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 ...

For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard ... Mix together and serve. The coleslaw will keep in the fridge for up to one week.

Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead.

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 ...

While coleslaw has a long history, the side dish arrived in the U.S with Dutch settlers in the early 17th century. The recipe ...

The recipe for the salad back then included diced cabbage and a dressing made with melted butter, oil, and vinegar. Even the word coleslaw comes from the Dutch word "koolsla," with "kool" meaning ...