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Easy Coleslaw
Side Dish

Easy Coleslaw

4.2

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
  2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
  3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Lettuce with Hot Bacon Dressing
Side Dish

Lettuce with Hot Bacon Dressing

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
  3. 3 Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
  4. 4 Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

By Vera

Restaurant-Style Coleslaw
Side Dish

Restaurant-Style Coleslaw

4.7

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
  2. 2 Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.

By mrasdon

Broccoli Salad
Side Dish American

Broccoli Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
  3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
  4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
  5. 5 Stir dressing into the salad until broccoli is evenly coated.
  6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora

French Bistro Salad
Side Dish French

French Bistro Salad

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  2. 2 Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  3. 3 Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  4. 4 Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

By Bibi

Easy Garden Green Beans
Side Dish American

Easy Garden Green Beans

4.4

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam to your desired degree of tenderness, about 5 minutes.
  3. 3 Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.
  4. 4 Remove garlic slices and garnish with parsley before serving.
  5. 5 Serve and enjoy!

By mrsmiz

Pan-Fried Butter Beans
Side Dish American

Pan-Fried Butter Beans

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a nonstick skillet over medium-low heat. Add beans; cook and stir until slightly golden and crispy, about 10 minutes.
  3. 3 Stir in garlic, rosemary, pepper flakes, salt, and pepper and continue cooking until crispy, about 5 minutes.
  4. 4 Discard garlic and stir in vinegar.
  5. 5 Serve hot and enjoy!

By John Mitzewich

German Potato Salad
Side Dish European

German Potato Salad

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
  2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
  3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
  4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
Side Dish American

Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

4.9

Prep
20 min
Cook
18 min
Total
38 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
  2. 2 Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
  3. 3 Chop reserved fennel tops finely and sprinkle over soup before serving.

By Diana

Coconut Creamed Spinach
Side Dish American

Coconut Creamed Spinach

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
  2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
  3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
  4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Mango Cilantro Slaw
Side Dish American

Mango Cilantro Slaw

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

By Randy Warner

Romaine Salad with Orange and Olives
Side Dish American

Romaine Salad with Orange and Olives

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
  2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
  3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Chef John's Chimichurri Sauce
Side Dish Latin American

Chef John's Chimichurri Sauce

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
  3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Perfect Pickled Asparagus
Side Dish American

Perfect Pickled Asparagus

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Trim asparagus bottoms; pack loosely into a 1 quart jar.
  2. 2 Bring water, vinegar, sugar, jalapeño, thyme, garlic, Old Bay, bay leaves, salt, and peppercorns to a boil in a medium saucepan over medium-high heat. Boil 1 minute.
  3. 3 Pour enough hot liquid over asparagus in the jar to completely immerse. Cover; cool to room temperature. Store refrigerated for 24 hours to blend flavors before serving.

By JOHNNYDEEZ

Kim Chee Squats
Side Dish Korean

Kim Chee Squats

3.9

Prep
25 min
Cook
Total
1705 min

Instructions

  1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Peruvian Pickled Onions (Salsa Criolla)
Side Dish Latin American

Peruvian Pickled Onions (Salsa Criolla)

4.5

Prep
30 min
Cook
Total
70 min

Instructions

  1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
  2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Creamy Coleslaw Dressing
Side Dish American

Creamy Coleslaw Dressing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

By rlt11_NMC

Spectacular Overnight Slaw Recipe
Side Dish American

Spectacular Overnight Slaw Recipe

4.8

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Combine cabbage, onion, bell peppers, carrots, and olives in a large bowl.
  2. 2 Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seeds, and mustard seeds together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute.
  3. 3 Pour hot vinaigrette over cabbage mixture; toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours to overnight.

By bfr610

Restaurant-Style Potato Salad
Side Dish American

Restaurant-Style Potato Salad

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
  2. 2 In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.

By Mary Ann Benzon

Creamy Wild Mushroom Ragoût
Side Dish French

Creamy Wild Mushroom Ragoût

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
  2. 2 Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
  3. 3 Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
  4. 4 Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

By John Mitzewich

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel