Corned beef and cabbage form the centerpiece for many a St. Patrick's Day feast. And I'm sure it's a fine feast, but I've never made it. I will leave it to the experts, I suppose.
But cabbage does have a starring role in a salad I made last weekend for Kinley's baptism lunch, then made again as an accompaniment to sandwiches for supper.
It was one of the recipes I saved when I was compiling Jill and Eric's Family and Friend Favorites recipe book. And after eating it, I've come to the conclusion that I should have tried it long ago. You know how it goes though: Recipes go into a "to try" pile. And then they pile up.
I'm glad I finally unearthed it. If you want to add a little cabbage to your St. Patty's day meal (sans corned beef), give this a try. There's probably nothing remotely Irish about it. But it's easy and tasty.
Recipe from Dorothy Trinkle, Presston
(Jill & Brent's Piano Teacher)
1 bag refrigerated coleslaw mix with carrots and purple cabbage
1 heaping cup broccoli flowerets
1/4 to 1/3 can honey roasted peanuts
Mix together coleslaw mix, broccoli and peanuts. Add enough dressing to make it creamy. Add craisins, if desired. Serve immediately.
- Dorothy said that frozen peas (thawed) could be added. I chose not to.
- I added some craisins for a little color, texture and taste.
- When I was in Topeka, I got Panera fat-free poppyseed salad dressing at Hy-Vee grocery store. It was delicious, though a little pricey. I couldn't find it locally. I combined Brianna's poppyseed dressing and a fat free poppyseed dressing from Maple Grove Farms of Vermont, using equal amounts to cut down on the fat and calories.
If you're looking for Irish quick bread recipes, click here for Irish Soda Bread and Cheddar Apple Scones, two recipes I've used for 4-H foods meetings. There are also some other St. Patty's Day snack ideas for your March 17 celebration.
Top O' the Mornin' to you! Enjoy!