Bored with the usual slaws? The mayo-doused number at the deli or your aunt’s vinegared version?
Don’t fret. We’ve dug up recipes that get to the root of your problem — which is that cabbage is so 245 years ago. The koolsla recipes the Dutch brought to this country circa 1770 used cabbage. And that’s been pretty much the base for coleslaws ever since.
But chefs and culinary pros like to tinker with classic recipes, so they’re using beets, kohlrabi, carrots, fennel, celery root. All are sturdy, colorful, flavorful. All have slaw potential.
The fennel slaw served with a roasted fish sandwich at Found Kitchen and Social House in Evanston, Ill.