These are two fresh, summery salads that one would normally see at a picnic or family gathering in the park...
Not as a side dish to a supper in winter time.
(Yes, it's still winter where I live!)
But I have never been one to follow the "rules" or hold to certain traditions.
Honestly, I think serving summer food in winter is the best idea ever, as it makes summer feel a bit closer, and breaks up the dullness of cold temperatures.
Surprise everyone a little.
Both of these salads are simple and easy.
Do note that when making the coleslaw, prepare it the day before you want to serve it, so that it can marinate nicely and you will have the proper tangy flavor one desires in a coleslaw.
You could make it in the morning & serve at supper, but it is definitely best to let it sit at least 24 hours.
And I didn't take a photo of it mainly because I forgot & partially because I just couldn't get one that actually looked appetizing!
It looks fine in person, but all the picture looked very blase'...
Creamy Cucumber Salad
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1/2 cup sour cream
1 Tablespoon sugar
1 Tablespoon vinegar
1/2 teaspoon salt
Freshly ground black pepper, to taste
Dried summer savory, to taste
Slice cucumbers & onions to a uniform size.
Stir together sour cream, sugar, vinegar, salt, pepper, & summer savory.
Toss sauce with cucumbers & onions.
Cover & chill, stirring occasionally.
1 1/2 cups mayonnaise
3 Tablespoons white vinegar
2 Tablespoons + 2 teaspoons white sugar
2 Tablespoons milk
Dash of salt & pepper
8 cups cabbage, chopped or shredded
1/2 cup carrot, shredded
Combine all ingredients, except the cabbage & carrots, in a large bowl & blend until smooth.
Add cabbage & carrots & toss well.
Cover & chill overnight in the refrigerator.
The flavors fully develop after 24-48 hours.