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This is a mash-up of a few slaw recipes I liked: One was heavy on the cilantro, the other on the sesame lime dressing. The dish reminds me of my mother-in-law’s Chinese Cabbage Salad, which calls for crushed dried ramen noodles and nearly a cup of sugar in the dressing, and you could certainly add a package of Top Ramen to this if you’re looking for even more crunch. I’m a huge cilantro fan; adjust the amount of cilantro or replace with parsley if you’re not.

For the dressing:

1 tablespoon sesame oil

1 teaspoon soy sauce

2 tablespoon freshly squeezed lime juice

1 tablespoon agave nectar, honey or sugar

2 teaspoon chili garlic sauce (can use sriracha or other Asian-style hot sauce)

2 tablespoon canola or peanut oil

For the slaw:

1 head cabbage, cored and shredded (can be red, green, napa, or any combination; you’ll need about 6 cups cabbage in all)

2-3 carrots, cut into matchsticks or shredded

½ cup thinly sliced green onion

½ to ¾ cup chopped cilantro

Salt and fresh ground black pepper to taste

¾ cup roasted peanuts, chopped

1. In a small bowl or glass measuring cup, whisk together the dressing ingredients and reserve.

2. Place the shredded cabbage, carrots, peanuts, green onion and cilantro in a bowl. Season generously with salt and pepper and toss. Add dressing and mix thoroughly to combine. Let slaw rest for an hour so that some of the liquid from the cabbage releases. Toss again and add peanuts just before serving.


Nom Nom Paleo bloggers Melissa Tam and Henry Fong call this endive-based slaw a salad in their new book, “Nom Nom Paleo: Food for Humans” (Andrews McMeel Publishing, $35), but it has all the signs of a slaw in my book: thinly sliced primary ingredients tossed with a salty sweet dressing and something to add even more crunch. They suggest serving it with sausages, grilled pork or barbecued meats.

For Slaw

3 medium endive heads, thinly sliced crosswise (about 3 packed cups)

2 medium Gala, Fuji, or Honeycrisp apples, peeled, quartered, cored, and thinly sliced

¼ cup Honey Mustard Dressing (see recipe below)

Kosher salt

Freshly ground black pepper

½ cup roasted and salted pistachio nuts, shelled and chopped

Honey Mustard Dressing

This recipe for honey mustard dressing will make more than you need for the pistachio apple slaw; reserve the rest for other salads or slaws.

3 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons honey

2 teaspoons Dijon-style mustard

¼ teaspoon kosher salt

Freshly ground black pepper

1. Combine the endive and apple slices in a large bowl.

2. In a small bowl, thoroughly whisk the vinegar, olive oil, honey, mustard and salt until combined. Season to taste with pepper. Use the dressing immediately or refrigerate in a sealed jar for up to three days. Shake well before serving.

3. Add enough dressing to suit your tastes, and gently toss the salad together with your fingers. Season with salt and pepper to taste, and divide among plates or bowls. Top with the chopped pistachio nuts before serving.


Carrot tops are often too bitter to eat on their own, but they complement their better-known halves in this cabbage-free slaw from “Root-to-Stalk Cooking: The Art of Using the Whole Vegetable,” by Tara Duggan, an excellent book for cooks who like to use lesser-known vegetables and vegetable parts. The Greek yogurt dressing is also a good model for other mayo-free slaws.

¼ cup plain Greek or other thick yogurt

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 teaspoons honey

½ teaspoon ground cumin

½ teaspoon ground coriander

Kosher salt and freshly ground black pepper, to taste

5 cups coarsely grated carrots (about 6 medium carrots)

3 cup finely chopped carrot tops (optional)

¼ cup golden raisins

¼ cup toasted slivered almonds

1. In a small bowl, whisk together the yogurt, lemon juice and olive oil. Add honey, cumin, coriander, salt and pepper, and set aside.

2. In a large bowl, mix together the carrots, carrot tops (if using) and raisins. Add dressing and toss gently, adding more salt and pepper if needed. Serve immediately or refrigerate. Garnish with almonds before serving. Serves 4 to 6.


Dripping Springs, Texas, resident Melinda West Seifert shares this super simple slaw recipe in her new cookbook from her behavioral engagement wellness company, LoneStart Wellness. The book, “Food for Fuel, Food for Taste, Food for Health, Food for Thought” ($19.99), is available on and includes dozens of health-conscious recipes, many of which were inspired from her own garden. She likes to serve this slaw with fish or anything she throws on the grill.

1 head cabbage, julienned in food processor or very thinly sliced

4 tablespoons apple cider vinegar

3 tablespoons extra-virgin olive oil

1/4 teaspoon ground black pepper

Pinch of celery seed and dill weed to taste

Julienned or thinly sliced carrots, for garnish

1. Place the julienned or sliced cabbage in a large bowl. Add the vinegar, olive oil and seasonings and toss well. Allow to marinate for two hours at room temperature (this will soften the cabbage) and then refrigerate. Top with carrots and serve chilled.


This mayonnaise-free slaw calls for radishes, red onions and lemon zest, a trio of ingredients you don’t usually find in typical picnic coleslaw. Cookbook author Bobby Deen says that you can prepare the dressing and slaw separately and combine about 30 minutes before serving. From “Bobby Deen’s Everyday Eats: 120 All-New Recipes, All Under 350 Calories, All Under 30 Minutes,” by Bobby Deen

Grated zest and juice of 1 lemon

¼ cup light mayonnaise

1 teaspoon Dijon mustard

½ teaspoon salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 small head green cabbage (about 1½ pounds), cored and finely shredded

2 large carrots, shredded

1 small bunch radishes (about 5 ounces), thinly sliced

½ small red onion, thinly sliced into half-moons

½ cup coarsely chopped fresh parsley, plus more for serving

1. In a large bowl, whisk together the lemon zest, lemon juice, mayonnaise, mustard, salt, and pepper. Add the cabbage, carrots, radishes, onion, and parsley. Toss to coat, and adjust the salt and pepper to taste. Serve garnished with more parsley.