Fresh Slaw Recipes

Toasted walnuts add extra crunch to this festive autumn salad; if you don't have a mandoline or food processor, you can use purchased shredded Brussels to speed the prep.

Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, of Little Eater in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce. 

Serve this low-fat, lightly dressed cabbage slaw as a side dish for grilled meat, chicken, or fish. It goes especially well with Chinese Five-Spice Marinated Pork Satay, which uses Asian spice blends.

Swiss chard is usually cooked, but we keep it raw in this lightly sweet, Asian-inspired slaw that's packed with good-for-you ingredients.

This side-dish salad tastes great with burgers or pulled pork sandwiches. Or you can toss the slaw with shredded chicken or chopped cooked ham for a main-dish salad.

Dried cranberries plump up when tossed with vinaigrette in this tangy coleslaw. The recipe was a winner at the Wisconsin State Fair.

Nuts and fruit add crunch and color to cabbage tossed in a homemade vinaigrette. This beautiful twist on traditional coleslaw is best served right away for maximum crispness, but it will hold for up to 24 hours.

Combining cinnamony pumpkin-pie spice with fresh mint lends North African flavor in a flash. Try this simple salad as a side dish to grilled chicken.

Sesame seeds, ramen noodles, soy sauce, ginger and fresh broccoli give Asian flair to cole slaw.

Crisp, shredded Brussels sprouts, toasted hazelnuts and tangy cranberry-orange dressing provide a burst of fresh flavor to balance a rich holiday roast. We like the hearty texture of raw Brussels sprouts, but if you prefer them a bit softer, blanch them first and then plunge them into cold water and pat dry.

Jazz up packaged coleslaw with a sliced sweet pepper, green onion, cilantro and sesame-ginger salad dressing.

Uncooked asparagus might sound strange, but this is essentially an elegant take on slaw-slicing a firm vegetable like cabbage or carrot thinly to break down its cell walls and allow a tangy dressing to soak in.