Bismarck, North Dakota - News

Bismarck Tribune

A lone hero's a great thing. But the sidekick ... he or she is there to provide the flavor, the humor, the humanity to our hero. Never underestimate the importance of the sidekick, or in the case of a meal, the side dish. The steak, the pork chop, the hamburger, would be lonesome without some nice sides to cuddle up to on the plate and complement their heroic meatiness.

We'll never stop loving potato salad, but slaws deserve to be right up there with them. Vary the dressings and the garnishes and slaws will adapt themselves to any cuisine you love. Radicchio is featured in the following recipes, but a mix of red, green or napa cabbage could be substituted as well.

Try this Asian-inspired slaw with grilled shrimp:

Bangkok Slaw

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 tablespoons fish sauce (or soy sauce)

1 teaspoon sugar

1 crushed garlic clove

1/2 teaspoon crushed red chili flakes

Garnish:

4 tablespoons roasted salted peanuts, coarsely chopped

4 tablespoons sliced green onion

Place radicchio, carrot, cucumber and cilantro in large bowl. In a 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. Makes 6-8 servings.

Shortcut: Substitute bottled sesame ginger or other Asian sesame dressing for homemade dressing.

Santa Fe Slaw

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. Makes 6-8 servings.

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

This pairs wonderfully with slow-cooked ribs:

Classic Carolina Slaw

1 head radicchio, cored and coarsely chopped or shredded (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. Makes 6-8 servings.

Shortcut: Substitute bottled sweet and sour dressing for homemade dressing.

Fruited Slaw with Classic Poppy Seed Dressing

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 dissolves. 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. Makes 6 servings.

Shortcut: Substitute bottled poppy seed dressing for homemade dressing.

- The recipes above are courtesy of Royal Rose Radicchio Growers

Pale Ale Cabbage Slaw

1 pound red cabbage, finely shredded

1 pound green cabbage, finely shredded

1 package (1 pound) carrots, shredded

1 sweet onion, thinly sliced

1/3 cup sugar

1/2 teaspoon celery seeds

1 bottle (12 ounces) pale ale beer

1/3 cup grape seed oil

1/4 cup cider vinegar

1 tablespoon honey mustard

11/2 teaspoons salt

1/2 teaspoon black pepper

In large bowl, toss red and green cabbage with carrots and onion slices. Combine well. Sprinkle with sugar and celery seeds; toss again until evenly distributed.

In large saucepan, pour beer and bring to a boil. Boil 5 minutes. Whisk in grape seed oil, vinegar, mustard, salt and pepper. Remove from heat and pour over cabbage mixture; toss briefly, then cover and refrigerate at least 4 hours or overnight.

When ready to serve, toss slaw and drain in colander. Makes 12 servings.

(Nutrition per serving: 130 calories; 6 g fat; .5 g saturated fat; 17 g carbohydrate; 3 g fiber; 11 g sugar; 2 g protein)

- National Beer Wholesalers Association

(Reach reporter Karen Herzog at 250-8267 or karen.herzog@bismarcktribune.com.)