A new twist on coleslaw & potato salad

FOND DU LAC - Ryan Haase, a Culinary Arts Student at Moraine Park Technical College has some tasty new ideas for your next fish fry sides!

Creamy Potato Salad With Lemon and Fresh Herbs

Ingredients:

3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Preparation:

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper.

Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.



Spicy Coleslaw With Cumin-Lime Dressing

Ingredients

1 1/2 medium carrots, peeled, finely chopped
3 cups shredded green cabbage (from 1 small head)
1/2 red bell pepper, cut into matchstick-size strips
1/2 red onion, thinly sliced
3/8 cup chopped fresh cilantro
1/6 cup fresh lime juice
1/4 teaspoon ground cumin
1/2 garlic clove, minced
1/4 teaspoon hot pepper sauce
1/4 cup olive oil

Preparation

Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.

Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper.

(Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)

Toss salad with enough dressing to coat. Season with salt and pepper; serve.


Caesar Coleslaw

Ingredients:

1/2 cup mayonnaise
1/6 cup fresh lemon juice
5 anchovy fillets, finely chopped
1 1/2 garlic cloves, minced
1 4/8 1/4-pound head of savoy cabbage, halved, cored, very thinly sliced (about 16 cups)
8 green onions, thinly sliced
1/4 cup (packed) freshly grated Parmesan cheese

Preparation:

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl.

Add dressing and toss to coat. (Can be prepared 1 day ahead. Cover and refrigerate.)

Mix cheese into coleslaw. Transfer to large shallow bowl and serve.


Cabbage and Corn Slaw With Cilantro and Orange Dressing

Ingredients:

1/6 cup frozen orange juice concentrate, thawed
1/6 cup unseasoned rice vinegar
1/6 cup canola oil or vegetable oil
1 (8-ounce) bags coleslaw mix
2 ears of fresh corn, shucked, kernels cut from cob
1 medium carrots, peeled, coarsely grated
1/2 medium red bell pepper, stemmed, cored, cut into thin strips
3 medium green onions, thinly sliced
1/4 cup chopped fresh cilantro

Preparation:  


Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.

Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl.

Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.


Recipes C/O www.epicurious.com