This coleslaw does away with the need for mayonnaise and instead dresses raw green cabbage and cooked onions in a sprightly mixture of oil, sugar, vinegar, and salt. As a result, it has a lighter, ...

This ready-to-prep selection includes a pouch of pre-mixed dressing that looks less like an authentic mayo mix and more like ...

Our expert culinary team tests and retests each recipe using ... vinegar and mustard. That tartness is tempered with a hint of sweetness from honey, while dill gives the coleslaw herbal notes.

Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes ...

Put the yoghurt, lemon juice, mustard and herbs into a large bowl and whisk well to combine. Season with salt and plenty of black pepper. Add the cabbages, red onion and carrots and mix really ...

Carrot and Cashew Coleslaw: Serve it as a sandwich spread or use it as a dip, this easy carrot and cashew coleslaw recipe will please you every time.

Apart from colouring your meals, coleslaw has a blend of nutritional ... apple cider vinegar, Dijon mustard, honey or sugar, salt, and pepper until the dressing is smooth and well combined.

This drink recipe, which uses B.C. ingredients, comes from Naramata Inn and is described as “bright and bubbly with savoury undertones and a rich finish”.

In a large mixing bowl, combine all the ingredients thoroughly. The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for ...