Strawberry Slaw

 

There are some times that you run across a recipe that just sounds too strange to be true!  Strawberry Slaw certainly got my attention this spring!  Such an unusual mixture of texture and flavor that I couldn't resist trying it and oh my goodness what a hit this is!  I hope this will jazz up your summer picnics and family dinners - it's a fan favorite here!

You'll Need:

1 bag of finely chopped cole slaw mix
1/2 cup sliced almonds
1/2 cup raisins
12 ounces of lemon yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper.  

2 cups diced strawberries

In a large mixing bowl mix the cole slaw mix raisins and almonds.  In a smaller bowl mix the lemon

yogurt mayo. lemon juice. salt and pepper.

Add the dressing to the slaw mixture and chill for at least one hour.

Add the diced strawberries right before serving.  Adding the strawberries at the last minute prevents them from getting soggy and bleeding into your dish making it have a pink hue.

Shrimp Salad

 

This is a great dish for a party or slip some on a brioche bun for a quick dinner.  You could even spoon this onto a bed of your favorite greens. This dish is full of protein and does not lack on flavor!  This is quick and easy with no cooking involved!

1 Medium ring of frozen shrimp cocktail (cooked peeled and deveined
1 Pound of frozen salad shrimp (cooked peeled, deveined and tails off)
1 Lemon
4 Stalks celery
1 Red bell pepper
6 Radishes
1 Small red onion (optional)
1 Package fresh dill (0.5 oz)
1 Cup spicy mayonnaise 
4 Tbl Dijon mustard
2 Tbl minced garlic
1/2 Cup shrimp cocktail sauce
1 Hearty pinch red pepper flakes
Salt to taste

Thaw all the shrimp, rinse and drain it well before assembling this dish.

In a large mixing bowl add one medium ring of frozen cooked and deveined shrimp cocktail.  Cut the tails off the shrimp and save that sauce for the dressing.  Add in the salad shrimp and toss these together.  Add the juice of 1/2 a large lemon and toss all the shrimp with the lemon juice.

Prepare the celery, red peppers, radishes and onion into a small chop consistency.  Add the veggies to the shrimp and toss everything together. Squeeze the juice of half a lemon over the shrimp mix and toss it well.

To make the sauce add the fresh dill (finely chopped with no stalks) to 1 cup of the spicy mayonnaise.   Add 4 tablespoons of Dijon mustard and 3/4 cup of shrimp cocktail sauce.  Add in 2 tablespoons of minced garlic and a big pinch of red pepper flakes and salt to taste.  

Mix the sauce with your shrimp mixture and put it in your favorite serving dish.  Garnish with the remaining lemon sliced on top. This dish is best after a couple of hours in the refrigerator.  You can easily make this in advance and let it chill overnight.

If you are not ready for a spicy salad, simply use regular mayonnaise and omit the red pepper flakes.

You can serve this as a spread with cracker assortment.  You can spread it on a toasted Brioche bun with some extra cocktail sauce on the bun or even serve it on a bed of greens as a salad.