I love finding recipes that are easy to make and don’t require a lot of ingredients, or prep work. Plus it can be made ahead of time for an easy cookout day. (I have included affiliate links to ...

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 ...

Homemade Coleslaw Recipe: This is the best coleslaw recipe, which is made with a homemade creamy base- also need ... Taste and adjust the seasoning according to your preference. 4. Pour the dressing ...

If you want to elevate your coleslaw game, then simply throw in this one boozy ingredient. Trust us, it'll only enhance your ...

For the garlic dressing, add the garlic ... Mix together and serve. The coleslaw will keep in the fridge for up to one week.

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 ...

This light and zippy salmon burger bowl recipe is like two meals in one - a hearty salmon patty and a salad, all topped off ...

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 healthy recipe proves that fried chicken and coleslaw doesn’t have to be full of fat. This meal provides 273 kcal per portion. To make the glaze for the chicken, combine the vinegar with ...