© 2008 Miri Rotkovitz
Just last month, dads across the country got domestic, helping their kids make pancakes and squeezing fresh OJ for Mother's Day. When Father's Day rolls around on Sunday, lots of them will be cooking again, though this time they'll be channeling their inner cavemen (or pyromanics) and grilling up a Father's Day feast.
Of course, most dads stick to making the marinade and manning the grill. So, help out by making the sides, including this Asian Slaw. Dressed in soy and ginger, it'll complement just about anything Dad throws on the barbecue. I usually cut the veggies with a great big chef's knife, but you can make quick work of the recipe by making the slaw in a food processor fitted with a shredding disk. Of course, that big, sharp, whirring blade might remind Dad so much of a power tool, that he may just usurp your spot in the kitchen and make this slaw himself.