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Never underestimate coleslaw. It can offer surprises, as these colorful summer variations show.

It's stuck with a stolid name and a reputation to match. But don't write off coleslaw as a summer standby. With an array of cabbages and seasonings to choose from, it's easy to give this familiar union of shredded cabbage and dressing an element of surprise.

Here you find napa cabbage with chunks of tart apple, pickled ginger, and caraway seed. The color of red cabbage is echoed and its flavor enhanced by the addition of red onion, pickled beets, sweet red cherries, and crystallized ginger. Humble green cabbage goes sophisticated with fresh spinach, tiny shrimp, and a tart, light yogurt and lemon dressing. All these salads share the virtues of make ahead steps and resistance to wilting.
Kim's Cabbage Slaw
 1 small (about 7 oz.) tart green
 apple, such as Granny Smith,
 cored and diced
 cup rice vinegar
 1 small (about 6 oz.) onion, thinly
 sliced
 1/2 cup mayonnaise
 cup drained pickled, slivered ginger
 1 tablespoon sugar
 1 to 2 teaspoons caraway seed
 1/2 teaspoon pepper
 8 cups (about 11/2 lb.) shredded napa
 cabbage
 Thin apple slices dipped in rice
 vinegar optional)


In a large bowl, mix diced apple, rice vinegar, onion, mayonnaise, ginger, sugar, caraway seed (to taste), and pepper. Add cabbage and mix well. Pour into serving dish. Garnish with apple slices, if desired. Serve, or cover and chill up to 4 hours. Makes 8 servings.-Kim Haworth, Brisbane, Calif.

Per serving: 145caL; 1.6g protein; llg fat(l.7g sat); 11g carbo.; 102 mg sodium; & 1 mg chol.
Gingered Red Slaw
 1/2 cup finely chopped red onion
 1/2 cup red wine vinegar
 1/4 cup salad oil
 1/4 cup minced parsley
 1/4 cup minced crystallized ginger
 1 can (15 or 16 oz.) pickled beets,
 drained and diced
 2 cups pitted sweet red cherries or
 frozen pitted sweet red cherries
6 cups (about 1 lb.) finely shredded
 red cabbage
 Parsley sprigs (optional)
 Salt and pepper


In a large bowl, mix together onion, vinegar, oil, minced parsley, ginger, beets, and cherries. Add cabbage and mix well. Serve, or cover and chill up to 6 hours, then mix again. Garnish slaw with parsley sprigs; offer salt and pepper to season to taste. Makes 8 servings.-Roxanne E. Chan, Albany, Calif.

Per serving. 169cal.; 1.8g protein; 7.4gfat(O.9 g sat.); 26 g carbo.; 152 mg sodium; 0 mg chol.
Shrimp and Spinach Slaw
4 cups (about 1/2 lb.) finely shredded
 green cabbage
3 cups (about 1/4 lb.) thinly sliced
 spinach leaves
1 medium-size(about 10oz.)
 cucumber, peeled and thinly
 sliced
2 medium-size celery stalks, rinsed
 and thinly sliced
 Yogurt-lemon dressing (recipe
 follows)
 About 12 large spinach leaves,
 rinsed and crisped (optional)
 to 1 pound shelled cooked tiny
 shrimp
 Lemon wedges (optional)
 Salt and pepper


In a large bowl, combine cabbage, slivered spinach, cucumber, and celery; if made ahead, cover and chill up until the next day.

Add dressing to salad and mix well. Either garnish salad with spinach leaves, or arrange leaves on rim of a platter and mound salad in the center. Sprinkle shrimp onto slaw and add, to taste, juice from lemon wedges and salt and pepper. Makes 8 servings.-Beth Scherman, Milwaukie, Ore.

Per serving: 97 cal.; 12 g protein; 2.2 g fat (0. 5 g sat), 3 g carbo.; 176 mg sodium; 85 mg chol. Yogart-lemon dressing. Stir together to blend well 1/4 cup unflavored nonfat yogurt, 3 tablespoons reduced calorie or regular mayonnaise, 1/2 cup thinly sliced green onion, 1 teaspoon grated lemon peel, 2 tablespoons lemon juice, and 1 tablespoon sugar. If made ahead, cover and chill up until next day. El
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1991
Words:613
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