We’ve previously run recipes for classic summer salads like Caesar salad and potato salad. And we’ve also previously run recipes for numerous fruit-based desserts, including strawberries, blueberries, cranberries, watermelon, and more.

So now it’s time to consider these versions of another classic summer salad and a dessert using a fruit we haven't yet presented as an ingredient.

Chef Karl Gregg from Rosie’s BBQ and Steakhouse food truck, which recently launched in Vancouver, is sharing his Vancouver take of Texan coleslaw, as well as his signature banana pudding recipe.

Both are easy to make and perfect for summertime meal-making as neither require any heat in the cooking process. 

Westcoast slaw

Ingredients

4 cups pre-cut coleslaw mix 
1 cup jicama, diced ¼ inch
½ cup corn nuts  

1 cup mayonnaise
3 fl oz apple cider vinegar 
8 turns of fresh ground pepper 
½ tsp cajun spice 
1 tsp seasoning salt, preferably Lawry’s 

Instructions

Whisk mayonnaise, with all ingredients in a chilled bowl.
Add the coleslaw mix and toss well until all coated. 
Top with diced jicama and corn nuts for crunch. 

Signature banana pudding 

Ingredients

1 box vanilla pudding 
3 cups heavy cream 
1 tbsp banana extract  

3 bananas, sliced 
15 vanilla wafers 
3 tbsp crushed Oreo wafers or graham crumbs  

Instructions

Mix cream and pudding mix with banana extract with a hand mixer for 2 minutes. Chill in fridge for 10 minutes
Sliced bananas and set aside. 
Crush Oreo wafers or graham crackers 
In a chilled bowl layer as follows: 

• banana pudding 
• vanilla wafers 
• banana pudding 
• Oreo crumbs 
• banana sliced 
• banana pudding
• vanilla wafers
• banana pudding  

Chill 10 minutes in fridge and enjoy.