Easy dinner recipes: Great slaw ideas in 40 minutes or less

Crisp, cool slaw should be the official salad when the weather turns hot. Bright and refreshing, it’s the dish to turn to when the last thing you want to do is spend time in a hot kitchen. Made with just a few ingredients, slaws are straightforward and simple. And they’re fast and easy to assemble -- no cooking required. Check out these ideas, ready in 40 minutes or less.

Kale slaw: Thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. Toasted walnuts are added at the end for added crunch. Ready in minutes, it makes a perfect light meal.

Peanut coleslaw: Peanut butter forms the base of this tangy-sweet dressing, which combines vinegar, brown sugar, soy sauce, sesame oil, ginger, lime juice and garlic. Toss with a colorful blend of cabbage, red bell pepper, chiles, onion and jalapeño for a crisp, colorful side or light main that comes together in minutes.

Curried slaw: You’ll love the brightness and depth of flavor in this so-simple recipe, ready in only 15 minutes. You can find the recipe below.

MUSTARDS GRILL’S CURRIED SLAW

Total time: 15 minutes | Serves 4 to 8

Note: Adapted from a recipe in “Mustards Grill Napa Valley Cookbook” by Cindy Pawlcyn with Brigid Callinan. Indian curry paste can be found in many well-stocked supermarkets as well as specialty cooking stores.

CURRY VINAIGRETTE

2 tablespoons prepared Indian curry paste
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons rice vinegar
1/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 cup plus 2 tablespoons extra virgin olive oil

In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

CURRIED SLAW

4 cups thinly sliced green cabbage (about 1/3 head)
1 carrot, peeled and grated
1 red Fresno or jalapeno chile, seeded and thinly sliced
Prepared vinaigrette
1/4 cup fresh cilantro leaves
2 green onions, white and light green parts, thinly sliced on the diagonal

1. In a large bowl, toss together the cabbage, carrot and chile.

2. Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.

Each of 8 servings: 87 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 90 mg sodium.

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