Slaw

You may not think of coleslaw as sexy, and you'd be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It's also a great way to enjoy your kale in the raw.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.

McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.