Cool salads for those hot days

CABBAGE AND CARROT COLESLAW
Kopūstų ir morkų mišrainė

2½ cups shredded cabbage
½ cup shredded carrot
3 Tbsps light mayonnaise
2 tsps sugar
2 Tbsps nonfat sour cream
2 tsps mustard (Dijon preferred)
Salt and pepper to taste
In a large bowl, combine cabbage and carrot. In small bowl, combine all remaining ingredients, blend well. Add to cabbage mixture; mix well. Serve immediately, or cover and refrigerate until serving time. If you wish, sprinkle with paprika before serving.

SLICED CUCUMBERS WITH CHIVES
Agurkai su svogūnėliais

1 large cucumber, peeled, split lengthwise, seeded, thinly sliced
½ cup seasoned vinegar (rice vinegar preferred)
1 Tbsp olive oil
2 tsps snipped chives
1 tsp minced tarragon
Place sliced cucumber, vinegar, oil, chives and tarragon in medium bowl. Toss until well mixed. Can be served immediately if cucumber was chilled or refrigerated overnight. To serve, toss well. Taste and adjust seasoning. Drain off excess liquid.

POTATO, APPLE & CAPER SALAD
Bulvių ir obuolių salotos

6 medium unpeeled potatoes,cooked in salted water
2 medium sour apples (such as Granny Smith)
1 heaping Tbsp capers
¼ cup olive oil
¼ cup dry white wine
Lemon juice
Salt and pepper
Peel potatoes and allow to cool.

Core and peel the apples. Slice potatoes and apples very thin, mix with capers, olive oil, wine and lemon juice to taste. Season with salt and pepper sparingly, since capers are salty in themselves. Refrigerate one hour before serving.

RAW VEGETABLE SALAD
žalių daržovių salotos

2 medium tart apples, grated
2 carrots, grated
3 medium boiled potatoes, cubed
2 medium cucumbers, cubed
1 cup grated rutabaga
1 Tbsp caraway seeds
2 Tbsps horseradish
½ cup sour cream
Salt
Grate peeled apples and carrots. Add
cubed potatoes, cucumbers, and grated
rutabaga. Mix well. Add caraway seeds
and salt to taste. Combine sour cream
with horseradish and add to vegetable
mixture.

TANGY SWEET AND SOUR SLAW
Saldarūkščios salotos

1 medium red cabbage, quartered, cored, thinly sliced, about 10 cups
1 small red onion, halved, cut into thin slices
¼ cup each: honey, water
¼ cup, plus 1 Tbsp red wine vinegar
2 Tbsps canola oil
1½ tsps each: chopped fresh thyme, coarsely cracked pepper
1 tsp salt
Add onion, honey, water, vinegar, oil, thyme, pepper and salt in large bowl. Stir together. Add cabbage; toss Cool salads for those hot days until cabbage is coated. Taste; adjust seasoning and vinegar.

HERRING SALAD
Mišrainė su silke

1 cup herring, chopped
1 cup cooked, diced potatoes
1 cup beets, diced
1 dill pickle, chopped
½ onion, chopped
1 apple, chopped
½ cup sour cream
Toss all ingredients together in large bowl and mix with sour cream. May be served as an appetizer.

MARINATED COLESLAW
Marinuoti kopūstai

½ large head cabbage, shredded
2 onions, thinly sliced
¼ cup sugar
1 tsp salt
Mix the above ingredients together in a bowl and let stand 15 minutes.

Marinade
1 cup white vinegar
½ cup oil
¼ cup sugar
1 tsp prepared mustard
¼ tsp celery seed
Boil vinegar, oil, sugar, mustard and celery seed for 5 minutes and immediately pour over cabbage, mix well. Place in jars and press well. Keeps in refrigerator for a week or more.

SAUERKRAUT SALAD WITH ONIONS
Raugintų kopūstų salotos su svogūnais

4 cups sauerkraut
3 onions, finely chopped
3 oz. vegetable oil
3 bay leaves
¼ tsp pepper
Place sauerkraut into bowl. Fry onion in hot oil, add pepper, bay leaves. Add onions to sauerkraut, mix and let sit for a couple of hours so that oil soaks into sauerkraut.