Food & Drink

Give slaw a twist

Coleslaw doesn’t have to be a mayonnaise-laden mess of shredded cabbage and carrots. The following recipes are great simple summer salads that will bring pops of flavor and color to any picnic or barbecue. The easiest way to shred the vegetables is to use a box grater, a mandoline or a food processor (with the shredder disc).

FENNEL, PEA SHOOT AND GREEN GRAPE SLAW

Servings: 6

For the salad:

1 fennel bulb, fronds removed, shredded

2 cups pea shoots

2 scallions, thinly sliced

1 1/2 cups seedless green grapes, quartered

2 tablespoons fresh mint leaves, minced

For the dressing:

2 tablespoons white balsamic vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

2 teaspoons agave nectar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

In a large bowl, toss together the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Dress the salad just before serving and toss to coat.

Nutrition information per serving: 103 calories; 25 calories from fat; 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 20 g carbohydrate; 3 g protein; 4 g fiber; 139 mg sodium.

APPLE AND CELERIAC SLAW

Servings: 6

For the salad:

1 small celeriac or celery root, shredded

1 green apple, cored and julienned

1 orange or red bell pepper, cored and julienned

1 stalk celery, very thinly sliced

For the dressing:

1 small shallot, minced

2 teaspoons fresh thyme, chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon honey

In a large bowl, toss the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Dress the salad just before serving and toss to coat.

Nutrition information per serving: 58 calories; 23 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 2 g fiber; 117 mg sodium.

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