The Last Slaw

A side that changes with the season
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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.

Seasonal Slaw with Kale, Apple and Dried Fruit

Recipe adapted from Sonya Coté, Hillside Farmacy, Austin, TX

Yield: Serves 8


3 cups thinly sliced green cabbage

2 kale leaves, stem removed and leaves stacked, rolled and thinly sliced crosswise (about 1 cup ribboned kale)

1 cup thinly sliced bok choy leaves

½ cup thinly sliced daikon radish

1 apple (such as Pink Lady or Honeycrisp)--halved, cored and coarsely chopped

1 Bosc pear—halved, cored and coarsely chopped

¼ cup golden raisins

¼ cup dried cherries

¼ cup pumpkin seeds (Pepitas)

¼ cup toasted pecans

1½ cups plain whole milk yogurt

1½ tablespoons honey

Salt and freshly ground black pepper


In a large bowl, combine the cabbage, kale, bok choy, daikon, apple and pear. Stir in the raisins, cherries, pumpkin seeds and pecans. In a medium bowl, whisk together the yogurt and honey and then fold it into the cabbage mixture. Season with salt and pepper and serve.

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