FRESH SALADS
INGREDIENTS: Dressing 1/2 cup white sugar 1/2 cup canola oil 3/4 cup white or apple cider vinegar 1/2 tsp salt 1 tsp celery seed 1 tsp dry mustard Salad 1/2 head of green cabbage 1 cup purple cabbage 1/2 small yellow onion 2 medium-sized carrots INSTRUCTIONS: 1. Put all dressing ingredients into a medium-sized pot and bring to a boil over medium-high heat. 2. Reduce heat to low and allow to simmer for 10 minutes. 3. Remove from heat and let cool. 4. Meanwhile, shred cabbage, onion and carrots and place into a large mixing bowl. 5. Once the dressing is cool, pour over the cabbage mixture and mix thoroughly. Note: You may not need all the dressing. Summer Coleslaw RECIPE COURTESY OF LORRAINE GIESBRECHT, PEAK OF THE MARKET LTD.
Field Cucumber Salad RECIPE COURTESY OF DEREK ROBSON, PEAK OF THE MARKET LTD.
INGREDIENTS: 3
large field cucumbers, sliced green onions, finely sliced
3 1 1
tsp ginger, grated
clove garlic, finely minced
1/4 cup rice vinegar 2 tbsp soy sauce 1 tbsp sesame oil 1
tbsp maple syrup or honey
1
tsp chili flakes (based on heat preference)
1–2 tbsp toasted sesame seeds INSTRUCTIONS: 1. Slice cucumbers and green onions.
2. Whisk remaining ingredients together in a large bowl. 3. Add cucumbers and green onions to the dressing and toss. 4. Let marinate for 30 minutes in the fridge before eating.
MdLothfor / Corri Seizinger / Adobe Stock
SAVOUR MANITOBA | SUMMER 2026 | 31
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