Our Go-To Slaws

Crunchy. Spicy. Fresh. Slaws add that perfect something to a sausage right off the grill. Here are two of our go-tos for summer.

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Classic Green Coleslaw

Serves 6 to 8

1 medium head green or savoy cabbage, cored and cut into wedges

3 carrots, peeled

4 scallions, finely chopped

½ cup mayonnaise

Juice of 1 lemon, or to taste

2 teaspoons sugar

Kosher salt and freshly ground black pepper


Shred the cabbage and carrots using the shredding disc of a food processor. Transfer the vegetables to a large bowl and add the scallions.

Stir together the mayonnaise and lemon juice; the mixture should be thin, pourable and lemony tasting. Stir in the sugar, 1 teaspoon salt and 1 teaspoon black pepper. Add to the vegetables and toss to coat. Let sit for 30 minutes, then taste and adjust the seasonings. The slaw can be made up to 8 hours ahead.


Toasted Sesame Purple Slaw

Serves 6 to 8

½ head red cabbage, cored and thinly sliced

1 large purple ninja or watermelon radish, thinly sliced

½ red onion, thinly sliced

¼ cup unseasoned rice vinegar

1 teaspoon toasted sesame oil

Kosher salt and freshly ground black pepper

2 tablespoons sesame seeds, toasted


Combine the cabbage, radish and onion in a large bowl. Add the rice vinegar, sesame oil, 1 teaspoon salt and 1 teaspoon pepper. Toss well to combine. Let sit for 30 minutes. Taste and adjust the seasonings. Scatter the sesame seeds over the slaw and toss to combine. The slaw can be made up to 8 hours ahead.