Recently, I had the pleasure of dining at Lee–one of celebrity chef Susur Lee’s three restaurants in Toronto. I had been meaning to go for a long time, mainly due to a friend’s recommendation to try the chef’s famous slaw (nothing at all to do with the fact that my imaginary BFF Drake is known to frequent his restaurants–I swear).

The slaw in question, known as Susur’s Signature Singaporean-style Slaw, contains 19 ingredients, costs $22 and serves two people. It arrives at your table on a large plate in an artfully constructed pile, which the server then mixes together before your eyes while describing the array of ingredients and flavors you are about to experience. Indeed, it is a flavor explosion–a mélange of crispy fried tendrils of taro root and shallots, fresh vegetables, pickled vegetables, edible flowers, nuts, 10 different kinds of sprouts and a delightfully sweet and savory dressing. Check out this video of Susur making it if you want to give it a shot at home.

This experience opened my eyes to the many possibilities at our fingertips in the world of coleslaw. It should not merely be known for its staple status on your favorite fast fried chicken restaurant menu, nor should it be limited to that prolific concoction many of us know well–shreds of cabbage drowning in a creamy mayonnaise dressing. Yes, there is a time and place for that classic recipe, but slaw has the potential to be so much more.

What classifies as a ‘slaw’ anyway? To me, a slaw is a salad made from various shredded vegetables with a vinaigrette type dressing. If that’s our jumping off point, then it’s clear that there’s a lot of room for improvisation and creativity. Here’s a rundown of the spectrum of awesome flavors a slaw can produce, from classic to creative.

Creamy, Classic Coleslaw

This is the classic recipe many of us grew up with. At least, it was always present at my summertime family gatherings back in Saskatchewan. It’s super simple and tasty and goes great beside anything BBQ’d or fried. Basically it’s just shredded red and green cabbage and carrots, dressed in a mayo-based vinaigrette. If you don’t have a favorite coleslaw recipe in your pocket or don’t feel like winging it, try this recipe from Bon Appetit: Classic Coleslaw.

Oil and Vinegar Slaw

This is another classic coleslaw recipe that skips the mayo and adds a touch of sweetness to the vinaigrette dressing. It makes a great summer picnic side or a creative condiment on sandwiches and burgers. Try this recipe from Rachel Ray: Oil and Vinegar Slaw.

Asian Slaw

When it comes to a good slaw, you can go all out with the variety of vegetables you add to your recipe, or focus your efforts on making a super flavorful dressing. In this coleslaw variation, the vinaigrette is enhanced with staples in Asian cooking, like sesame oil and rice vinegar (bonus points for the peanut butter… mmm): Alton Brown’s Asian Slaw.

Mexican Slaw

Mexican slaw? Sure, why not? By incorporating common ingredients found on Mexican menus, you can create the perfect slaw for your next fiesta. Since cabbage is a common topping for fish tacos, why not switch it up and use a Mexican inspired slaw instead? Try this recipe: Cilantro Jicama Fiesta Slaw.

Fruity Slaw 

There’s no reason why you can’t incorporate some fresh fruit into your slaw to kick up the sweetness and balance out the vinegar. Dense fruits like apples and pears are great choices because they keep their crunch. Try this recipe: Quick Pear and Cabbage Slaw.

Curried Slaw

Coleslaw gets a creative twist with a touch of curry in the dressing. If you’re not a fan of mayo, you can also add vegan-friendly creaminess to your recipe with tahini, which is a sesame paste that makes an excellent base for dressings. This recipe also incorporates raisins: Curried Carrot Tahini Slaw.

What’s your favorite slaw recipe? Share it in the comments or over on Twitter at @luvoinc.