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

In eateries across the U.S., coleslaw makes frequent appearances. Most often, it's a commonplace side that doesn't demand attention as the malleable flavor and composition let other dishes shine.

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 ...

1. In a medium mixing or salad bowl, combine canola or olive oil, tamari, vinegar, sesame oil and sugar; whisk until blended. 2. Add coleslaw mix, mango, red pepper, edamame, almonds, pineapple, ...

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 ...

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