Coleslaw is more than a cookout sidekick. Here are 6 ways to level it up.

Compared with a glistening burger or juicy grilled chicken, it is hard to make the case that coleslaw has main character energy. It’s just a bowl of shredded cabbage, a predictable sandwich topping or cookout sidekick, right? Not so fast.

In recent years, I have made it something of a personal mission to transform this picnic and backyard barbecue staple into a true showstopper. The unexpected benefit of coleslaw’s inherent simplicity is that it creates a ready canvas for creativity and flavor. And when you make a standout slaw — one that is bright, colorful and crunchy with just the right amount of punchy acidity — it holds its own on a plate of grilled goodies.

Here are six techniques to make your next coleslaw taste anything but ordinary. Ready, set, slaw.

Cabbage is just the beginning

Cabbage may be enjoying a well-deserved moment in the sun, but the crunchy crucifer is only one of many worthy coleslaw bases. “I like to use half cabbage and half kale in summer slaws because kale holds up really well,” said Dan Pelosi, author of the cookbooks “Let’s Eat” and “Let’s Party.”

Sturdy and snappy veggies, such as thinly sliced jicama and broccoli stems, add textural contrast and dynamic flavor to coleslaw, as do shaved fresh Brussels sprouts and riced cauliflower, and crunchy-sweet fennel. In his new cookbook “New School Barbecue,” pitmaster Evan LeRoy includes a recipe for “Mother-in-Slaw,” a mix of cabbage and broccoli tossed with instant ramen noodles (yes, really!), and coated in a ginger-sambal dressing that his wife’s mother makes every year for Thanksgiving.

Find inspiration in classic salads

LeRoy said he likes to “reimagine classic salads as a slaw” at his innovative barbecue restaurant, LeRoy and Lewis BBQ in Austin. The menu has featured everything from a Cobb slaw and a kale Caesar slaw topped with crunchy croutons, to an Italian-inspired Caprese slaw. Many other classic salads have similar slaw remix potential, including a French-inspired salad Niçoise slaw, a sweet and creamy Waldorf salad slaw, and a Middle Eastern Fattoush slaw.

Think beyond mayo and vinegar

Coleslaw dressings typically come in two modes: creamy mayonnaise or punchy vinegar. From there, the opportunities for flavor amplification are numerous. For extra tang, stir in sour cream or Greek yogurt along with the mayo, like in New Classic Coleslaw. Or nix the mayonnaise altogether and opt for nutty tahini blended with sriracha, soy sauce and agave as in Spicy Tahini Slaw.

“Tahini is a great option for people who don’t love mayo,” said Grace Elkus, author of the forthcoming cookbook “Protein-Packed Vegetarian.” “And because it’s dairy-free, you don’t have to worry about it sitting out in the sun.” Elkus suggests layering tahini coleslaw onto barbecued tofu sandwiches and Sloppy Joe’s for maximum freshness and crunch.

Invite fresh herbs to the party

Incorporating chopped or torn fresh herbs — and plenty of them — can instantly level-up your slaw. Fresh dill, parsley, mint and cilantro add brightness and zip. Moodier herbs, such as tarragon or the lemongrass, meanwhile, lend depth and sophistication. Just be sure to opt for tender, summer-friendly herbs. “I would avoid harder herbs like rosemary and sage that might give off a too-heavy or woodsy flavor,” LeRoy said.

Spice it up

Your spice rack can also provide a major upgrade for coleslaw. Celery seed is a classic addition, but I’m partial to fennel seeds’ gentle licorice flavor, particularly when paired with sweeter red cabbage. Add a hint of smoke and heat by whisking smoked paprika and cayenne into the dressing, or boost the umami factor with onion or garlic powder.

Store-bought is fine. (Really.)

For last-minute coleslaws, save yourself the chopping, shredding and slicing by picking up a bagged coleslaw mix at the supermarket instead. “Don’t underestimate the power of Trader Joe’s Cruciferous Crunch Collection,” Elkus said. Just toss the store-bought coleslaw with your favorite dressing, pack it in your picnic basket and hit the road. For an effortless, one-ingredient upgrade, Elkus suggests adding a tart green apple cut into matchsticks.

“Whether you’re making slaw from scratch or starting with a bagged mix, it intensifies the flavor, adds another layer of crunch, and brightens the color with very little extra work,” she said. A shredded carrot, a couple of thinly sliced scallions, a julienned kohlrabi or a chopped pear would work well, too.

Spicy Tahini Slaw

For the dressing

½ cup low-sodium soy sauce

½ cup tahini, well shaken

One 2-inch piece peeled fresh ginger root, grated (1 tablespoon)

4 cloves garlic, minced

3 tablespoons agave nectar

¼ cup plain rice vinegar

2 teaspoons Sriracha

1 teaspoon freshly ground black pepper

Juice of 1 lime (at least 2 tablespoons)

For the slaw

8 cups shredded cabbage mix (packaged blend of red and/or green cabbage and carrots)

Make the dressing: Whisk together the soy sauce, tahini, ginger, garlic, agave nectar, vinegar, Sriracha, pepper and lime juice in a large liquid measuring cup, until well blended (emulsified).

Make the slaw: Place the shredded cabbage mix in a serving bowl. Add half the dressing and toss to coat. Taste, and add some or all the remaining dressing, as needed. Or, you can transfer the remaining dressing to a squeeze bottle and serve it alongside the salad so guests can help themselves to more dressing.

8-12 servings; makes about 8 cups

Note: The dressing for this zippy slaw is multipurpose. Use it as a salad dressing, a dip and as topper for grilled flank steak.

Make ahead: The slaw can be assembled and refrigerated a few days in advance.

Nutrition per serving: Calories: 60; Total Fat: 3 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 260 mg; Total Carbohydrates: 8 g; Dietary Fiber: 2 g; Sugars: 4 g; Protein: 2 g.

— Adapted from a recipe by Alexandra V. Jones of Lolliposicle.net, The Washington, 2018

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NEW CLASSIC COLESLAW

½ cup plain low-fat Greek yogurt

¼ cup mayonnaise

3 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

8 cups very thinly sliced green cabbage (from 1 medium cabbage)

½ cup coarsely grated carrot (1 medium carrot)

¼ cup thinly sliced red onion

In a large bowl, whisk together the yogurt, mayonnaise, vinegar, honey, salt and pepper. Add the cabbage, carrot, onion and toss well to combine. Cover and refrigerate for at least 30 minutes and up to overnight, so the cabbage softens a bit. Toss well before serving.

Active: 15 minutes | Total: 15 minutes, plus 30 mins to 8 hours chilling time

6 to 8 servings

Make ahead: The slaw needs to sit, refrigerated, for at least 30 minutes and up to overnight before serving.

Storage: Can be refrigerated in an airtight container for up to 3 days.

Nutrition (based on 8 servings): Calories: 86; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 8 mg; Sodium: 226 mg; Carbohydrates: 7 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 1 g.

— Ellie Krieger