North Carolina-Style Coleslaw

Steve Adelson, of Ole Smokey Barbecue, says this slaw recipe is simple, clean-tasting and healthful. The tang of the vinegar, the sweetness of the ketchup and brown sugar, the heat of the cayenne pepper and the slightly softened crunch of the shredded cabbage complement the flavors and texture of pulled pork. Adding the dressing while it is hot improves the texture of the slaw and speeds the marinating process, he says.

2 cups apple cider vinegar

1/2 cup water

1/2 cup ketchup

1/4 cup light or dark brown sugar, or more to taste (may substitute molasses)

5 teaspoons salt, or more to taste

3 teaspoons crushed red pepper flakes, or more to taste

1 teaspoon freshly ground black pepper

1 teaspoon freshly ground white pepper

1 large head (about 2 pounds) green cabbage (loose or discolored outer leaves removed), cored and shredded (about 8 cups; may substitute red cabbage)

Combine the vinegar, water, ketchup, brown sugar, salt and peppers in a medium non-reactive saucepan over medium-high heat, stirring until the sugar and ketchup are thoroughly incorporated. Reduce the heat to medium or medium-low and cook for about 10 minutes, stirring occasionally; do not let the mixture come to a boil. Transfer to a heatproof container. The yield is a scant 3 cups.

Place the shredded cabbage in a large, non-reactive bowl. Pour 1 cup of the warm dressing over the cabbage and mix to coat thoroughly.

Let the slaw cool to room temperature, then cover and refrigerate it for several hours or overnight.

Asparagus Carrot Slaw

Chef Steve Mannino of Rustico in suburban Virginia uses this as a bed for fried oysters wrapped with sushi-grade tuna and drizzled with a lemon aioli. The slaw’s lemony tang makes it a good side dish for just about any kind of seafood, and it would pair nicely with chicken or pork.

1 large carrot, peeled and trimmed

8 large stalks asparagus, ends and tips trimmed (reserve tips for another use, if desired)

1/2 small red onion, cut into very thin strips (julienne)

1 tablespoon lemon-infused olive oil

2 teaspoons extra-virgin olive oil

1 1/2 teaspoons lemon juice

Salt

Freshly ground black pepper

Use a vegetable peeler to create long ribbons of carrot, rotating the carrot as you work to create as many ribbons as possible, stopping before you reach the tough core. Let them fall into a medium bowl.

Create ribbons from the asparagus stalks in the same manner as the carrot and add them to the carrot strips. Add the onion, lemon oil, extra-virgin olive oil and lemon juice, mixing well. Season with salt and pepper to taste.

Cover and refrigerate the slaw for up to 1 hour before serving.

Jicama Inari Slaw

Inari, available at Asian markets, is fried tofu marinated in sweet soy sauce. It is normally stuffed with sushi rice to make sushi, but it’s cut into thin strips and used as an ingredient for this slaw, which often makes an appearance on the specials menu at Kaz Sushi Bistro in Washington.

Make ahead: The slaw can be made several hours in advance.

8 ounces (about 1/2 small) jicama, cut into long, thin strips (julienne; 1 1/2 cups)

4 ounces inari, cut into julienne (see headnote; may substitute diced firm tofu)

1 tablespoon hoisin sauce

1/2 teaspoon freshly squeezed lemon juice

1 tablespoon chopped scallion, white and light-green parts (from 1 scallion)

1 tablespoon chopped pickled ginger

Gently toss together the jicama, inari, hoisin sauce, lemon juice, scallion and pickled ginger in a medium bowl. Cover and refrigerate until ready to use.

Blue Cheese Slaw

Executive chef Jeff Tunks created this slaw to accompany crispy catfish with smoked tomato tartare, a specialty of Acadiana Restaurant in Washington.

Make ahead: The slaw can be made and refrigerated a day in advance.

1/3 medium head green cabbage (loose or discolored outer leaves removed), cored, then shredded or chopped (2 cups)

1 small carrot, shredded or chopped ( 1/4 cup)

1/8 medium red onion, cut into thin strips (julienne; 2 tablespoons)

1/4 medium green bell pepper, cut into julienne ( 1/4 cup)

1/4 cup regular or low-fat mayonnaise (do not use nonfat)

2 ounces Maytag blue cheese, crumbled ( 1/4 cup)

1 teaspoon freshly squeezed lemon juice

Salt

Freshly ground black pepper

Combine the cabbage, carrot, red onion, bell pepper, mayonnaise, blue cheese and lemon juice in a large bowl; mix well. Season with salt and pepper to taste.

Cover; refrigerate for several hours before serving.