There are several reasons why restaurant coleslaw tastes better than homemade coleslaw. Fortunately, there are many easy ways ...

So next time you have a surplus of coleslaw dressing, don’t hesitate to store it properly and enjoy it later. Yield: 16 ...

Toss this light and tangy dressing with your favorite combination of shredded raw vegetables to build the coleslaw of your dreams. Chris Simpson for The New York Times Start with cabbage as a base ...

Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill. No more than 20 minutes before serving, cut core from apple and cut ...

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and bags of shredded cabbage can be plucked from the shelf, opened, tossed with the enclosed dressing and hey presto, coleslaw is made. In addition, like so many fruits and vegetables, cabbage and ...

Then, throw the cabbage in a large bowl. Slice the pring onions finely, grate the carrots and pop them in the same bowl as the cabbage. In a small bowl, mix together the Greek yoghurt, mayonnaise, ...

1 large orange, juiced, plus ½ teaspoon finely grated orange zest 1 lemon, juiced ½ cup plain Greek yogurt Kosher salt and freshly ground black pepper to taste Make the dressing: In a medium ...