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Editors' Favorite Vegetable Dishes

Slide 10 of 10

Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds

Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for the rich barbecued meat. He lightly salts the cabbage first to draw out some of the liquid, so it doesn't dilute the dressing.

slideshow Make-Ahead Picnic Salads

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