Linda Roy shared this coleslaw recipe with me. It’s a delicious slaw that’s not “mayonnaisey.” The dressing is a mix of vinegar, oil and a little mayonnaise; just enough to coat the cabbage.

Besides cabbage, she adds finely sliced radishes, red or green bell pepper and sliced black olives.

Slaw goes well as a side dish with grilled chicken, pork or fish. Best of all, it can be made ahead of time and is ready when you are.

I used this recipe for the topping in Crawfish Tacos, which is in the Gourmet Galley column at left.

Corinne Cook is a columnist for The Advocate. Reach her at