Zucchini Slaw

4 cups finely shredded cabbage
2 cups finely shredded zucchini
1 cup finely shredded carrots
1 tablespoon sugar
3 tablespoons distilled white vinegar
2 tablespoons Kikkoman Soy Sauce
1/4 teaspoon celery seed
1/4 teaspoon dry mustard


Combine cabbage, zucchini and carrots in large bowl.

Measure sugar, vinegar, soy sauce, celery seed and mustard into screwtop jar with lid; cover and shake until sugar dissolves. Pour dressing over vegetable mixture and toss to combine. Cover and refrigerate at least 2 hours for flavors to blend.

Makes 6 cups

Chinese Chicken Salad

1/2 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 large pieces carry-out fried chicken, chilled, coarsely
chopped (about 3 cups)
1 cup chinese pea pods, sliced lengthwise
1/2 cup shredded carrot
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted
3 cups shredded lettuce

Mix salad dressing, soy sauce and ginger until well blended.
Add chicken, pea pods, carrots, onions and sesame seeds.
Mix well. Refrigerate. Serve on lettuce covered platter.

Makes 4 servings

Seafood Salad

1 cup dry white wine
1 cup water
1 pound sea scallops
1 pound shrimp, peeled and deveined
1 pound crab meat, picked over
1 cucumber, peeled, seeded, and chopped
1/4 cup mayonnaise
1/4 cup dairy sour cream
1 teaspoon McCormick Parsley Flakes
1/2 teaspoon lemon juice
1/2 teaspoon McCormick Bon Appétit
1/2 teaspoon McCormick Freeze-Dried Chives
1/8 teaspoon McCormick Ground Black Pepper
1/8 teaspoon McCormick Tarragon Leaves
4 avocados


Combine wine and water in 4-quart saucepan. Heat to boil and
reduce heat to low.

Add scallops and shrimp. Stir gently and simmer just until
cooked through, about 4 minutes. Drain and cool slightly.

Place scallops, shrimp, crab meat, and cucumber in large bowl
and toss gently.

Place remaining ingredients except avocados in small bowl and
mix well. Spoon over seafood and toss lightly. Cover and
refrigerate to chill.

When ready to serve, cut avocados in half lengthwise and
remove pits. Spoon seafood salad into each avocado half.

Makes 8 servings, 1/2 filled avocado each