Food & Wine Recipe inspired by Memphis's Rendezvous slaw recipe

This is the coleslaw that my mother always makes at home.She said she saw the recipe on a cooking channel from overseas (I forgot which program it was), so the measurements aren't exact. I just asked her for the ingredients and came up with my own recipe.I highly recommend using grapes with edible skins. Using grapes that must be peeled compromises their overall effect. Recipe by Tokurai

After much experimentation with a basic Asian ramen slaw recipe, I finally tweaked and tinkered the original recipe into the “perfect” slaw recipe. It is a cheap healthy side that I make on a weekly basis. Goes great with bbq chicken or burgers!

This is kind of a light Latin American flavored coleslaw. The cilantro, lime, cumin, and mustard dressing is a nice change of pace from your typical mayo/vinegar dressing.

the first coleslaw recipe i made and loved, this is a variation of a recipe i found online. I use a food processor to shred the veggies. Before I got a food processor I would just criss-cross cut the cabbage and use a peeler on the carrot! Be careful not to use too much onion!

Soaking in milk is the secret.This is a copycat recipe, using the ratio of cabbage, onion, and carrot as a reference.Some improvements have been made to the recipe.Background of this recipeThere are many KFC coleslaw recipes, but the taste is different, which sparked my curiosity.If you don't have lemon juice, add 1 teaspoon of vinegar instead.I reduced the amount of sugar and increased the vinegar. (Revised again on July 26, 2017)

This recipe was inspired by Skunkmonkey101’s Warm Red Cabbage Salad. I modified it a little and added a sweet onion. Very tasty side.

This is a must try!I'm going to be honest with you. Acid and mustard, not really my kind of dressing. So I have been putting off trying this, with half my brain saying, it's good, it's healthy, the other half going, you don't like acid based, or mustard dressing. But the sprouts were on sale, so I thought I'll try it. This came out great the first time I made it! I think the only tweak I'll make is to try Feta cheese next time. Toasted almond slivers also sounds like a good addition, but I didn't have any. The food processor made slicing them super easy. Healthy, easy, and good, what's the downside? Since there are just 2 of us now, we put the leftovers in the refrigerator, ate it the next day. My wife said she thought it was even better after sitting the day. I thought it was about the same.

Moisture tends to be released when making coleslaw, so when packing it into my bento lunchbox, I added ground sesame seeds to absorb the moisture.I forgot to add the sweet corns for the photo, since I took the photo after making it during a busy morning.If you don't have white wine vinegar, use rice vinegar instead.Adjust the amount of the seasonings to your liking. Recipe by Iriko

As Doctor Who opened on the second season of the new era, we see the newly regenerated Tenth Doctor and Rose Tyler arrive on the planet of New Earth. It turns out the grass of New Earth is Applegrass and smells, according to Rose, quite lovely.I don’t know if applegrass actually tastes lovely, but I’m choosing to believe it does. That belief led me to this recipe for Applegrass Slaw. I suggest you pair it with regular, classic Earth pulled pork. Or hot dogs. Or hamburgers. Whatever you like. It’s lovely and crisp with a sweet-tart flavor that will stand up to just about anything it accompanies.

This is an easy creamy slaw recipe that goes well with various American-style BBQs, and since we're in high BBQ and grilling season, I thought it a good time to share.I call it a Thousand Island Slaw because the flavors mimic that sweet tangy savory creamy flavor of Thousand Island dressing. It's my eldest daughter's favorite slaw, which she requests whenever we make fried or roasted chicken or barbecue - she loves to snack on leftovers later in the day.And I am all about whatever gets my family happily munching on raw veg.Add some celery seeds (just about 1/4 to 1/2 teaspoonful), and it's great on a Reuben, too.When you're selecting heads of cabbage, always check for tightly packed leaves and high density of water content. A good way to check for the latter is to pick up a few of the same size and select the one that's heaviest for that size. This means the cabbage is fresh and still has a lot of its original water content.

Coleslaw is a firm favorite in our house. This time I made it with a mayonnaise-based dressing, and it was a hit. It may be even more popular than my original recipe! I think you see this type more often at prepared food counters.Drain off any excess moisture well in Step 1. Make the dressing by chopping the onion and parsley very finely and mixing everything together with a whisk. You can also mix it in a food processor. Adjust the amount of wine vinegar used to taste. For 4 servings. Recipe by Mamemame