For a light supper, these 15 recipes for slaw, salad, and skewers from SAVEUR magazine fit the bill.
Angel Cruz Beef Skewers
Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »
In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »
These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Get the recipe for Chicken Satay (Satay Ayam) »
Minimally-spiced Romanian beef kebabs are grilled until lightly charred and served with intense, bright pickled persimmons in this take on Israeli street food. Get the recipe for Grilled Beef Kebabs with Pickled Persimmons »
Shepherd’s charred cabbage salad, one of three vegetable sides his team served. “We wanted to bring our backyard to you,” Shepherd said. “Not that much grass here.”
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »
Hearts Of Palm and Avocado Salad
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s, eventually making its way onto supermarket produce shelves across the United States. This recipe incorporates other popular ingredients—goat cheese, pecans, dried cranberries—all dressed with balsamic vinaigrette. Get the recipe for Mesclun Salad with Goat Cheese and Balsamic Vinaigrette »
This crunchy salad combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw. Get the recipe for Green Cabbage Salad with Hazelnuts »
Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad.