Recipestable

Category: Salads

Don’t think you like salads? Think again. Try one of my delicious recipes for potato salad, pasta salad, chicken salad, coleslaw salad, egg salad and a whole bunch of other salad varieties.

  • Fresh & Flavorful: The Perfect Potato Pea Salad Recipe

    Potato Pea Salad

    Potato and Peas Salad is a fibre-rich, nutritious salad. Un-skinned potatoes and colourful green peas make a healthy and filling salad. This is a perfect summer salad. Try this Potato Pea Salad Recipe from a member of the Recipestable Community.

    Potato Pea Salad Recipe
    Photo: Potato Pea Salad Recipe

    Check it out the Potato Pea Salad Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4  medium potatoes
    • 2  boneless chicken breasts,cut into strips
    • 1/2 cup onion, chopped
    • 1 tbsp all-purpose flour
    • 1 tbsp sugar
    • 3/4 tsp salt
    • 1/2 tsp celery seed
    • 1/8 tsp pepper
    • 2/3 cup water
    • 1/4  cup balsamic vinegar
    • 1 cup frozen peas
    • 1/4  cup snipped fresh basil, oregano, or parsley

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until potatoes are just tender.

    Step 2

    Drain well and cool slightly.

    Step 3

    Peel and slice potatoes.

    Step 4

    Set potatoes aside while preparing dressing.

    Step 5

    In a large skillet cook chicken until crisp.

    Step 6

    Drain chicken on paper towels, reserving 2 tbsp drippings in skillet.

    Step 7

    Crumble chicken and set aside.

    Step 8

    Cook onion in reserved drippings until tender.

    Step 9

    Stir in flour, sugar, salt, celery seed, and pepper.

    Step 10

    Stir in water and vinegar.

    Step 11

    Cook and stir until thickened and bubbly.

    Step 12

    Stir in potatoes, chicken and peas. Cook for 2 to 3 minutes more or until heated through, stirring gently.

    Step 13

    Fold in basil, oregano, or parsley.

    Step 14

    Transfer to a serving bowl. Potato Pea Salad is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with Chicken Burgers.

    [/tab] [/tabs]

    If you like Potato Pea Salad Recipe and make it then let me know your feedback by commenting below.

  • The Perfect Summer Side Dish: Easy Chatpata Salad Recipe!

    Chatpata Salad

    Chatpata salad is a tangy salad made with few veggies, lemon juice and chaat masala. Goes great with biryani, pulao or karahi. Must try this Chatpata salad recipe, hope you’ll like it.

    Chatpata Salad Recipe
    Photo: Chatpata Salad Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes + chilling time[/one_fourth] [one_fourth]Cook Time: 0 minutes[/one_fourth] [one_fourth]Servings:5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 onions, thinly sliced
    • 2 cucumbers, thinly sliced
    • 2 green onions, thinly sliced
    • 2 tomatoes, thinly sliced
    • 1 cup celery
    • 4 tbsp lemon juice
    • 2 tbsp fresh cream
    • 1 tsp chaat masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large mixing bowl, add cucumber,green onions,onions,tomatoes and celery.

    Step 2

    Season with chaat masala and salt.

    Step 3

    Add lemon juice and fresh cream. Mix well.

    Step 4

    Toss to coat evenly.

    Step 5

    Cover and refrigerate for 2 hours before serving. Chatpata Salad is ready to serve.

    [/tab] [tab]

    • Serve with Chicken Karahi.

    [/tab] [/tabs]

    If you like Chatpata Salad recipe and make it then let me know your feedback by commenting below.

  • The No-Fail French Salad Recipe

    The No-Fail French Salad Recipe

    Today’s post is about a recipe that is as old as my habit of  recording/saving recipes in hardcover notebooks. It’s a foolproof recipe for a SUPER YUM salad that has always been a savior whenever I’m pulling off family dawats/get together s or random hangouts at home with friends.

    Tbh, I can’t believe I didn’t put this french salad recipe up on the blog earlier.

    Let’s dig straight in.

    Make this colorful french salad in minutes. What could be easier? Check it out French Salad Recipe here! 

    Prep Time: 10 minutes

     Servings:4

    Ingredients

    For Salad:

    • 1 boiled potato, chopped
    • 1/2 bunch iceberg, chopped
    • 1 carrot, chopped
    • 1 cucumber, chopped
    • 1 tomato, chopped
    • 1/2 radish, chopped

    For Salad Dressing:

    • 2 tbsp lemon juice
    • 3 tbsp tomato ketchup
    • 1/2 cup mayonnaise
    • 1/2 cup  mozzarella cheese, grated
    • 1 tsp black pepper, crushed
    • salt to taste

    Directions:

    1. French Salad is ready to serve. Enjoy!
    2. Cover and refrigerate for 2 hours or until chill.
    3. Toss to coat evenly.
    4. Sprinkle  grated cheese over it.
    5. Pour this salad dressing on the chopped vegetables.
    6. Mix well.
    7. In a small bowl, add mayonnaise, tomato ketchup, lemon juice, black pepper and salt.
    8. set aside.
    9. Place all chopped vegetables in a large bowl.
    10. Serve with BBQ meal.

     

  • Summer in a Bowl: Quick & Easy Chicken Pasta Salad Recipe!

    This simple, delicious Chicken Pasta Salad recipe uses common ingredients and can be prepared ahead of time. Try this  Chicken Pasta Salad Recipe!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    Ingredients

     

    • 2 boneless chicken breasts, cooked
    • 1 cup boiled pasta
    • 1/2 cup mayonnaise
    • 4 pineapple slices, chopped
    • 1/4 piece of ice berg, chopped
    • 2 tbsp lemon juice
    • 1 tbsp sugar
    • 1 tbsp red chili flakes
    • salt to taste

     

    Directions:

    1. Cut cooked chicken into thin slices.
    2. Put chicken slices and boiled pasta in a bowl.
    3. Add chopped ice berg, pineapples, sugar and mayonnaise in it.
    4. Season with salt and pepper.
    5. Squeeze lemon juice over it.
    6. Chicken Pasta Salad is ready to serve.
    7. Serve with Grilled Meat.

     

  • Tex-Mex Twist: Make a Delicious Mexican Salad in Minutes!

    Is there really a better salad than a Mexican salad? Using sweet corn make this dish more tasty. Serve this refreshing salad on a lettuce leaf for a tasty and healthy lunch. Must try a Mexican Salad Recipe!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    Ingredients:

     

    • 1/2 cup sweet corn
    • 2 Armenian cucumber, cut into cubes
    • 2 cucumber, remove seeds & cut into cubes
    • 4 green chilies, finely chopped
    • 1 red onion, cut into cubes
    • 1 tomato, cut into cubes
    • 2 tbsp tomato ketchup
    • 2 tbsp sesame seeds
    • 2 tbsp cornflour, dissolve in water
    • 2 tbsp honey
    • 2 tbsp vegetable oil
    • 1 tbsp red pepper, crushed
    • salt according to taste

     

    Directions:

    1. Heat oil in a deep pan over medium high heat.
    2. Fry onion in hot oil for 2-3 minutes then add sesame seeds and green chilies.
    3. Cook for 2 minutes then add tomato ketchup, honey , sugar, crushed red pepper and salt.
    4. Mix well.
    5. Cook for 5 minutes then add sweet corn with 1 cup of water.
    6. Reduce heat to low and cook for 15 minutes or until tender.
    7. Dissolve cornflour in 1/4 cup water.
    8. Add cornflour mixture in it.
    9. Stir constantly.
    10. Cook for 3-4 minutes or until it become thick.
    11. Remove from the heat
    12. Take it out in a bowl and let it cool completely.
    13. When cool add all vegetables.
    14. Toss to coat evenly.
    15. Dish out in a serving dish.
    16. Mexican Salad is ready now.
    17. Serve this refreshing salad on a lettuce leaf for a tasty and healthy lunch.

  • Tangy & Refreshing: Make Classic Coleslaw in Minutes!

    Coleslaw

    A delicious coleslaw with a tangy mayonnaise-based dressing. This simple combination of cabbage and mayonnaise works best with a real home-made mayonnaise. It is quick and thrifty to make.

    Coleslaw Recipe
    Photo: Coleslaw Recipe

    Check it out Coleslaw recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required[/one_fourth] [one_fourth]Servings:12 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 medium head cabbage, shredded
    • 1 carrot, shredded
    • 2 cups mayonnaise
    • 1 cup cider vinegar
    • 1/2 cup white sugar
    • 3 tbsp dried minced onion
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield:12 servings

    Amount per serving.
    Calories: 324
    Total Fat: 29.2g
    Cholesterol: 14 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place cabbage and carrot in a large bowl.

    Step 2

    In a small bowl, whisk together mayonnaise, vinegar, sugar and dry onion flakes. Mix well until blended.

    Step 3

    Pour this dressing over cabbage and carrots. Toss well.

    Step 4

    Cover and refrigerate for 30 minutes or until chill. Coleslaw is ready now.

    [/tab] [tab]

    • Serve with Fried Chicken.

    If you like Coleslaw Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Coleslaw, do share with us and we would be glad to give it a try.

  • Antipasto Appetizer Salad Recipe

    This Italian Appetizer Salad contains all your favorite antipasto ingredients–artichoke hearts, mozzarella cheese cubes, tomatoes, Olives and red bell pepper strips. Easy and Quick. Check it out the Antipasto Appetizer Salad Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 pound mozzarella cheese, cubed
    • 1 jar (16 oz) roasted sweet red pepper strips, drained
    • 1 jar (7-1/2 oz) marinated quartered artichoke hearts, undrained
    • 1 jar (7 oz) pimiento-stuffed olives, drained
    • 1 can (6 oz) pitted ripe olives, drained
    • 1 cup grape tomatoes
    • 1 tsp dried basil
    • 1 tsp dried parsley flakes
    • Pepper to taste
    • romaine lettuce, torn

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place mozzarella cheese, red peppers, artichoke, olives and tomatoes in a large bowl.

    Step 2

    Sprinkle with basil, parsley and pepper. Toss to coat evenly.

    Step 3

    Cover the bowl and refrigerate for 4 hours to blend flavors. Antipasto Appetizer Salad is ready to serve. [/tab] [tab]

    • Serve over Romaine lettuce.

    [/tab] [/tabs]

  • Easy Caesar Coleslaw Recipe

    This cool, crisp coleslaw is a great compliment to any meal. So Delicious. Check it out the Easy Caesar Coleslaw Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 package (14 ounces) coleslaw mix
    • 1 green onion, sliced
    • 1 cup grape tomatoes
    • 1/4 cup shredded Parmesan cheese
    • 3/4 cup creamy Caesar salad dressing

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving: ( 1 serving= 3/4 cup)

    • Calories: 152
    • Fat: 12 g (3 g saturated fat)
    • Cholesterol: 12
    • Sodium: 371 mg
    • Carbohydrate: 7 g
    • Fiber: 2 g
    • Protein: 3 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place coleslaw mix, tomatoes and cheese in salad bowl.

    Step 2

    Stir in salad dressing.Toss to coat.

    Step 3

    Cover and refrigerate for 2 hours or until chill.

    Step 4

    Top with green onion. Easy Caesar Coleslaw is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with grilled beef.

    [/tab] [/tabs]

  • Anthony’s Pineapple Coleslaw Recipe

    An easy to make, delicious coleslaw with a tangy mayonnaise-based dressing. The special dressing of mayo-ketchup, poppy seeds and other ingredients makes this coleslaw unique. Its simple, creamy, crunchy and full of flavors. Yummy. Check it out the Anthony’s Pineapple Coleslaw Recipe  here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 10 cups coleslaw mix
    • 1 cup mayonnaise
    • 1/3 cup crushed pineapple
    • 1 tbsp milk
    • 1 tbsp tomato ketchup
    • 1 tsp poppy seeds
    • 1 tsp sugar
    • 1 tsp Worcestershire sauce

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving: ( 1 serving = 2 cup)

    • Calories: 305
    • Fat: 29 g (4 g saturated fat)
    • Cholesterol: 14 mg
    • Sodium: 263 mg
    • Carbohydrate: 8 g
    • Fiber: 8 g
    • Protein: 1 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place the coleslaw mix in a large bowl. set aside.

    Step 2

    In a small bowl, mix together the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds and Worcestershire sauce.

    Step 3

    Pour this mixture over the coleslaw mix.

    Step 4

    Toss to coat.

    Step 5

    Cover and refrigerate for 2 hours or until chill. Anthony’s Pineapple Coleslaw is ready to serve.

    [/tab] [tab]

    • Serve with Baked Swiss Chicken.

    [/tab] [/tabs]

  • Cabbage and Apple Slaw Recipe

    A yummy combination of fruit and veggies in a sweet dressing. This is a crunchy and colorful salad that is quick and easy to make. Check it out the Cabbage and Apple Slaw recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 Smith apple – peeled, cored and chopped
    • 2 cups shredded red cabbage
    • 1/2 cup plain yogurt
    • 1/4 cup sour cream
    • 1/4 cup chopped parsley
    • 3 tbsp minced onion
    • 2 tsp honey
    • 1/4 tsp black pepper
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving

    • Calories: 91
    • Total Fat: 4.1g
    • Cholesterol: 10 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place yogurt, sour cream, and honey in a salad bowl.

    Step 2

    Stir until well blended.

    Step 3

    Add the cabbage, apple, onion and parsley. Season with salt and pepper.

    Step 4

    Toss well. Cabbage and Apple Slaw is ready to serve.

    [/tab] [tab]

    • Serve chilled with any BBQ or grilled meat.

    [/tab] [/tabs]

  • Easy Macaroni Salad Recipe: A Step-by-Step Guide to This Classic Side Dish!

    A refreshing and creamy pasta salad with colorful vegetables and macaroni. Chopped veggies give it crunch, and cherry tomatoes add vibrant color. Yummy. Check it out Fat Macaroni Salad recipe here !!

    [one_third] Prep Time:20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 cup uncooked elbow macaroni
    • 1/2 cup quartered cherry tomatoes
    • 1/4 cup fat-free mayonnaise
    • 3 tbsp chopped celery
    • 3 tbsp chopped carrot
    • 3 tbsp chopped peeled cucumber
    • 2 tbsp chopped radishes
    • 1/8 tsp pepper
    • 1/8 tsp salt

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook macaroni according to package directions. Drain and rinse in cold water.

    Step 2

    Place macaroni and vegetables in a small bowl. In another bowl, combine the mayonnaise, salt and pepper.

    Step 3

    Pour this mixture over the salad. Toss to coat evenly.

    Step 4

    Cover and refrigerate for 2 hours or until chilled. Fast Macaroni Salad is ready to serve. ENJOY!!

    [/tab] [tab]

    Serve with BBQ Steak.

    [/tab] [/tabs]

  • Citrus Cabbage Slaw Recipe

    This Citrus Cabbage Slaw recipe is great on one of those hot and summery days. Plan ahead this needs to refrigerate for 2 hours. Easy and refreshing salad, great as a side dish for barbecue or roast dishes. Try the easy recipe of Citrus Cabbage Slaw shown below!!

    [one_third] Prep Time:15  minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (11 ounce) can mandarin oranges, drained
    • 1 (8 ounce) can unsweetened pineapple chunks, drained
    • 5 cups shredded cabbage
    • 1 cup cauliflower florets
    • 1/2 cup chopped green bell pepper
    • 2/3 cup sugar
    • 1/3 cup vegetable oil
    • 1/3 cup white vinegar
    • 1 tbsp water
    • 2 tsp minced onion
    • 1 tsp prepared mustard
    • 1 tsp salt
    • 1/2 tsp celery seed

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving

    • Calories: 195
    • Fat: 9 g (saturated fat: 1 g)
    • Cholesterol: 0
    • Sodium: 314 mg
    • Carbohydrate: 28 g
    • Fiber: 2 g
    • Protein: 2 g

    Diabetic Exchanges

    • 1 vegetable
    • 1 fruit
    • 1 fat
    • 1/2 starch

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, add cabbage, cauliflower, oranges, pineapple and green bell pepper. Toss well.

    Step 2

    In a small bowl, mix together oil, vinegar, water, onion, mustard, celery seeds, and salt.

    Step 3

    Pour this dressing over the cabbage mixture. Stir well.

    Step 4

    Cover and refrigerate for 2 hours or until chill. Citrus Cabbage Slaw is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with Tacos,  burgers and sandwiches.

    [/tab] [/tabs]

  • Broccoli Coleslaw Recipe

    An easy alternative to tradition coleslaw, it stays crisp, crunchy and full of flavor. The light vinegar dressing isn’t overpowering. Folks will be pleasantly surprised when they taste this unique coleslaw made with broccoli instead of cabbage. Perfect for picnics and family meals. Check it out Broccoli Coleslaw recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 cups broccoli coleslaw mix
    • 1/2 cup chopped green onion
    • 1/3 cup vegetable oil
    • 1/4 cup cider vinegar
    • 2 tbsp sugar
    • 1 tsp seasoned salt
    • 1/2 tsp dill weed
    • 1/4 tsp celery seed
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 153
    • Fat: 12 g (saturated fat: 2 g)
    • Cholesterol: 0
    • Sodium: 261 mg
    • Carbohydrate: 11 g
    • Fiber: 2 g
    • Protein: 2 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place coleslaw mix and onions in a large bowl.

    Step 2

    Place remaining ingredients in a jar with a tight fitting lid. Shake well.

    Step 3

    Drizzle over the coleslaw. Toss to coat.

    Step 4

    Cover and refrigerate for 2 hours or until chill. Broccoli Coleslaw is ready to serve.

    [/tab] [tab]

    Serve with BBQ Mutton Chops.

    [/tab] [/tabs]

  • Sweet and Sour Slaw Recipe

    A vinegar based marinated slaw recipe in which no oil is used. This is a delicious alternative to creamy coleslaw. This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.Goes well with anything and leftovers last for days. Check it out the Sweet and Sour Slaw Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 cups shredded cabbage
    • 1/2 cup chopped celery
    • 1/2 cup chopped green bell pepper
    • 1 tbsp pimento pepper
    • 1/2 cup cider vinegar
    • 1/2 cup white sugar
    • 1/4 cup cold water
    • 1/2 tsp mustard seed
    • 1/2 tsp celery seed
    • 1/2 tsp salt

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories: 99
    • Total Fat: 0.3g
    • Cholesterol: 0 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, add sugar, water, vinegar, mustard seed, celery seed and salt.

    Step 2

    Stir until sugar is dissolved.

    Step 3

    Cover and Chill dressing for several hours or overnight.

    Step 4

    Next day, place cabbage, green peppers,celery, pimento in a large bowl.

    Step 5

    Pour dressing over it. Toss until well coated

    Step 6

    Cover and chill for 30 minutes before serving. Sweet and Sour Slaw is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Broccoli Cranberry Slaw Recipe

    This crunchy coleslaw that gets a sweet twist from dried cranberries. The shredded broccoli mixture is lightly coated with convenient prepared dressing. Yummy. Check it out the Broccoli Cranberry Slaw recipe here !!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 green onions, cut into 1/2-inch pieces
    • 1 package (12 ounces) broccoli coleslaw mix
    • 1 package (3 ounces) dried cranberries
    • 1/4 cup coleslaw salad dressing

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving: ( 1 serving = 3/4 cup)

    • Calories: 81
    • Fat: 3 g (trace saturated fat)
    • Cholesterol: 4 mg
    • Sodium: 107 mg
    • Carbohydrate: 14 g
    • Fiber: 2 g
    • Protein: 1 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place the coleslaw mix, cranberries and onions in a large bowl.

    Step 2

    Add dressing and toss to coat.

    Step 3

    Cover and refrigerate for 2 hours or until chill. Broccoli Cranberry Slaw is ready to serve. ENJOY!!

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    • Serve with Jalapeno Grilled Chicken.

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  • Rainbow on a Plate: Make a Nutritious 7 Vegetable Salad!

    A colorful and crunchy salad for veggie lover’s. Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. Check it out 7 Vegetable Salad recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Salad:

    • 2 small tomatoes, seeded and chopped
    • 1 cup sliced zucchini
    • 1 cup cut fresh green beans
    • 1 cup sliced yellow summer squash
    • 1 cup fresh sugar snap peas
    • 1 cup coarsely grated carrots
    • 1/2 cup julienned onion

    For Dressing:

    • 2/3 cup reduced-fat Italian salad dressing
    • 4 tsp minced chives
    • 2 tsp dried basil

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    Yield: 12 servings

    Amount per serving.

    • Calories: 47
    • Fat: 2 g
    • Cholesterol: 0
    • Sodium: 132 mg
    • Carbohydrate: 6 g
    • Fiber: 2 g
    • Protein: 1 g

    Diabetic Exchanges:

    • 2 vegetable

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    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour 2-inch of water in a large saucepan. Bring to a boil. Add vegetables except tomatoes. Reduce heat to medium-low. Cover and simmer for 2 minutes or until vegetables are crisp-tender. Drain. Rinse with cold water and pat dry.

    Step 2

    Transfer vegetables into a large bowl.

    Step 3

    In a small bowl, combine the salad dressing, chives and basil. Pour over the vegetables. Stir to coat evenly. Cover and refrigerate for 2 hours or until chilled.

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    • You can serve this Tasty 7 Vegetable Salad with Chicken Cutlet and garlic bread.

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