Crisp, mild cabbage pairs well with bolder, more attention-grabbing ingredients. Here, thinly sliced cabbage is tossed with sweet, silky roasted red peppers, toasted nuts and raisins quick-pickled in vinegar that dot the slaw with sweet-sour flavor. This is a great accompaniment to roasted or grilled lamb or pork, or meaty fish such as salmon and swordfish; it’s also great in sandwiches. Stored in an airtight container in the refrigerator, the slaw keeps well for up to three days.