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

Bright and colorful.
Recipe: Bell pepper and corn slaw
  (Kirk McKoy / Los Angeles Times)

Shaved daikon and fresh peas and onions.
Recipe: Daikon slaw
  (Ricardo DeAratanha / Los Angeles Times)

Tangy yogurt, fresh ginger and mint lend bright flavor.
Recipe: Curried cantaloupe slaw
  (Ricardo DeAratanha / Los Angeles Times)

Almonds add extra crunch.
Recipe: Three-cabbage coleslaw
  (Robert Lachman / Los Angeles Times)

Horseradish adds a subtle bite.
Recipe: Celery root and apple slaw
  (Stephen Osman / Los Angeles Times)

Very refreshing.
Recipe: Radicchio slaw with balsamic vinaigrette
  (Robert Gauthier / Los Angeles Times)

Raw root vegetables add wonderful crunch.
Recipe: Raw turnip and rutabaga salad with watercress
  (Brian VanderBrug / Los Angeles Times)

Perfect if you like a little spice.
Recipe: Curried slaw
  (Glenn Koenig / Los Angeles Times)

The slaw works well as its own dish.
Recipe: Pan-fried cod with radicchio slaw
  (Spencer Weiner / Los Angeles Times)

Shaved fennel and apple under crispy cheese.
Recipe: Frico with fennel-apple slaw
  (Glenn Koenig / Los Angeles Times)

Bright and colorful.
Recipe: Olive coleslaw
  (Ken Hively / Los Angeles Times)