Picnic Slaw and Pineapple Salsa

If you're looking for tasty alternatives to mayonnaise-based coleslaw and bottled salsa, try these two recipes for Picnic Slaw and Pineapple Salsa.

Picnic Slaw Recipe

MAKES 4 SERVINGS

Choose a red apple or pear to add color to this tasty side dish.

Ingredients:

• 3 tablespoons vegetable oil
• 3 tablespoons Dijon-style or coarse-grain brown mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 medium head (3 cups) green cabbage, shredded
• 1 red bell pepper, seeded, cored and julienned
• 1 green bell pepper, seeded, cored and julienned
• 2 medium carrots (1 cup), finely shredded
• 1 medium apple or pear, cored and coarsely chopped
• Coarse salt and freshly ground black pepper
• 2 tablespoons chopped peanuts or cashews

Directions:

1. In a large mixing bowl, whisk together the vegetable oil, mustard, lemon juice, honey, vinegar, and sugar. Add the cabbage, peppers, carrots, and apple or pear; toss until well coated with the dressing. Season to taste with salt and pepper.
2. The slaw can be made a few hours in advance and kept covered in the refrigerator until ready to use. Sprinkle the slaw with peanuts or cashews before serving.

Pineapple Salsa Recipe

MAKES ABOUT 1 1/2 CUPS

This salsa is also delicious with grilled shrimp.

Ingredients:

• 1/2 ripe avocado, peeled
• 1/2 ripe mango, peeled
• 1/2 ripe tomato, seeded
• 1 fresh pineapple, peeled and cored
• 1/2 fresh red bell pepper, seeded and finely minced
• 1 scallion, trimmed and finely sliced
• 4 tablespoons freshly squeezed lemon juice
• 1/4 cup vegetable oil
• Honey to taste (optional)

Directions:

1. Finely chop the avocado, mango, tomato, and pineapple into pieces of approximately the same size. Combine in a medium bowl.
2. Add the remaining ingredients to the bowl and stir well. Refrigerate until ready to serve.