Tired of coleslaw? Make this curried slaw for Memorial Day

Sometimes you want a simple side. Slaw is perfect, particularly as the weather gets warmer. We loved this curried slaw from Mustards Grill in Napa Valley. It uses this simple but brightly flavored curried vinaigrette tossed with cabbage, carrot and fresh Fresno or jalapeno chile for a little heat. The salad garnished with fresh cilantro leaves and green onion. The whole thing takes about 15 minutes to make, and the flavors improve after a little time in the fridge (make it first thing in the morning and then serve it with dinner when you get home).

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 vinaigrette1/4 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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