Slaw Deals

Despite the trend toward mesclun greens and precious salads, I still prefer the crunch and substance of cabbage, which is why many of my main-dish salads feature cabbage.

These main-dish slaws vary in taste and texture, making use of green, nappa and red cabbages. Each recipe makes enough for three servings, and each is easily doubled or tripled.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

NAPPA CABBAGE SLAW WITH SHRIMP

SLAW

1/2 English cucumber

1/2 large head nappa cabbage, roughly chopped

3 large green onions, thinly sliced

1/2 pound cooked, peeled shrimp, cut into 3/4-inch pieces

1 large red bell pepper, cut into 1/2-inch dice

DRESSING

1 tablespoon Asian sesame oil

2 teaspoons minced ginger root

1/2 cup seasoned rice vinegar

1 tablespoon lime juice

1/2 cup chopped cilantro, plus whole leaves for garnish

Salt

Red pepper flakes

1 lime, sliced

SLAW

Peel cucumber, halve lengthwise, seed and thinly slice. Combine cucumber, cabbage, green onions, shrimp and bell pepper and toss to mix.

DRESSING

Whisk oil, ginger, vinegar, lime juice, chopped cilantro and salt and red pepper flakes to taste in small bowl until mixed. Pour over Slaw and toss well. Taste and adjust seasoning. Cover and refrigerate at least 3 hours or up to 5 hours.

Before serving, toss again and drain off excess liquid. Taste and adjust seasoning. Garnish with lime slices and cilantro leaves. Serve chilled.

3 servings. Each serving:

211 calories; 924 mg sodium; 147 mg cholesterol; 6 grams fat; 23 grams carbohydrates; 18 grams protein; 1.44 grams fiber.

CHEF’S SLAW WITH BLUE CHEESE DRESSING

SLAW

1/2 head green cabbage, cored and roughly chopped

1/2 large tomato, outer shell only, diced

1/2 cup diced celery

1/2 cup diced red onion

1/2 cup diced ham

1/2 cup diced cooked turkey

DRESSING

1/4 cup light mayonnaise

1/4 cup crumbled blue cheese

2 tablespoons milk

3 tablespoons snipped chives

1 tablespoon cider vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

Freshly ground pepper

Chicken, beef, pork and duck work just as well as the ham and turkey.

SLAW

Combine cabbage, tomato, celery, onion, ham and turkey in large bowl and toss.

DRESSING

Combine mayonnaise, blue cheese, milk, 2 tablespoons chives, vinegar, sugar, salt and pepper to taste in small bowl. Add to Slaw and toss until well mixed. Chill up to 4 hours.

Toss and adjust seasoning before serving. Garnish with remaining 1 tablespoon chives. Serve chilled.

3 servings. Each serving:

247 calories; 827 mg sodium; 39 mg cholesterol; 14 grams fat; 16 grams carbohydrates; 20 grams protein; 1.79 grams fiber.

SWEET AND SOUR RED CABBAGE SLAW WITH DUCK AND DRIED CHERRIES

SLAW

1/2 large head red cabbage, cored and thick ribs removed

1 Gala apple, cut into 1/2-inch dice

1/2 cup finely diced celery

DUCK

2 boneless duck breasts, skin scored

Salt

Freshly ground pepper

DRESSING

2 tablespoons olive oil

1/3 cup dried cherries

1/2 red onion, chopped

3 tablespoons red wine vinegar

3 tablespoons balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

Freshly ground pepper

Chicken, turkey, pork or lamb can be substituted for the duck. Toss the meat into the the slaw just before serving because the color from the cabbage tends to bleed onto the meat.

SLAW

Coarsely chop cabbage. Combine cabbage, apple and celery in large bowl and toss until mixed.

DUCK

Heat heavy 10-inch skillet over medium-high heat. When hot, add duck breasts, skin side down. Season generously to taste with salt and pepper. Cook, uncovered, until deeply browned on skin side, about 7 minutes. Discard all but 1 teaspoon fat released from duck. Turn breasts and cook until medium rare, about 4 minutes. Transfer to paper towels and let cool. Remove skin.

DRESSING

Discard remaining fat in skillet. Heat oil over medium-high heat. When hot, add cherries and onion and cook until hot, about 2 minutes. Add red wine vinegar, balsamic vinegar, sugar, salt and pepper to taste and bring to boil. Remove from heat and pour over Slaw. Toss until well mixed. Taste and adjust seasoning. (Dressing can be made up to 1 hour ahead and kept at room temperature.)

Cut duck crosswise into thin slices and arrange overlapping over Slaw. Alternately, cut Duck into 1/2-inch dice, add to Slaw and toss. Serve immediately at room temperature.

3 servings. Each serving:

270 calories; 562 mg sodium; 44 mg cholesterol; 13 grams fat; 28 grams carbohydrates; 12 grams protein; 1.48 grams fiber.

Cook’s Tips

Chopping cabbage in the food processor is easy. Just core it, cut out any thick ribs and cut it into 2-inch chunks. Put about 1 1/2 cups at a time in the food processor and pulse on and off until the cabbage is coarsely chopped. Transfer to a bowl and repeat until all the cabbage is chopped.

*

Bowl and serving pieces from Bristol Kitchens, South Pasadena.

Cook’S Tips

Chopping cabbabge in the food processor is easy. Just core it, cut out any thick ribs and cut it into 2-inch chunks. Put about 1 1/2 cups at a time in the food pocessor and pulse on and off until the cabbage is coarsly chopped. Transfer to a bowl and repeat until all the cabbage is chopped.