Coleslaw is the salad of choice at picnics and barbecues. From creamy coleslaw to Asian coleslaw, this recipe collection emphasizes quick and easy.
Red sweet peppers and carrots mixed with green and red cabbages give this side dish salad color. For the dressing, mix lime or lemon juice into mayonnaise for extra pizzazz. Make and refrigerate the salad up to 1 day before serving.
Change your usual sandwich routine and try this Asian flatbread wrap for lunch or dinner. Just cover grilled pork cutlets with this homemade sesame slaw and banana pepperst o serve.
Soba noodles, made from buckwheat, have a nutty flavor. Find them in specialty or Asian markets. They add a hearty flavor to this broccoli and carrot side dish. Toss in cooked chicken for a quick dinner idea.
This old-fashioned coleslaw recipe of mixed cabbages and carrots has traditional sweet-and-tart celery seed dressing and mixes together easily.
Try this sweet coleslaw as a side dish when you want a change from the traditional savory version.
This showy side salad is packed with a variety of flavors and textures--chewy dried fruit, crunchy nuts, creamy blue cheese, and crisp cabbage.
Yes, like almost everything on a Texas menu, this cabbage and sweet pepper salad is spicy hot.
A spicy lime dressing gets a zing of heat from a sliced jalapeno chile pepper. That's all it takes to turn a basic coleslaw into a sensational salad ready in a flash.
Top chicken sausages with spicy mustard-glazed cabbage to make these deliciously tangy brats. Strips of Granny Smith apples add unexpected sweetness.
The additions of crisp, crumbled bacon and crunchy sunflower seeds nearly makes this creamy slaw a meal in itself. Store any remaining sunflower seeds, tightly bagged, in the refrigerator to keep them fresh-tasting for up to 3 months.
Sweet peppers and oranges color this tangy slaw, which is tossed with a sesame dressing. Double this recipe for a potluck salad.
Easy preparation makes this updated coleslaw salad perfect to pack and carry to a potluck.
North Carolina boasts two distinct different styles of barbecue. To the east of Raleigh, barbecue means pulled pork doused with a tangy vinegar-base sauce. To Raleigh's west, the pulled pork is served with a darker, sweeter tomato-base sauce. To keep that sweet hickory smoke coming, be sure to presoak your wood chips.
Barbecued ribs get an Asian flair in this delicious main dish recipe that includes hoisin sauce, Chinese five-spice powder, ginger, and rice vinegar.