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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Traditional broccoli salad with the addition of red grapes, bacon, and sunflower seeds is a nice combination of sweet and savory and perfect for summer picnics.
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Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
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This Indonesian chicken fried rice is flavored with curry, red chile peppers, and topped with peanuts and cilantro.
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Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
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This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.
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Homemade gluten-free crackers made with teff, sesame seeds, pepitas, and sunflower seeds are a hearty snack on their own, and are great for dipping.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
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This roasted kale and chickpea salad gets an extra crunch from toasted walnuts and is a quick and easy lunch or dinner.
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Cayenne pepper, onion, garlic and Worcestershire sauce have their way with this delicious French-style dressing. The result is a robust dressing that lends itself to heartier salad ingredients. Makes a lot - three and a half cups.