Salads

Please send me your favorite party recipes to share.

Stompin’ Island Slaw for a Crowd

Holly’s Stompin’ Slaw made with cranberries substituted for yellow raisins, plus well-drained crushed pineapple and diced peaches. Served in a fused-glass rainbow-gecko bowl designed and made by Holly. Enjoy!

Adapted from
Grill Power: Second Edition

I originally created this recipe to accompany my Crazy Cajun Burgers featured in my Grill Power: Second Edition cookbook page 77. Since I like to experiment, I turned it into an island-style recipe by substituting and adding some ingredients. This is one of my party and family favorites.

Makes 16 (1/2 cup) servings

2 bags pre-shredded, ready-to-eat slaw mix (or 3 cups shredded by hand or food processor using a 1 mm or 2 mm slicing disk)
2/3 cup pre-shredded, ready-to-eat carrot (or shredded by hand or food processor using a medium shredding disk)
2 cup thinly sliced colored bell pepper
1/2 cup thinly sliced green onions
2 cups diced fresh fruit, pineapple, mango, peach, or nectarine, or a combination of fruit
1 cup blanched sliced almonds
½ cup yellow raisins

For the Dressing
1 cup nonfat or light sour cream
1 cup nonfat or light mayonnaise
4 tablespoons apple cider vinegar
4 tablespoons all-fruit peach or apricot jam

Prepare the vegetables. In a 6- or 8-cup bowl with a large spatula mix the slaw mix, shredded carrot, bell pepper, green onion, fruit, almonds and raisins.

Mix the dressing. In a 1- or 2-cup bowl use a fork to mix the sour cream mayonnaise, vinegar, and jam.

Combine slaw and dressing. Using a rubber spatula, scrape the dressing onto the slaw then mix thoroughly. Cover with plastic wrap and refrigerate until ready to serve or up to 24 hours.