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Coleslaw with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.
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This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.
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This tasty slaw is perked up by the addition of mandarin oranges, crushed pineapple, ginger and nutmeg.
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Your basic coleslaw gets a sweet surprise with the addition of Granny Smith apples. Great as a side dish with pork sandwiches.
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This is a very crunchy, very satisfying coleslaw with ramen noodles, cabbage, toasted almonds and sesame seeds. The dressing is vinegar and oil with lots of herbs and a tad of sugar.
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A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.
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Broccoli, carrots, green onions and ramen noodles brought together with a dressing of olive oil, vinegar, sugar and chicken flavored seasoning.
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Sweet-tart and crunchy, this unusual slaw is enlivened by a combination of cabbage, sugared cranberries and thin orange slices.
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Two nice surprises in this slaw that zip up the taste a bit - shredded carrots and dry onion flakes. This recipe makes a bunch - enough for twelve - and is a snap to double or triple, if you 're inviting a crowd.
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This sweet and crunchy salad is easy and delicious any time of the year. Double the recipe for large parties.
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This is a three-cabbage slaw - green, red, and napa - but the real delight is the dressing. It is made with creamy peanut butter laced with brown sugar, fresh ginger, and garlic.
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Rather than mayo, this Polynesian-inspired coleslaw with sesame seeds uses a soy sauce-peanut sauce for a change of pace.