Summer Slaws 

Barbecue goes well with summer slaws. But let’s face it; slaws can be very predictable and not very exciting. Here are a few recipes that will add a different punch to your summer meals.

Skill level: Easy

Mexican Fiesta Slaw. Mix the following:
2 tablespoons juice plus ½ teaspoon grated zest from 1 lime
1 table spoon vegetable oil
1 small garlic clove, minced
½ medium jalapeno chili, seeded and minced (for a hotter version, do not seed the jalapeno)
4 medium bell peppers seeded and cut into ¼ inch strips. It’s more attractive to use various colors (e.g., green, red, and yellow)
1/3 cup minced fresh cilantro
Salt and pepper to taste

Southeast Asian Spicy Peanut Slaw. Mix the Following:
¼ cup plus 1 tablespoon crunch peanut butter
2 medium garlic cloves, minced
1 teaspoon finely grated fresh ginger
1 tablespoon light brown sugar
1 tablespoon rice vinegar
¼ teaspoon red pepper flakes (more if you like it hotter)
3 tablespoons hot water for blending
½ medium head red cabbage, finely shredded, about 6-cups
3 scallions sliced on a bias
Salt and pepper to taste (You can soy sauce or fish sauce in place of salt)

Middle Eastern Slaw – Casablanca Slaw. Mix the following:
3 tablespoons frozen orange juice concentrate thawed
1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil or light olive oil
½ teaspoon ground coriander
1 pound carrots, peeled and finely shredded (about 5-cups)
1/3 cup of currants or raisins
Salt to taste