KFC plus potato salad plus coleslaw = delicious summer meal…….and yes, it is vegan

July 26, 2013 by Tracy 2 Comments

KFC (Kentucky Fried nonChicken) Dinner

I love where I live. Close to everything. The lake is literally a block away and the grocery store is a nice 15 min walk. I can even walk to work if I want in just under 35 mins. The one drawback is that there are also a number of very popular fast food restaurants within a block or two of my home. While I very rarely go to any of them,(unless I have one or more of my granddaughters visiting) the smell of one in particular, is almost impossible to resist.

Does anything smell any better than KFC? While I don’t indulge in the food, I do savour the aroma that often hits me when I venture out in my garden around supper time.

This week, when I picked up my CSA share, one of the new additions was a red cabbage.

CSA Week Five

First thought was, mmm, coleslaw. Then I saw the green onions and garlic scapes, second thought mmm, potato salad. By then I was pulling into my driveway and when I opened the car door, I was hit by that wave of 12 herbs and spices……hmmm third thought, why dont I make some KFC to go with that coleslaw and potato salad. And so, we have; KFC (Kentucky Fried nonChicken) dinner complete with potato salad and coleslaw

Today, I am posting the Creamy Dreamy Potato Salad and the Tangy Coleslaw recipes. Tomorrow I will post the KFC nonChicken recipe (I have had a brilliant thought for a slight variation on my original recipe, so stay posted)

Enjoy,

Creamy Dreamy Potato Salad

Serves 4

Creamy Dreamy Potato Salad

• 3 large potato’s peeled and diced into 1  inch cubes
  1 avocado
  1 lime juiced
  1/2 tspn salt
  1/2 tspn cayenne pepper
  1 tspn dry mustard
  1/2 tspn celery salt
  1 small tomato roughly chopped
  1/4 cup water
  1 garlic scape (or one garlic clove) finely minced
  1/3 cup red onion finely diced

Boil potato’s in water until just cooked (do not over cook. Potato’s should have a firm texture). Drain and rinse in cold water until completely cool. Set aside.
Add avocado, lime juice, salt, cayenne pepper, mustard, celery salt and tomato to blender. Blend until smooth, adding water a little at a time if needed and scraping down sides.
Gently fold avocado mixture and garlic and onion into potato’s. Chill and serve.

Tangy Coleslaw

Serves 4

Tangy Coleslaw

• 2 cups finely shredded red cabbage
• 2 cups finely shredded green cabbage
• 1 cup finely shredded kohlrabi (optional, I had one in the fridge that need to be used up)
• 1 cup grated carrot
• 1/3 cup apple cider vinegar
• 1 1/2 tspn dry mustard
• 1/2 cup olive oil
• salt and pepper to taste

Combine cabbage, carrots and any other veggies in large bowl.

In blender, combine vinegar, mustard, olive oil, salt and pepper. Blend on high until creamy. you will need to stop and scrape down sides a couple of times.

Mix dressing with veggies. Chill and serve.