Name: Chopped spicy Asian coleslaw Recipe
Total time: 30 min
Yield: Serves 6 to 8
Ingredients: 1 small head cabbage, cored and chopped; 2 pickling cucumbers, peeled, seeded and diced; 3 large green onions, including green ends, thinly sliced; 1 red bell pepper, diced; 3 tablespoons canola oil; 2 tablespoons rice vinegar; 1 tablespoon lime juice; 1/2 teaspoon sesame oil; 1 tablespoon honey; 1 tablespoon minced cilantro leaves; 1 small jalapeno, seeded and minced; 1 1/2 teaspoons minced ginger root; 1/2 teaspoon coarse salt; Cilantro leaves, for garnish; Lime wedges, for garnish

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By Abby Mandel

Aug. 30, 2000

These three recipes are perfect for barbecues or any other kind of summer entertaining for which you need to bring a dish, because they travel well.

The two salads are robustly flavored and especially good with grilled meat, fish or chicken. They can easily be doubled or tripled to serve a crowd and improve if made a day ahead.

The fudge cake is the best chocolate cake I’ve ever tasted. Many years ago, this cake was the winner in a chocolate cake contest that I ran in this column. A great chocolate cake is hard to find at the store; that’s why I had the contest. This cake is chocolate at its best--dark, dense and wonderfully fudge-like. It’s also easy to make.