What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas.
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Terry takes a basic cabbage coleslaw and amps it up with a panoply of spring favorites: green peas, snap peas, parsley, and chives all add texture and sweetness to the salad, making it more than just a ho-hum side.
This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
Hawaiian kalua-style pork is cooked for 18 hours in the slow cooker, yielding tender pulled meat for sandwiches.
Classic cole slaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing.
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
A spicy cabbage slaw somewhere in between what you'd get at a Mexican taqueria and a Haitian-style pikliz, with flavors of habanero (or Scotch Bonnet) and allspice. Great for sandwiches, tacos, topping burgers, etc.
To top my slaw dog, I wanted a coleslaw that was assertive—crunchy, acidic—but not aggressive. Basically, I wanted something more than the standard blended mess you can get at the grocery store, but nothing that would detract from the hot dog underneath.
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce.
Lean roasted pork loin, crisped in a crust of Chinese five-spice, sliced and served on a spicy cool Asian slaw of cabbage, cilantro, and green onion, crowned with charred mushrooms and peanuts, and zapped with a hit of sriracha.
These Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook aren't quite as quick as opening up that yellow taco dinner box complete with hard shells and seasoning packet, but they're certainly worth the ten or fifteen minutes of extra prep time in tastiness alone.
This slaw is hot as it looks: with both fresh jalapeños and smoky chipotles. Wrapped in warm corn tortillas, piled high on fish sandwiches, or just on the side, this dish makes plain old cole slaw seem pretty pathetic.
Crunchy fish, crisp slaw, and a touch of sour heat from the salsa verde. These have serious West Coast fish taco cred and make for ideal spring and summer eating.
This really simple slaw is great on hot dogs, hamburgers, or pretty much anything. You can chop the cabbage in a food processor or by hand if you have some time and a sharp knife. I use homemade mayonnaise—commercial is...
What's the allure of cranberry sauce on the Thanksgiving table? Its sweet tartness breaks up the starchy monotony of the meal, interjecting little bites of much needed acidity. When choosing recipes from Alton Brown's Good Eats 2: The Middle Years, I was looking for another dish that could impart a little cranberry-sauce-esque brightness to the meal. This German Hot Slaw ended up doing just that.