A good slaw is the ultimate dish to have on hand for any meal. Crunchy, flavorful, colorful—with the ability to be made in advance, what is there not to like?
The following slaws are a twist on the traditional cabbage/carrot slaw. They are great for a Shabbos meal or afternoon lunch. The best thing about making a batch for Shabbos is that any leftovers will be devoured at the Sunday barbecue.
Tarragon is the perfect complement to fennel as both have an anise taste. The apples add crunch and sweetness to the salad.
Radishes are the perfect slaw ingredient. They are crunchy and maintain their crunch even after sitting in the dressing for a while. Toasting the sesame seeds enhances the flavor and crunch value of the seeds.
This slaw uses pickled red onion as the dressing and is an update on the classic sweet and sour cucumber salad.
This is a sweet and tangy slaw. Use the jalapeño if you like extra heat, skip it if you don’t.
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