There Oughta Be a Slaw

No salad goes with summer like coleslaw. Loaded with cool, fresh vegetables, a slaw stays appealingly crunchy for hours. It’s a natural for beach outings or potlucks.

So why aren’t slaws more popular? Maybe it’s because we’ve all grown tired of the familiar creamy style of slaw, usually served swimming in a puddle of thin, vinegary liquid.

The following slaws dare to be different. In one, green cabbage combines with radishes, carrots, celery and red onion to make an uncommonly good farmer’s coleslaw in a buttermilk-dill dressing. Red cabbage, broccoli and red pepper slaw dressed with a honey-basil vinaigrette is sophisticated enough to go with roast lamb or grilled veal chops. The Asian slaw with Chinese cabbage, bean sprouts, carrots and jicama is the most refreshing of all, the light answer for a hot summer day.

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This coleslaw goes with hamburgers, hot dogs, barbecued chicken and ribs. It’s not intended to be dressing-heavy. If you prefer a thicker dressing, you can increase the amount of mayonnaise to your taste.

FARMER’S SLAW WITH BUTTERMILK-DILL DRESSING 2 large cloves garlic 1/2 cup dill 1 cup low-fat buttermilk 2/3 cup light mayonnaise 2 tablespoons cider vinegar 1 tablespoon plus 1 teaspoon sugar 3/4 teaspoon salt Freshly ground pepper 1 medium cabbage, cored 3 ribs celery 2 large carrots 8 large radishes 1 medium red onion, cut into small dice

In food processor fitted with metal blade, mince garlic and dill together. Add buttermilk, mayonnaise, vinegar and sugar. Add salt and pepper to taste. Mix well in processor. Transfer to large mixing bowl.

Using same processor work bowl fitted with thin slicing disk (or shredding disk, if desired), process cabbage. Use thin slicing disk for celery. Use shredding disk for carrots and radishes. Transfer vegetables along with onion to mixing bowl. Toss until slaw is coated with dressing. Chill. Can be refrigerated up to 6 hours.

Before serving, toss well. Drain excess liquid. Adjust seasonings to taste. Makes 8 servings.

Each serving contains about: 124 calories; 394 mg sodium; 1 mg cholesterol; 7 grams fat; 13 grams carbohydrates; 3 grams protein; 1.05 grams fiber.

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Chill this slaw for a few hours before serving; the broccoli florets will need a little time to absorb the dressing.

RED CABBAGE SLAW WITH BROCCOLI AND HONEY-BASIL VINAIGRETTE 6 large green onions, cut into small pieces 1/2 cup basil leaves 1/3 cup light-tasting olive oil 3 tablespoons honey 3 tablespoons balsamic vinegar 1/4 cup red wine vinegar 1/4 cup water 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 medium red cabbage, cored 1 medium bunch broccoli, florets trimmed and separated into tiny pieces, stems peeled 1 large sweet red pepper, cut into 2-inch-long fine juliennes

In food processor fitted with metal blade, mince green onions and basil together. Add olive oil, honey, balsamic and red wine vinegars, water, salt and pepper. Mix well in processor. Transfer to large mixing bowl.

Using same processor work bowl fitted with thin slicing disk, slice up cabbage. Replace slicing disk with shredding disk. Shred broccoli stems, laying horizontally in feed tube. Transfer cabbage and broccoli stems along with tiny broccoli florets and red pepper to mixing bowl with dressing. Toss until slaw is coated with dressing. Chill at least 2 hours before serving or up to 6 hours. Before serving, toss well and adjust seasonings to taste. Makes 8 servings.

Each serving contains about: 164 calories; 336 mg sodium; 0 mg cholesterol; 10 grams fat; 19 grams carbohydrates; 5 grams protein; 2.20 grams fiber.

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Bean sprouts provide much of the texture in this slaw as Chinese cabbage is delicate and becomes pleasantly tender. The carrots and jicama offer some crunch as well. Serve this slaw with any simply grilled meat, poultry or fish. If you have a julienne disk for the processor, use it for the jicama. If not, use the thin slicing disk to slice the jicama, then quickly cut the slices into fine juliennes.

ASIAN SLAW WITH SESAME-GINGER VINAIGRETTE 1 (2-inch) piece peeled ginger, cut into small pieces 1 tablespoon safflower oil 2 teaspoons sesame oil 1/4 cup seasoned rice vinegar 1/4 cup orange juice 1/2 teaspoon salt 1 medium napa cabbage 1 large carrot 2 1/2 cups bean sprouts, soaked in ice water 15 minutes, drained 1 medium jicama, peeled and finely julienned 5 large green onions, thinly sliced 12 snow peas, finely julienned lengthwise

Use processor fitted with metal blade to mince ginger. Add safflower and sesame oils, vinegar, orange juice and salt. Mix well in processor. Transfer to large mixing bowl.

Use same processor work bowl fitted with thin slicing disk to process cabbage. Use shredding disk for carrots, laying horizontally in feed tube. Transfer vegetables along with sprouts, jicama, green onions and snow peas to mixing bowl with dressing. Toss until slaw is coated with dressing. Chill up to 4 hours. Toss well. Drain excess liquid. Adjust seasonings to taste. Makes 6 servings.

Each serving contains about: 107 calories; 220 mg sodium; 10 mg cholesterol; 4 grams fat; 15 grams carbohydrates; 4 grams protein; 1.90 grams fiber.