Slaw

Feathery carrot tops, the often discarded exclamation point to this popular vegetable, have a sprightly bitterness—almost a cross between radicchio and parsley—that makes them an intriguing accent to a crisp, cumin- scented slaw. Although it's wonderful made with regular orange carrots, you could also showcase the rainbow of offerings (in shades of scarlet, burgundy, and yellow) that beckon at farmers markets.

This recipe originally accompanied Baja Fish Tacos .

This wonderful slaw is a great twist on classic cole slaw. If you like your slaw crunchier, make it just before the party.

This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée.

"Ingredients are considered 'spices' in Algerian cooking," says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market.

Less expensive than crab but just as good.

Instead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version? The ginger and rice vinegar provide a fresh, clean flavor, and the serrano gives it just the right spark of heat.

Celery seeds add nice flavor to this tangy oil-free slaw.

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

This finely chopped slaw has just the right balance of sweet and tart. It goes on top of the pulled pork, not alongside it.

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. ** This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce. **

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.

The slaw should be chilled at least 4 hours before serving. Ginger can be sliced thinly and chopped in a mini-chopper.