Spring Slaws

With hearty winter comfort foods now retired and salad season on the horizon, it’s easy to get excited about the textural playground of slaws. Summer’s tender greens have a way to go before they land in our salad bowls, but that doesn’t mean skipping fresh sides altogether. Vegetable slaws are a welcome compromise, transitioning seamlessly into warmer weather by incorporating both winter vegetables, now left raw, and the essence of springtime produce.

Best of all, slaws can be made ahead. Slaws work as well eaten at home as a side dish as they do in a take-to-work lunch; most even benefit from being marinated overnight in the refrigerator.

There’s no need to get fussy. Slaw components can be shredded with a food processor if desired; however, a sharp knife, grater, and a little elbow grease will also get the job done.

The textures in these slaws, along with their adventurous flavour profiles, can sate even the most steadfast salad skeptic. For an unexpected side dish that reaches beyond cabbage and mayonnaise, try these five fresh takes on slaw. There won’t be a shred left.

Recipes

• Rainbow Roots Slaw with Tahini-Cilantro Dressing
• Asian Slaw with Sesame Tofu Cubes and Avocado
• Kale Slaw with Chickpea Caesar Dressing and New Potato Croutons
• Creamy Waldorf Slaw
• Tangled Spring Vegetable Slaw with Maple-Mustard Vinaigrette

Slaw tips and tricks

• For busy weeknight dinners, have your preferred protein, a fast-cooking grain, and a pre-made slaw on the side. Dinner is done in less than half an hour.
• Don’t feel restricted to eating slaws only in warmer weather––the type of slaw you make can change with the seasons. Try shredding raw butternut squash or sweet potatoes for something a bit earthier when the temperatures drop.
• If you favour a warm side, stir-fry vegetables briefly before dressing.