Salad recipes

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

Crunchy ramen chicken salad with shredded cabbage, toasted almonds, sesame seeds, and a tangy soy-vinegar dressing made from the ramen seasoning packets.

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Chicken salad with red cabbage, Granny Smith apples, walnuts, and julienned carrots in a honey balsamic Dijon dressing. Garnished with fresh orange and kiwi slices.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

A tasty and original coleslaw recipe that's easy to follow and understand. Best served with steak or grilled chicken!

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

Pecan orange coleslaw with fresh oranges, shredded cabbage, and chopped pecans in a sweet lemon-mayo dressing. A bright, crunchy no-cook side dish.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Gado Gado (Mixed Vegetables with Peanut Sauce) recipe

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Crispy cornmeal-fried soft shell crab sandwiches on sourdough with smoky chipotle adobo mayo and a citrus bell pepper slaw. A restaurant-quality seafood sandwich you can make at home.

Mjaddra is a Middle Eastern comfort dish of mashed lentils and rice with cumin, allspice, and golden fried onions stirred in. A hearty vegan staple served with radishes and salad.