Rob's famous coleslaw from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 149) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Suzannefrc on March 28, 2026

    Delicious!!

  • skvalentine on July 05, 2023

    This was a pretty and festive slaw. The reduced vinegar + honey combination was delicious and interesting. I might try leaving out the red onion next time.

  • sosayi on October 12, 2021

    Really enjoyed this slaw; a perfect counterpoint to a bbq pulled pork sammy. I did add quite a generous pinch of cayenne, and extra herbs, but flavors were great. I especially enjoyed the reduced red wine vinegar addition. Would make again.

  • okcook on May 26, 2018

    I found the slaw a little on the bland side. Needs more acid. Agree with shepishjen that the dressing seems too little but once mixed in with the other ingredients it works well.

  • sheepishjen on June 20, 2017

    This is hands down my favorite simple coleslaw recipe. It is sort of a combination of a vinegar slaw and a mayonnaise-y slaw and it hits all the right notes. The reduced balsamic/honey component seems too little at first, but once you toss it with the cabbage, carrots and onions it all works out. I have made it as directed and also switched out ingredients - radicchio for red cabbage, cilantro for parsley or chives, etc. - and it always works beautifully! The perfect counterpoint for spicy grilled meats/burgers.

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