Recipes for May 24, 2008:

Potato Salad with Dill and Basil

6 new or red potatoes, cooked in skins & cooled
1/4 c. cider vinegar
1/2 c. salad oil
2 tsp. seasoned salt
2 tbsp (or more to taste) fresh dill, chopped.
1 med. onion, sliced thin
1 tbsp. chopped fresh basil
1/8 tsp. dry mustard

Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings.

Asian Coleslaw

1/2 head green cabbage; shredded
1/2 small red cabbage; shredded
4 carrots; grated
3 green onions; chopped
1/2 cup chopped fresh cilantro or parsley

3 tablespoons lemon juice
3 tablespoons rice vinegar
3 tablespoons honey
1 tablespoons soy sauce
1/2 teaspoon hot chili paste; optional
2 cloves garlic; minced
1 teaspoon minced fresh ginger root
1 tablespoon sesame oil

Toss green onions, cilantro, cabbage and carrots in a large bowl. To make dressing, combine lemon juice, rice vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss dressing with cabbage mixture. Taste and adjust seasonings if necessary. Let flavors sit and blend for at least an hour before serving.

Keeps well in the refrigerator for four days. If you prefer, you can use just one type of cabbage.

6 to 8 servings