Slaw

A fresh-tasting main-course salad.

Add canned white tuna (packed in water) for a delicious main course. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage.

Can be prepared in 45 minutes or less.

Cabbage has been a staple vegetable in New England since the colonists sowed the first seeds. In the beginning, English settlers boiled it, just as they had back home. Eventually, other immigrants introduced creative new ways to prepare it. Coleslaw, for example, was brought over by the Dutch. This is our version, with the colorful addition of beets, another popular ingredient in this part of the world.

This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.

For a picnic, transport this colorful side dish next to a cold pack in an airtight container.

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved. Active time: 45 min Start to finish: 1‚ hr

Can be prepared in 45 minutes or less, but requires additional unattended time.

Make the slaw and chill it up to two hours before serving. It is best cold.