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

A flavorful twist on the typical slaw, this Spicy Asian Coleslaw is creamy, tangy and slightly spicy, and inspired by cl ...

Well, the amount of garlic and anchovies in this homemade coleslaw is definitely not for ... For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies ...

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 ...

In a separate bowl, combine the mayonnaise, apple cider vinegar, mustard sauce ... Gently toss the ingredients until they are evenly coated with the creamy dressing. 5. Cover the bowl with plastic ...

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, ...

Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead.

I love to cook up delicious meals for me and my gang, but sometimes I just don't have the time. That said, anything I serve ...