There are a lot of coleslaw recipes out there. Everyone will say to use one kind of cabbage or another. Personally, I love the combination of both green and red cabbage. Not only do the variations between the two yield a nice contrast in flavor. Combining the two colors always makes the cabbage more fun to look at than a mostly boring bowl of pale green mush. I also prefer fresh cabbage instead of already pre-shredded bags of cabbage. I find the flavors of those bland, and they tend to be more expensive for the amount that you get.