Broccoli Salad

 I have made some version of this salad for every holiday since I was a teenager. This is how it's ended. 

6 cups of broccoli, chopped small

1lb of bacon cooked crisp

1 red onion

1 box of raisins, golden or purple

3 ounces of sunflower seeds, roasted, hulled and salted

2 cups of mayo

1 cup of granulated sugar

4 tablespoons of white vinegar

Cut your broccoli, onion and bacon and put in bowl. Add the raisins and sunflower seeds. In a small bowl, mix the mayo, sugar and vinegar until the sugar has dissolved. Add to your broccoli bowl and mix until well coated. Chill. This is best made the day before, but keeps getting better. 

Red Cabbage Slaw

I made this for my sister-in-law, Kelly's, 40th birthday garden party. I changed the original recipe to make it a little sweeter, but it was so pretty! Recipe originally from Anne Burrell

1 head purple cabbage, tough bottom ribs discarded, leaves shredded

3 carrots, peeled and grated

1 red onion, peeled and very thinly sliced

1 cup malt vinegar

Kosher salt

1 1/2 to 2 cups mayonnaise

2 Tablespoons Dijon mustard

1/4 cup to 1/2 cup sugar

Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let set for at least an hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.

Stir in the remaining ingredients and taste for seasoning. Serve cold or at room temperature. Refrigerate leftovers.