Light dressing gives tasty slaw healthful twist

It's well worth adding this unusual slaw to your summer menu. It offers crisp, fresh contrast and colorful nutritional balance to whatever you grill, and it holds up well in a picnic cooler.

That could be said of most slaws, but this mix of red cabbage, shaved carrot and onion plus sunflower seeds has a tasty twist.

Instead of swimming in mayonnaise-heavy dressing, the vegetables are tossed with a sweet-tart blend of dried figs, cider vinegar and extra-virgin olive oil, all whirred in a food processor until creamy. The dried figs leave bits of texture in the dressing and offer a gentle, healthful sweetness to balance the bright tangy from the vinegar.

Together, the ingredients add just the right flavor punch to brighten a barbecue-sauce-slathered protein or burger. This new take on an old favorite will be a highlight on your table.

SWEET-TART SLAW WITH FIG DRESSING

Makes 4 to 6 servings Make ahead: The slaw will keep for about three days in an airtight container in the refrigerator. 3 tablespoons hulled, unsalted sunflower seeds

4 dried Mission figs

(about 1½ ounces), stemmed and cut into quarters

3 tablespoons extra-virgin

olive oil

3 tablespoons apple cider vinegar, or more as needed

1 tablespoon honey ¼ teaspoon kosher salt teaspoon freshly ground black pepper 4 cups very thinly sliced

red cabbage

1 cup shredded carrot,

(about 1 large carrot) ½ very thinly sliced small red onion

Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently, about 3 minutes, until they are fragrant and a shade darker. Remove from the heat and let cool completely.

If the figs are very dry, rehydrate them by covering them with warm water for about 10 minutes, or until they soften a bit; drain.

Combine the figs, oil, vinegar, honey, salt and pepper in a mini food processor; puree or process to form a fairly smooth and emulsified dressing. Bits of fig will remain; that's OK.

Pour the dressing into a large mixing bowl. Add the cabbage, carrot and red onion, then gently toss to coat evenly. Taste, and add more vinegar, as needed.

Add the toasted sunflower seeds just before serving.

PER SERVING (based on 6): 120 calories, 1 g protein, 13 g carbohydrates, 3 g fiber, 9 g sugar,

8 g fat (1 g saturated), 0 mg cholesterol, 70 mg sodium