corn and tomatoes; the next, it’s all about roots and cruciferous veggies. And in the same swoop, you find yourself transitioning from bright and cheery salads to stew-y and roasted dishes to go along with the sudden change in seasons. The months ahead promise a parade of gratins, bakes, and mashes worthy of a hibernation diet.It’s that time of year again: One moment you’re feasting on summer
But while autumn’s harvest may seem best suited for being cooked into oblivion, it’s actually hiding some great fresh veggies in its midst. It’s just that they need a little coaxing. A slaw can turn even the hardiest roots and stalks into something vibrant and pleasantly crunchy: Just shred and slice your produce thin and let it pickle slightly in vinaigrette, then watch any cases of the cold-weather vegetable blues slip away.
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To get yourself out of a fall produce funk, you can turn to one of these seasonal slaws—here are 11 autumn coleslaw recipes that keep things bright and fresh.
Fennel and apple each bring their own flavors to the table, with fennel’s anise overtones and apple’s signature tartness. With such strong personalities, they only need an extra-light vinaigrette to dress them up, getting just the slightest spike from a white wine vinegar and olive oil mixture. Get our Fennel-Apple Slaw recipe.
Never mind those leaden, mayonnaise-heavy versions of coleslaw, the ones that usually end up uneaten at the edge of your plate. This perky kale and apple version gives the stuff a long overdue update. Get our Kale-Apple Coleslaw with Poppy Seed Dressing recipe.
Related Reading: The Ultimate Guide to Types of Kale
Brussels sprout leaves are kind of like the low-budget version of fancy-schmancy microgreens—and raw Brussels sprouts are nothing like their mushy, boiled counterparts. When finely shredded, they have an addictively crunchy, feathery texture with lots of ridges and crannies that excel at picking up drops of dressing. Get our Shaved Brussels Sprouts Salad recipe.
4. Carrot Slaw
For such hardy root vegetables, carrots do an awfully good job of soaking in the flavors of whatever you marinate them in. These shreds are loaded with a kick of mustard, red wine vinegar, and aromatic orange zest. Get our Carrot Slaw recipe.
Related Reading: You’re Probably Storing Carrots Wrong
Kohlrabi and cabbage both have tons of crunch, but they are pretty mild-mannered in the flavor department. A strong dressing, like in this Kohlrabi and Cabbage Slaw with Tahini Lemon Dressing recipe or the above with cilantro and jalapeno, will give them the boost they need.
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Julienned turnips and apples combine for a light, crisp, refreshing, and naturally sweet side dish that blurs the line between slaw and salad. Salty, creamy feta and fresh thyme make a lovely contrast. Get the Crunchy Apple Turnip Slaw recipe.
Cauliflower may be a surprising choice for a slaw, but somehow it just works, especially with pumped up garnishes like fried capers and dried currants. Get the Cauliflower Slaw recipe.
Broccoli works too; here it’s combined with cabbage, plus walnuts, dried cranberries, and a creamy dressing that’s a simple mix of vinaigrette and Greek yogurt. Get our Broccoli Slaw recipe.
Show your love for seasonal produce with this recipe that packs in virtually all of fall’s bounty: carrots, beets, broccoli, apples, and beyond. Get the Simple Fall Slaw recipe.
You’ve probably had your fair share of baked sweet potatoes and sweet potato fries. Get to know a whole new side of them by trimming them raw into matchstick shapes and allowing them to soak in the flavors of ginger and lime. Get the Cilantro Lime Sweet Potato Slaw recipe.
Just because slaws are vegetable-based doesn’t mean that you can’t find ways to work some meat into them—and when fall really sets in, you can serve them warm too. This red cabbage and apple version is dressed in bacon fat and topped with pieces of smoky kielbasa. Ideal for Oktoberfest, but so delicious you’ll eat it well into winter. Get our Kielbasa with Warm Apple-Bacon Slaw recipe.