Slaw

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 20 min

Active time: 40 min Start to finish: 1 hr

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

For a picnic, transport this colorful side dish next to a cold pack in an airtight container.

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

Cabbage has been a staple vegetable in New England since the colonists sowed the first seeds. In the beginning, English settlers boiled it, just as they had back home. Eventually, other immigrants introduced creative new ways to prepare it. Coleslaw, for example, was brought over by the Dutch. This is our version, with the colorful addition of beets, another popular ingredient in this part of the world.

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

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

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

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

Can be prepared in 45 minutes or less.

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.

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.