Carrot Slaw

4 to 6 Servings

Using a combination of red, white, yellow and/or purple carrots makes this dish over-the-top gorgeous. The dressing of cilantro, lime, and jalapeño makes for a great slaw that can also double as an unexpected topping for fish tacos or a crunch filling for sandwiches.


  • 12 ounces carrots, preferably assorted colors, peeled, julienned (about 4 cups) 

  • 2 tablespoons vegetable oil or grapeseed oil 

  • 1 tablespoon fresh lime juice 

  • 1 1/2 teaspoons sugar 

  • 1/2 teaspoon kosher salt, more as needed 

  • 2 jalapeños, seeded, minced 

  • 1/2 cup (loosely packed) cilantro leaves 

  • 3/4 teaspoon ground coriander 

  • Freshly ground black pepper


Toss carrots, oil, lime juice, sugar, salt, and jalapeños in a large bowl. Let marinate, tossing occasionally, for 15 minutes.

Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper. 

Candy-Stripe Beet and Carrot Slaw

4 to 6 Servings

Candy-stripe beets, also known as Chioggia beets, look just like they sound -- with eye-catching red and white stripes. Their colors stay intact in this yogurt-based dressing (as opposed to bleeding the way that red beets would), which makes for a lovely presentation. If you can't find Chioggias, use golden or red beets -- the presentation won't be as dazzling, but they'll still be delicious.


  • 1/4 cup plain Greek yogurt 

  • 1 teaspoon finely grated orange zest 

  • 3 tablespoons fresh orange juice 

  • 1 tablespoon fresh lemon juice 

  • 1 tablespoon finely chopped dill 

  • 5 2-inch-diameter candy-stripe (Chioggia) beets, peeled, julienned 

  • 1 medium carrot, peeled, julienned 

  • Kosher salt and freshly ground black pepper 

Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

Celery, Apple, and Fennel Slaw

4 to 6 Servings

The original, traditional Waldorf salad consists of a mix of apples, celery, and walnuts with a creamy dressing. Delicious, absolutely -- but we find that version has almost too much crunch. So we skip the walnuts and use tarragon in place of parsley. (If you can't live without walnuts, toast them in a dry pan over medium heat before adding to the salad.) Serve with grilled fish or pork.


  • 3 tablespoons extra-virgin olive oil 

  • 2 1/2 tablespoons apple cider vinegar 

  • 1 1/2 tablespoons coarsely chopped fresh tarragon 

  • 2 teaspoons fresh lemon juice 

  • 1/4 teaspoon sugar 

  • 3 celery stalks, thinly sliced on a diagonal, plus 1/4 cup (loosely packed) celery leaves 

  • 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds 

  • 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned 

  • Kosher salt and freshly ground black pepper


Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, fennel bulbs and fennel fronds, and apple; toss to coat. Season to taste with salt and pepper. 

Tuscan Kale Caesar Slaw

4 to 6 servings

The crisp-tender texture and robust flavor of Tuscan kale stands up to the tart, Caesar-like dressing (which includes mustard and anchovy fillets.) In addition to serving this hearty slaw as a side dish, it would also be impressive as a main-course salad served alongside grilled chicken, beef, or lamb. If you can't find Tuscan kale, it's fine to use another variety.


  • 1/4 cup fresh lemon juice

  • 8 anchovy fillets packed in oil, drained 

  • 1 garlic clove 

  • 1 teaspoon Dijon mustard 

  • 3/4 cup extra-virgin olive oil 

  • 1/2 cup finely grated Parmesan, divided 

  • Kosher salt and freshly ground black pepper 

  • 1 large hard-boiled egg, peeled 

  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)


Purée first 4 ingredients in a blender until smooth. With machine running, slowly add oil, drop by drop, until creamy dressing forms. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.

Do ahead: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Using the back of a spoon, press egg white through a coarse-mesh strainer set over a small bowl. Repeat with egg yolk, using a clean strainer and bowl.

Do ahead: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/4 cup Parmesan and sieved eggs.

From The Grilling Book: The Definitive Guide from Bon Appetit, Andrews McMeel Publishing, May 2013.