Bowls of fennel, pea shoot and green grape slaw, foreground, and beet slaw, background, are seen in this June 28, 2010 photo. Bypass the cabbage for your next summer slaw and try these versions instead. (AP Photo/Larry Crowe)
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
Start to finish: 15 minutes
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 tablespoon 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 (values are rounded to the nearest whole number): 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
Start to finish: 15 minutes
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 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 (values are rounded to the nearest whole number): 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.
BEET SLAW
Start to finish: 15 minutes
Servings: 6
2 cans whole beets, drained and shredded
1 scallion, thinly sliced
1/4 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons orange marmalade (fine cut, if available)
In a large bowl, gently combine all ingredients.
Nutrition information per serving (values are rounded to the nearest whole number): 73 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 18 g carbohydrate; 1 g protein; 3 g fiber; 391 mg sodium.