that I had to include because, while it’s not as light as the first two, it’s just downright yummy. This special potato salad recipe comes from barbeque expert Steve Rogan, who says it’s one of the most popular side dishes on his menu at the Breakfast Joynt/Barbecue Joynt in Scottsdale.
All three recipes are fantastic summertime favorites, so happy grazing! We’ll chat next month!
Terrific Tuna Salad on Cucumber Slices
2 cans (12 oz.) Albacore tuna in water, drained
1/2 cup Marzetti Lite Cole Slaw Dressing
1/2 cup Lite Miracle Whip (or your favorite mayonnaise)
1 heaping tablespoon sweet pickle relish
4 teaspoons red onion, diced fine
2 tablespoons celery, chopped fine
1/2 teaspoon (or more to taste) lemon pepper
1-2 large cucumbers, sliced in oblong rounds
Directions:
Squeeze all of the juice from the tuna and place tuna in a bowl. Add the remaining ingredients and mix together. (Serves about 4 sandwiches or enough for 4 salads.) Slice cucumbers in about 1/4-inch rounds, cutting oblong. Spoon tuna on cucumber slices.
Simple Coleslaw
1 cup sour cream
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vinegar (apple cider or red wine)
1 tablespoon mayonnaise
1 (16 oz.) package coleslaw mix (sliced cabbage and carrots)
Directions:
Mix together all ingredients except the coleslaw. Place coleslaw in a large bowl, pour mixture over coleslaw and toss thoroughly.
Barbeque Joynt Potato Salad
10 Russet potatoes, boiled, peeled and cubed
1 1/4 cups dill pickles, chopped
3 hard boiled eggs, shredded
1 1/2 teaspoons garlic, chopped
2 cups celery, chopped
2 cups mayonnaise
2 cups red onions, chopped
1 tablespoon prepared mustard
Salt and pepper to taste
Directions:
Cook potatoes until done but firm. In a separate bowl, combine the remaining ingredients and mix thoroughly. Pour over potatoes and gently toss to coat. Refrigerate immediately until ready to serve.
