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Get Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Rather than mayo, this Polynesian-inspired coleslaw with sesame seeds uses a soy sauce-peanut sauce for a change of pace.
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Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.
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A complete Irish-inspired meal of corned beef, potatoes, carrots, and cabbage simmers until tender in dark Irish beer for a St. Patrick's Day feast.
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
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An overnight salad using ramen noodles, cabbage, chicken, almonds, and green onions. This is GREAT -- one of my husband's favorites and it serves a ton of people. Try substituting cashews for almonds and a dash of sesame oil for sesame seeds.