Slaw

Buttermilk and blue cheese make this slaw rich and tangy.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved. Active time: 45 min Start to finish: 1‚ hr

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

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A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.

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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.

A simple slaw that pairs well with meaty summer mains.

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

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.