In eateries across the U.S., coleslaw makes frequent appearances. Most often, it's a commonplace side that doesn't demand ...

Coleslaw can be a bland side dish at a party, so we've come up with some surprising ingredients you may want to add to your ...

Coleslaw: You Could Be a Star ... Dutch Foodways in the Old and New World, made by the author's Dutch landlady in 1770, mixes thin strips of cabbage with melted butter, vinegar and oil.

Coleslaw confused me as a child. The soggy pile of shredded cabbage and carrots sitting in a puddle of watery, too-sweet dressing was hardly appealing. Next to the potato salad and macaroni salad ...

The slaw: Toss together slaw ingredients. Add 1 1/2 quarts of the cold syrup, toss again. Let slaw soak in the syrup for 2 hours, tossing every 30 minutes or so.

The sum of the parts means the special bread- crust cut off, special mayonnaise, special Russian, dry Cole Slaw- not wet- thin slices of ham, of tongue, of Swiss. It's all on three layers of ...

That thin slicing and crunch from raw vegetables make these updated slaws a perfect accompaniment to so many dishes, summer’s grilled meats and fish among them.

I’ll eat coleslaw just about any way it’s served. Here, ... 1/4 bell pepper, cut in very thin strips (about 1/3 cup) 1 tablespoon finely chopped parsley. 1 garlic clove.