Summer sides: five easy favorites complete the picnic

Sunset, July, 2004 by Linda Lau Anusasananan

The meat may star at a summer barbecue, but without its supporting cast of side dishes--salads, beans, breads, and desserts--it would be a one-dimensional meal. Great sides will add flair to your next potluck, barbecue, or casual meal with friends. Our classic dishes are a fresh take on some old favorites, from a zingy napa cabbage slaw to a spiced-up Southwestern-style cornbread. They're a perfect match with the barbecued ribs and brisket on page 110 or your favorite grilled steak, fish, or chicken.

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Crunchy Napa Cabbage Slaw

PREP AND COOK TIME: About 1 hour

MAKES: About 14 cups; 14 to 16 servings

  2/3 cup slivered almonds
    8 cups (about 1 lb.) coarsely
      shredded napa cabbage
   12 ounces snow peas,
      strings removed, rinsed
      and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions
      (including green tops)
1 1/3 cups lightly packed fresh
      cilantro leaves, rinsed
      Creamy soy dressing
      (recipe follows)

1. Place almonds in a 9-inch cake pan. Bake in a 350[degrees] oven until golden, shaking pan once, 6 to 9 minutes.

2. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.

3. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

Creamy soy dressing. In a small bowl, combine 3 tablespoons white wine vinegar, 3 tablespoons sugar, 1 tablespoon soy sauce, 1 clove peeled and minced garlic, 1/2 teaspoon Asian sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne; stir until sugar dissolves. Gradually whisk in 1 cup mayonnaise, stirring until blended.

Per cup: 185 cal., 78% (144 cal.) from fat; 2.9 g protein; 16 g fat (2.2 g sat.); 8.7 g carbo (1.8 g fiber); 172 mg sodium; 9.3 mg chol.

Bread-and-Butter Pickle Potato Salad

PREP AND COOK TIME: About 1 hour

MAKES: About 11 cups; 12 to 14 servings

NOTES: Strain the pickle juice from the jar and use for dressing. If making salad up to 1 day ahead, cover and chill; mix before serving.

  4 pounds Yukon Gold or
    red thin-skinned potatoes
    (about 2 1/4 in. wide), scrubbed
  2 tablespoons mustard seeds
  1 cup finely chopped bread-and-
    butter pickles, plus 1/2 cup juice
    from jar (see notes)
  1 cup reduced-fat or
    regular mayonnaise
1/4 cup cider vinegar
  2 red bell peppers (8 oz. each), rinsed,
    stemmed, seeded, and diced
3/4 cup minced parsley
    Salt and pepper

1. In a 6- to 8-quart pan, combine potatoes and 3 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes. Drain well and let stand until cool enough to touch, 15 to 25 minutes.

2. Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes. Drain.

3. In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 minutes. Add 1/2 cup parsley and salt and pepper to taste; mix gently. Scrape into a serving bowl and sprinkle with remaining parsley (see notes).

Per serving: 151 cal., 17% (25 cal.) from fat; 3.6 g protein; 2.8 g fat (0.6 g sat.); 28 g carbo (2.2 g fiber); 307 mg sodium; 0 mg chol.

Southwest Cornbread

PREP AND COOK TIME: About 30 minutes MAKES: 9 to 12 servings

    1 cup all-purpose flour
    1 cup yellow cornmeal
  1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
  3/4 teaspoon salt
    2 large eggs
    1 cup buttermilk
      About 1/4 cup (1/8 lb.) cooled
      melted butter
    1 can (4 oz.) chopped green chiles
  3/4 cup (3 oz.) coarsely shredded
      jack cheese
    1 tablespoon chili powder

1. In a bowl, mix flour, cornmeal, 1/3 cup sugar, the baking powder, and the salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir in chiles and cheese. Pour egg mixture into flour mixture and stir just until evenly moistened.

2. Scrape batter into a buttered 8-or 9-inch square pan; spread level. In a bowl, mix remaining 1 tablespoon sugar and the chili powder. Sprinkle evenly over batter.

3. Bake in a 400[degrees] oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, 20 to 25 minutes.

4. Cut into pieces. Serve hot or at room temperature.

Per serving: 192 cal., 35% (68 cal.) from fat; 5.7 g protein; 7.5 g fat (4.1 g sat.); 26 g carbo (1.2 g fiber); 402 mg sodium; 54 mg chol.

Pinquito Beans

PREP AND COOK TIME: 30 minutes

MAKES: 11 to 13 cups; 10 to 14 servings

NOTES: Pinquito beans are packed in a seasoned liquid. If using pinto beans, drain beans before using.

    6 ounces sliced bacon, chopped
    3 onions (1 1/2 lb. total), coarsely
      chopped
    2 cloves garlic, peeled and minced
      or pressed
  3/4 cup chopped green bell pepper
1 1/4 cups red enchilada sauce
    1 can (6 oz.) tomato paste
  1/3 cup firmly packed brown sugar
1 1/2 teaspoons dry mustard
    5 cans (15 oz. each) undrained
      pinquito beans or drained pinto
      beans (see notes)