REC - Spiced Coleslaw with Pecans / Shrimp Salad - RFC Cookbook page
32

rec.food.cooking - cookbook - page 32
Soups, Salads & Vegetables

Spiced Coleslaw with Pecans

Salad:
350 g (about 3 1/2 cups) white cabbage, finely sliced
225 g (about 4 1/2 cups) carrots, peeled and coarsely grated
2 celery sticks, finely sliced (2 to 3)
50 g (1/2 cup) pecans or walnuts (optional)
paprika for sprinkling
chervil or parsley sprigs to garnish

Dressing:
75 ml (about 1/3 cup) mayonnaise
30 ml (2 tablespoons) olive oil
30 ml (2 tablespoons) wine vinegar
5 ml (1 teaspoon) chili powder
10 ml (2 teaspoons) mango chutney (optional)
4 drops Tabasco
coarse sea salt and pepper

Combine the cabbage, carrots and celery in a large bowl. To make
dressing, combine ingredients into a screw-topped jar and shake
vigorously to combine. Pour the dressing over the salad and toss well.
Cover and leave to stand for several hours or overnight if possible,
in a
cool place.

Just before serving, toss the pecans into the salad. Sprinkle with a
little
paprika and garnish with chervil or parsley. Serves 4. Preparation
time:
15 min.

Notes: if possible make this salad the day before, or at least several
hours ahead, to enable the flavours of the dressing to be absorbed.

Variation - To make the dressing suitable for vegans, substitute 125 g
tofu for the mayonnaise. Put all of the dressing ingredients into the
blender or food processor and work until smooth, adding a little more
oil
to thin if necessary.

Source: Anne Charlet - France


Shrimp Salad

1 cup (about 220 g) mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon shrimp base
2 teaspoons hot sauce (such as Cajun Chef)
1 teaspoon Dijon mustard
1-1/2 pounds (750 g) cooked shrimp -- cleaned
3/4 cup (about 75 g) diced celery
3/4 cup (about 120 g) diced green onion
1 teaspoon white pepper
2 teaspoons seasoned salt

Combine mayonnaise, Worcestershire, shrimp base, hot sauce and
mustard in a medium mixing bowl, Whisk to incorporate shrimp base.
Combine mixture with shrimp, celery, green onion, pepper and
seasoning.

Source: Becca Love - Texas, USA