Best Coleslaw Recipes

Al Gagnon was an intuitive chef who relied on sight and taste, not measuring cups, to make delicious food. The cooks at Red's Eats have preserved this approach, as this coleslaw recipe attests. 

A lighter coleslaw that's made with non-fat Greek yogurt to add thickness without extra fat and calories. 

Create a creamy, delicious coleslaw — with just a tablespoon of mayonnaise — with the help of Greek yogurt.    Click here to see more recipes that use Greek yogurt.

I made this coleslaw for our little July 4 barbecue. It is based on a recipe from the Joy of Cooking. Of course that one has a lot of unhealthy ingredients like sugar, white vinegar, and mayonnaise, so mine is slightly different. It’s a new twist on everyone’s old favorite. And yes, you have permission to make it with green cabbage instead of purple. 

The moment JR and I bit into pulled pork sandwiches with Tangy Barbecue Sauce, we knew there absolutely had to be a coleslaw recipe in this book to accompany them. Cabbage has a habit of shrinking once you douse it in dressing, so don’t be alarmed by the quantity of chopped cabbage when you start this recipe. If you don’t have a bowl quite large enough to handle all of the prior-to-having-shrunk cabbage, you can work in stages, or use a large stockpot instead. If you’re working in stages, add half of the cabbage to your largest bowl, add the dressing, and then work in the remaining cabbage. In fact, if you find that you must use this method, that is the most complicated moment of executing this recipe. Quickly, quickly, it comes together, and oh, it goes so darned well with those pork sandwiches. And any other summer party or barbecue food, for that matter.