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This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef.
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This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
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Starting with prepared coleslaw mix this recipe for a creamy coleslaw delivers a bit of tang through the use of vinegar, making it a perfect accompaniment for fried chicken, burgers, or fried fish.
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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
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A slightly different Asian pasta salad features ground beef and shell pasta combined with napa cabbage, carrots, and green onions, tossed in a tangy red wine vinegar and soy sauce dressing.
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With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
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Carrots and red and green bell peppers add lots of color to this classic sweet pineapple and sour soy-vinegar chicken stir fry with just a whiff of ginger.
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A quick and easy way to make a tasty, tender steak on the grill! Marinate for a minimum of 2 hours.
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Roasting really brings out the earthy flavors of these beets, potatoes, parsnips, turnips, and rutabaga. A bit of vinegar and goat cheese add just the right amount of zing.