Coleslaw lovers usually fall into one of two camps: mayonnaise or vinegar. At Hillside Farmacy in Austin, Texas, chef Sonya Coté skips both in favor of a slaw bound with yogurt. She sweetens the yogurt with honey and tempers slices of slightly bitter kale, bok choy and daikon with golden raisins, pecans, dried cherries and crisp shards of apple and pear. But don’t get too stuck in your (slaw) ways: Coté changes hers with the season, stirring in root vegetables such as beets and carrots in the winter, and spring onions and arugula in the spring.