Coleslaw doesn’t need to be a mayonnaise-drenched afterthought. Crunchy red cabbage, sweet nectarine and a bright ginger-lime dressing make a summer side worth building a plate around.
From the Chef
The trick with any raw cabbage slaw is drawing out the moisture before you dress it, otherwise everything sits in a puddle by the time it hits the table. Salt it, massage it, squeeze it dry, then dress it right before serving. Nectarine brings a sweetness that plays well against the sharp lime and grainy mustard, and it’s the kind of swap that works with whatever stone fruit is in season.