Salad recipes

Very crispy like the name, celery seeds worked deliciously well in the coleslaw, and it tasted very refreshing with a bit sweetness and sourness. A great side dish with many main courses.

Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.

Sweet-and-tangy overnight slaw with shredded cabbage, onion, and a hot vinegar-oil dressing poured over and chilled 24 hours. A no-mayo coleslaw that holds up at any picnic or barbecue.

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.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Creamy apple slaw with thinly sliced apples, shredded cabbage, grated carrot, and a sour cream and mayo dressing seasoned with celery salt. Ready in 20 minutes.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Cajun cole slaw with shredded cabbage, sweet bell peppers, and onions tossed in a spicy Louisiana hot sauce dressing built on mayo, mustard, ketchup, and Worcestershire. Big-batch picnic side with a kick.

If you are losing weight or you want to eat some healthy food, you can try this slaw, easy to make, taste good!