Simple Oil and Vinegar Slaw Dressing

I make up 2 or 3 cups of this at a time, and then store it in the refrigerator for a fast dressing for shredded cabbage. It's a nice alternative to the more traditional mayonnaise version.

Oil and Vinegar Slaw Dressing

Sugar	1/2 C
Vinegar	3/4 C
Oil	3/4 C
Mustard seed	1 tsp
Celery seed	1 tsp

Stir ingredients together in small saucepan.
Heat to boiling, stirring until sugar dissolves.
Simmer for 5-7 minutes.
Pour into canning jar and store in refrigerator for up to a month.
Use about 1/4 C per pound of cabbage.

Adjust the amount of sugar to your taste. Many people make this with twice the amount, but I find it far too sweet.

Mango Salsa

Mango Salsa
Originally uploaded by Simply Frugal

Here's a way to use the mangos that are in season for the next few weeks

Mango Salsa

Red bell peppers	1 C
Mango	1
Red Onion	1/4 C
Cilantro	1/4 C
Green chiles	2 Tbsp
Lime juice	2 Tbsp
Chili powder	1/4 tsp

Dice mangoes, peppers, and red onions.
Mince fresh cilantro and green chilis.
Combine and sprinkle with lime juice and chili powder, stirring once or twice.
Refrigerate for 2-3 hours or overnight.

Extremely Frugal version
Use canned tomatoes instead of red peppers and canned green chilis.
Substitute yellow onions for red onions and lemon juice for lime juice.

Cantaloupe Salsa

An interesting way to make cantaloupe a dinner side dish.

Cantaloupe	1 1/2C
Onion	1/4 C
Red bell pepper	1/4 C
Fresh chilis	1 Tbsp
Cilantro	1/4 C
Salt	1/4 tsp
Lime Juice	2 Tbsp
Oil	1 Tbsp

Coarsely chop the cantaloupe. Dice the onion and bell pepper Finely chop the fresh chilis and cilantro.

Toss vegetables with salt, lime juice, and oil. Let sit for at least one hour. Served with broiled or grilled chicken.

Simplify it:
Use green bell pepper instead of red.
Or substitute diced tomatoes for bell pepper.
Use canned green chilis instead of fresh.
Use lemon juice instead of lime juice.

Simple Fresh Plum Chutney

Plums
Originally uploaded by Simply Frugal

An easy side dish for baked ham

4 servings

Butter	1 Tbsp
Plums	1 lb
Onion	1 C
Ginger	2 tsp
Brown sugar	1 Tbsp
Vinegar	1 Tbsp

Chop onions coarsely. Remove pits and stems from plums and cut into quarters. Grate ginger.

Saute onions in butter until soft. Add plums and ginger and cook for 10 minutes, stirring occasionally.

Add brown sugar and vinegar, and stir well. Set aside until ready to serve, then reheat. You can even make this the day before and refrigerate. The flavors blend nicely when held overnight.

Fancy it up:
Use balsamic vinegar instead of cider vinegar. Use only 1 tsp for a very subtle flavor.

Parisian Carrot Salad

Parisian Carrots
Originally uploaded by Simply Frugal

An easy side dish for winter meals.

Parisian Carrot Salad
Serves 4

Carrots	2 C
Parsley	1/2 C
Olive oil	1 tsp
Garlic	1 clove
Salt	1/4 tsp
Pepper	1/8 tsp
Red wine vinegar	1 Tbsp

Mince parsley very fine, and shred carrots.
Drizzle oil over mixture.
Crush garlic and add to mixture along with salt and pepper.
Stir well, coating carrots thoroughly.
Sprinkle vinegar over mixture, toss, and refrigerate for at least 1 hour before serving.

Simplify:
Use vegetable oil instead of olive oil
Use cider vinegar instead of red wine vinegar

Extremely Frugal Carrot Raisin Slaw

Carrot Raisin Slaw
Originally uploaded by Simply Frugal

A nice alternative to cabbage is this carrot and raisin combo.

Carrot Raisin Slaw
4 servings

Carrot	2 C
Raisins	2 Tbsp
Mayonnaise	2 Tbsp
Salt	1/4 tsp
Pepper	1/8 tsp

Grate carrots and mix in raisins. Stir in mayonnaise, salt, and pepper. Chill for at least 1 hour.