Coleslaw versatile, pleasing

I’m a big fan of coleslaw because a terrific slaw makes the meal, whether the cool and creamy slaw is cozying up to fried chicken, served alongside barbecue or smothering a hot dog.

Slaw is a good keeper, and it’s versatile, ready to spoon onto a sandwich today, onto grilled fish tomorrow.

But instead of the usual slaw for the upcoming Memorial Day weekend, why not a zesty slaw with Southwestern flavors, perfect for the ribs and chops and fried chicken on the menu? In this memorable slaw that’s quick to make, I combine creamy ranch dressing, soft avocado cubes, spicy cumin, and crunchy onion and cabbage, and shower just the right touch of cilantro on top. Feeling fancy? Add a squirt of fresh lime juice to the dressing and top the slaw with a handful of crushed tortilla chips just before serving.

Round out the Southwestern-inspired meal with chips and salsa, fried chicken and potato salad, sliced tomatoes and cantaloupe, hot corn muffins, and a Texas-style chocolate sheet cake for dessert.

Five time-shavings ways to enliven pre-shredded slaw

• Toss slaw with chopped grilled chicken and tomatoes, and moisten with Caesar salad dressing.

• Turn slaw into a roasting pan, and cover with pieces of fresh salmon. Season the salmon with seasoning salt and olive oil; cook at 400 degrees until the fish just begins to flake and is nicely browned, about 20 minutes. Serve a piece of salmon on a bed of the cooked slaw.

• Toss slaw with blue cheese crumbles, chopped toasted walnuts and thin apple slices. Moisten with mayonnaise or oil and vinegar.

• Prepare it Southern-style with sweet pickle relish, chopped Vidalia onion and mayonnaise.

• Or go Asian-style with rice vinegar, soy sauce, sesame oil, a dash of sugar and hot sauce, and toasted sesame seeds.

Southwestern-style Memorial Day picnic

Tortilla chips and salsa

Fried chicken

Potato salad

Southwestern slaw with avocado and cumin

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