Slaw

This crisp, marinated sweet-and-sour slaw is a delicious alternative to creamy coleslaw.

This recipe was created to accompany Garlic Dijon Skirt Steak. Can be prepared in 45 minutes or less.

When slicing the cabbage, try to go nice and thin. Toss with the dressing and let it rest before serving, so the vegetables will soften. The slaw becomes creamy then.

Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.

Buttermilk and blue cheese make this slaw rich and tangy.

Make the slaw and chill it up to two hours before serving. It is best cold.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.

Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

An understated slaw that gives us what we want: crunch and bright acidity.

A simple slaw that pairs well with meaty summer mains.

This celery slaw, along with blue cheese dressing, crumbled blue cheese, and hot sauce, helps make up the Buffalo Dog.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.