Food & Wine

Veggie Slaw

The cover of the Tri-City Herald's Food & Wine section Aug. 5 will feature tips for grilling veggies for sidedishes and salads. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Veggie Slaw

This is a very colorful slaw, perfect for summer and an excellent accompaniment for grilled and smoked meats. Red cabbage really makes it look nice, but feel free to use white cabbage or, better yet, a combination of the two. Chopping by hand (it takes only a few minutes) keeps the slaw chunky, which gives it a different look and texture from shredded slaw.

MAKE AHEAD: The slaw, without the peas and corn, is best made several hours ahead of time but can be made a day in advance. The corn and sugar snaps can be blanched the day before. Add the sugar snaps and corn to the slaw just before serving, to keep the peas from turning brown and the red cabbage from releasing some of its color.


4 cups cabbage, chopped (from 1 large head; about 18 ounces)

1 small red bell pepper, stemmed, seeded and cut into small dice (1 cup)

1 bunch scallions, white and light-green parts, chopped ( 1/2 cup)

1 small jalapeno pepper (stemmed), with seeds, chopped (2 tablespoons)

1/2 small bunch cilantro (leaves and stems), chopped ( 1/2 cup)

1/2 cup canola oil

Juice from 2 or 3 limes (2 tablespoons)

2 tablespoons seasoned rice wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon cumin seeds, toasted (see NOTE)

8 ounces sugar snaps (strings removed), cut on the diagonal into 1/2-inch

pieces (2 cups)

Kernels from 3 ears of fresh corn (2 cups)


Combine the cabbage, red pepper, scallions, jalapeno pepper, cilantro, oil, lime juice, vinegar, sugar, salt and cumin seeds in a large bowl; mix well. Cover and refrigerate for several hours to allow the flavors to meld.

Fill a medium bowl with ice cubes and water.

Fill a medium saucepan two-thirds with water; place over high heat and bring to a boil.

Add the sugar snaps and corn; cook (blanch) for 1 minute, then drain the vegetables in a colander and transfer them to the ice-water bath to stop them from cooking.

Discard the ice cubes; drain the vegetables and blot them dry on paper towels. Transfer to a resealable plastic food storage bag, seal and refrigerate until ready to use.

Add the sugar snaps and corn to the cabbage mixture and toss just before serving. Makes 8 to 10 servings.

NOTE: To toast cumin seeds, heat a small dry skillet over medium heat. Add the seeds and toast, shaking the pan occasionally, for 1 to 2 minutes, until fragrant. Transfer to a heatproof bowl to cool completely.

NUTRITION Per serving (based on 10): 153 calories, 3 g protein, 13 g carbohydrates, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 132 mg sodium, 3 g dietary fiber, 6 g sugar

From: The Washington Post