Fresh zucchini and tomatoes. Recipe: Zucchini slaw (Kirk McKoy / Los Angeles Times)
Thinking beyond cabbage -- 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)