Slaw

Encurtido de repollo In addition to mounding this refreshing slaw on every bite of the Salvadoran Stuffed Masa Cakes , you can proudly serve it as an accompaniment to burgers or grilled chicken.

Homemade Thousand Island dressing, a timeless crowd-pleaser, is tossed with coleslaw for a quick and crunchy no-cook take on chicken salad.

Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

With two hues of cabbage and two kinds of apples, as well as carrots and yams, this multi-colored slaw will look gorgeous on a picnic or buffet table.

Sugar snap peas add a fresh crispness to this slaw; buttermilk dressing keeps it tangy and light and contrasts nicely with the other dishes on this menu. And it's so easy to make. We bet that, after a taste, you'll never rely on that mayonnaisey deli slaw again.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. I'm always on the lookout for food that can satisfy my need for CRUNCH! Jicama (pronounced HEE-kah-mah), a root vegetable, was one of my favorite discoveries on my first trip to the American Southwest; it arrived there via Mexico. Now you can buy it in many supermarkets across the country; a jicama is about the size of a grapefruit and has a thin brown skin. Crisp as a Granny Smith apple, freshly cut jicama makes perfect slaw.

This light and refreshing slaw is best eaten the day it's made, chilled or at room temperature.

In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn't traditional, but it serves the same purpose.

Use the grating disk of a food processor to grate the beets more easily.

Can be prepared in 45 minutes or less but requires additional unattended time.

There's Carolina Red Barbecue Sauce in this, a "must" with the pork.

This recipe can be prepared in 45 minutes or less.

Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw.