Professional chefs use a variety of tricks to make the best restaurant coleslaw possible. Here are a few chef-approved expert ...

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 ...

This isn’t just any coleslaw — it’s the ultimate reset ... Here’s to starting the year strong — with every crunchy, tangy and satisfying bite! For some heat, add a pinch of cayenne ...

This classic coleslaw recipe is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This tangy, fermented Korean side dish is the perfect spicy ramen ingredient, snack, and sandwich topping. Swap out the usual coleslaw on your pulled pork sammies for kimchi and thank us later!

Nutrient-rich gizzards, marinated in chilli and oregano, are braaied to perfection and served atop a bed of tangy plum coleslaw wrapped up for a flavour-packed bite. TOP TIP: You can bookmark this ...