Apple Coleslaw

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One of my eldest son’s favorite meals is pulled pork sandwiches. He was away at camp for a week so when he came home his favorite mother (me…lol) made them for him. 🙂

This apple coleslaw is very delicious and is a great side dish as well as a topping for pulled pork.

I have two other eggless coleslaw recipes as well: myegglessworld.wordpress.com/2013/08/07/coleslaw

My favorite apple to make this with is Granny Smith but you can use any apples you like:

Apple Coleslaw

Shred:

  • 2 apples with the skin
  • 1/2 head of cabbage
  • 2 large carrots

Dressing:

  • 1/4 cup canola oil
  • 3 tbsp honey
  • 2 tbsp vinegar
  • 1 tsp mustard
  • salt and pepper to taste

 

Gradually add the dressing to the shredded veggies. If you think the salad is getting too wet, you don’t have to add all the dressing.

Vegenaise

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I heard of this product from Anna and Kristina’s show Anna and Kristina’s Grocery Bag. They did a taste test using this product, which is completely egg-free, along with 3 other egg containing mayos. Hellmans, Spectrum and Kewpie were the egg mayos that Vegenaise competed against.

Vegenaise beat out the other mayos, with 37 percent of the vote! Here is a link to their findings:

http://www.annaandkristina.com/mayonnaise/

Impressed, I went on the hunt for this product. I found it at our local health food store initially and have since found it at my local grocery store in the refrigerated health food section. It is a little pricey ($5.49 for a 473 ml jar), but for a change from mustard and for special occasions to make salads, etc, it is definitely worth it.

It does have a very good taste and texture. I was very pleased with the product. It has a real mayo taste.

They have a couple of varieties which you can check out at:

http://followyourheart.com/products/original-3

I have a recipe posted for a sandwich spread that uses Greek yogurt which is very good as well for a nice change.

https://myegglessworld.wordpress.com/2014/01/28/basic-white-spread/

Basic White Spread

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This recipe is very versatile. You can use as is on sandwiches, burgers, etc. You can also add ketchup and relish to it for a thousand island sauce. You can add dill, chives, parsley, garlic and a dash of hot sauce and make it into a ranch spread. You can add chipotle and lime juice to make it Chipotle-style.

I have made this with plain Greek Yogurt which I love using for spreads and salad dressings. This is not mayo so do not be expecting that taste. But it is a delicious and healthy spread that you can use when you are tired of eating mustard. There is a product out there called Vegenaise (http://followyourheart.com/products/original-3/) which I have tried and it is almost identical  to real mayonnaise, however, it is not readily available everywhere. I have found it at a natural food store and have recently found it at my local grocery store in the refrigerated health food section.

Basic White Spread

  • 1 cup Greek yogurt
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp mustard
  • 1 tsp sugar
  • 1 squeeze of lemon (1-2 tsp)
  • pinch of paprika
  • salt and pepper to taste

Whisk together. Store in refrigerator.

Coleslaw

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I am making pulled pork sandwiches today and coleslaw is a must to have as a topping! I split the bag of coleslaw to make a creamy coleslaw and a vinaigrette coleslaw, however I have listed the recipes for a full bag of coleslaw each.

Creamy Coleslaw

  • 454 g (16 oz) bag coleslaw mix
  • 1/2 cup plain or Greek yogurt
  • 1 tsp mustard
  • 2 tsp sugar
  • 2 tsp vinegar
  • salt and pepper to taste

 

Vinaigrette Coleslaw

  •  454 g (16 oz) bag coleslaw mix
  • 4 tbsp canola oil
  • 4 tsp sugar
  • 2 tbsp vinegar
  • salt and pepper to taste

Bacon Cheddar Ranch Potato Salad

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This recipe makes a nice creamy potato salad. Great for taking to potluck barbecues or camping! I took the dressing recipe from Rachael Rays site, as she has a lot of dressing recipes that do not use mayonnaise. This one uses Greek yogurt.

http://www.rachaelrayshow.com/food/recipes/ranch-dipper/

Bacon Cheddar Ranch Potato Salad

Sauce:

  • 1 cup plain Greek yogurt
  • juice of 1 lemon
  • 1 clove grated garlic
  • 1 tbsp dill
  • 1 to 2 tbsp chopped chives
  • 1 to 2 tbsp chopped parsley
  • 1 tsp salt
  • pepper

Cook about 5 pounds of potatoes in salted water until fork tender. Cool completely and dice. 

When potatoes are cool, mix dressing, 1 cup shredded cheddar and 6 slices of cooked and cooled chopped bacon. Keep refrigerated until ready to eat.

Mustard Potato Salad

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A grilled steak dinner is a must for my hubby on Father’s Day! This Mustard Potato salad goes well with any grilled meat and can be prepared the day before. It’s delicious cold or served at room temperature.

Mustard Potato Salad

Cook about 3 pounds potatoes until fork tender. Let them cool until slightly warm and then cut them up into chunks.

Dressing:

  • 1/4 cup olive oil
  • 1 tbsp mustard (If you aren’t a huge fan of mustard you can reduce this)
  • 2 tbsp vinegar
  • 1/2 tsp honey
  • 1 tbsp chopped rosemary
  • Salt and pepper to taste

Mix the dressing well and when potatoes have cooled to slightly warm, incorporate dressing with the potatoes. Refrigerate or serve.

Not Your Mama’s Potato Salad

 

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Summertime is coming and with it brings outdoor fun, family, friends and BBQ’s! Of course there’s the inevitable potato salad, laden with mayo and eggs.  An egg-allergic, and not to mention high fat nightmare. I have been experimenting with potato salads in the past few years and have come up with some delicious alternatives to a traditional potato salad. I make Italian potato salad, a Mustard-based potato salad and a Bacon Cheddar Ranch potato salad. Today I made an Italian one to have for the long weekend. I will post the others as I make them.

Italian Potato Salad

  • 2 and half pounds new potatoes 
  • 3 generous tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove minced garlic
  • 3 tbsp Parmesan cheese
  • basil
  • oregano
  • parsley
  • thyme
  • salt and pepper

Cook the potatoes until just fork tender. Remove from pot and cool. I like to mix in the dressing when the potatoes are a little bit warm so they will absorb it really well. Dice up the potatoes.

Combine the olive oil, lemon juice, Parmesan cheese and garlic. Add in fresh or dried herbs to taste along with the salt and pepper.  Mix the dressing well and fold in to the diced potatoes. Top with tomatoes and serve warm or chilled. I like to make this when my herb garden is in full swing.