Food

Slaw, Salad, and Skewers

August 19, 2008

For a light supper, these 15 recipes for slaw, salad, and skewers from SAVEUR magazine fit the bill.

Angel Cruz Beef Skewers — Named for a park in Central Valley, California—a popular meeting place for the large Cambodian community there—these kebabs are slathered in an aromatic and pungent paste of lemongrass, kaffir lime, and fish sauce before meeting the heat of a charcoal grill. Get the recipe for Angel Cruz Beef Skewers »Matt Taylor-Gross

Pineapple and Pork Teriyaki 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 »Matt Taylor-Gross

Houston, Chris Shepherd, Grilling, Cabbage Slaw — In this offbeat slaw, 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 »Drew Anthony Smith

Shrimp Satay (Satay Udang) — Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »Todd Coleman

Chicken Satay (Satay Ayam) — These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger. Get the recipe for Chicken Satay (Satay Ayam) »Todd Coleman

Grilled Beef Kebabs with Pickles Persimmons — Minimally-spiced Romanian beef kebabs are grilled until lightly charred and served with intense, bright pickled persimmons in this take on Israeli street food.Matt Taylor-Gross

Charred Cabbage Salad — 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."Matt Taylor-Gross

Asparagus Mint Slaw — 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 »Helen Rosner

Cucumber Pepper Slaw — Sliced cucumber is tenderized with kosher salt in this zesty slaw. Get the recipe for Cucumber Pepper Slaw »James Oseland

cumin kebabs — The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they're also the focal point of the region's iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder. Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »Matt Taylor-Gross

Mint & Aleppo Pepper Marinated Chicken Kebabs (Tavuk Kebabi) — A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs.Laura Sant

Hearts Of Palm and Avocado Salad — A simple salad that puts a ubiquitous supermarket staple to work. Canned hearts of palm have a vegetal, slightly nutty flavor similar to artichokes, and they combine perfectly with butter lettuce and avocado. Get the recipe for Hearts Of Palm and Avocado Salad »Farideh Sadeghin

Mesclun Salad with Goat Cheese and Balsamic Vinaigrette — 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 »Farideh Sadeghin

Green Cabbage Salad with Charred Cabbage Vinaigrette and Hazelnuts — 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.Justin Walker

Red Leaf Salad with Ranch Dressing — Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad. Get the recipe for Red Leaf Salad with Ranch Dressing »André Baranowski

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