The employees wear gloves up to their elbows to mix the dry cabbage wmix with the premixed dressing. You can tell the pockets ...

Store coleslaw in an airtight container in the refrigerator for up to three days. For longer storage, store the cabbage mix and dressing separately. Combine them one hour before serving to ...

Shred the kale leaves and place in a large bowl. Trickle over the wine vinegar and sprinkle lightly with salt. Massage the ...

1 large orange, juiced, plus ½ teaspoon finely grated orange zest 1 lemon, juiced ½ cup plain Greek yogurt Kosher salt and freshly ground black pepper to taste Make the dressing: In a medium ...

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 ...

Sure, maybe your first touchpoint with it was that overly sweet, commercially-produced cole slaw ... Loupy, recipe developer and editor for Diaspora Co. Loupy loves that one head of cabbage ...

The recipe is given for half a white or green cabbage, though you can use savoy or red cabbage or a mix of all three. There’s enough here to have with friends or have as leftovers the next day.

Also, if you extra kale leftover from making this recipe, I suggest using it in this delicious copycat chick fil a kale salad ...

White cabbage coleslaw doesn’t sound special ... This is designed to be a low cost recipe. Preheat the oven to 200C/400F/Gas 6. Place the potato wedges, olive oil, dried herbs, bashed garlic ...

4. Bring everything to the table and make tacos with the cabbage mix, cauliflower, romesco sauce, and chopped cilantro.