If you've ever wondered why your homemade coleslaw doesn't live up to your favorite restaurant's, we have some answers from ...

Restaurant coleslaw avoids these pitfalls by being fresh ... "Green cabbage is common and recommended as it holds up to the dressing. You can mix in red cabbage with green cabbage for a bit ...

While the food processor is still running ... Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week.

One side dish you may find on your radar is coleslaw, but one home chef said ... and the honey. Give it a mix with a whisk. Pour the dressing into the bowl with the vegetables, mixing together ...

To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside.