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Simple, fresh and flavorful recipes.

Italian Coleslaw

Published: Jun 19, 2014 · Modified: Aug 14, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Inspired by the flavours of Italy, this coleslaw with Italian dressing is a simple twist on a classic slaw and perfect for a summer cookout.

I’ve always been a huge fan of coleslaw–that is if it doesn’t include mayo. I’ve always preferred a vinegar-based, tangy slaw and this Italian coleslaw fits the bill perfectly.

I love a classic Italian salad dressing; my version uses dried basil as it has a strong flavour that stands up well to the vinaigrette.

There are many things I love about coleslaw but what I love the most is that it gets better after sitting in the fridge overnight. It’s the perfect dish to prep ahead of time if you have people coming over.

I love to eat coleslaw on its own as a side, but it would also be pretty delicious served on a pulled pork sandwich .

How do you make a vinegar-based salad dressing for coleslaw?

This recipe is based off of one that my great grandmother used to make–I have her handwritten recipe! She made a coleslaw with a boiled dressing, which is the method I’ve always used when making coleslaw. For this dressing I added some garlic and dried basil.

Based one some research, this seems to be the way that coleslaw was traditionally made, and I can see why. The dressing ends up tangy with just enough sweetness and it helps to break down the sturdy cabbage.

Canadian Living has another old-school style coleslaw recipe , on their site using the same boiled dressing method that sounds delicious!

I like to use a combination of red and green cabbage in my coleslaw, simply because it’s prettier to look at, but this salad works with whichever variety you have on hand.

Coleslaw with Italian Dressing

Ingredients.

1 whole cabbage , shredded
½ cup olive oil
⅓ cup cider vinegar
3 tablespoon granulated sugar
1 clove garlic , crushed
1 teaspoon dried basil
½ teaspoon salt
black pepper to taste

Instructions

In a saucepan, bring olive oil, cider vinegar, sugar, garlic, basil, salt and pepper to a boil. Boil for 30 seconds and remove from heat. Allow to cool slightly.
Pour warm dressing over cabbage, and toss to coat. Allow to stand until salad is cool. When cooled, cover and place in refrigerator to chill. When ready to serve, stir to mix cabbage.

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Italian Coleslaw

Serves: 4 – 6

This is a really sophisticated little number I pulled from Gourmet Traveller.

It speaks of the thinly sliced, super-fresh vegetables and herbs you throw in and with the parmesan, chilli oil and some seasoning, wow.

We had it with a glazed pork chop and some braised beans it was wonderful; it is hot, fresh, soaked up the rest of the plate and stood its own as a side. The next lunch served with a rare BBQed eye fillet and some hand-cut chips, it got even better.

Slaw is always good and this is a wonderful version of it.

Ingredients

180gm peas (de-thawed peas are fine or if using podded peas, start with 500gm ) ¼ white cabbage, thinly sliced Fennel bulb, thinly sliced ½ Spanish Onion, thinly sliced 3 radishes, thinly sliced ½ cup each (loosely packed) basil, mint and flat-leaf parsley, coarsely torn ¼ cup (firmly packed) watercress sprigs 1 tbsp salted capers, rinsed 40gm parmesan, finely grated ⅓ cup extra-virgin olive oil 2 tsp chilli oil 2 tbsp lemon juice

If using podded peas, blanch peas in boiling salted water until tender (1 – 2 minutes), fresh and drain. If using frozen, de-thaw completely.
Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine.
Just before serving, add oils and juice, season to taste and toss lightly to combine.

Italian Fennel Coleslaw

Level: Easy
Total: 40 min
Active: 25 min
Yield: 8 servings

Ingredients

Deselect All

1/3 cup mayonnaise

1/3 cup white wine vinegar

1/4 cup olive oil

1 tablespoon prepared horseradish

1/2 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1/2 teaspoon Italian Seasoning, recipe follows

10 cups very thinly sliced green cabbage (about 1/2 large head)

4 scallions, thinly sliced

3 medium carrots, grated

1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline

3 tablespoons chopped fresh flat-leaf parsley

Italian Seasoning:

3 tablespoons dried basil

3 tablespoons dried marjoram

3 tablespoons dried oregano

3 tablespoons dried parsley

1 tablespoon granulated garlic

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

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ITALIAN COLESLAW

THIS RECIPE IS FROM COOKBOOK CONFIDENCE IN THE KITCHEN

Ingredients.

¼ white cabbage, shredded

½ baby fennel bulb, trimmed and thinly sliced

¼ red onion, thinly sliced

2 radishes, thinly sliced

3 tablespoons torn mint leaves

3 tablespoons torn flat-leaf parsley leaves

Handful of fresh peas

Grated parmesan, to serve

3 tablespoons olive oil

2 tablespoons lemon juice

3 tablespoons finely grated parmesan

Sea salt and freshly ground black pepper

First, make the dressing. Grab a salad bowl, pour in the olive oil and lemon juice, add the parmesan and give it all a good mix. Season to taste with salt and pepper.

Place the veggies and herbs in the bowl. Just before you’re ready to serve, give it all a toss to coat the veggies in the dressing.

Scatter the peas over the top and finish with a sprinkling of parmesan.

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Cotoletta of free-range pork with Italian coleslaw

By The European, Melbourne

Difficulty easy
Cooking time more than 1 hour
Serves serves 4

Ingredients Method

4 pork cutlets (about 280gm each), trimmed and bones cleaned
160 gm panko crumbs (see note)
20 gm parmesan, finely grated
2 tablespoons flat-leaf parsley, finely chopped
Finely grated rind of 1 lemon
125 ml (½ cup) milk
For dusting: seasoned plain flour
125 ml (½ cup) vegetable oil
80 gm unsalted butter, coarsely chopped
To serve: lemon wedges and Dijon mustard

Italian coleslaw

175 gm podded peas (about 500gm unpodded)
¼ white cabbage (about 300gm), very thinly sliced on a mandolin
1 baby fennel bulb, thinly sliced on a mandolin
½ Spanish onion, thinly sliced on a mandolin
3 radishes, thinly sliced on a mandolin
½ cup (loosely packed) each basil, mint and flat-leaf parsley, coarsely torn
¼ cup (firmly packed) watercress sprigs
1 tablespoon salted capers, rinsed
80 ml (⅓ cup) extra-virgin olive oil
2 teaspoons chilli oil
2 tablespoons lemon juice

Working with one cutlet at a time, place between two pieces of plastic wrap and flatten with a meat mallet until about 1cm thick. Repeat with remaining cutlets and set aside until required. Combine panko crumbs, parmesan, parsley and lemon rind in a bowl, season to taste and toss to combine. Lightly beat egg and milk together in a large bowl and set aside. Lightly dust cutlets in seasoned flour, then coat with eggwash, then breadcrumbs, shaking off excess in between. Place on a baking tray and refrigerate until required. Meanwhile, for Italian coleslaw, blanch peas in boiling salted water until tender (1-2 minutes), refresh and drain. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine. Just before serving, add oils and juice, season to taste, toss lightly to combine. Meanwhile, preheat oven to 160°C. Heat half the oil in a large frying pan over medium heat, add half the butter and heat until foaming. Add cutlets in batches and cook, turning once, until golden and cooked through (4-5 minutes each side), drain on absorbent paper, then transfer to a baking tray lined with absorbent paper. Place in oven to keep warm. Wipe pan with absorbent paper and repeat with remaining oil, butter and cutlets. Season to taste, serve hot with Italian coleslaw, lemon wedges and Dijon mustard.

Healthy Ingredients
More Than 1 Hour
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A very beautiful coleslaw

Serves 4 Starters and mains

Ingredients

2 medium carrots, peeled
1⁄4 small white cabbage
1⁄4 small red cabbage
1 small fennel bulb
10g flat-leaf parsley, leaves picked and roughly chopped
7 or 8 sprigs thyme, leaves picked and finely chopped

For the dressing

150g natural yoghurt or silken tofu
juice 1⁄2 lemon
11⁄2tbsp cider vinegar
11⁄2tbsp Dijon mustard
1tbsp olive oil
1tsp English mustard
1⁄4-1⁄2tsp chilli flakes

Place the grater attachment on a food processor and grate the carrot. Remove, add the thinnest slicer attachment and slice the white and red cabbage, kale and fennel. Tip into a large bowl and add the herbs.

Mix all the dressing ingredients together, season with sea salt and pepper, pour over the vegetables and toss until thoroughly coated.

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This Italian Cookbook From Gourmet Traveller Is A Winner

Italian: Big Flavours, Classic Dishes, published by Gourmet Traveller, pasta with vodka sauce recipe.

It’s rare to come across a cookbook where I want to cook every recipe in it – and I mean every recipe. Typically, I enjoy dipping in and out of cookbooks, gaining inspiration and ideas, but attempting only the recipes that truly jump out at me. Italian , a collection of Gourmet Traveller’s best Italian recipes, will keep me occupied for some time because there’s barely a recipe in it that I don’t want to try.

This big-format, hardcover book has more than 100 recipes from leading chefs and the Gourmet Traveller food team, including Guy Grossi, Stefano Manfredi, Neil Perry, Brigitte Hafner, Andreas Papadakis, and Sarah Cicolini. You’ll find recipes for crudo, fried zucchini flowers, risotto and pasta every which way, meatballs with polenta, crisp veal cotoletta, and of course, tiramisù, cannoli and semifreddo to finish.

Many of the recipes have been tweaked and perfected in Australia, adding a local flavour to the book while respecting the flavours and ingredients of regional and traditional Italian dishes. Cauliflower and Hazelnut Strozzapreti with Gorgonzola will definitely be going onto the menu at home soon, while the recipe here for Conchiglie with Vodka Sauce is perfect for a dinner party as it is incredibly easy to prepare and very impressive.

“This is one of those dishes that seems to always be good no matter the circumstances,” says chef Casey Wall of Capitano, Melbourne.

The recipes are accompanied by full-page food and travel photography, making it not just an indispensable cooking companion but a book for armchair travellers who want to explore Italy from the comfort of their lounge room.

Italian: Big Flavours, Classic Dishes, published by Gourmet Traveller.

Buy your copy of Gourmet Italian from Book Depository now (free delivery worldwide).

Buy your copy of Gourmet Italian from Australian-owned Booktopia.

CONCHIGLIE WITH VODKA SAUCE

Serves 4 to 6

400 gm dried conchiglie or similarly shaped pasta 750 ml (3 cups) tomato sugo 250 ml (1 cup) pouring cream 80 ml vodka

Onion-garlic butter: 100 gm butter, chopped 250 gm onion (about 3 small), thinly sliced 2 garlic cloves, thinly sliced

For onion-garlic butter, melt butter in a saucepan over low heat. Add onion, garlic and 2 tsp salt, cover with a lid and cook, stirring occasionally, until soft (25 to 30 minutes). Transfer to a blender and purée (be careful, hot butter will spit).

Cook pasta in a large saucepan of boiling salted water until al dente (10 to 12 minutes). Drain, reserving pasta water. Meanwhile, combine tomato sauce, onion-garlic butter, cream and vodka in a saucepan over high heat and simmer, stirring occasionally, until reduced by a quarter and sauce is emulsified (8 to 10 minutes).

Fold pasta into sauce, adding a splash of pasta water if needed to help thin out the sauce (it should coat the pasta evenly). Serve immediately.

Recipe and image from Italian: Big Flavours, Classic Dishes , published by Gourmet Traveller and reproduced with the publisher’s permission.

This story originally appeared in PS News.

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Best Coleslaw Recipe with Purple Cabbage, Crunchy Carrot and Pickled Pink Shallots

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Our best coleslaw recipe is made with purple cabbage and pickled pink shallots and has more colour, texture and tang than the average coleslaw thanks to the crunchy cabbage and zingy pickles. This colourful coleslaw is a feast for the eyes and is as delicious as it looks. It’s a fantastic side to schnitzel, burgers and barbecue.

My best coleslaw recipe makes one of the best barbecue sides – along with a potato in foil buried deep in the coals and topped with sour cream and chives, yum. It will also make you the ultimate picnic salad. All those bold bright colours just scream summer.

And summer is in the air! Despite the sweltering dry Cambodian ‘summer’ of March and April being over and the wet season having well and truly started this month. It’s been the wettest May that I can remember, with cooler nights following early evening downpours.

It’s been so cool, Cambodians have been wearing cardigans and jackets at night. Oh, so how ‘cool’ has it been? Um… 24 degrees Celsius… which for our American readers is 75 degrees Fahrenheit… I know. We’re well and truly acclimatised.

Maybe it’s the clarity of the light and clear blue skies after so many cloudy days, but today it feels like late spring in Sydney, when you know summer is just around the corner. That explains why I’ve been making salads, even if the German potato salad recipe I shared with you yesterday was a warm potato salad.

But let me tell you about my best coleslaw recipe, which is a cold salad, and one of my favourite cabbage recipes . Made with white or green cabbage, purple cabbage and pink onion pickles, it has more colour, texture and tang than the average coleslaw courtesy of that crunchy cabbage and zingy pickles.

It’s a lively vibrant salad that will brighten any plate – a brilliant side to chicken schnitzel , burgers or barbecued meats – and is perfect for a late spring picnic or summer barbecue. And it takes just minutes to make, so forget the supermarket slaw.

Before I tell you more about my best coleslaw recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon , which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance , rent a car or campervan or motorhome, book accommodation , or book a tour on Klook or Get Your Guide . Or buy something on Amazon, such as these cookbooks for culinary travellers , James Beard award-winning cookbooks , cookbooks by Australian chefs , classic cookbooks for serious cooks , travel books to inspire wanderlust , and gifts for Asian food lovers and picnic lovers . We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers , including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you more about my best coleslaw recipe.

Like my potato salads, my best coleslaw recipe is another reminder of making salads with my mother as a kid for backyard barbecues. However, there’s another coleslaw that stands out more from my childhood and it’s not a homemade coleslaw. I bet you can guess what it is.

As a child growing up in Sydney with both parents working, school holidays – if mum and dad weren’t taking taking time off and taking us away – was split between my Russian and Australian grandparents. My Aussie grandparents loved nothing better than a Sunday drive to the countryside or up to the Blue Mountains.

Lunch was a treat of Kentucky Fried Chicken. Yes, those were the days before everything was abbreviated and became ‘KFC’; the days when “the wheels were talking”, willing us to stop at the red and white house of fried chicken.

Nanna and pop would buy a huge barrel of the stuff – my pop was a big man with a big appetite; a former farmer turned landscape gardener who worked outdoors every day – along with all the sides: the soft buns, fluffy mashed potatoes, gravy, and creamy coleslaw.

Even as a child, the coleslaw was way too creamy, soft and sweet for me (although I have to confess I loved nothing more than dunking the buns into the mash and gravy), and it was also so unappetisingly white.

As an adult, I’ve always preferred my coleslaw to have more texture, tang and colour, and my best coleslaw recipe reflects that. However, it’s a very versatile recipe, which you can really make your own. Let me tell you how.

Easy Coleslaw Recipe with Purple Cabbage and Pickled Pink Shallots. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

I love the combination of white or green cabbage (Chinese cabbage, napa, savoy, they all work) and purple cabbage, also called red cabbage, for the colour as much as the texture. The white/green cabbage softens a little after you dress the cabbage and carrot, while the purple cabbage remains crunchy, giving the salad great texture.

But if you prefer your coleslaw to be creamier and softer, reduce the amount of purple cabbage by half and double the amount of white or green cabbage, make the coleslaw a day ahead, double the amount of mayonnaise, and refrigerate the coleslaw so it softens.

And if you prefer less tang and more sweetness, simply reduce the amounts of vinegar and mustard, and add a little fine-grained sugar. More tips to making our best coleslaw recipe below.

Tips to Making our Best Coleslaw Recipe with Purple Cabbage, Crunchy Carrot and Pickled Pink Shallots

Just a few tips to making our best coleslaw recipe as it’s super easy and comes together within minutes. Let’s start with the key ingredient, the cabbage.

I use half a head of each cabbage and they’re small heads of cabbage. After shredding them, they weigh 300 grams each. There are only two of us and that makes enough for big sides for two meals, so it would feed four easily. If you’re feeding a group use the full heads of cabbage and double the other ingredients.

To prep your cabbage, remove any damaged outer leaves, and core your cabbage. When it comes to shredding the cabbage, I use a sharp knife to finely slice it, however, you can use a mandoline .

For shredding the carrots, you want a coarse shred or julienne. I use a nifty little tool that’s tremendously popular here in Southeast Asia for making salads. I buy them from the markets for $1 each and used to give them as gifts to my culinary travel clients.

They look like a small hand-held vegetable peeler with a crinkly or wavy blade, however, if you search for one of those on Amazon you’ll end up with a crinkle cutter , which is different.

What you will find on Amazon are serrated julienne peelers , which are a bit same same but different, as we say here. While they will do the job, this is what you want . Otherwise, a good old-fashioned box grater or a food processor with a shredding attachment .

Follow this recipe for pink pickled shallots if you don’t any. It’s a quick pickled recipe, which is best made the day before, but will be just fine if you make them the day of the coleslaw.

If you are preparing the coleslaw a day ahead, make the coleslaw with the white/green cabbage, carrot and dressing only, and keep the purple cabbage and pink pickles separate to the rest of the salad and add those at the last minute, otherwise you may end up with a pinky-purple coloured coleslaw. You’ll also get a great combination of soft and crunchy textures.

The measurements for the coleslaw dressing in our best coleslaw recipe make a light dressing because if you use a creamy mayonnaise you shouldn’t need a lot of the stuff. We love Hellmann’s creamy mayonnaise or the Japanese Kewpie mayonnaise .

If you prefer a creamier coleslaw, double the amount, and pour it in and combine it gradually. If you have any leftover, it will keep in a sealed container in the fridge for a few days.

Ingredients Metric US Customary 1x 2x 3x

300 g white cabbage - cored, shredded
300 g purple cabbage - cored, shredded
300 g carrots - peeled, shredded
1 small purple shallot - sliced, pickled
1 bunch dill - finely chopped
2 tbsp creamy mayonnaise
1 tsp wholegrain grain mustard
2 tbsp white wine vinegar
½ tsp sea salt
½ tsp white pepper
½ tsp fine sugar - optional

Instructions

After shredding your vegetables and finely chopping your dill, transfer the veggies and herbs to a big mixing bowl and combine them well.
Make your coleslaw dressing in a measuring jug with spout, by combining the creamy mayonnaise, wholegrain grain mustard, white wine vinegar, sea salt, and white pepper. Stir together well, then taste and adjust for your palate. If it’s not creamy enough for you, add a little more mayonnaise. If it’s too sharp, add the optional sugar. Stir again well to combine.
Pour the coleslaw dressing over the vegetables, thoroughly combine, and serve immediately. If you prefer a softer coleslaw, refrigerate for half an hour or so to let the cabbage soften a little and the flavours meld.

Please do let us know if you make my best coleslaw recipe in the comments below, as we’d love to know how it turns out for you.

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Sardine Salad with Celery, Cos, Capers and Mustard Dressing Recipe. Copyright © 2024 Terence Carter / Grantourismo. All Rights Reserved.

Lemony Italian Coleslaw

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Prep 15 min
Total 2 hr 15 min
Servings 12
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Ingredients

3 cups thinly sliced fennel bulb (1 large bulb)
3/4 cup sour cream
1 tablespoon sugar
3 tablespoons lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded green cabbage (1 small head)
1/2 cup chopped fresh Italian (flat-leaf) parsley
1/3 cup sliced green onions (about 5 medium)
1 In small bowl, mix dressing ingredients; set aside.
2 In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

Tips from the Betty Crocker Kitchens

tip 1 To save time, purchase preshredded coleslaw mix from the produce section.
tip 2 Watching your calories? Use fat-free or reduced-fat sour cream.

Nutrition Facts

Serving size: 1 serving, % daily value*:, carbohydrate choice, try these next.

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Basic Family and Picnic Perfect Creamy ColeSlaw

May 25, 2016 by DinnerPlanner

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Basic Homemade Family and Picnic Creamy Coleslaw

There are definitely a few things that are a MUST at picnics or at least should be served at MOST picnics, and one of them is of course fresh homemade coleslaw! (The other ones are macaroni salad and potato salad.)

Not the kind of coleslaw that come out of a bag, but the kind of coleslaw you get when you grate a fresh head of green cabbage and mix it with a creamy dressing.

Coleslaw can be used in so many different ways, from a side dish to hamburgers and hot dogs, to a crunchy topping on our pulled pork sandwiches.

Coleslaw is possibly the perfect summer side dish because it goes so well with just about everything.

One thing you have to watch out for when making coleslaw is to try and keep everything as dry as possible. Cabbage is like a big sponge and will soak up as much water as it is given leaving you with potentially soggy coleslaw.
Never wash the cabbage, just gently pull off a few of the outer leaves and discard.
Wash and peel the carrots before grating, but make sure they are as dry as possible. Keep water off of the kitchen counters and also your hands.
Grating the cabbage can be done a day in advance. The hard part can be done a day ahead, so you are not trying to grate cabbage right before the party or picnic.

Simple Coleslaw Dressing: Marzetti’s Dressing and Mayonnaise combined makes for the perfect slaw dressing. Not too sweet because the mayonnaise balances it out perfectly.

Ingredients Needed for Coleslaw with Simple Coleslaw Dressing:

Head of Green Cabbage
Marzetti’s Slaw Dressing – or make dressing using copycat recipe below
Mayonnaise – How to make homemade mayonnaise
Salt & Pepper

How to Make Simple Coleslaw:

Step 1. Cut the cabbage into 4 quarters and then cut away the hard center core.

Step 2. Using the large holes on a grater, grate the cabbage and the carrot. Place the grated cabbage and carrots in a bowl and lightly salt & pepper.

Step 3. Mix together the Marzetti’s Slaw Dressing and the Mayonnaise. Mix dressing into the grated cabbage and carrots.

Step 4. Place in a bowl and it’s ready to serve!

Family Favorite recipe - Basic Creamy ColeSlaw - Should be at every picnic!

1 head green cabbage
1 medium carrot
2/3 cup Marzettis Slaw Dressing
2/3 cup Mayonnaise
salt & pepper
Grate the cabbage until you get about 5-6 cups.
Grate the carrot until you get about 3/4 cup.
Mix the cabbage and carrot together and place in a large resealable bag.
Leave in the fridge over night.
hours before you are ready to eat, pour cabbage mixture into a medium bowl.
Mix the slaw dressing with the mayonnaise and pour over cabbage mixture.
Mix everything together using a fork.
Cover and put back in the fridge for 2 hours.
Add plenty of the salt and pepper about 5 minutes BEFORE SERVING.

Marzetti slaw dressing is known for its sweet and tangy flavor, making it a popular choice for coleslaw. Learn to make your own homemade version of the popular dressing. Try our recipe for marzetti slaw dressing below:

Copycat Marzetti Slaw Dressing Recipe

Ingredients:.

1 cup mayonnaise
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon onion powder
Salt and pepper to taste

Instructions:

In a bowl, whisk together mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, and onion powder. Whisk until the sugar is dissolved.

Add salt and pepper to taste. Start with a pinch of each and adjust according to your preference.

Cover the dressing and refrigerate for at least 1-2 hours before using to allow the flavors to meld.

If you find the dressing too thick, you can thin it with a little milk or buttermilk until you reach your desired consistency.

Feel free to customize this recipe to match your taste buds. Some people like a bit more sweetness, so you can add extra sugar if desired. Others prefer a tangier dressing, in which case you can increase the amount of apple cider vinegar.

Remember that the key to a good copycat recipe is experimenting and adjusting the ingredients to match your preferences closely. Use this dressing on salads as well! enjoy!

Pick a firm green head of cabbage and some nice organic carrots.

How to Make Coleslaw in Advance to Save Time

To Make in Advance: Grate the cabbage and carrots the day before serving the coleslaw. Leave in a large resealable bag overnight. Mix with dressing 2 hours before you are ready to serve. Add salt & pepper right before serving. Mix well.

How to Store Leftover Coleslaw

Leftover coleslaw keeps very well and actually can get a little bit better if it has time to rest in the refrigerator. Put any leftovers into an airtight container and keep for about 5-6 days.

What to Do with Leftover Coleslaw?

See how delicious your pulled pork sandwiches can be with freshly made coleslaw.

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Destination Guides

The 8 Best Restaurants in Moscow

From the traditional to the modern, fine dining destinations in Moscow celebrate the best that Russian cuisine has to offer.

By Elite Traveler

With many of the best restaurants in Moscow also doubling as bars and clubs, the atmosphere is nearly always one step away from a party, and many of the city’s elite come dressed to impress. Of course, there are still many elegant and family friendly restaurants for those who prefer a quieter evening. With such a large selection available, Elite Traveler has compiled a suitable list for diners of all persuasions.

Café Pushkin

Designed to recreate the feel of a 19th century aristocrat’s house, Café Pushkin has become one of the most popular restaurants in Moscow, thanks to the quality of its food, impeccable service and the excellent vodka selection. The atmosphere of pre-Revolution Russia is delightfully charming, from the flowery script of the menu to aristocratic country house décor. Pushkin is the ideal destination if you want to be treated like Russian nobility and dine like a Tsar – but book ahead, the restaurant’s popularity requires reservation well in advance.

cafe-pushkin.ru

Lavishly decked out with chandeliers and hand-painted furniture, the menu selection may come as a surprise to first-time guests, with options ranging from Pi Pa duck with melon and truffle to beefsteak with foie gras. Turandot puts a French spin on pan-Asian cuisine, and does so with incredible style and boldness. Whilst the interior décor is certainly to be marvelled at, it is the thoughtfully conceptualized and perfectly executed menu options that make for an incredible dining experience.

turandot-palace.ru

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When the Ginza Project, a company that owns some of the finest restaurants in Moscow, announced that they would be opening a restaurant on the 29th floor of Radisson Royal Hotel, the excitement and anticipation was palpable.

The company has a reputation for the high quality of its restaurants that grace the streets of the capital, and Buono is no exception. The views from Buono are unashamedly spectacular, while the décor is elegant, with soft creams complementing the fine views on offer. The food is classical Italian; Chef William Lamberti is well known throughout Europe and has created an excellent menu. It’s always best to book ahead at Buono, as the window seats that offer the finest views over the city are quickly taken.

buonomoscow.ru

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Italian for ‘small’, Piccolino is a cozy, homely restaurant – something of a rarity in Moscow.

Serving typical Italian food, the family friendly establishment is laid back, but this doesn’t compromise the quality of the food: good, hearty portions that are exceptionally tasty. The interior of Piccolino has been designed to replicate that of a large country house, and the décor is entirely fitting with the atmosphere of the restaurant. In a city where many of the establishments value the names of their guests over the quality of their dishes, Piccolino is the place to come if your preference is quality of food rather than famous faces.

Twin Gardens

With two tasting menus and an à la carte option, the Twin Gardens at the heart of Moscow caters to any palette. With the restaurant concept based on the symbiosis of science and nature, their Vegetables set menu explores all manner of produce from seedling to peeling, delicately plated in a tasteful homage to the natural life cycle of wild plants and flowers. For more adventurous types, their Rediscover Russia menu offers a culinary tour of various local specialties found in provinces across the vast continent. They also have a wide selection of Russian wines.

twinsgarden.ru

Located in an elegant 19th century mansion, CDL is one of the most sophisticated restaurants in Moscow.

The interior has been gorgeously designed to recreate the grandeur of the Silver Age of Russian culture, with antique balustrades and bas-reliefs throughout the Oak Hall main room. The staircase in the Oak Hall is a particular masterpiece; it was built without a single nail or screw. The fireplace is equally impressive and has been used as a meeting room by President Dmitry Medvedev. Guests can also hire additional rooms such as the Cigar Room and the Cabinet Room. A menu of authentic Russian cuisine has been created by top chef Alexander Popov, with organic dishes bursting with flavor and a splendor to match the opulent surroundings. With so much luxury and class on display, it’s little wonder that former US Presidents Ronald Reagan and George Bush have chosen to dine here. Situated in the center of the city between Bolshaya Nikitskaya 53 and Povarskaya Ulitsa 50, it’s worth booking ahead to avoid disappointment.

White Rabbit

With a domed window inviting soaring views of the Moscow cityscape, White Rabbit has recently undergone extensive renovations, to both its interior and its menu. Renowned architect Natalia Belonogova has transformed the restaurant into an airy, modern space, perfected by the addition of a summer veranda. To connect the dining options with the new interior, head chef Vladimir Mukhin has created a new menu, Metamorphoses, to reflect the lifecycle of the mayfly butterfly.

Delight your palette with scallop, strawberries and blackcurrant or, for dessert, dandelion honey with melted cottage cheese. This summerlike and refreshing menu has its roots in Russian soil and its head in the clouds above Moscow’s skyline.

whiterabbitmoscow.ru

One of the best places to see and be seen, the O2 Lounge is half stylish seafood restaurant and half trendy pre-club hangout.

The food on offer is delicious Japanese fare, with sumptuous sushi prepared in front of diners by the team of talented chefs led by Nicholas Courtois. Located on the 12th floor of the Ritz-Carlton hotel, the restaurant has spectacular panoramic views over Red Square and The Kremlin. After dark the restaurant becomes one of the coolest bars in town, with award-winning cocktails and a selective wine list.

o2loungerestaurant.com

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25 reasons to go to Moscow

The Russian capital is a dazzling mix of medieval churches, Soviet skyscrapers, art galleries, sushi bars, nightclubs and bath-houses. Benjamin Wegg-Prosser selects its 25 most compelling attractions:

1. Turandot

It's easy to believe reports that US$40 million was spent on creating the interior of this restaurant. Spread over 14 rooms, it includes homages to Louis XVI, the Ming Dynasty and imperial Russia. The Asian fusion menu reflects the chinoiserie adorning the main dining room, whose centrepiece is a mechanical golden peacock that rotates as the all-female orchestra plays. The waiting staff wear uniforms that would not be out of place in a BBC costume drama. Tverskoy bul'var 26/5, Moscow (00 7 495 739 0011)

St Basil's Cathedral

2. St Basil's Cathedral

The recently restored onion domes shine out from the top of the cathedral which marks the eastern border of the Red Square. Napoleon's troops ransacked the building, and it was once scheduled for demolition by Stalin. Today it's the jewel in the crown of the Russian Orthodox Church. The icons inside are well worth inspecting, but even better is the people-watching outside: young couples have their picture taken with the domes in the background on their wedding day. Krasnaya ploshchad (Red Square), Moscow (00 7 495 698 3304); open 11am-5pm, Wed-Mon

Graveyard of the fallen monuments

3. Graveyard of the fallen monuments

Ever wondered where the statues of Soviet heroeswere dumped when Communism collapsed? Many of them can be found in the grounds of the new Tretyakov gallery The most intimidating figure is that of Felix Dzerzhinsky, founder of the Cheka - the organisation that was to become the KGB. His statue was toppled in the aftermath of the failed coup of August 1991 and removed from Lubyanka ploshchad. At the State Tretyakov Gallery, 10 Krymsky Val, Moscow ( www.tretyakovgallery.ru ); open Tue-Sun, 10am-7.30pm

Golden Apple

4. Golden Apple

It calls itself a 'boutique hotel', but with 92 rooms the Golden Apple wouldn't get away with that description west of Warsaw. Given the size of most Moscow hotels, however, the title is deserved. The price of accommodation in the city is hard to stomach, but this one is one of few places where the rates can probably be justified. Five minutes from Pushkinskaya Square (the Piccadilly Circus of Moscow), it is very well located for discovering the city. [i]Malaya Dmitrovka 11, Moscow (00 7 495 980 7000; www.goldenapple.ru );

Museum of the Great Patriotic War

5. Museum of the Great Patriotic War

You'll understand how marking the defeat of Germany in 1945 has become a form of state religion when you visit this stunning museum dedicated to World War II. It's set at the heart of Park Pobedy (Victory Park) and includes an art gallery, a hall of remembrance and some fantastic exhibits. Highlights for any history buff include the Nazi declaration of surrender and the table and chairs used by Stalin, Roosevelt and Churchill during the 1943 Tehran conference. Park Pobedy 3, Moscow; open Tue-Sun

Gorky's house

6. Gorky's house

Despite falling in and out with the Communist Party throughout his career, Maxim Gorky was one of the Soviet era's most important authors. He was rewarded with this stunning house when he returned to Moscow from exile in Italy. The Art Nouveau building was originally the home of Ryabushinsky, an oligarch who fled to France as the Bolsheviks took power. Visitors can see Gorky's study and admire the centrepiece of the house: a limestone staircase which seems to melt into the floor. Malaya Nikitskaya 6/2, Moscow (00 7 495 290 5130); open Wed-Sun.

Lenin's tomb

7. Lenin's tomb

Arguably the most influential political figure of the 20th century lies embalmed in a building that is most recognisable as the place from which Communist Party bosses used to watch military parades in Red Square. The authorities maintain that the body really is Lenin's and that its wax-like appearance is due to the embalming chemicals. His clothes are changed every few years so he keeps up to date with fashion, if nothing else. Krasnaya ploshchad (Red Square), Moscow (00 7 495 623 5527); open Tue-Thu; Sat-Sun

The Moscow metro

8. The Moscow metro

Spread across 180 stations, Moscow's underground rail system is a tribute to Soviet engineering and new Russian efficiency. With trains running every 90 seconds and the roads permanently clogged with traffic, the metro is the city's most practical form of transport. The earliest stations are architectural masterpieces, with Ploshchad Revolutsii, Kievskaya and Komsomolskaya really standing out. Visitors are advised to learn a little of the Cyrillic alphabet to help decipher the station names.

The State Tretyakov Gallery

9. The State Tretyakov Gallery

These galleries - in two separate locations - house the best examples of Russian art from before and after the revolution. Most of the pieces in the old Tretyakov (at 10 Lavrushinsky pereulok) were in private hands before being nationalised in 1917. Its collection includes 'Rublev's Trinity', said to be the finest remaining Russian icon. The new Tretyakov (at 10 Krymsky Val) showcases all the main Russian art periods that followed the revolution and includes well-known works such as Petrov-Vodkin's Bathing of a Red Horse (pictured). The garden houses the Graveyard of the Fallen Monuments. 10 Lavrushinsky pereulok and 10 Krymsky Val, Moscow ( www.tretyakovgallery.ru ); open Tue-Sun, 10.30am-7.30pm

10. 02 Lounge

Under a glass dome on the top floor of the Ritz-Carlton, Moscow, this bar has the city's best close-up views of the Kremlin. The food menu includes sushi rolls and sashimi. The drinks menu is supervised by a vodka sommelier who oversees 400 varieties of the spirit. The prices are shocking. Tverskaya ulitsa 3, Moscow (00 7 495 255 8888; www.ritzcarlton.com ).

Shop & Bar Denis Simachev

11. Shop & Bar Denis Simachev

Denis Simachev is Moscow's Malcolm McLaren, and his bar has its own fashion store. Simachev is one of a small band of cultural entrepreneurs who have created a genuinely new, 'modern Russian' brand. The main conversation piece in the bar is the mural in which the world leaders of the early 21st century are shown dining in a prison canteen. Great international comfort food is on offer, including Moscow's best steak sandwich. Stoleshnikov preulok 12/2, Moscow (00 7 495 629 5702)

Having opened after the financial crisis, this bar sets a more modest tone than its competitors. But it still manages a few superlatives, including stunning modern art and the longest bar in Moscow, at 30 metres. It's going after the forty-something market, or the 'mature hipster' as the management would have it. The bartenders are reputed to be the best in town. The building was previously a lightbulb factory, hence the name: luch translates as 'ray of light'. Bolshaya Pirogovskaya ulitsa 27/1, Moscow (00 7 495 287 0022)

13. The Most

In the heart of Moscow's central night-life district, ]this swanky nightspot includes a bar, restaurant and basement nightclub. The club's cavernous room is spanned by mechanical bridges, an architectural play on words: most means 'bridge' in Russian. The venue entered football folklore when Roman Abramovich chose it as the place to drown his sorrows following Chelsea's defeat by Manchester United in the 2008 Champions League final held in Moscow. Kuznetsky Most 6/3, Moscow (00 7 495 660 0706; www.themost.ru ).

Nobu Moscow

14. Nobu Moscow

The owners took the brave decision to open this outpost of the Japanese restaurant at the apex of the financial crisis. They have been rewarded for their courage by securing it a reputation as the place for oligarchs to lunch. Since the fall of the USSR, Japanese food has become a staple diet for Muscovites, and the launch of Nobu was a natural next step. The company's owners had been fending off proposals for a Russian branch for more than a decade, so the restaurant's success is no great surprise. Dmitrovka ulitsa 20, Moscow (00 7 495 645 3191; www.noburestaurants.ru )

15. Bosco Café

This Italian restaurant offers three essential services: an excellent watering hole in which to rest after exploring GUM, the huge shopping mall which runs along the northern side of the Red Square, opposite the Kremlin; fine views of Lenin's tomb; and an excellent cappuccino. The veal chop is as good as you would get in Milan, and the terrace is without a doubt the best summer spot in the city. Red Square (Krasnaya ploshchad) 3, Moscow (00 7 495 620 3182)

Café Pushkin

16. Café Pushkin

This is the first port of call for anyone who wants to experience quality Russian food. At first glance the building appears to be a stunningly preserved 19th-century townhouse; on closer inspection the façades are entirely fake. But this lack of authenticity is not reflected in the food, especially the outstanding meat pies and dumplings. The slickest waiters in Moscow even have a trolley with a dozen different mineral waters. Tverskoy bul'var 26a. Moscow (00 7 495 739 0033; www.cafe-pushkin.ru )

Eliseevskiy

17. Eliseevskiy

This is the Moscow equivalent of the food hall at Harrods. Located in a late 18th-century mansion with stunning interiors, it was renamed 'Gastronom No 1' during the Soviet period but has now gone back to its pre-revolutionary name. In recent years new branded supermarkets with a fine selection of goods have started to overshadow this grande dame , but it's still a special place to visit. Tverskaya ulitsa 14, Moscow (00 7 495 650 4643; eliseevskiy.ru )

Bolshoi Theatre

18. Bolshoi Theatre

The Bolshoi stages operas and ballets, was the venue for Swan Lake 's première in 1877 and is home to the best-known dance company in the world. It is in fact two different theatres. The original stage is currently undergoing renovations and will not reopen until 2013 (eight years after it closed); but the new theatre has regular performances. Teatralnaya ploshchad 1, Moscow (00 7 495 250 7317; www.bolshoi.ru )

TASS building

19. TASS building

Before the USSR fell, nearly everything we in the West knew about Russia came out of his building the home of the principal state-run news agency, TASS. Although it has been eclipsed by other news sources, its HQ remains a splendid example of tasteful 1960s Soviet architecture and is well worth a photo stop. Tverskoy bul'var 10-12, Moscow

Stalin's skyscrapers

20. Stalin's skyscrapers

There are seven of these so-called 'wedding cake' buildings dotted across the city. Their mock-Gothic style would not look out of place in Gotham City. Stalin ordered their construction in the aftermath of World War II (and made use of free labour in the form of German POWs) to put his capital on an architectural par with the great cities of North America. The largest and most memorable is the Moscow State University building on Vorobyovy Gory (Sparrow Hills). The Hilton Moscow Leningrandskaya is housed in another.

Bolshoi restaurant

21. Bolshoi restaurant

Set between Kuznetsky Most and Petrovka ulitsa, this is Arkady Novikov's most recent venture. To Muscovites, Novikov needs no introduction: he is the man behind most of the city's poshest restaurants. Legend has it that he started out flipping burgers in a Moscow McDonald's and caught the entrepreneurial bug. His latest outlet offers modern Slavonic cooking. The golubtsy (a Ukrainian dish of mince rolled in cabbage) comes highly recommended. Petrovka ulitsa 3/6, Moscow (00 7 495 789 8652; novikovgroup.ru )

Moscow conservatory

22. Moscow conservatory

Russians take their classical music very seriously, and nowhere is more serious than the Moscow Conservatory. It's a series of concert halls and a school rolled into one. Every Russian classical star, be they composer or musician, has played or taught here, including Rachmaninov, Tchaikovsky and Richter. Tickets are relatively easy to get, either from the box office or from babushkas who sell them for a small profit on the street outside. Bolshaya Nikitskaya ulitsa 13/6, Moscow (00 7 495 629 8183; www.mosconsv.ru )

Pasternak's house

23. Pasternak's house

In Peredelkino, a small village 25 minutes by train from Kievsky station, is the dacha were Boris Pasternak lived for the last two decades of his life. The house was turned into a museum after his death, but his family still live in the grounds. On the first floor you can sit at the desk where he completed Dr Zhivago ; and on the ground floor you can see the early Soviet TV and fridge of which he was the proud owner. Pavlenko ulitsa 3, Peredelkino (00 7 495 934-51-75; www.pasternakmuseum.ru ); open Thu-Sun, 10am-4pm; closed the last day of each month

Izmailovsky Park

24. Izmailovsky Park

No trip to Moscow is complete without haggling for a bust of Lenin or a set of matryoshka dolls, and the only place to do it properly is Izmailovsky Park, at the metro station of the same name. The market, set in a 16th-century royal estate, is open every weekend and has a great variety of decent souvenirs.

Sanduny Banya

25. Sanduny Banya

The 19th-century decor of the Sanduny Banya bath-house is reminiscent of a gentlemen's club in London's St James's. But the experience is uniquely Russian, as are the felt hats worn to protect your hair from the steam. The steam room is a vast, wood-panelled chamber with a huge open oven. Foreigners are made welcome by regulars, who are happy to inflict a beating with birch leaves (more refreshing than it sounds). After you've had a good thrashing, the waiters will bring you anything from tea and honey to prawns and beer. Neglinnaya ulitsa 14, Moscow (00 7 495 625 4631; www.sanduny.ru )

By Benjamin Wegg-Prosser: published in May 2010

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Cabbage recipes that aren’t just coleslaw

Roast pork neck, sweet and sour sauce, vegetable salad

Cabbage isn’t the most glamorous vegetable. But with a little care and creativity, the humble vegetable is transformed into something special. With our excellent recipes, a cabbage recipes is no longer just a simple side dish (although we do admit we love a coleslaw at a barbecue).

We have dishes that range from easy cabbage recipes primed for weeknight dinners made in 30 minutes to fried cabbage recipes that simply bring out the sweet bitterness of the cruciferous brassica.

You can make a comforting bowl of cabbage soup with chicken and bread, or challenge yourself to make David Chang’s kimchi over the weekend. Plus, we have recipes for cabbage with XO sauce, stuffed cabbage rolls, traditional Ethiopian and Sri Lankan recipes with cabbage, and simple shredded cabbage salads.

Here are our best cabbage recipes.

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Miznon’s whole roasted cabbage cake

O Tama Carey’s cabbage mallung

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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