When you think slaw, you might think cabbage, or maybe you've even tried slaws made from broccoli or carrots. But there's a wide world of possibilities out there, particularly in the summer, when so much produce is at its prime.

Even though the options might sound endless, slaws are essentially simple things: Take a main ingredient, cut into shreds, dress it lightly with something tangy, and finish it with the little touches that add color and crunch.

Zucchini is great cooked, but it can be just as wonderful raw. Shred a couple pounds of zucchini. Dress with a light sherry vinaigrette -- it's a bright vinegar with a lighter flavor that won't overpower the zucchini. Add some diced tomato; not only is the color vivid, but the soft tomato emphasizes the crispness of the zucchini. And it's perfect served with a sprinkling of toasted pine nuts and fresh Parmigiano.

Or try crisp peppers. They make a perfect slaw with their mild, almost sweet flavor. Use a more assertive dressing for this because the peppers are so sweet. Earthy cumin and smoky chipotle deepen the flavors. Finish with bright sweet corn kernels and chopped cilantro for a decidedly Southwestern feel.

Because daikon is so bland, the choices of dressing and garnish are important. Combine the shredded radish with thinly sliced red onion and diced snow peas. Dress it with a rich but tangy sesame oil and rice vinegar dressing. Finish it with a sprinkling of black sesame seeds.