Summer Salads

Basil Coleslaw

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Basil Coleslaw

I usually don’t like too many coleslaws, but I’ve learned that using purple cabbage makes a crisper, crunchier slaw. Add in some fresh basil and dried cranberries for a different, yet delicious coleslaw that you’d be happy to bring or serve at just about any barbecue.

In a large bowl, mix together the dressing ingredients.

Basil Slaw Ingredients

Prep all your ingredients and put them in the bowl with the dressing.

Basil Chiffonade

To slice the basil, or chiffonade the basil, stack the basil leaves and then roll them up. Gently slice through the rolled stack of leaves.

Just mix it all together and you have a quick and refreshing slaw.

Try with Pepper Burgers or Chile Lime Burgers or BBQ Rib Burgers.

Enjoy!

Basil Coleslaw
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Basil Coleslaw

Coleslaw is a summertime favorite salad with picnics and barbecues. Use purple cabbage to make a crisp slaw and add fresh basil for a refreshing flavor.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Basil, Cabbage, Coleslaw
Servings: 6 cups
Calories: 219kcal
Author: Eating With Deb

Equipment

  • Large bowl and rubber spatula
  • Cutting board and knife
  • Citrus Zester

Ingredients

Slaw Ingredients

  • 4 cups purple cabbage shredded
  • 2 each carrot shredded, approximately 1 cup
  • 1 each red bell pepper julienned and cut down to about 1’ strips
  • 1 each green onion sliced
  • ¼ cup fresh basil chiffonade
  • ¾ cup cranberries dried

Dressing

  • ¾ cup mayonnaise
  • 1 tbsp balsamic vinegar
  • 1 tsp granulated garlic
  • ½ each lemon zest and juice
  • Sea salt and black pepper to taste

Instructions

  • Combine dressing ingredients and set aside.
  • Prepare veggies and add to dressing up to 1 hour before serving.
  • Enjoy!

Notes

To chiffonade basil, stack and roll the leaves into a tight roll. Gently slice through as basil bruises easily.
You can use green cabbage if you wish, I use purple because it holds up to the acid in the dressing longer so it stays crisper.

Nutrition

Serving: 1cup | Calories: 219kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 1mg

Asian Slaw

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Asian Slaw

I’m all about the side dishes during the summer grilling season. This slaw goes well with about anything you are grilling, with or without an Asian flair.

When it comes to coleslaws, I always use purple cabbage, it’s firmer than the green cabbage, which means it stays crisper longer. But if you prefer green cabbage go ahead and use it.

Asian Slaw Ingredients

Prep your veggies and gather the dressing ingredients. For the cabbage, I cut the head in half, then one half in half again. Then I cut out the remaining core. I cut the cabbage in half again, then thin slice it.

This time I couldn’t get a baby bok choy, so I shredded a large bok choy, mixed it all together, and measured out about 3 cups worth. I’ll use the rest as part of my greens in salads this week. Or maybe I’ll make a chicken stir fry.

In a large bowl, mix together the dressing ingredients and toss in all the veggies. You could mix in the toasted sesame seeds and peanuts, or pass them around for everyone to add them if they desire.

I like this slaw on top of my Asian Burgers or as a side to Asian Beef and Veggie Kabobs, Spatchcock Chicken with Asian BBQ Sauce, or Ginger Soy Pork Chops.

Enjoy!

Asian Slaw
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Asian Slaw

This slaw has a refreshing ginger flavor with a little heat from the Sambal Oelek. It’s a great summertime side when rocking that outdoor grill.
Prep Time15 minutes
Cook Time0 minutes
Course: Side Dish
Cuisine: Asian
Keyword: Asian Slaw, Cabbage, Slaw
Servings: 6 people
Calories: 130kcal
Author: Eating With Deb

Equipment

  • Large bowl and whisk
  • Cutting board and knife

Ingredients

Slaw

  • ¼ head purple cabbage shredded, about 3 cups
  • 1 each baby bok choy shredded, about 3 cups
  • 1 each carrot shredded
  • 3 each green onions sliced
  • ½ each red bell pepper chopped

Dressing

  • 1 tbsp toasted sesame oil
  • 1 tbsp mirin or brown rice vinegar
  • 2 tbsp soy sauce or wheat-free tamari
  • 2 tsp Samal Oelek chili sauce
  • 1 tbsp ginger fresh, minced
  • 1 tbsp garlic fresh, minced
  • 2 tbsp cilantro chopped

Toppings

  • ½ cup roasted peanuts chopped
  • 2 tbsp sesame seeds toasted

Instructions

  • Combine dressing ingredients in a large bowl and set aside.
  • Prep slaw ingredients and add to the dressing. Mix thoroughly.
  • Sprinkle on peanuts and sesame seeds.
  • Serve on top of Asian Style Burgers, Asian Beef and Veggie Kabobs, or with Ginger Soy Pork Chops.
  • Enjoy!

Notes

This recipe makes about 6 cups of slaw.

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

Dilly Potato Salad with Radishes

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Dilly Potato Salad with Radishes

Summer is a time for lighter, fresher foods; a time to use the barbecue and smoker. Potato salad is a staple when it comes to summer picnics and outdoor barbecue meals.

I like adding different, fresh ingredients from my garden. Radishes add a little zip and crunch to a traditional potato salad.

Dilly Potato Salad Dressing

After you get the potatoes chopped and simmering, mix together the dressing ingredients. You want this ready to add the warm potatoes when they are done cooking.

Potatoes Cooling in Dressing

Once the potatoes are done, but still firm, they will still cook a little bit while cooling in the dressing, drain and immediately mix into the dressing. The warm potatoes will absorb the flavors from the dressing.

Put this in the refrigerator for an hour. Potatoes are a high risk item for food poisoning, so you want to cool them right away.

Dilly Potato Salad Ready to Mix

After about an hour, prepare the rest of the potato salad ingredients and mix into the salad. Put the potato salad back into the refrigerator for another hour or so until cold.

Try serving this with BBQ Rib Burgers.

Enjoy!

Dilly Potato Salad with Radishes
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Dilly Potato Salad with Radishes

Creamy potato salad is a summertime staple for picnics and barbecues. Add in some fresh dill and radishes to enhance a summer favorite.
Prep Time15 minutes
Cook Time8 minutes
Cooling Time2 hours
Total Time2 hours 23 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Dill, Potato Salad, Potatoes, Radishes, Side Salad
Servings: 6 cups
Calories: 204kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart sauce pot
  • Cutting board and knife
  • Large bowl and rubber spatula

Ingredients

  • 4 each potatoes red and/or yellow
  • ½ cup dill pickles diced
  • 1 each rib celery diced
  • ½ each red bell pepper diced
  • 8 each red radishes sliced
  • 2 each hard-boiled eggs diced (optional)

Dressing:

  • ¾ cup mayonnaise or plain yogurt or sour cream
  • 1/3 cup Dijon
  • ½ tsp granulated garlic
  • 1 tbsp fresh dill chopped, or 1 tsp dry dill
  • 1 tbsp fresh chives chopped
  • ½ tsp celery seeds
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • Cut potatoes into bite size pieces. Place in cold water and then bring to a boil. Simmer until fork tender, about 8 to 10 minutes.
  • In the meantime, prepare dressing and veggies. When the potatoes are ready, drain and add to dressing. It will appear that there is a lot of sauce but the warm potatoes will soak up the sauce and absorb the flavor.
  • Place in the refrigerator to cool for about an hour, stirring a couple of times.
  • Stir in the rest of the ingredients.
  • Cool in the refrigerator for another hour before eating.
  • Enjoy!

Notes

Potatoes are a high-risk food; when not cooled right away, potatoes can create a food-borne sickness that you really don’t want to have.

Nutrition

Serving: 1cup | Calories: 204kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 634mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Minty Barley Salad

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Minty Barley Salad

Barley is one grain that I feel doesn’t get used enough. It is chewy, very nutritious, and full of fiber. Hulled barley has the outer hull removed, retaining more nutritional content, whereas pearled barley has the outer husk as well as the bran removed. Pearled barley still has nutrients, just less so than hulled barley.

Hulled barley takes about 20 to 30 minutes more time to cook than pearled barley. Use whatever is your preference or whatever you have time to cook.

Cooked Barley

Start by cooking the barley. I like to cook it in vegetable or chicken stock to add additional flavor. Unfortunately, this adds additional sodium. so feel free to cook it in water. 

For pearled barley, start checking for doneness after about 20 minutes of simmering, and for hulled barley, about 40 minutes.

Minty Barley Salad Dressing Ingredients
Minty Barley Salad Dressing

While the barley is cooking, whisk together the dressing. I like to use champagne vinegar, but I didn’t have any this time around so I substituted  white wine vinegar (not distilled white wine vinegar). You could also use apple cider vinegar.

Minty Barley Salad Veggies

While the barley is cooking, you may have time to prepare the vegetables and herbs as well.

Once the barley is cooked, drain off any excess liquid and mix into the dressing. The warm barley will absorb more flavors from the dressing.

Adding all Veggies and Herbs

Add the veggies and herbs to the barley and put it in the refrigerator for about an hour to cool before serving.

Minty Barley Salad

Now you have a delicious, and nutritious barley salad ready to eat.

Enjoy! 

Minty Barley Salad
Print Recipe

Minty Barley Salad

Barley tastes a little nutty and is very nutritious. Try buying hulled barley as opposed to pearled barley for more taste and nutrition content.
Prep Time15 minutes
Cook Time40 minutes
Cooling Time1 hour
Total Time1 hour 55 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Barley, Mint, Side Salad
Servings: 6 cups
Calories: 166kcal
Author: Eating With Deb

Equipment

  • 3 quart saucepan
  • Cutting board and knife
  • Box grater
  • Large bowl, whisk, and spoon

Ingredients

Barley

  • 1 cup barley uncooked
  • 3 cups vegetable stock or water

Dressing

  • 1 each lime juice and zest
  • 2 tbsp olive oil
  • 2 tbsp champagne vinegar or white wine vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon or brown mustard
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1/2 tsp granulated garlic

Salad Ingredients

  • 1 each each leek
  • 1/2 each red bell pepper diced
  • 1 each small cucumber fine diced
  • 2 each small carrots grated
  • 2 tbsp fresh parsley minced
  • 2 tbsp fresh mint minced
  • 1 each jalapeno ribs and seeds remove, minced

Instructions

  • Put barley in vegetable stock or salted water and bring to a boil. Reduce heat, cover and simmer. For pearled barley check for doneness after 25 minutes. For hulled barley, check at 40 minutes. Drain off excess liquid and add to dressing.
  • While barley is cooking, combine dressing ingredients and prepare vegetables.
  • Once barley is stirred into the dressing, stir in the vegetables.
  • Put in refrigerator for about an hour to cool before serving.

Nutrition

Serving: 1cup | Calories: 166kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 174mg | Fiber: 6g | Sugar: 2g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg