A Couple of Summer Side Salads: Greek Cole Slaw & Carrot Papaya

Here are two very easy salads for the summer. Both made great side dishes when paired with the spicy grilled peanut chicken kebobs. I usually mix up the dressings for these types of things in a jar and just put the jar in the bowl until its time to mix and toss. (This also makes it easy for last minute helpers…) Due to the volume I doubled these recipes and used a food processor and mandoline for the grating and chopping. For a smaller quantity I would have gone old school for a less “commercial look”.

Greek Cole Slaw

Greek Cole Slaw

Greek Cole Slaw

Greek Cole Slaw

This is what you will need:

  • 1 head cabbage
  • 4 T E.V. Olive Oil
  • 3 T red wine vinegar
  • 5 oz good quality feta cheese
  • 3 T fresh thyme leaves
  • salt and pepper to taste

This is how you make it:

  1. Slice the cabbage and put in a bowl.
  2. Crumble feta over it and add thyme leaves.
  3. In a jar, combine the oil, vinegar, salt and pepper.
  4. When ready to serve, shake jar and pour over slaw and toss.
  5. This salad can be served immediately or allowed to rest and wilt before serving to your preference.
http://www.sisboomblog.com/2010/06/a-couple-of-summer-side-salads-greek-cole-slaw-carrot-papaya/

Indonesian Spicy Carrot Papaya Salad

Indonesian Spicy Carrot Papaya Salad

Indonesian Spicy Carrot Papaya Salad

Indonesian Spicy Carrot Papaya Salad

This is what you will need:

  • Juice of 1/2 lemon
  • Juice of whole lime
  • 1 T light soy sauce or fish sauce
  • 1 T rice vinegar or distilled white vinegar
  • pinch of sugar
  • 1 lb carrots, grated
  • 1/2 T red chili pepper minced
  • 1/2 cup julienned, unripened papaya or cucumber
  • 2 T minced fresh parsley
  • 1/2 c roasted peanuts, minced

This is how you make it:

  1. Combine the lemon juice, lime juice, soy sauce, vinegar, and sugar in a bowl.
  2. Whisk to blend.
  3. To the shredded carrots and the dried pepper, green papaya, parsley and peanuts. pour liquid over the carrots and toss well.
  4. Serve at room temp.
  5. Carrot salad can be prepared a half day in advance and kept in the refrigerator until 30 minutes prior to serving.
http://www.sisboomblog.com/2010/06/a-couple-of-summer-side-salads-greek-cole-slaw-carrot-papaya/

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About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. I love the Thai versions of green papaya salad and will try yours soon. GREG

  2. Both look delicious! I am trying to find more to do with all the radishes in my garden…some type of radish slaw? We’ll see…

  3. Cindy has a great green bean and radish salad Kate. http://figslavendercheese.blogspot.com/search?q=radish

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