This is my version of a Rombauer/Becker recipe from the 1975 edition of the Joy of Cooking (p. 97), called Coleslaw for Barbeque.

For the dressing:

• 1 cup yoghurt-mayonnaise combo (I prefer ~2/3 yoghurt; you can also do all mayo)
• 2-3 tsp mild vinegar
• 1/8 tsp Worchestershire sauce
• 1/4 tsp sugar
• salt and pepper

Before you measure the yoghurt-mayo, mix the other ingredients until the sugar and salt are dissolved, then add the yoghurt-mayo. Set completed dressing aside to marry.

For the veggie part of the salad, I use:

• 3-6 cups leafy greens, torn into bite-sized pieces
• 1-2 cups shredded nappa cabbage
• 1 carrot, grated or chopped fine
• 1/2 green or red pepper, cut into strips (or both)
• 2-4 green onions, sliced

If you’re going on a picnic, keep the veggie part in a large plastic bag, and add the dressing when you’re ready to eat. You can even mix the salad in the bag.

The R/B version calls for regular green cabbage, but I like the less-pungent flavor of the nappa much better.