We love coleslaw in our family and a lot of times I would end up buying the coleslaw and cook the main dish. But once I made ...

Coleslaw is a timeless classic, often served alongside barbecues, sandwiches, and hearty meals. But if you're looking fo ...

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 apple into matchstick-size pieces.

In a large bowl, combine the green cabbage, red cabbage, carrot and apple. In a large glass measuring cup, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and ...

This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold ...

Toss in apple slices and parsley. Season with salt. Divide slaw among 4 plates. Slice chops across the grain, then lay them atop the vegetables. Serve immediately.

Pour over beet-apple-cabbage mixture and toss to coat. Transfer to serving bowl and sprinkle with parsley. Cover and refrigerate for up to 2 days. Serve chilled. Serves up to 7 as a side.