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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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Tangy and salty pickled onions are delicious on your favorite sandwich or burgers.
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Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Get Zobo & Meester's Coleslaw Dressing Recipe from Food Network
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Triple sec liqueur adds a hint of sweet orange flavor to a colorful slaw made of red and green cabbage tossed with thinly sliced fennel and topped with a sprinkle of pine nuts.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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Romaine lettuce holds up well to a light dressing that substitutes plain, nonfat yogurt for most of the oil.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
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Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.