2 Great Cold Picnic Food Recipes


Picnics are a great way to enjoy two of life’s greatest pleasures, the great outdoors and food. Who doesn’t like a good picnic, well minus the mosquitoes biting and those annoying flies trying to get into your picnic basket, a picnic is a great way for people to gather.

At any picnic the food is the star of the show, without a doubt. It doesn’t matter how well you put together your picnic, how nice the day is, or none of that. If the food isn’t up to par, there are going to be a lot of unhappy campers at your picnic(even if they don’t tell you). The most commonly used food at a picnic are straight off the grill, like hamburgers, hot dogs, chicken and list goes on. Few people however, consider how cold foods can be a big star at a picnic a bigger star than there hot food counterparts. All of you have to do is know the right recipes. So here they are.

Sandwich Slaw/Serves 4


* 2 cups green cabbage, shredded
* 2 tablespoons, onions, minced
* 2 tablespoons, cider vinegar
* 2 tablespoons, mayonnaise
* 1 garlic clove, minced
* 2 teaspoons, granulated sugar
* 1 teaspoon, black pepper
* salt, to taste

How To Put It Together

1. Mix the ingredients and refrigerate for a hour.
2. Place a generous amount on each sandwich.
3. Or you can serve it along side the bread.

Grilled Caribbean Shrimp Wrap with Lime Sour Cream and Red Cabbage/Serves 1


* 6 21 to 25 shrimp, medium
* 1 tablespoon olive oil
* 1 tablespoon garlic, finely minced
* 1 teaspoon minced thyme
* 1 teaspoon scotch bonnet pepper, minced
* 1 teaspoon salt
* 1/4 cup sour cream
* 1 tablespoon lime juice
* 1 14inch tortilla shell
* 1/2 cup red cabbage, finely shredded
* 1 tablespoon olive oil
* 1 tablespoon champagne vinegar
* 1 romaine lettuce leaf
* 1 sliced tomato

How To Put It Together

1. Marinate the shrimp with garlic, olive oil, thyme, scotch bonnet peppers, and salt for 1 hour.
2. Grill the shrimp until just done.
3. Slice the shrimp into strips.
4. Beat the lime juice into sour cream.
5. Spread the tortilla with the sour cream.
6. Toss the cabbage in the oil and vinegar.
7. Add the shrimp, cabbage, lettuce, and tomato to the tortilla and roll tightly, securing with skewers.
8. Trim the ends and cut the roll at an angle one third of the length then cut straight at the next third.

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