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14 Super Summer Slaws

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 as classic cole slaw is, 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.

  • Recipe

    Taco 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.

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  • Recipe

    Broccoli 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.

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  • Recipe

    Grapefruit 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.

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  • Recipe

    Thai-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.

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  • Recipe

    Cabbage 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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  • Recipe

    Mango 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.

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  • Recipe

    Citrusy 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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  • Recipe

    Warm Cabbage Slaw with Bacon Dressing

    This is an easy side dish to serve with pork chops, sausages, or any roasted meat.

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  • Recipe

    Kohlrabi-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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  • Recipe

    Jícama 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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  • Recipe

    Fennel 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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  • Recipe

    Cabbage-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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  • Recipe

    Shredded 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.

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  • Recipe

    Celery 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.

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