Right Stuff vs. Food Porn
Cole slaw is a classic. It goes with just about anything that comes off the barbecue. That mix of cool, crunchy, and creamy is the perfect foil for something hot and smoky or spicy.
(But cole slaw, which comes from the Dutch word “koolsla” (cabbage salad), doesn’t need all that kool. Just ask Dole, Mann’s, and other salad-in-a-bag makers.
The broccoli stalks that go into Broccoli Slaw (Mann’s calls it Broccoli Cole Slaw) aren’t quite as nutrient-packed as the florets, but they’re an excellent source of vitamins A and C, folate, potassium, and fiber, all for just 25 calories in each quarter-bag (1-cup) serving.
Preparation couldn’t be easier: dump into a bowl and pick a dressing. Half a cup of almost any ranch, poppyseed, thousand island, or slaw dressing by Marie’s, Cindy’s, or Annie’s should be enough for the whole bag. Or make your own dressing. For a classic flavor, mix ¹∕³ cup mayo, 1 Tbs. mustard, 1 Tbs. cider vinegar, and ½ tsp. celery seed. Or try ¼ cup mayo, 1 Tbs. reduced-sodium teriyaki sauce, and 1 Tbs. cider vinegar for an Asian twist.
Or stir-fry the slaw in 1 Tbs. peanut oil in a very hot skillet until well browned. Remove the slaw and stir-fry some cubes of extra-firm tofu or chicken in 1 Tbs. peanut oil until lightly browned. Stir in ¼ cup SoyVay Veri Veri Teriyaki or your own favorite lower-sodium stir-fry sauce. Return the slaw to the pan and serve with brown rice.
It’s veggie easy.
Dole: (800) 356-3111
Magnum is the world’s top-selling ice cream bar. But until April, it wasn’t available in the world’s biggest ice cream market.
Consumer-products giant Unilever (which also owns Ben & Jerry’s, Breyers, Good Humor, Klondike, and Popsicle) is pulling out the big guns—starting with a $10 million ad campaign—to let us know that, “At long last—Magnum, the international ice cream sensation made with thick Belgian chocolate, has arrived in the U.S.”
Just in time. Because Americans could really use a new line of six premium ice cream bars whose chocolate coating is “so incredibly thick it cracks when you bite.”
Take the Magnum Double Caramel, which manages to affix 330 calories and 14 grams of saturated fat to a stick. How? By covering vanilla bean ice cream with a “chocolatey coating” (mostly coconut oil and sugar) and a caramel sauce (mostly water, sugar, corn syrup, skim milk powder, and coconut oil), before coating the bar with a thick Belgian milk chocolate shell.
Unilever isn’t trying to steal customers away from Dove and Häagen-Dazs, the company told The Wall Street Journal. Magnum’s entry should “at least double the size of the market for super-premium ice cream novelties,” noted a company spokesperson.
If Magnum bars take off here, the market won’t be the only thing whose size you can expect to double.
Unilever: (800) 634-7532
Dish of the Month
60-Second Salad Dressing
Whisk 2 Tbs. regular mayonnaise with 1 tsp. balsamic vinegar, 1 Tbs. orange juice, and ¹/8 tsp. salt. Toss with 8 cups of salad greens and top with 2 cups of chopped vegetables—try bell pepper, carrot, celery, cucumber, tomato, and avocado.