Cabbage is usually a key part of any coleslaw, but there's another crisp veggie that could really elevate your next slaw.

One of Ina Garten’s favorite recipes for Memorial Day is Vegetable Coleslaw, and it’s one of mine, too. I simplified this ...

It's not mandatory to salt the cabbage but it does change the texture of the final slaw. Salting the shredded cabbage for 15 to 20 minutes will draw out excess liquid to prevent a soggy coleslaw.

Salatet Malfouf (Lebanese Coleslaw) is a quick-and-easy cabbage slaw that features a lemony dressing, mint, red and green ...

Try shredding red cabbage finely and braising it for two ... eat raw red cabbage in salads or coleslaw - it's packed with vitamin C. FAQs about BBC Food ...

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 ...

There’s enough here to have with friends or have as leftovers the next day. The finer you shred the cabbage, the nicer the finished texture. There are no onions in this recipe, though you could ...

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 ...

They do take a long time so plan ahead. Mary uses red cabbage in her coleslaw, but feel free to use shredded white cabbage if you prefer. To make the marinade, measure all the ingredients into a ...