Whether homemade or from your neighborhood deli, coleslaw’s sweet-tangy flavor offers a perfect foil for the richness of meat.
But there’s no reason to make coleslaw—Dutch for “cabbage salad”—from green cabbage alone. Red cabbage, Napa cabbage and Brussels sprouts are cool weather vegetables that are low in calories and deliver lots of vitamins and nutrients along with their earthy sweetness.
These cross-cultural coleslaws, inspired by the flavors of Italy, Mexico, India and Vietnam, make great sides or even main dishes with the addition of some chicken, shrimp or pork.
—Story and recipes by Maria C. Hunt, a food writer in San Diego, Calif.