These tangy, crunchy cabbage slaws provide crucial balance on a barbecue table this summer. Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong I have a theory that nearly everyone starts out confused by coleslaw. Like coffee at breakfast or wine at dinner, it feels familiar and comforting, but also like something adults have tricked themselves into loving. Then comes the moment you realize it’s the dish holding the whole barbecue together: while everything else is rich, smoky, and heavy, coleslaw brings the lightness, crunch, and tang that make it all work. Of course, there’s plenty of bad coleslaw out there, which is why the first good one can feel like a revelation. It’s also far from a monolith. Some versions are creamy, others sharply tangy, and many strike a balance between the two. The recipes below reflect that range, uncluding regional American staples, international takes, and a few that stretch the definition entirely. Love these recipes?…