salade de chou (Coleslaw)

1/2 medium head of cabbage
1 cup mayonnaise
1/4 teaspoon salt
Tomato wedges

Cone and shred cabbage very fine. Crisp in a bowl with ice cubes for 10 minutes. Drain on 2 clean, dry towels. Add salt and just enough mayonnaise to moisten. Toss with a fork and garnish with olives.

Salade de chou-fleur (Cauliflower Salad)

1 small cauliflower head
1/2 cup French dressing
1 teaspoon salt
1/2 cup grated cheese Lettuce

Soak cauliflower in cold salted water. Rinse in cold water, then separate into flowerettes. Cook in rapidly boiling salted water, unco-vered for 5 or 6 minutes or until tender. Drain, cool, and pour French dressing over cauliflower; allow to stand half an hour in refrigerator. Add cheese; toss thoroughly. Serve chilled on crisp let-tuce leaves.

Filipino Egg Rice Salad Recipe

1/4 cup minced green onions
6 hard-cooked eggs, chopped
1 cup diced celery
1/4 cup diced cucumber pickles
2 cups cold cooked rice
3/4 cup mayonnaise Salt and vetsin to taste

Combine onions, eggs, celery, pickles, rice, mayonnaise, salt and vetsin. Chill. Serve on crisp lettuce, garnished with salad greens, to-mato wedges and radish roses. Stuffed olives may be used in place of cucumber pickles. Makes 6 servings.

Cucumber-Vegetable Salad

1 cucumber, thinly sliced
1 yellow bell pepper, cut into strips
3 carrots, peeled and sliced into rounds
2 cups cherry tomatoes, halved and salted
1/2 red onion, cut into slivers
1/2 cup cilantro, chopped
1/4 cup vegetable oil
1/4 cup rice vinegar
1/2 teaspoon salt
black pepper

Place cucumber slices in a colander, add salt, toss. Let stand over a bowl until juice has drained (30-45 minutes). Pat cucumbers dry and put in large salad bowl.Add remaining vegetables along with the cilantro and oil. Toss.Add vinegar and pepper. Toss.Cut and hollow cucumber and fill with potato or vegetable salad.

Emerald Clock Salad Pinoy Recipe

2 medium sized cucumbers
2 cans sliced pineapple
1 bunch kinchay
1 cup mayonnaise
2 medium sized carrots
2 sweet red peppers
2 bars of gulaman
4 cups water
Salt and vetsin to taste

Choose fresh green cucumbers, about 1 inch in diameter. Pare and cut 13 round slices of the cucumber. Scallop the edges with a vege-table cutter or knife. Drain the pineapple and divide 6 of the slices to make 12 scallops for the edge of the emerald clock; cut up the rest of the pineapple; scrape and grate the carrots. Dissolve 2 sticks of gulaman in 4 cups boiling water and add kala-mansi juice. Pour on the sliced cucumber, carrots and sliced pine-apple. Season with salt and pep-per. Add 5 drops of green coloring to the gulaman mixture, then pour into a round gelatin mold. Set to cool. When ready to serve, unmold on a round platter; garnish the eme-rald clock with the cucumber slices. Use thin, red pepper strips for the hour and minute hands and numerals around the clock. Arrange the pineapple halves around the border of the clock with celery leaves at the center of each slice. Serve with mayonnaise or any desired salad dressing.