Beet, Endive, and Pear Slaw
Why This Recipe Works
For a fresh take on coleslaw, we trade out everyday cabbage for a variety of root vegetables that lend color and flavor to this year-round side dish. We use a box grater (or the shredding disk attachment of a food processor) to quickly turn the hard vegetables into tender shreds. To avoid a waterlogged salad, we toss the shreds with salt and sugar to soften them slightly and draw out moisture. Adding another vegetable, one with a lighter, airier texture, breaks up the salad and gives it lift; apple or pear and a green herb lend additional layers of fresh flavor. Bright Dijon-based vinaigrettes bring our slaw recipes together.