Cole slaw has a permanent home on summer picnic and potluck tables–and for good reason: it can be made ahead, it packs and travels well, and its sweet-tangy flavor profile complement so many summer foods (especially grilled ones). But as tasty asclassic cole slawis, there’s no reason to start there. These creative twists jazz up the usual cabbage/carrot combo with fruit, nuts, and herbs…or skip the cabbage entirely, swapping in other cruciferous or root vegetables. As long as it’s cool, crunchy, and tangy, your guests will love it.
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RecipeTaco Slaw
Whenever I make fajitas or tacos, I find I want a fresh, simple, crunchy way to finish them. This is what I landed on: shredded cabbage and carrot, plus scallions, cilantro if you have it around, then lime juice, salt, and just a spoonful of mayonnaise. If you’re short on time, you can replace the cabbage and carrots with a 14-oz. bag of prepared coleslaw mix. -
RecipeBroccoli Slaw
Packed with broccoli, almonds, dried cranberries, and a tangy buttermilk dressing, this dish comes together almost instantly, requires no cooking, and would be welcome at any barbecue or potluck. -
RecipeGrapefruit Slaw
This tangy slaw packs a bit of heat from jalapeño and red pepper flakes. Pepitas sprinkled on top add a salty crunch. Try serving it with grilled seafood. -
RecipeThai-Style Cabbage Slaw
This super-quick slaw is packed with flavor thanks to lots of fresh herbs and the lime-fish sauce dressing. Serve with grilled Thai chicken breasts or seared salmon. -
RecipeCabbage and Apple Slaw
This quick slaw retains the cabbage's crunch, while apples lend a touch of sweetness. Try it with Smoky Pork Burgers with Grilled Sweet Onion.
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RecipeMango Slaw with Cashews and Mint
Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews. This can be a main-dish salad, or it goes well with pork chops, or grilled chicken or tofu. It will work with almost any variety or ripeness of mango, whether sour or sweet. Use the type you can get or that you enjoy the most. In general, a firm but not overly ripe mango holds up best, but all will be delicious in this salad. -
RecipeCitrusy Beet, Parsnip, and Radish Slaw
Brightly flavored orange zest and juice underscore the earthy nature of beets and parsnips. As you toss the slaw, the beets will “bleed,” coloring the parsnips and radishes.
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RecipeWarm Cabbage Slaw with Bacon Dressing
这是一个简单的配菜和猪排, sausages, or any roasted meat.
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RecipeKohlrabi-Radish Slaw with Cumin and Cilantro
To speed up the vegetable prep, use the grating and slicing blades on a food processor for the radishes, carrots, and cabbage, and the julienne cutter on a mandoline for the kohlrabi.
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RecipeJícama Slaw with Carrots and Red Peppers
Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.
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RecipeFennel Slaw with Grapefruit, Cracked Pepper, and Pistachios
Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor to this colorful slaw.
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RecipeCabbage-Carrot Slaw with Cranberries, Mint, and Honey
Cabbage and carrots may be typical slaw ingredients, yet this slaw is anything but. Taking a cue from Moroccan cuisine, it has sweetness and heat balanced by a sprinkling of fresh mint. Try it alongside tender braised lamb or beef.
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RecipeShredded Beet and Red Cabbage Slaw with Tahini-Lime Dressing
Beets make for an unexpected star in this vibrant slaw, and a tahini dressing blended with lime and garlic is far from traditional. The result: layers of sweetness and saltiness, brightness and richness, and contrasting textures. Each component can be made ahead of time and tossed together before serving. -
RecipeCelery Root-Apple Slaw with Pecorino, Parsley, and Pine Nuts
I love this slaw alongside a juicy roast chicken, especially when the juices from the bird mingle with the slaw. Use nutty Pecorino Toscano, not Romano; the latter is too salty here. If you can't find Pecorino Toscano, manchego makes a good substitute.
