This is inspired by a condiment/side that they serve at my favorite Mexican restaurant, El Molino Central, in Sonoma, CA.My version is super simple, fast, and great as an addition to tacos or as a base for a taco bowl type meal. I've made it with different kinds of cabbage, vinegar, and sometimes add special additions like slivered red onion or toasted pumpkin seeds.

A tasty slaw with a tangy Asian-inspired dressing that's packed with freshness, vibrant colours, and a satisfying crunch. It's a burst of flavour that always leaves a great impression!

a wonderfully light salad thanks to the nappa cabbage. You could substitute green or red cabbage for the nappa, which will hold up better and last longer and into the following day.

An excellent condiment to many Hispanic foods, especially pupusas!

Great salad. Great flavours. Very healthy. Worth the effort. Merged lots of different recipes to make this one. Found the vinaigrette recipe on food.com.

By shredding the leftover outer leaves of a green, red, savoy, or white cabbage, as well as the core and trunk, we use the 3/4 pound of fresh cabbage trimmings people might discard, to make a delicious tender cole slaw salad. Family recipe, probably originally from Germany, but I use the food processor or V Blade mandolin slicer on the 1/8 th inch setting.

This is my variation of a Rachael Ray recipe.

I originally used this as a topping for a Hawaiian BBQ pulled pork slider

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!

Try kohlrabi in place of cabbage in this slaw style salad. Adding apple gives the slaw a nice touch of sweetness, too :) I definitely recommend whole grain mustard over yellow or Dijon. Enjoy as a salad on its own or try with meats and sandwiches!

I made this slaw as a side for sloppy chalupas or chalupa-joes.