I had a grandmother who was Pennsylvania German. We called her Mumma. When I think of summer salads I often think of her.
I made homemade coleslaw because my vegetable box this week had a lovely fresh head of cabbage. I minced up the cabbage, grated a couple of carrots, added 1/3 cup minced sweet onion.
Next I made the dressing:
2/3 cup mayonnaise
3 tablespoons sweet relish
2 tablespoons pickle brine
2 tablespoons distilled cider vinegar
1 teaspoon prepared white horseradish
1 tablespoon sugar
3 tablespoons chopped fresh dill
1 teaspoon salt
2 tablespoons maple syrup
1/2 teaspoon freshly ground black pepper
You whisk the dressing together and add the cabbage, carrots, and onion to it and mix it all together. Chill.
The second summer salad I made was a three bean salad. I use whatever cans of 3 different beans I have at the time. This time it was one can cannellini beans, one can pink beans, one can great northern beans.
To the beans I add a diced red onion (or yellow onion depending on what’s in the fridge) and a simple vinaigrette with extra garlic. Salt and pepper to taste, a few tablespoons of minced up fresh dill. Chill.
And that’s it! Enjoy!