Slaws expand the definition of salad for winter

As we make our way through the depths of winter, what is seasonally available influences what we want to eat and what we cook.

In the main course department, we tend to turn to dishes like slow roasts, braises, stews and the like. But in many households, mine included, dinner isn’t complete without a salad. And unlike in summer, when fluffy lettuces, juicy tomatoes and fresh herbs abound, the pickings feel slimmer.

This is when our definition of salad could use some expansion and creativity.

Enter: Slaws.

Or coleslaws — what’s the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

Merriam-Webster Dictionary says “coleslaw” comes from the Dutch “koolsla,” which combines “kool” (cabbage) and “sla” (salad). At its simplest, classic