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Summer slaw recipes

The Los Angeles Times
Bell Pepper and Corn Slaw
6 large bell peppers, assorted colors
2 ears corn, shucked
Juice of 2 lemons, or to taste
Zest of 1 lemon
1 clove garlic, minced
1/4 C. olive oil
1 tablespoon agave syrup or honey, or to taste
1 tsp. salt, or to taste
1/2 tsp. chipotle or New Mexico chile powder, or to taste
1/4 C. chopped cilantro
Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.
Slice the kernels off the corn, and toss them with the peppers.
In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.
Pour the dressing over the peppers and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.
Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.
Total time: 35 minutes plus chilling time
Servings: 6 to 8
Daikon Slaw
3 1/2 pounds daikon radish, about 1 large
1 red onion, sliced lengthwise into 1/8-inch strips
2 pounds cut snow peas, cut crosswise into 1-inch pieces
1/4 C. plus 2 Tbsp. sesame oil, or to taste
1/2 C. plus 2 Tbsp. rice vinegar, or to taste
2 tsp. sugar, or to taste
2 tsp. salt, or to taste
2 Tbsp. black sesame seeds
Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.
In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.
Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated.
Total time: 20 minutes plus chilling time
Servings: 8 to 10
Zucchini Slaw
2 pounds zucchini (about 6 small or 3 to 4 medium)
4 plum tomatoes, seeded and diced into 1/4-inch pieces
1 teaspoon minced garlic
1/4 C. sherry vinegar, or to taste
2 Tbsp. best-quality olive oil, or to taste
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
8 large basil leaves thinly sliced
1/2 C. toasted pine nuts
Shaved Parmigiano-Reggiano for garnish
Trim the ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.
Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to 3 hours in advance and stored, covered, in the refrigerator. This makes about 7 cups slaw.
Just before serving, stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.
Total time: 25 minutes
Servings: 6 to 8
Curried Cantaloupe Slaw
Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw. Dressing the julienned melon in advance will make the melon too soft; plan to make the slaw no more than 30 minutes before serving.
1 under-ripe cantaloupe
1/2 C. plain yogurt
1/2 tsp. grated ginger
3/4 tsp. curry powder, or to taste
1/2 tsp. salt, or to taste
Zest and juice of 1 lime, more to taste
4 tsp. thinly sliced mint
Peel and seed the cantaloupe, then cut it into large pieces about 3 inches in length. Julienne the cantaloupe pieces, then place the pieces in a large colander or strainer to drain the excess juice while you prepare the dressing.
Prepare the dressing: In a large bowl, whisk together the yogurt, ginger, curry powder and salt. Stir in the lime zest and juice.
Toss the drained cantaloupe in the large bowl with the dressing and gently toss to combine. Taste the slaw and adjust the curry powder, salt and lime juice to taste.
Stir in the sliced mint and serve the salad completely, or cover and refrigerate up to 30 minutes before serving. This makes about 6 cups slaw.
Total time: 20 minutes
Servings: 6 to 8

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