There is something magical about this ratio of mayonnaise, sugar, and vinegar that just works perfectly. It’s 2 parts mayo to 1 part sugar, 1 part vinegar. From there your imagination is the only limitation. Different flavors of vinegar, different additions of herbs and spices. Even adding fruit such as in my strawberry dressing makes for an amazing flavor profile. This isn’t my prettiest slaw every. I tried a new attachment on the Cuisineart Charles found on an auction and it came out a bit fine and I was rushed for time so I didn’t add carrots but I figure you probably know what your favorite slaw type is so fix it your way!
1 cup mayonnaise
1/2 cup vinegar ~ I used rice vinegar but any flavor works great, even just plain old white vinegar
1/2 cup sugar
salt and pepper to taste
1/2 tsp celery seed
1/2 head cabbage ~ chopped
shredded carrots or other add in if desired
Mix mayo, vinegar, and sugar. Add celery seed and sprinkle with salt and pepper. Toss with cabbage and refrigerate until ready to serve.
I wanted to make a nice salad with our lasagna so I decided to go with a vinegar based dressing and fresh tomatoes. Not exactly a vinaigrette but a nice tangy herb dressing none-the-less. Traditionally vinaigrettes have about 3 to 1 ratio of oil to vinegar and I just don’t see the need to add that much oil to salad dressing. My love of cheese takes care of any fat I may be missing out on so I like to get my flavor from the herbs and vinegar! My sister bought me a tasty apple balsamic vinegar for Christmas; substitute a favorite vinegar if you have one or I am sure a simple rice or red wine vinegar would be tasty too.
Chunky Tomato Basil Salad Dressing
1/2 cup diced or wedged tomato
1 tsp fresh basil
2 Tbs sugar
2 Tbs apple balsamic vinegar
1 Tbs olive oil
salt and pepper to taste
1 head romaine lettuce
2 o.z. fresh mozzarella
Cut tomatoes as desired and add basil, sugar, vinegar, and olive oil. Stir until blended; season with salt and pepper to taste.
Toss with torn lettuce and sprinkle with fresh mozzarella.
I learned how to cook tasty collard greens not too long ago from my gal at work. She spent some time in Louisiana at one point in her life and learned quite a few tricks to making some great southern dishes. I’d tried collard greens a few times and was never a huge fan of the earthy flavor and the overcooked mush, but back off on the cooking time and add a bit of spice and vinegar and they bring out the best in these greens.
Spicy Collard Greens
1 bunch collard greens
1 quart water
2 strips bacon
1/4 cup diced onion
1 clove garlic minced
1/2 jalapeno diced
1/2 lemon juiced
1/2 cup water
1 Tbs balsamic vinegar
Wash collard greens and remove stem ends ~ peel back middle vein if desired. In large pot add collard greens and quart of water. Bring to boil; cover and cook 10 minutes. Cook bacon while collard greens are cooking.
Drain collard greens; return to pot. Drain bacon and crumble into pan with collard greens. Add remaining ingredients and simmer 10 addition minutes.
This broccoli salad is one of my favorite salads. I vary the dressing depending on my mood but it always has mayo, vinegar, and sugar to start. This trio is perfect for salads, dressings, and dips ~ in fact it is the key to our slaw dressing.
8 o.z. broccoli florets
1 o.z. shredded cheddar
1/8 cup raisins
1/2 cup mayonnaise
1/8 cup rice wine vinegar
2 strips bacon ~ cooked and cut into thin strips or crumbled
In small bowl combine mayo, vinegar, and sugar ~ you can vary the vinegar to your taste; rice wine is very mild (keep in mind a red or dark vinegar will discolor your salad ~ cider vinegar is a nice choice too). Trim broccoli to bite size pieces add cheddar and raisins. Pour dressings over top and stir in bacon; refrigerate for at least an hour before serving.