Slaw
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The real fireworks this Fourth of July are in the picnic basket. Let chef Ari Kolender of Leon’s Oyster Shop take care of the menu.
Claire Saffitz and Belle Cushing
Easy
The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.
3.0
(2.98)
Quick
As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.
3.5
(3.46)
Quick
This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
3.7
(3.65)
Quick
Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.
4.6
(4.6)
Quick
Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.
3.6
(3.57)
Quick
Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
3.0
(3.1)
Quick
“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor
3.6
(3.58)
Quick
Crispy shallots are an addictive garnish on this slaw.
4.0
(4.24)
Quick
4.5
(4.52)
Easy
Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.
4.0
(3.76)
Vegan
At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
3.6
(3.57)
Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.
3.5
(3.53)
Quick
"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen
3.4
(3.4)
Quick
Quick
4.0
(4)
Vegan
Quick
4.4
(4.4)
Easy
Quick