Jun 26, 2013 12:18 Eat Your Vegetables: Coleslaw Eat Your Vegetables: Coleslaw Advocate staff photo by PATRICK DENNIS -- Serve Linda's Coleslaw with grilled chicken, pork or fish. It also makes a fine topping for crawfish tacos. Corinne Cook| Special to Food June 26, 2013 Comments 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. Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.