A Cool, Crunchy, Clean-Out-the-Fridge Coleslaw

Toss all your forgotten crucifers, sturdy greens, and roots in this light and bright dressing

Choose ingredients that are crisp and sturdy, and try to include a balance of flavors, from earthy and peppery to sweet. Jazz up the color varieties, too, if you can—it will be easy on the eyes. Lynda Balslev for Tastefood

It’s officially the end of summer. A change of seasons is always a good time to switch gears and do a little cleaning—consider it a spring clean, but in the fall—and nothing too taxing, mind you; we’re all under a little stress these days. A simple project will feel like an accomplishment, such as cleaning out your refrigerator. This was my inspiration when I did just that and made this slaw.

It’s amazing (and potentially alarming) what can be discovered in the depths of a refrigerator. One thing that became clear to me is that sturdy greens and crucifers have a long storage life. A quarter head of cabbage here, a lone broccoli spear there, not to mention a few shockingly pretty rainbow carrots that were stashed for later use (and promptly forgotten) remained bright and crisp.