Easy dinner recipes: Meatless Monday summer slaw variations

When you think slaw, you might think cabbage, or maybe you’ve even gone so far as to try slaws made from broccoli or carrots. But there’s a big wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.

And even though the options might sound endless, slaws are essentially simple things: Take a main ingredient cut into shreds, dress it lightly with something tangy, and finish it with the little touches that add color and crunch.

Zucchini are great cooked, but they can be just as wonderful raw -- light and crisp with delicate flavor. Shred a couple (or more) pounds of zucchini. Dress it with a light sherry vinaigrette -- it’s a bright vinegar with a lighter flavor that won’t overpower the zucchini. Add some diced tomato; not only is the color vivid, but the soft tomato really emphasizes the crispness of the zucchini. And it’s perfect served simply, with a sprinkling of toasted pine nuts and fresh-shaved Parmigiano.
RECIPES: 101 dinner ideas in about an hour or less

Or try crisp peppers. Few vegetables can match the vivid shades of bell peppers, and they make a perfect slaw with their mild, almost sweet flavor. Use a more assertive dressing for this because the peppers are so sweet. The earthy cumin and smoky chipotle pepper deepen the flavors. Finish the slaw with bright sweet corn kernels and chopped cilantro for a decidedly Southwestern feel.

Because daikon is so bland, the choices of dressing and garnish are even more important. Combine the shredded radish with thinly sliced red onion and diced snow peas. Dress it with a rich but tangy sesame oil and rice vinegar dressing. Finish it with a sprinkling of black sesame seeds; the seeds’ matte black finish is beautiful against the glossy white sheen of the dressed radish. Try tossing in some crunchy toasted peanuts, or even spicy wasabi peas.

You can find all three recipes below, and click on the photos above for additional slaw variations and recipes (recipe links are with the captions).

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

ZUCCHINI SLAW
Total time: 25 minutes

Servings: 6 to 8

2 pounds zucchini (about 6 small or 3 to 4 medium)

4 plum tomatoes, seeded and diced into 1/4 -inch pieces

1 teaspoon minced garlic

1/4 cup sherry vinegar, or to taste

2 tablespoons best-quality olive oil, or to taste

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

8 large basil leaves thinly sliced

1/2 cup toasted pine nuts

Shaved Parmigiano-Reggiano for garnish

1. Trim the ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.

2. Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to three hours in advance and stored, covered, in the refrigerator. This makes about seven cups of slaw.

3. Just before serving, stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.

Each of 8 servings: 112 calories; 3 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 159 mg. sodium.

BELL PEPPER AND CORN SLAW

Total time: 35 minutes plus chilling time

Servings: 6 to 8

6 large bell peppers, assorted colors

2 ears corn, shucked

Juice of 2 lemons, or to taste

Zest of 1 lemon

1 clove garlic, minced

1/4 cup olive oil

1 tablespoon agave syrup or honey, or to taste

1 teaspoon salt, or to taste

1/2 teaspoon chipotle or New Mexico chile powder, or to taste

1/4 cup chopped cilantro

1. Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.

2. Slice the kernels off the corn, and toss them with the peppers.

3. In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.

4. Pour the dressing over the peppers and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about six cups of slaw.

5. Cover and refrigerate the pepper slaw at least one hour before serving. The slaw will keep for up to two days, refrigerated.

Each of 8 servings: 117 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 302 mg. sodium.

DAIKON SLAW

Total time: 20 minutes plus chilling time

Servings: 8 to 10

3 1/2 pounds daikon radish, about 1 large

1 red onion, sliced lengthwise into 1/8 -inch strips

2 pounds cut snow peas, cut crosswise into 1-inch pieces

1/4 cup plus 2 tablespoons sesame oil, or to taste

1/2 cup plus 2 tablespoons rice vinegar, or to taste

2 teaspoons sugar, or to taste

2 teaspoons salt, or to taste

2 tablespoons black sesame seeds

1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.

2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about eight cups of slaw.

3. Cover and refrigerate the slaw for at least one hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for one day, refrigerated.

Each of 10 servings: 149 calories; 4 grams protein; 14 grams carbohydrates; 5 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 496 mg. sodium.

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