10/06
Power Up Slaw with the Italian Redhead

Salinas, CA -- Coleslaw—from the Dutch koolsla or “cabbage salad”— is a cool salad in any language. From Indonesian or Thai cucumber-carrot and rice vinegar to accompany satay to North Carolina vinegar slaw for topping pulled pork, slaw is delicious and refreshing in any culinary tradition.

Radicchio, with its fresh, assertive bite and brilliant ruby color, gives slaw a stylish look and fresh flavor. The bitter flavor of radicchio pairs so well with other strong flavors featured in slaw—vinegar, mustard, sugar, soy sauce, citrus, onion, bacon, sour cream—that it’s a “must” for adding to your favorite slaw recipe.

• Toss radicchio with shredded Napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette with a touch of mustard.
• Shred radicchio, toss with some chopped green cabbage, diced mango, minced jalapeno, sliced red onion and a fresh lime juice vinaigrette with a drizzle of honey and pinch of chili powder.
• Chop a tart-crisp apple; toss with shredded radicchio, raisins and pecans; dress with a creamy buttermilk dressing.
• Peel, seed, thinly slice cucumber; toss with shredded radicchio and a creamy poppyseed dressing; garnish with sliced strawberries.
• Coarsely shred radicchio and carrot; toss with a vinaigrette spiked with a bit of sesame oil and hoisin sauce. Garnish with sliced green onion, fried wonton pieces and toasted sesame seed.
• Thinly slice sweet onion, add chopped radicchio and sliced navel oranges; toss together with cider vinegar dressing seasoned with a bit of chili powder.
• Coarsely shred radicchio; toss with a red wine vinaigrette, drizzle with a bit of honey and top with crumbled goat cheese and toasted pine nuts.
• Toss coarsely chopped radicchio with baby spinach leaves, fresh grapefruit segments, golden raisins, thinly sliced onion; dress with a balsamic vinaigrette.
• Gently combine shredded radicchio and green cabbage, chopped dates, sliced oranges and toasted almonds; dress with a walnut oil and lemon juice vinaigrette. Top with a little crumbled bacon.
• Combine shredded radicchio with cabbage-and-carrot slaw mix, add sliced green onion; dress with a Thai peanut dressing and some fresh lime juice, garnish with toasted peanuts and lots of chopped cilantro.
• Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with sweet-sour vinaigrette, crumbled bacon and celery seed.
• Coarsely shred radicchio, toss with cooked & cooled wild rice, halved green or red grapes, chopped pecans, chopped green onion; drizzle with a balsamic vinaigrette and top with crumbled blue cheese.
• Dress coarsely shredded radicchio and shredded carrot with a sweet-sour vinaigrette; add chopped apple, toasted walnuts and fresh dill.


These stylish, powerful slaws make a culinary style statement on their own, or:
• Served alongside a grilled steak,
• Piled into a French roll with thinly sliced cheese, prosciutto or salami,
• Tucked into a pita pocket bread with grilled shrimp,
• Crowning a pulled pork sandwich for über-barbecue,
• Rolled up in flatbread—tortilla or lahvosh—for a crunchy vegetarian sandwich,
• Accompanying a platter of fried chicken,
• Paired with sausages—kielbasa or bratwurst—hot from the grill,
• Served with grilled salmon steaks,
• Partnered with kabobs or satay,
• Providing bold color and flavor for an all-American burger bash.


Bangkok Slaw with Radicchio
Makes 6-8 servings

1 head radicchio, cored and coarsely chopped or shredded (6-8 cups)
1 cup shredded carrot
1 cup thinly sliced cucumber
1 cup minced fresh cilantro

Dressing:
3 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 tablespoons lime juice
1 tablespoon fish sauce (or soy sauce)
1 teaspoon sugar
1 crushed garlic clove
1/2 teaspoon crushed red chile flakes

Garnish:
4 tablespoons roasted salted peanuts, coarsely chopped
4 tablespoons sliced green onion

Place radicchio, carrot, cucumber and cilantro in large bowl. In small bowl stir together Dressing ingredients until well blended; pour over vegetables and toss thoroughly. Place slaw in serving bowl and garnish. If not serving immediately cover and refrigerate for up to 1 day.

Shortcut tip: Substitute bottled Sesame Ginger or other Asian Sesame dressing for homemade dressing.


Classic Carolina Slaw with Radicchio
Makes 6-8 servings

1 head radicchio, cored and coarsely chopped or shredded (about 6-8 cups)
2 cups shredded carrot
1 medium-size green pepper, cored, seeded and chopped
1/2 medium-size sweet onion, chopped

Dressing:
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon celery seeds
1/3 cup cider vinegar
1/4 cup vegetable oil

Garnish:
4 tablespoons toasted sunflower seeds (optional)
4 tablespoons bacon bits (optional)

In large bowl, toss together radicchio, carrot, green pepper and onion. For Dressing, in small saucepan stir together vinegar, oil, sugar, salt, mustard, celery seed; heat just to boiling, stirring to dissolve sugar. Pour over vegetables and toss well. Place in serving bowl; cool to room temperature. Garnish as desired before serving. If not serving immediately, cover and refrigerate for up to 4 days.

Shortcut tip: Substitute bottled Sweet ‘n’ Sour dressing for homemade dressing.



Fruited Slaw with Radicchio & Classic Poppy Seed Dressing
Makes 6-8 servings

1 head radicchio, cored and coarsely chopped or shredded (6-8 cups)
3 cups shredded green cabbage with carrot
2 cups seedless green grapes, halved
1 11-ounce can mandarin orange segments, drained


Dressing:
5 tablespoons vegetable oil
4 tablespoons red wine vinegar
3 tablespoons sugar
1 teaspoon poppy seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Garnish:
4 tablespoons toasted pecan halves

Place radicchio, cabbage, grapes and orange in large bowl. In small bowl whisk together all Dressing ingredients, until sugar is dissolved. Pour dressing over vegetables; toss well. Place slaw in serving bowl and garnish with pecans. If not serving immediately, cover and refrigerate for up to 2 days.

Shortcut tip: Substitute bottled Poppy Seed dressing for homemade dressing.


Santa Fe Slaw with Radicchio
Makes 6-8 servings

1 head radicchio, cored and coarsely chopped or shredded (about 6-8 cups)
2 cups peeled jicama, cut into julienne strips
1 cup minced fresh cilantro
1/4 large red onion, thinly sliced

Dressing:
1/3 cup sour cream
1/3 cup mayonnaise
4 tablespoons orange juice
2 tablespoons sugar
1 teaspoon chili powder
1/2 teaspoon salt

Garnish:
1 orange, peeled and thinly sliced

Place radicchio, jicama, cilantro and onion in large bowl. Stir all Dressing ingredients together in small bowl; pour over vegetables and toss to coat well; place in serving bowl. Garnish with orange slices. If not serving immediately, cover and refrigerate up to 2 days.

Shortcut tip: Substitute bottled Buttermilk dressing for homemade dressing; add a teaspoon or two of sugar and some crushed red chile flakes to the Buttermilk dressing before tossing with slaw.