Great slaw recipes from the L.A. Times Test Kitchen

Recipe: Zucchini slaw

Recipe: Zucchini slaw

(Kirk McKoy / Los Angeles Times)

By Noelle Carter

June 22, 2015 3:39 PM PT

Think beyond cabbage. You can make a great -- and colorful -- slaw from a host of vegetables and fruit. Check out these ideas.

Celery root makes it special

Recipe: Celery root slaw with pomegranate seeds and green onions

(Al Seib / Los Angeles Times)

June recipe No. 7

Mustards Grill’s curried slaw

(Glenn Koenig / Los Angeles Times)

Daikon slaw

Combine the shredded radish with thinly sliced red onion and diced snow peas. Dress it with a rich but tangy sesame oil and rice vinegar dressing, and finish with black sesame seeds.
Recipe: Daikon slaw
(Ricardo DeAratanha / Los Angeles Times)

12 recipes for bell peppers

Recipe: Bell pepper and corn slaw

(Kirk McKoy / Los Angeles Times)

Picnic update: Fill that basket with fireworks

Recipe: Three-cabbage slaw

(Robert Lachman / Los Angeles Times)

Recipes for melons

Recipe: Curried cantaloupe slaw

(Ricardo DeAratanha / Los Angeles Times)

Bright and colorful

Recipe Jicama slaw

(Ken Hively / Los Angeles Times)

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

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