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

My grandmother used to make apple cider vinegar coleslaw that was the highlight of every meal she served it at. It’s a ...

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 ...

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.

Coleslaw, once the mainstay of ... To this basic recipe, you can add almost anything you fancy, from shredded apple, diced onion, chopped chives, torn roasted or smoked chicken, shredded corned ...