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

But when you make your own coleslaw dressings at home, you need to find a way to store them properly so that they retain ...

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 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 ...

Dress with three-quarters of the dressing, rubbing it into the leaves ... and serve alongside kale slaw.